Carrot Cake Pancakes Recipe

Imagine a leisurely morning with your loved ones, the aroma of warm spices filling the air and the sight of a beautiful rustic breakfast table. Carrot Cake Pancakes are the perfect way to transform a simple breakfast into a memorable family ritual. These pancakes bring together the beloved flavors of classic carrot cake in fluffy, golden stacks that are sure to delight both kids and adults alike. Enhanced with a creamy cheese frosting and a sprinkle of crunchy walnuts, this recipe is not just delicious but also a fun, creative activity to enjoy together. It’s an ideal choice for special occasions or cozy weekends at home.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Skill Level: Easy

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots
• 2 tablespoons unsalted butter, melted
• 1/4 cup chopped walnuts (optional)
• 1/2 cup cream cheese, softened
• 2 tablespoons powdered sugar
• 1 tablespoon milk

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
2. In another bowl, whisk the buttermilk, egg, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; it’s okay if there are a few lumps.
4. Gently fold in the grated carrots and melted butter until evenly distributed.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
6. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
7. In a small bowl, beat the cream cheese, powdered sugar, and milk until smooth and creamy.
8. Serve the pancakes stacked with the cream cheese frosting drizzled on top and a sprinkle of chopped walnuts if desired.

Helpful Tips:

• To save time, use pre-shredded carrots from the grocery store.
• If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
• For a nut-free version, simply omit the walnuts.

Storage Instructions:

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Pancakes can be frozen for up to 2 months. To reheat, simply warm them in a toaster or microwave until heated through.

Pairings:

• Serve with a hot cup of coffee or a glass of cold milk for a complete breakfast experience.
• Complement your pancake feast with a side of fresh fruit salad.

At Zynahz, our mission is to bring joy and creativity into your kitchen, turning everyday meals into cherished family moments. We hope this Carrot Cake Pancakes recipe fills your home with warmth and happiness. We’d love to hear how your pancakes turn out—share your results, thoughts, and photos with us on social media. Don’t forget to share this recipe with friends and family, and explore more culinary delights on Zynahz. Follow us and sign up for our newsletter to stay inspired with the latest in food creativity. Happy cooking!