Carrot Cake Pancakes
Recipe: #17248
February 07, 2015
Categories: Breakfast, Cheese, Pineapple, Carrot, Brunch Fathers Day, Mothers Day, Vegetarian, Cream Cheese, Kosher Dairy, Pancakes, more
"Love carrot cake and these pancakes are just as good a treat. Young and old will love them and are especially enjoyed on a lazy weekend morning."
Original is 4-8 servings
Ingredients
- FOR DRY MIX
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- FOR WET MIX
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- FOR MIX-INS
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- CREAM CHEESE GLAZE
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Nutritional
- Serving Size: 1 (281 g)
- Calories 560
- Total Fat - 26.7 g
- Saturated Fat - 13.9 g
- Cholesterol - 126.2 mg
- Sodium - 1028.9 mg
- Total Carbohydrate - 68.6 g
- Dietary Fiber - 2.3 g
- Sugars - 40.6 g
- Protein - 12.7 g
- Calcium - 296.8 mg
- Iron - 1.4 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200-degrees Fahrenheit.
Step 2
In a medium bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg.
Step 3
In measuring cup or small bowl, measure out buttermilk. Add egg and vanilla; beat until combined.
Step 4
Add we ingredients to dry ingredients; mix until just combined. The batter should have some small to medium lumps.
Step 5
Gently fold in grated carrots, pecans and pineapple.
Step 6
Preheat skillet over medium heat; brush with 1 1/2 teaspoon butter or 1 teaspoon oil.
Step 7
Using a 1/4 cup measure, scoop batter onto warm skillet. Cook for 2 - 3 minutes until small bubbles form on surface of pancakes, then flip over. Reduce heat to medium-low; cook on opposite sides 1 - 2 minutes or until golden brown.
Step 8
Transfer pancakes to baking sheet; place in oven to keep warm. Repeat process with remaining batter, adding more butter or oil to skillet as needed. Serve with cream cheese glaze.
CREAM CHEESE GLAZE
Step 9
In medium bowl on medium-low speed, beat cream cheese until whipped. Add remaining ingredients until smooth. Makes 1 cup.
Step 10
Makes about 8 pancakes
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best flavor, use freshly grated carrots for the mix-ins.
- For the cream cheese glaze, use full-fat cream cheese for a richer flavor.
- Substitute almond milk for buttermilk to make the pancakes dairy-free. Almond milk is a great alternative to traditional dairy milk, as it still provides a creamy texture and flavor without the use of dairy.
- Substitute maple syrup for light brown sugar to make the pancakes vegan. Maple syrup is a natural sweetener that is plant-based, and it can provide a unique flavor to the pancakes that light brown sugar cannot.
Chocolate Chip Carrot Cake Pancakes Substitute the diced pineapple with 1/4 cup of semi-sweet chocolate chips and add 1 tablespoon of cocoa powder to the dry ingredients.
Bacon-Wrapped Asparagus
RECOMMENDED DISH DESCRIPTION: Bacon-wrapped asparagus is a perfect side dish to accompany these Carrot Cake Pancakes. The smoky flavor of the bacon pairs perfectly with the sweetness of the pancakes, and the asparagus adds a welcome crunch and freshness. Plus, it's easy to make and looks impressive on the plate.
Roasted Potatoes: Roasted potatoes are a classic side dish that pairs well with Carrot Cake Pancakes. The potatoes are roasted to a golden crisp, adding a delicious crunch to the sweet pancakes. The potatoes also provide a hearty component to the meal, making it a satisfying and filling breakfast.
FAQ
Q: How do I make the cream cheese glaze?
A: In a medium bowl, beat cream cheese on medium-low speed until whipped. Add milk, confectioners' sugar, and vanilla extract and mix until smooth. Makes 1 cup.
Q: How do I store the cream cheese glaze?
A: Store the glaze in an airtight container in the refrigerator for up to one week.
11 Reviews
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Fun facts:
Carrot cake is believed to have originated in the Middle Ages, when sweeteners like sugar were scarce and carrots were used as a substitute. It was popularized in the United States in the 1950s by the popular restaurant, The Waldorf-Astoria.
The classic carrot cake is a favorite of former President Barack Obama and his family. Every year for his birthday, Michelle Obama would bake him a carrot cake.