Description
Carrot Cake Pancake Stacks are a delightful twist on a classic breakfast favorite, infused with warm spices and sweet carrots, perfect for brunch or a festive holiday breakfast.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup grated carrots (about 2 medium carrots)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons sugar
- 2 large eggs
- 1 cup milk (240 ml)
- 1 teaspoon vanilla extract
- 1 cup cream cheese frosting (store-bought or homemade)
- ¼ cup chopped walnuts (for topping)
- Butter or oil (for cooking)
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and sugar until well combined.
- In another bowl, beat the eggs and then add the milk and vanilla extract. Whisk until smooth, then fold in the grated carrots.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
Notes
- For gluten-free pancakes, use a gluten-free flour blend.
- Replace milk with almond milk or oat milk for a dairy-free option.
- Use applesauce instead of oil for a lower-fat version.
- Add walnuts or raisins for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Carrot Cake, Pancakes, Breakfast, Brunch, Holiday