Carrot Cake Pancakes

Carrot Cake Pancakes are a fun treat for a special breakfast! The pancakes have carrots, spices, and walnuts, and are topped with a cream cheese glaze.

Preparation Time

20 mins

Cooking Time

10 mins

Ingredients

For the pancakes:
- 5 oz.Grand Mills All Purpose flour (1 cup)
- 2 tsp. baking powder
- 1/2 tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1 cup buttermilk or milk
- 1 tbsp.grape seed oil or vegetable oil
- 1 egg
- 2 tbsp. chopped walnuts
- 1 cup finely grated carrots

For the glaze:
- 3 tbsp. softened butter
- 2 oz. cream cheese
- 3/4 cup powdered sugar
- 1/2 tsp. vanilla extract
- Water, as needed

Directions

1 - Whisk to combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

2 - In another bowl, whisk to combine the buttermilk, grape seed oil, and egg. Pour the wet ingredients into the dry, and stir until the flour is halfway incorporated. Add the walnuts and carrots, and then stir until the flour pockets have disappeared, but make sure to leave lumps so you don’t over mix the batter and make the pancakes tough.

3 - Portion out medium scoops of the batter onto a nonstick pan set over medium high heat, and cook for a couple minutes on the first side, until bubbles form, then flip and cook for another couple minutes on the other side. Remove to a plate.

4 - Prepare the glaze by melting the butter and cream cheese together in the microwave. Stir in the powdered sugar and vanilla extract and stir to combine. Add water as needed, to thin the glaze. Drizzle on top of the pancakes, and enjoy!

Note: If you’re using cold butter straight from the fridge, microwave the butter separately; otherwise the cream cheese will overcook in the microwave before the butter is melted.

Carrot Cake Pancakes

Carrot Cake Pancakes are a fun treat for a special breakfast! The pancakes have carrots, spices, and walnuts, and are topped with a cream cheese glaze.

Preparation Time

20 mins

Cooking Time

10 mins

Ingredients

For the pancakes:
- 5 oz.Grand Mills All Purpose flour (1 cup)
- 2 tsp. baking powder
- 1/2 tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1 cup buttermilk or milk
- 1 tbsp.grape seed oil or vegetable oil
- 1 egg
- 2 tbsp. chopped walnuts
- 1 cup finely grated carrots

For the glaze:
- 3 tbsp. softened butter
- 2 oz. cream cheese
- 3/4 cup powdered sugar
- 1/2 tsp. vanilla extract
- Water, as needed

Directions

1 - Whisk to combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

2 - In another bowl, whisk to combine the buttermilk, grape seed oil, and egg. Pour the wet ingredients into the dry, and stir until the flour is halfway incorporated. Add the walnuts and carrots, and then stir until the flour pockets have disappeared, but make sure to leave lumps so you don’t over mix the batter and make the pancakes tough.

3 - Portion out medium scoops of the batter onto a nonstick pan set over medium high heat, and cook for a couple minutes on the first side, until bubbles form, then flip and cook for another couple minutes on the other side. Remove to a plate.

4 - Prepare the glaze by melting the butter and cream cheese together in the microwave. Stir in the powdered sugar and vanilla extract and stir to combine. Add water as needed, to thin the glaze. Drizzle on top of the pancakes, and enjoy!

Note: If you’re using cold butter straight from the fridge, microwave the butter separately; otherwise the cream cheese will overcook in the microwave before the butter is melted.