These Carrot Cake Pancakes are thick and fluffy pancakes that taste just like carrot cake and are topped with a delicious cream cheese glaze.
Pancakes That Taste Like Carrot Cake
These pancakes are so tasty and simple to make! Do you love carrot cake or know someone who is a fan? Well, this is the perfect recipe to eat or surprise someone with. It’s different, but tastes amazing, and is sure to have everyone coming around for seconds.
Key Ingredients You’ll Need
Spices: You will need ground cinnamon, ground ginger, and ground all spices for this recipe.
Sugar: Using brown sugar will add richness to the recipe and I will be using powdered sugar for the glaze.
Buttermilk: If you don’t have buttermilk at home, you can substitute it with milk and add a little vinegar to it.
Grated Carrots: To make it easier on me, I like to use my food processor to grate my carrots.
Cream Cheese: Use softened or room temperature cream cheese to allow ingredients to blend more easily. Using cream cheese in your filling will enhance the flavor and give it a more fluffy and delectable texture.
How To Make Carrot Cake Pancakes
Step 1. Add the sifted flour, baking powder, salt cinnamon, ginger, and allspice into a medium bowl and combine using a whisk. In a small bowl, add one egg separating the yolk from the whites. Add the brown sugar and oil into a large bowl and combine using a whisk before adding the egg yolk and vanilla. Place 1/3 of the dry mixture into the sugar mixture and fold it into the buttermilk using a spatula. Add in the remaining dry ingredients and combine again. Make sure to not overmix, some lumps are fine.
Step 2. Beat the small bowl of egg whites for 3 minutes before adding them and the grated carrots into the prepared batter. Use a spatula to fold the ingredients until combined and thick.
Step 3. Place a 10-inch non-stick skillet on medium-low heat. Use a 1/4 measuring cup to portion the batter and add it to the heated skillet and use the back of a spoon to spread out slightly. When the middle of the pancake starts to form bubbles, after about 2 minutes, that’s when you will flip it. Continue to cook the other side for another 3-4 minutes. Once done, place onto a plate and cover with a paper towel to allow the pancakes to keep warm. Continue this process until all the batter is used. This mixture should make about (8) 4-inch pancakes.
Cream Cheese Glaze
Step 1. Add the cream cheese and powdered sugar into a medium mixing bowl and combine using an electric mixer on medium speed until smooth. Put in the vanilla and milk and combine again on medium speed until thin. It should run down the beaters.
Step 2. Serve the pancakes warm and top with the glaze as well as an optional choice of chopped walnuts. Enjoy!
How Do Carrot Cake Pancakes Get Its Flavor?
This recipe gets its flavor from spices and freshly grated carrots. Some of the spices that are used are cinnamon, allspice, and ginger. It tastes just like a homemade carrot cake!
Can I Freeze Carrot Cake Pancakes?
Yes, you can freeze pancakes if they are stored correctly. You will first want to place them in one layer on a sheet pan and freeze them for just a bit in the freezer before placing them in an airtight container or Ziploc bag. This will keep them from sticking to each other.
More Carrot Cake Recipes:
- Carrot Cake Balls
- Carrot Cake with Nuts
- Easter Carrot Cupcakes
- Carrot Cake Loaf with Cream Cheese Frosting
- Carrot Cake Cookies with Cream Cheese Frosting
Carrot Cake Pancakes
- 1 1/4 cup all-purpose flour leveled and spooned
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/2 cup light brown sugar packed
- 2 Tbsp canola oil
- 1 large egg whites and yolk separated, room temperature
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1 cup grated carrots I use a food processor to grate my carrots faster.
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup milk
- walnuts Chopped
- With a large sieve, sift together the flour, baking powder, salt, cinnamon, ginger, and allspice into a medium bowl, then give the dry ingredients a couple of stirs with a whisk. Set aside.
- Crack the egg into a small bowl, and separate the yolk and egg whites.
- In a large bowl, whisk together the brown sugar and canola oil. Mix in the egg yolk and vanilla extract.
- Pour about a third of the dry ingredients into the sugar mixture along with the buttermilk, and fold together with a spatula. Pour in the rest of the dry ingredients, and continue folding until everything is just mixed. Careful not to over mix. Small lumps of flour are fine.
- In the small bowl that has the egg whites, beat the egg whites until stiff peaks form, about 3 minutes.
- Add the egg whites and grated carrots to the pancake batter, and fold everything together with a spatula. The batter should be thick.
- Heat a 10-inch non-stick skillet over medium-low heat. Scoop a 1/4 cup of the batter, drop it into the skillet, and spread slightly with the back of a spoon or scoop. When you start to see bubbles in the middle of the pancake, after about 2 minutes, flip the pancake over, and cook for another 3-4 minutes. Remove the pancake from the skillet, set it aside on a plate, and cover it with a paper towel to keep it warm. Repeat the cooking process until all of the batters is used. You should have (8) 4-inch pancakes.
Cream Cheese Glaze:
- In a medium mixing bowl, beat the cream cheese and powdered sugar together with an electric hand mixer on medium speed until it is smooth.
- Add the vanilla extract and milk, and continue mixing on medium speed. The glaze should be thin and run by the beaters.
- Serve with warm pancakes and chopped walnuts as a topping, optional.
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.