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Carrot Cake Pancakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your breakfast with Carrot Cake Pancakes - buttermilk pancakes spiced with cinnamon, loaded with raisins, pecans, and fresh carrots. Drizzled with spiced cream cheese and chopped nuts for a delightful spring twist.
Ingredients:
  • For the Cream Cheese Topping (makes 1 1/2 cups):
  • 8 ounces cream cheese, room temperature
  • 1/4 cup (60ml) heavy whipping cream
  • 1/2 cup (81g) golden brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • For the Carrot Cake Pancakes:
  • 2 cups (284g) all-purpose flour
  • 2 tablespoons (24g) brown sugar, packed
  • 1 teaspoon (3g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (3g) kosher salt
  • 1 teaspoon (3g) ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 cups (480ml) buttermilk
  • 2 large eggs
  • 3 tablespoons (44g) unsalted butter, melted and cooled
  • 1 cup (116g) carrots, peeled and finely grated
  • 1/2 cup (57g) pecan halves, finely chopped plus more for topping
  • 1/4 cup (37g) raisins roughly chopped
  • Vegetable oil, as needed for cooking
  • To serve:
  • Pure maple syrup, as needed for topping
Instructions:
  • Prepare the cream cheese topping by combining cream cheese, heavy cream, brown sugar, vanilla, and cinnamon in a stand mixer or using a hand mixer. Beat on medium speed for 45 to 60 seconds until smooth, scraping the bowl as needed. Set aside and move on to making the pancakes.
  • In a big bowl, blend flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  • Mix together the wet ingredients: Whisk buttermilk, eggs, melted butter, and vanilla in a bowl until smooth, then fold in grated carrots, pecans, and raisins.
  • Combine the wet ingredients into the dry, leaving a few flour streaks for a lumpy batter. Let it rest for 10 minutes to hydrate the flour, giving it a stir if needed.
  • Heat a large 12-inch nonstick skillet over medium heat and add 1 teaspoon of vegetable oil. Use a paper towel to evenly coat the surface with the oil.
  • Prepare the pancakes: Pour 1/4 cup of batter into the pan and shape into a circle using the back of a spoon. Cook three pancakes at once until golden brown with set edges and small bubbles on the surface (about 2 to 3 minutes). Gently flip and cook until golden brown (about 1 to 2 minutes). Repeat with the rest of the batter, greasing the pan if necessary.
  • Garnish pancakes with creamy cream cheese topping, crunchy chopped pecans, and sweet maple syrup.

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