Carrot Cake Pancakes with Cream Cheese Glaze

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Carrot Cake Pancakes with Cream Cheese Glaze

These carrot cake pancakes are fluffy, moist, and drizzled with a delicious cream cheese glaze that makes my mouth water! They will get gobbled up and fly off your table!

Prep Time25

Cook Time15

Total Time40

Course: Breakfast

Cuisine: American

Keyword: carrot cake pancakes

Servings: People

Author: Alyssa Rivers

Ingredients

Pancakes

2 Cups Grated Carrots
1 ¼ Cup Milk
1 Large Egg Room Temperature
2 Tablespoons Unsalted Butter Melted and cooleC
1 Teaspoon Vanilla
1 1/3 Cup all-purpose Flour
¼ Cup Granulated Sugar
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
¼ Teaspoon Nutmeg
¼ Teaspoon Salt

Glaze

4 Ounces Cream Cheese Room Temperature
4 Tablespoons Unsalted Butter Softened
1 ½ cups Powdered Sugar
¼ Teaspoon Vanilla Extract
1 Pinch Salt

Instructions

Pancakes

In a large bowl, whisk together the grated carrots, milk, egg, melted butter, and vanilla. Set aside.
In a medium bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Add the dry ingredients to the wet and whisk until combined but still lumpy to ensure nice fluffy pancakes.
Heat a griddle to medium heat, about 375°, and spray with cooking spray. Once the griddle is nice and hot, scoop the batter onto the griddle using 1/4-1/3 cup for each. Let the first side cook until bubbles form and burst across the top of the pancake, about 2 minutes. Flip and cook for an additional 1-1.5 minutes. Repeat until all of the batter has been cooked.
Serve warm with the cream cheese glaze.

Glaze

Beat together the cream cheese and butter. Add 1 ½ cup of powdered sugar, vanilla extract, and salt. Beat until combined.
Microwave the glaze for 20-30 seconds, stirring every 10 seconds. This will make the glaze runny and easy to drizzle across your pancakes.

Nutrition

QR code

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