Carrot Cake Pancakes

Name: Carrot Cake Pancakes
Total time: 10 min
Yield: 4 Servings
Ingredients: 1 ¼ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon pumpkin pie spice; ½ teaspoon baking soda; ¼ teaspoon table salt; 🥛 1 cup whole buttermilk; ¼ cup packed light brown sugar; 🥚 1 large egg; 1 teaspoon vanilla extract; 🥕 ¾ cup finely grated carrot; 3 tablespoons unsalted butter, melted; 3 ounces cream cheese, softened; 🥛 1 tablespoon whole milk; 2 tablespoons powdered sugar; ½ teaspoon vanilla extract; 3 tablespoons golden raisins; 3 tablespoons toasted chopped pecans or walnuts; 3 tablespoons toasted unsweetened coconut flakes; 1 tablespoon finely chopped candied ginger (Optional)

Cost $8, save $7

Source: Recommended by CookPal

10 Min
4 Servings
$8

Carrot Cake Pancakes

Cost $8, save $7

Source: Recommended by CookPal

10 Min
4 Servings
$8

INGREDIENTS

Dry Ingredients
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon table salt
Wet Ingredients
- 🥛 1 cup whole buttermilk
- ¼ cup packed light brown sugar
- 🥚 1 large egg
- 1 teaspoon vanilla extract
- 🥕 ¾ cup finely grated carrot
- 3 tablespoons unsalted butter, melted
Frosting
- 3 ounces cream cheese, softened
- 🥛 1 tablespoon whole milk
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Toppings
- 3 tablespoons golden raisins
- 3 tablespoons toasted chopped pecans or walnuts
- 3 tablespoons toasted unsweetened coconut flakes
- 1 tablespoon finely chopped candied ginger (Optional)

STEPS

Gather all ingredients.

Whisk flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl.

Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until combined. Set aside the batter.

To make the frosting: Whisk cream cheese, milk, powdered sugar, and vanilla until smooth.

Combine raisins, pecans, coconut, and ginger in a small bowl for the topping.

Heat a skillet or griddle over medium heat. Grease with butter.

Scoop 1/4 cup batter per pancake into skillet, cook until bubbles form and edges dry (2–3 minutes). Flip and cook for another 1 minute. Repeat with remaining batter.

Plate pancakes on 4 plates, drizzle frosting, and sprinkle toppings evenly.

NUTRIENTS

Per 1 serving

🔥

509

Calories

10
Protein
60
Carbs
26
Fats

💡 For a fluffier texture, do not overmix the batter.Use a nonstick skillet or griddle for best results.Toast the nuts and coconut flakes for extra depth of flavor.Extra pancakes can be frozen and reheated for quick breakfasts.