Ui Ui
Culinary Explorer
Hey everyone! If you love carrot cake and pancakes, you're in for a real treat! These Carrot Cake Pancakes combine the best of both worlds for a breakfast that's sweet, spicy, and absolutely delicious. Imagine waking up to the aroma of warm spices and the taste of a classic carrot cake in pancake form. Perfect for a special brunch or just to make any morning feel extra special. Let's dive in and make these scrumptious pancakes that will have everyone asking for seconds! 
Ingredients:
Carrot Cake Pancakes
Carrot Cake Pancakes
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 cup whole buttermilk
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup finely grated carrot
- 3 tablespoons unsalted butter, melted, plus more for griddle
Cream Cheese Frosting Drizzle
- 3 ounces cream cheese, softened
- 1 tablespoon whole milk
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Topping
- 3 tablespoons golden raisins
- 3 tablespoons toasted chopped pecans or walnuts
- 3 tablespoons toasted unsweetened coconut flakes
- 1 tablespoon finely chopped candied ginger (optional)
Instructions:
- Gather all ingredients.
- Make the pancake batter:
- In a large bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
- Add buttermilk, brown sugar, egg, and vanilla; stir until just combined.
- Fold in grated carrots and melted butter until just combined. Set batter aside while you prepare the frosting and topping.
- Make the frosting:
- In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside.
- Prepare the topping:
- In a small bowl, mix together golden raisins, toasted pecans or walnuts, coconut flakes, and candied ginger. Set aside.
- Cook the pancakes:
- Heat a large nonstick skillet or griddle over medium heat and grease with butter.
- Working in batches, scoop ¼ cup of batter per pancake into the skillet, ensuring not to overcrowd.
- Cook until bubbles form on the surface and edges look dry, about 2 to 3 minutes. Flip and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed.
- Serve:
- Divide pancakes evenly among 4 plates.
- Drizzle with cream cheese frosting and sprinkle with the prepared topping.
Enjoy your delightful Carrot Cake Pancakes!
Such a fun twist on a classic. Can’t wait to give them a try—thanks for the awesome recipe! 
Thanks for sharing!
Gonna try this recipe for sure—love how it mixes my fave flavors into breakfast perfection. Thanks for sharing! Can't wait to whip these up and treat myself.
