Carrot Cake Pancakes
- 4 days ago
- 2 min read
Looking for a spring brunch recipe that covers both breakfast and dessert? These Carrot Cake Pancakes are the answer. Enjoy the rich, aromatic spices of carrot cake with the sweet fluffiness of pancakes for a crowd-pleaser that will keep every-bunny coming back for more.
Servings: 10
Ingredients
2 ½ c. all-purpose flour
¼ c. brown sugar
2 tsp. kosher salt
1 ¾ tsp. ground cinnamon
¼ tsp. allspice
½ tsp. ground nutmeg
1 tsp. baking powder
1 tsp. baking soda
2 c. buttermilk
1 stick unsalted butter, melted
2 large eggs
1 ½ c. carrot, grated
5 tbsp. unsalted butter
¼ c. walnuts, chopped
10 tbsp. cream cheese, for topping
Maple syrup, for topping
Preparation
In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. Gently fold in the grated carrots.
Let the batter rest for 15-30 minutes at room temperature.
Melt 1 tbsp. butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ c. of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low-heated oven or cover with foil.
Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
Enjoy!
Recipe provided by Tasty.