Carrot Cake Pancakes with Cream Cheese Glaze
These carrot cake pancakes are fluffy, moist, and drizzled with a delicious cream cheese glaze that makes my mouth water! They will get gobbled up and fly off your table!
Servings: 4 People
Ingredients
Pancakes
- 2 Cups Grated Carrots
- 1 ¼ Cup Milk
- 1 Large Egg Room Temperature
- 2 Tablespoons Unsalted Butter Melted and cooleC
- 1 Teaspoon Vanilla
- 1 1/3 Cup all-purpose Flour
- ¼ Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Salt
Glaze
- 4 Ounces Cream Cheese Room Temperature
- 4 Tablespoons Unsalted Butter Softened
- 1 ½ cups Powdered Sugar
- ¼ Teaspoon Vanilla Extract
- 1 Pinch Salt
Instructions
Pancakes
- In a large bowl, whisk together the grated carrots, milk, egg, melted butter, and vanilla. Set aside.
- In a medium bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet and whisk until combined but still lumpy to ensure nice fluffy pancakes.
- Heat a griddle to medium heat, about 375°, and spray with cooking spray. Once the griddle is nice and hot, scoop the batter onto the griddle using 1/4-1/3 cup for each. Let the first side cook until bubbles form and burst across the top of the pancake, about 2 minutes. Flip and cook for an additional 1-1.5 minutes. Repeat until all of the batter has been cooked.
- Serve warm with the cream cheese glaze.
Glaze
- Beat together the cream cheese and butter. Add 1 ½ cup of powdered sugar, vanilla extract, and salt. Beat until combined.
- Microwave the glaze for 20-30 seconds, stirring every 10 seconds. This will make the glaze runny and easy to drizzle across your pancakes.
Nutrition
Calories: 720kcal | Carbohydrates: 102g | Protein: 11g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 339mg | Potassium: 629mg | Fiber: 3g | Sugar: 65g | Vitamin A: 11782IU | Vitamin C: 4mg | Calcium: 253mg | Iron: 3mg