Enjoying a delicious spring breakfast with these Carrot Cake Pancakes will have everyone wanting more. These moist and fluffy pancakes are a perfect breakfast or brunch when celebrating Easter or Spring!
Ingredients
- 2 cups flour
- 4 tablespoons brown sugar
- 3 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon coarse kosher salt
- 1 cup carrots , grated and minced
- 1 1/2 cup whole milk
- 2 eggs
- 3 tablespoons unsalted butter , melted
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla
- 2 tablespoons walnuts or pecans , chopped
- 4 ounce cream cheese , softened
- 1/2 cup powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instruction
- In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, and salt.
- Add the grated carrots to dry ingredients and toss together.
- In a separate bowl, whisk together the butter eggs, milk, vanilla extract and vegetable oil.
- Combine the wet and dry ingredients, stir the batter until combined. Do not over mix.
- Heat a greased skillet over medium-high heat and pour about 1/3 – 1/2 cup batter on hot skillet and allow to cook until golden brown. If using an electric skillet, heat to 325°F.
- Flip the pancake over when little bubbles form and cook on the other side until done. Repeat until all remaining batter has been cooked.
- Top with chopped nuts, butter or the cream cheese cheese drizzle.
- Mix together cream cheese and powdered sugar. Whisk with milk and vanilla extract until smooth.
