Carrot Cake Pancakes
These carrot cake pancakes are made with in-season carrots and have everything you love about the classic dessert but in breakfast form. It’s packed with warm spices, shredded carrots, walnuts, and a maple cream cheese drizzle on top.
Ingredients:
Preparation:
Beat cream cheese until smooth. Add maple syrup and vanilla bean paste and mix until combined. Add a splash of heavy cream or milk if you want a thinner, drizzleable consistency. Set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry and stir until just combined — do not overmix. Fold in the grated carrots and walnuts.
Heat a non-stick skillet or griddle over medium heat and add butter or neutral oil. Pour about 1/2 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more.
Serve warm topped with maple cream cheese glaze.
To see the recipe video click here.
4 servings
2 pancakes
- Amount per serving
- Calories603
- % Daily Value *
- Total Fat 34g44%
- Saturated Fat 16g80%
- Polyunsaturated Fat 19g
- Cholesterol 110mg37%
- Sodium 701mg31%
- Total Carbohydrate 62g23%
- Dietary Fiber 3g11%
- Total Sugars 26g
- Includes 18g Added Sugars36%
- Protein 13g
- Calcium 298mg23%
- Iron 3mg17%
- Potassium 438mg10%
- Vitamin D 1.5mcg8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.