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Maple syrup poured onto a stack of carrot cake pancakes
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Carrot Cake Pancakes

Soft, fluffy carrot cake pancakes - like eating carrot cake for breakfast!
Course Breakfast, Dessert
Cuisine American, British
Keyword Carrot Cake Pancakes, Easy Pancakes, Pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 7 pancakes
Author Paul (Scoffs and Feasts)

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