carrot cake pancakes

Breakfast

Carrot Cake Pancakes

Carrot cake pancakes for breakfast? Why not! The spices in these pancakes take you right to the flavors of a carrot cake. They're topped with a sweet cream cheese drizzle, chopped nuts, raisins, and flaked coconut for a decadent treat.

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, plus more for griddle
  • crem cheese frosting drizzle
  • 3 ounces cream cheese, softened
  • 1 tablespoon whole milk
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • topping
  • 3 tablespoons golden raisins
  • 3 tablespoons toasted chopped pecans or walnuts
  • 3 tablespoons toasted unsweetened coconut flakes
  • 1 tablespoon finely chopped candied ginger (optional)

Directions

  • To make the pancake batter: Whisk flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt together in a large bowl.
  • Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set batter aside while you prepare the frosting and topping.
  • To make the frosting: Whisk cream cheese, milk, powdered sugar, and vanilla together in a medium bowl until smooth. Set aside.
  • To prepare the topping: Stir raisins, pecans, coconut, and ginger together in a small bowl. Set aside.
  • Heat a large nonstick skillet or griddle over medium heat; grease with butter.
  • Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd it. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed.
  • Divide pancakes evenly among 4 plates; drizzle evenly with frosting and sprinkle evenly with topping.

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