Description
Delight in these tender and flavorful Carrot Cake Pancakes, packed with warm spices, grated carrots, walnuts, and raisins, topped with a luscious cream cheese frosting. Perfect for a cozy breakfast or brunch treat, these pancakes combine the classic taste of carrot cake with the comforts of fluffy pancakes.
Ingredients
Pancakes
- 1.5 cups all-purpose flour (220 grams)
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- 5 tablespoons soft brown sugar
- ½ cup finely grated carrot, packed
- ¼ cup walnuts, roughly chopped
- ¼ cup raisins
- 1 cup milk
- 1 large egg
- 1 tablespoon oil, plus extra for cooking
Cream Cheese Topping
- 4 ounces cream cheese, at room temperature (120 grams)
- 3 tablespoons vanilla sugar
- ½ cup heavy cream (120 milliliters)
Instructions
- Prepare the pancake batter: In a medium mixing bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and soft brown sugar. Stir well to incorporate all dry ingredients. Add the finely grated carrots, roughly chopped walnuts, raisins, milk, egg, and 1 tablespoon of oil. Mix everything together until fully combined and smooth.
- Cook the pancakes: Heat a griddle or a large skillet/frying pan over low-medium heat and lightly grease it with oil. Pour approximately 1/3 cup of the batter per pancake onto the surface. Cook the pancakes slowly, allowing bubbles to form on the surface, indicating they are ready to flip. Flip carefully and cook the other side until the pancakes are cooked through and golden brown. Remove and keep warm.
- Make the cream cheese topping: In a separate bowl, combine the softened cream cheese, vanilla sugar, and heavy cream. Using an electric mixer, blend the ingredients until the mixture is smooth and creamy with no lumps.
- Serve: Plate the warm pancakes and generously top with the cream cheese frosting. Serve immediately with your favorite additional toppings if desired, such as extra nuts or a drizzle of maple syrup.
Notes
- Use soft brown sugar for a richer, molasses flavor that complements the spices and carrots.
- Grate and pack the carrots firmly to get the right amount of moisture and texture in your pancakes.
- Roughly chopped walnuts add a delightful crunch and nutty aroma to the pancakes.
- Use a neutral oil like vegetable or canola oil for both the batter and cooking to avoid overpowering flavors.
- Cook pancakes on low-medium heat to ensure they cook evenly without burning, allowing the inside to fully set.
- Prep Time: 7 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
