Carrot Cake Pancakes
Serves 1
Directions
- 1Add flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt to a bowl.
- 2Whisk to combine the dry ingredients.
- 3Add buttermilk, eggs, cold melted butter, and vanilla.
- 4Stir in the carrots, pecans, and chopped raisins.
- 5Gently fold the wet and dry ingredients together.
- 6Rest the batter for 10 minutes to hydrate the flour.
- 7Heat a large non-stick skillet over medium heat.
- 8Use a paper towel to evenly spread vegetable oil onto the surface of the skillet.
- 9Pour a quarter cup of the batter and spread into circles with a spoon.
- 10Cook until golden brown, about 2 to 3 minutes per side.
- 11Mix cream cheese, brown sugar, heavy cream, vanilla, and cinnamon on medium speed until smooth, about 45 to 60 seconds, to make the cream cheese frosting.
- 12Top the pancakes with some cream cheese frosting and a drizzle of maple syrup.
Ingredients
- flour
- brown sugar
- baking powder
- baking soda
- cinnamon
- nutmeg
- ginger
- cloves
- salt
- buttermilk
- eggs
- cold melted butter
- vanilla
- carrots
- pecans
- chopped raisins
- vegetable oil
- cream cheese
- brown sugar
- heavy cream
- vanilla
- cinnamon
- maple syrup
Equipment
Cutting BoardVitamix BlenderInstant-Read ThermometerKnife SetGlass BowlsFood ProcessorKitchen Scalelarge non-stick skillet
Tips
- Finely grated fresh carrots add a nice texture and hint of sweetness.
- Rest the batter for 10 minutes to hydrate the flour.
- Cook until golden brown, about 2 to 3 minutes per side.
- Mix cream cheese frosting ingredients on medium speed until smooth, about 45 to 60 seconds.
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