Description
Delight in these moist and flavorful Carrot Cake Pancakes, perfectly spiced with cinnamon and baked-in shredded carrots and coconut. Topped with a creamy, luscious cream cheese glaze and crunchy pecans, they make for an irresistible breakfast or brunch treat that captures the essence of classic carrot cake in a fluffy pancake form.
Ingredients
Pancakes
- 1 1/3 cups all-purpose flour (173 grams)
- 3/4 teaspoon salt (4 grams)
- 2 teaspoons baking powder (6 grams)
- 2 teaspoons ground cinnamon (3 grams)
- 1/4 cup granulated sugar (28 grams)
- 2 tablespoons vegetable oil (26 grams)
- 1 large egg
- 1 1/4 cups 2% milk (296 grams)
- 1 cup finely shredded carrots (153 grams)
- 1/2 cup finely shredded coconut (optional)
- Butter (for frying)
Cream Cheese Glaze
- 1/4 cup salted butter (2 ounces)
- 2 ounces cream cheese (at room temperature)
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream (more or less to desired consistency)
- Pecans (for topping)
Instructions
- Prepare dry ingredients: In a small bowl, whisk together the all-purpose flour, salt, baking powder, and ground cinnamon until well combined. Set this mixture aside.
- Combine wet ingredients: In a larger bowl, mix the granulated sugar, vegetable oil, egg, and 2% milk thoroughly. Then fold in the finely shredded carrots and, if using, the shredded coconut until evenly distributed.
- Mix batter: Gradually pour the flour mixture into the wet ingredients. Stir gently just until the batter is combined, being careful not to overmix to keep pancakes tender.
- Heat skillet: Melt butter in a skillet or on a griddle over medium heat, maintaining a temperature around 350-375ºF for optimal cooking.
- Cook pancakes: Using a ladle, pour batter onto the hot skillet. Cook each pancake until you see bubbles forming and the edges look set, then flip to cook the other side until both sides are golden brown and the pancake is cooked through.
- Make cream cheese glaze: In a mixing bowl, use a hand mixer to cream together the salted butter and cream cheese until smooth and fluffy.
- Add sugar and flavor: Blend in the powdered sugar and vanilla extract, mixing well and scraping the bowl sides as needed for a smooth glaze.
- Adjust glaze consistency: Slowly add heavy cream to the mixture until reaching your preferred spreading or drizzling consistency for the glaze.
- Serve: Drizzle the cream cheese glaze generously over the warm pancakes and finish with a sprinkle of pecans for a delightful crunch.
Notes
- For best results, shred carrots finely to blend smoothly into the batter.
- The shredded coconut is optional but adds great texture and flavor reminiscent of classic carrot cake.
- Use a non-stick skillet or griddle and keep the heat moderate to prevent burning the pancakes.
- You can substitute 2% milk with whole milk or a dairy-free alternative, but consistency might slightly vary.
- Store any leftover glaze in the refrigerator and re-whip before using if it separates.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
