Description
A recipe for fluffy pancakes flavored like carrot cake, topped with a simple cream cheese glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup grated carrots
- 1/4 cup chopped pecans (optional)
- For the Glaze: 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In a separate bowl, whisk together milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the grated carrots and pecans, if using.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles appear on the surface, then flip and cook until golden brown.
- While pancakes cook, prepare the glaze: Beat the softened cream cheese until smooth.
- Gradually beat in the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
- Stack the pancakes and drizzle with the cream cheese glaze before serving.
Notes
- For best flavor, use finely grated carrots.
- You can add a pinch of ground ginger to the batter for extra spice.
- If the glaze is too thick, add a few more drops of milk.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with glaze
- Calories: 350
- Sugar: 20
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 10
- Cholesterol: 75
Keywords: carrot cake pancakes, cream cheese glaze, breakfast, spiced pancakes, carrot recipe