Prep Time:
Yield:Ingredients
Carrot Cake Pancakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Generous pinch of ground ginger
- 2 tablespoons chopped walnuts (optional)
- 2 tablespoons golden raisins (optional)
- 1 egg
- 2 tablespoons packed brown sugar
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups finely grated carrots
- 3 tablespoons butter, for griddle
Cream Cheese Spread
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- Dash of ground cinnamon
Instructions
- Place a rack in the upper third of the oven and preheat to 200 degrees F. This will keep the pancakes warm as they’re baked in batches.
- To make the pancakes: in a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and, if desired, nuts and raisins.
- In a small bowl, whisk together egg, brown sugar, buttermilk, and vanilla. Stir in the carrots.
- Pour the buttermilk mixture, all at once, into the flour mixture and stir until just incorporated. Let rest for 5 mintes while you make the cream cheese spread.
- To make the cream cheese spread: in a small bowl, whisk the cream cheese until soft and pliable and no lumps remain. Whisk in the powdered sugar, milk, vanilla, and cinnamon. If you’d like a thinner consistency, add a dash more milk. Set aside to top the pancakes.
- Over medium heat, melt 1 tablespoon of the butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons of batter into the hot pan and cook, flipping once, until pancakes are goden on both sides, about 2 minutes per side.
- Place pancakes on an ovenproof plate and store in the oven while you cook the rest of the pancakes, adding more butter to the griddle as needed. Serve warm with cream cheese spread. Pancakes are best served immediately.