Carrot cake pancakes make eating your vegetables fun and exciting! Traditional buttermilk pancakes are elevated with bold spices, raisins, pecans, and freshly grated carrots. Served with a spiced cream cheese topping and chopped nuts for a spring-inspired breakfast.
Nothing gets more cheers than when a big stack of pancakes hits the breakfast table. This version has a vegetable and fruit twist! The?classic buttermilk pancake base?is loaded with?carrot cake-inspired?ingredients. The good news is unlike a cake, there is no baking needed or long wait time to dig in!
Freshly grated carrots, chopped raisins, pecans,?and?a handful of bold spices?get folded into the thick batter. The pancakes rise into tall and fluffy stacks that are perfectly golden brown on the surface.
Maple syrup is always a winner to drizzle on top, but a lightly sweetened and spiced cream cheese topping is even better. These pancakes deliver all of the characteristic taste of carrot cake, but for breakfast.
A big slice of carrot cake layered with smooth cream cheese frosting is pure bliss. You?ll be surprised that it?s actually quite simple to shift the basic flavors of the dessert into griddle cake form.
It may seem strange to add fresh carrots into the batter, but the finely grated root vegetable seamlessly melds into each pancake. Carrots are naturally sweet, and lose their crunch when cooked, making it a great pairing in the recipe. You just want to?make sure you use the fine or smallest holes on your box grater for the carrots.
Bold, warm spices like cinnamon, ginger, nutmeg, and cloves add the delicious aromatics that the baked version delivers.?Chopped pecans add a delightful unexpected crunch to each bite. Raisins, love them or hate them, add just a touch of extra sweetness.
Just a little dollop of cream cheese topping makes these pancakes borderline dessert, without being overwhelming. A simple combination of softened cream cheese, brown sugar, cinnamon, vanilla, and heavy cream whipped until light and fluffy is a special treat that you won?t want to skip.
Vegetable oil is my cooking fat of choice for pancakes. It?s neutral in flavor, has a high smoke point, and just a thin layer is needed to coat the pan.
Butter is much more flavorful?however, as the dairy solids cook, they begin to brown. If left in the pan for too long cooking several pancake batches, the cakes can take on a burnt flavor. If you do go with butter, just use a paper towel to wipe down the pan in between to make sure you are using fresh butter each time.
The best way to keep the pancakes warm so everyone can eat together is to keep them in a low oven.
The beauty of these pancakes is that they freeze wonderfully so that you can warm one up anytime the craving hits. Once the pancakes have cooled down, layer them between parchment paper and place them in a resealable bag. They can be frozen like this for up to one month.
The best way to thaw frozen pancakes is one by one, loosely wrapped in a paper towel set on a plate. Defrost on high power until warmed through, about 60 to 75 seconds.
I actually do the defrost method, then toast them on a low setting to get a nice crispy contrast on the surface, just like frozen waffles. This way, they taste just like you made them fresh!