Carrot Cake Pancakes

Carrot Cake Pancakes

Happy Friday!! We are wrapping up Carrot Week on an extremely delicious, breakfast-y note. Carrot. Cake. Pancakes. Oh, yes, I went there.

Now, I always loved pancakes growing up. They were probably my number one favorite breakfast food that my mom would make. But it wasn’t until adulthood that my eyes were opened to all the pancake possibilities that exist out there. For most of my childhood and adolescence, I figured pancakes came in two forms: plain, or blueberry. Of course that was very wrong.

shredded carrots

And I’m quite happy to have added these carrot cake pancakes to my I’ve-eaten-that list. Because they are insanely tasty. Instead of maple syrup, you spread cream cheese frosting on them, like you would an actual carrot cake. It’s just divine. And very impressive – you could definitely bust these out for company.

carrot cake pancakes

And now for our usual week recap!

We began the week with Nocello-Spiked Carrot Cupcakes, so now I can check the box of having put a carrot cake on my blog. These are quite lovely thanks to the addition of walnuts and the walnut liqueur.

Nocello-spiked Carrot Cupcakes

 

 

 

 

 

Next we made Vegan Carrot Soup, a lovely rendition of a classic that non-vegans will scarf down enthusiastically.

Vegan carrot soup

 

 

 

 

 

 

 

Next up: if you can have carrot cake, why not Carrot Pie? You can have it. It’s a thing. And it’s delicious.

Carrot Pie

 

 

 

 

 

And then yesterday, we had a cooked carrot side dish which we glazed with whiskey, butter, and brown sugar (oh, my!). Whiskey Glazed Carrots would make a beautiful side dish to any Easter spread.

Whiskey glazed carrots

 

 

 

 

 

And be sure you check out these carrot recipes from the food blogosphere!

Carrot Cake Scones from Rachel Cooks
Carrot “Fettuccine” with Lemon-Thyme Sauce from In Jennie’s Kitchen
Carrot Salad with Harissa, Feta, and Mint from Smitten Kitchen
Healthy No Sugar Carrot Cake Muffins from Farm Fresh Feasts
Pickled Carrot Sticks from Smitten Kitchen
Spiced Carrot Kale Muffins from Hezzi D’s Books and Cooks
Super Moist Carrot Cake from Sally’s Baking Addiction

Enjoy this lovely breakfast/brunch, y’all!

Carrot cake pancakes

{One Year Ago: Greek Salad with Chickpeas}

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

Ingredients:
PANCAKES:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Generous pinch of ground ginger
1 large egg
2 tbs brown sugar
1 cup buttermilk, well shaken
1 tsp pure vanilla extract
2 cups grated carrots
3 tbs butter, for the griddle

FROSTING:
4 oz. cream cheese, at room temperature
1/4 cup confectioners’ sugar
2-3 tbs whole milk
1/2 tsp pure vanilla extract
Dash of ground cinnamon

Directions:
First, make the pancakes. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a small bowl, whisk together the egg, brown sugar, buttermilk, and vanilla. Stir in the carrots.
Pour the buttermilk mixture, all at once, into the flour mixture. Whisk until mostly incorporated, then switch to a rubber spatula to combine the rest of the way. Let the batter rest 5 minutes while you make the frosting.
For the frosting: in a medium bowl, use an electric mixer to beat the cream cheese until it is smooth and fluffy. Add the confectioners’ sugar, milk, vanilla, and cinnamon. Beat until smooth. Set aside while you make the pancakes.
Preheat your skillet or griddle over medium heat. Add a pat of butter and smear it around to melt it and cover the whole surface. Ladle about 1/4 cup of batter for each pancake into rounds on the skillet or griddle. Cook, flipping once, until golden on both sides and cooked through in the middle. Transfer the pancakes to a plate or platter. Repeat until all the batter is used up.
To serve, spread each pancake with a dollop of cream cheese spread. Stack them if desired. Consume immediately. 🙂

5 responses to “Carrot Cake Pancakes

  1. Yummy! Pinning this too!

  2. Julie,
    I need to hide this post from my spouse because he will be all over this–he loves pancakes and he loves carrot cake!
    Thanks for including my waffles!

    • Texan New Yorker

      Of course! Yeah, hiding it is good – they’re hard to stop inhaling once you’ve started… 🙂

  3. Pingback: Roasted Salmon and Asparagus Bruschetta | The Texan New Yorker

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