Description
Delicious carrot cake pancakes topped with creamy cheese frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup grated carrots
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- In a bowl, mix flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine grated carrots, milk, eggs, sugar, and vanilla.
- Mix wet ingredients into dry ingredients until just combined.
- Heat a skillet over medium heat and grease lightly.
- Pour batter onto skillet, cooking until bubbles form. Flip and cook until golden.
- For the cream cheese topping, mix cream cheese, powdered sugar, and lemon juice until smooth.
- Serve pancakes warm with cream cheese topping.
Notes
- Store leftover pancakes in the fridge.
- Reheat in a toaster or microwave.
- Add walnuts or raisins for extra texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: carrot cake pancakes, cream cheese frosting, breakfast pancakes