Carrot Cake Pancakes with Cream Cheese Glaze

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4 (8–10 pancakes)

Introduction

Carrot cake pancakes with cream cheese glaze are the perfect way to turn a classic dessert into a cozy, indulgent breakfast. These fluffy pancakes are filled with freshly grated carrots, warm cinnamon, and vanilla, then topped with a silky cream cheese drizzle that melts beautifully over every stack. They have the moist texture of carrot cake but feel light enough for brunch. For deeper flavor, toast your spices for 30 seconds before mixing to enhance their warmth and aroma.

Ingredients

For the Pancakes:

• 1 cup all-purpose flour (125 g)
• 2 tbsp brown sugar (25 g)
• 1 tsp baking powder (5 g)
• ½ tsp baking soda (2 g)
• 1 tsp ground cinnamon (2 g)
• ¼ tsp ground nutmeg (1 g)
• ¼ tsp salt (1.5 g)
• ¾ cup buttermilk (180 ml)
• 1 large egg
• 1 tsp vanilla extract (5 ml)
• 1 cup finely grated carrots (100 g)
• 2 tbsp melted butter (28 g)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened (113 g)
• 1 cup powdered sugar (120 g)
• 2–3 tbsp milk (30–45 ml)
• ½ tsp vanilla extract (2.5 ml)

Step-by-Step Instructions

1. Mix the Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
2. Combine the Wet Ingredients: In another bowl, whisk buttermilk, egg, vanilla extract, and melted butter until smooth and creamy.
3. Make the Batter: Pour wet ingredients into dry ingredients and gently stir until just combined. Fold in grated carrots. Avoid overmixing to keep pancakes tender.
4. Heat the Skillet: Preheat a non-stick skillet over medium heat (350°F / 175°C). Lightly grease with butter or oil.
5. Cook the Pancakes: Pour ¼ cup (60 ml) batter per pancake. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook another 2 minutes until golden brown.
6. Prepare the Glaze: Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and 2 tbsp milk. Whisk until silky and pourable, adding more milk if needed.
7. Serve: Stack warm pancakes and drizzle generously with cream cheese glaze. Add chopped pecans or maple syrup if desired.

FAQs

Can I make these pancakes ahead of time?

Yes. Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster for best texture.

Can I make them healthier?

Substitute half the flour with whole wheat flour and reduce sugar slightly. Greek yogurt can replace part of the butter for a lighter version.

Can I freeze carrot cake pancakes?

Freeze pancakes without glaze in a single layer, then store in a freezer bag for up to 2 months. Prepare glaze fresh before serving.

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