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Carrot Cake Pancakes with Cream Cheese Frosting

Delicious Carrot Cake Pancakes with Cream Cheese Frosting Recipe

These Carrot Cake Pancakes with Cream Cheese Frosting blend the comforts of carrot cake with quick pancake preparation, providing a vegetarian-friendly breakfast option.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup all-purpose flour can substitute with whole wheat or gluten-free flour
  • 2 teaspoons baking powder ensure it's fresh for optimal rise
  • 1/2 teaspoon baking soda for additional leavening
  • 1 teaspoon ground cinnamon can substitute with pumpkin spice
  • 1/4 teaspoon ground nutmeg for enhancing flavor
  • 2 large eggs for a vegan option, substitute with flax egg
  • 1 cup milk for a dairy-free option, use plant-based milk
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots fresh carrots yield best texture
For the Cream Cheese Frosting
  • 4 ounces cream cheese softened for easy blending
  • 1 cup powdered sugar adjust to taste and add milk if too thick

Equipment

  • mixing bowl
  • whisk
  • Non-stick Skillet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and nutmeg.
  2. In a separate bowl, beat the eggs, then stir in milk and vanilla extract until smooth.
  3. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots.
  4. Preheat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake and cook until bubbles form, then flip and cook until golden brown.
  5. In a medium bowl, beat the cream cheese until creamy. Gradually add powdered sugar and mix until smooth, adding milk if necessary.
  6. Stack the pancakes and drizzle with cream cheese frosting. Optionally garnish with nuts or cinnamon.

Nutrition

Serving: 1pancakeCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 6gCholesterol: 40mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Allow the pancake batter to rest for a few minutes before cooking for fluffier pancakes. Store leftovers in an airtight container for up to three days.

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