Carrot Cake Pancakes
Needing a special breakfast idea? Turn your favorite cake into these easy carrot cake pancakes complete with cream cheese frosting. They are sure to make you feel like you've died and gone to southern pancake heaven.
Servings 6 people
Calories 629kcal
Ingredients
For the pancakes
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups buttermilk
- 1/3 cup light brown sugar packed
- 1/2 cup butter melted
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots *see notes
- 1/2 cup chopped pecans optional
For the cream cheese topping
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups whipped cream or cool whip
Instructions
To make the pancakes
- Stir together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. Set aside.
- In a medium bowl mix the buttermilk, brown sugar, butter, eggs and vanilla.
- Add the buttermilk mixture to the flour mixture and stir JUST until no pockets of raw flour remain. Don't overmix it or the pancakes will be tough.
- Add the carrots and pecans if you're using them and gently fold them in to the batter.
- Heat a griddle or skillet over medium high heat about 6 minutes. Add the batter, 1/4 cup at a time and cook until bubbles form and break on the top of the pancake and the edges look dry--about 3 to 4 minutes. Flip and cook another 2 minutes. Remove and keep warm.
For the cream cheese topping
- Mix the cream cheese, powdered sugar, and vanilla with a hand mixer or whisk until blended. Gently fold in the whipped cream and pile high on your warm pancakes.
Notes
For the best results, use a box grater's small holes to grate your carrots. Pre-grated ones will be too large and won't cook in the pancakes and using a food processor makes them too watery.
Nutrition
Calories: 629kcal