Carrot cake is no longer just for dessert! Carrot Cake Pancakes with cream cheese whipped topping are an indulgent and delicious breakfast.
Carrot Cake Pancakes Ingredients
To make this pancake recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- all-purpose flour
- baking powder
- ground cinnamon
- ground ginger
- ground cloves
- light brown sugar
- vegetable oil
- pure vanilla extract or imitation vanilla flavor
- grated carrots: You can buy packaged grated carrots or grate your own whole carrots
- cream cheese
- powdered sugar
How to Make Carrot Cake Pancakes
- Whisk together the flour, baking powder, cinnamon, salt, ginger and cloves together in a medium size bowl and set aside.
- Whisk together the buttermilk, brown sugar, eggs, vegetable oil and vanilla in a large bowl then add the carrots and use an immersion blender to break down the big carrot pieces. If you don’t have an immersion blender add all the wet ingredients to a large blender and blend until smooth, then pour it into a large bowl.
- Stir the flour mixture into the wet mixture until combined and let the pancake batter rest for five minutes while the griddle heats up.
- Heat a large griddle or a nonstick skillet over medium heat and spray with nonstick spray or melt a thin slice of butter in the pan. Pour in ½ to 2/3 cup of the batter into the pan and spread it out into an even circle as large as you like. Let the pancake fry for three to four minutes on each side or until the bubbles that pop on the top leave small holes. Flip the pancake over and let it cook for another 2 to 3 minutes or until fully cooked through.
- Repeat the process with the remaining pancake batter.
- While the pancakes are cooking, make the cream cheese topping by whipping the cream cheese in a small bowl then stir in the powdered sugar, 1 tablespoon of milk and vanilla and gradually add more milk as needed.
Serve the pancakes with a large dollop of cream cheese whipped topping and a drizzle of maple syrup or pancake syrup if desired.
These pancakes can be stored in an airtight container in the fridge for up to three days. Reheat in a 350-degree oven for five minutes or until they are no longer soggy.