Carrot Cake Pancakes

4.50 from 4 votes

Want a new pancake recipe for spring? Try these carrot cake pancakes loaded with fresh carrots and coconut. Top a cream cheese drizzle.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: best pancakes, breakfast recipe, easter breakfast

Servings: servings

Calories: 263kcal

Author: Julie Clark

Ingredients

For the pancakes:

1 1/3 cups all-purpose flour 173 grams
3/4 teaspoon salt 4 grams
2 teaspoons baking powder 6 grams
2 teaspoons ground cinnamon 3 grams
¼ cup granulated sugar 28 grams
2 tablespoons vegetable oil 26 grams
1 large egg
1 ¼ cups 2% milk 296 grams
1 cup finely shredded carrots 153 grams
½ cup finely shredded coconut optional
butter for frying

Cream Cheese Glaze:

1/4 cup salted butter 2 ounces
2 ounces cream cheese at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
¼ cup heavy cream more or less to desired consistency
pecans for topping

Instructions

Make the pancakes:

In a small bowl, whisk together the flour, salt, baking powder and cinnamon. Set aside. 1 1/3 cups all-purpose flour, 3/4 teaspoon salt, 2 teaspoons baking powder, 2 teaspoons ground cinnamon
In a larger bowl, mix together the sugar, oil, egg and milk. Add in the carrots and coconut and mix well. ¼ cup granulated sugar, 2 tablespoons vegetable oil, 1 large egg, 1 ¼ cups 2% milk, 1 cup finely shredded carrots, ½ cup finely shredded coconut
Pour the flour mixture into the wet ingredients. Mix just until combined.
Melt butter in a skillet on the stovetop or on a griddle to 350-375º Fahrenheit. butter
Fry each pancake until it is puffy and bubbly, then turn to brown on the other side.

Make the cream cheese glaze:

Use a hand mixer to cream together the butter and cream cheese until smooth. 2 ounces cream cheese , 1/4 cup salted butter
Add the powdered sugar and vanilla extract. Mix well, scraping the sides of the bowl as needed. 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract
Add heavy cream as desired, until you reach the spreading or drizzling consistency you'd like. Drizzle the glaze over the pancakes. Sprinkle with pecans. ¼ cup heavy cream, pecans

Notes

Store any leftovers in an airtight container in the refrigerator.

The calories shown are based on the recipe making 10 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition