Do you love Carrot Cake? These fluffy Carrot Cake Pancakes are so tasty and it is like having Carrot Cake for breakfast – perfect for Pancake Day!
Here in the U.K. we have Shrove Tuesday (Pancake Day), a day dedicated to the pancake. Fantastic! Lovely, soft and moist, topped with a sweetened Cream Cheese frosting and chopped walnuts, these fluffy pancakes are such a treat for breakfast! Get your apron on and get making these bad boys for Pancake Day!
Carrot Cake Pancakes Ingredients
To make the pancake batter that makes fluffy pancakes, you will need the following ingredients:
- Plain flour (or all-purpose) – this forms the base of the pancake batter
- Baking powder – this gives rise to the batter
- Brown sugar – brown sugar contains more moisture than regular white sugar which helps with keeping the finished Carrot Cake pancakes moist, but you can use white sugar also.
- Spices – just like carrot cake, cinnamon, nutmeg and ginger added to provide great flavour and mimic carrot cake
- Carrot – kinda obvious, the subtle carrot flavour is delicious and also provides that tell-tale orange colour
- Egg – this helps to bind the ingredients and make the pancake batter
- Milk and Vanilla – to get the right pancake batter consistency and provide flavour
These easy Carrot Cake Pancakes are so simple to make. Mix the dry ingredients together. Blend the carrot with the milk, egg and vanilla – then combine the two to create a delicious pancake batter. You can make this homemade pancake batter without milk by using oat or almond milk. Using a ladle or a 1/4 cup measuring cup like I do to get even-sized fluffy pancakes, cook the batter for around 2 minutes on one side. Once you see bubbles on the surface, it’s time to flip the pancakes for a minute on the other side. Repeat with the rest of the batter, whip up a simple and quick cream cheese frosting, chop some walnuts and finish with maple syrup. Delicious!
Variations
Pecans – you can use chopped pecans if you do not have walnuts to hand!
White Sugar – regular white sugar can be used if you do not have soft brown sugar
Honey – use this in place of maple syrup for a sweet tasty alternative
Double Cream – I like my cream cheese frosting pretty thick but you can add a splash of double cream (whipping cream) to the cream cheese to lighten it up a bit
Dairy-free – if you are looking for a pancake batter recipe without milk, you can substitute the milk in this recipe for your favourite dairy-free version – oat, almond etc.
Try My Other Recipes
Carrot Cake Pancakes
Ingredients
- 105 g plain flour
- 2 tsp baking powder
- 70 g brown sugar
- ½ tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 80 ml milk
- 1 tsp vanilla extract
- 110 g carrot around 1 large carrot
- 1 tbsp veg oil
- 1 large egg
- 1 tbsp chopped walnuts
- 1 tbsp maple syrup
- ¼ cup full fat cream cheese For the Cream Cheese Frosting
- 1 tbsp icing sugar For the Cream Cheese Frosting
- Splash of vanilla extract For the Cream Cheese Frosting
Instructions
- Measure out all ingredients and chop the walnuts
- Add icing sugar and vanilla to the cream cheese and whisk gently to combine – set aside in the fridge for topping the pancakes
- Place carrot in food processor and chop until finely diced/grated
- Blend the carrot with milk using a stick blender, then add egg and vanilla extract and vegetable oil and whisk to combine
- Combine all dry ingredients and incorporate the wet ingredients into the dry, whisking well until fully combined
- Using a ¼ cup measuring cup, pour the batter into frying pan on a medium heat
- Once bubbles appear on top side, flip over to cook other side for a minute then repeat with the rest of the batter
- Top with frosting, chopped walnuts and maple syrup
