Oh, the joy of breakfast! There’s just something magical about the first meal of the day, especially when it involves fluffy pancakes. Now, let me introduce you to a delightful twist on the classic—carrot cake pancakes with cream cheese. Imagine waking up to the warm, inviting aroma of cinnamon and nutmeg wafting through your kitchen, all while indulging in a stack of pancakes that taste like dessert but are totally breakfast-approved! Trust me, this recipe is a labor of love that combines the sweet crunch of carrots, the spices we adore, and a heavenly cream cheese topping. It’s a breakfast that’ll make you smile and keep you coming back for seconds—who can resist?
Ingredients for Carrot Cake Pancakes with Cream Cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup grated carrots
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How to Prepare Carrot Cake Pancakes with Cream Cheese
Making these carrot cake pancakes is a breeze, and I promise you’ll be flipping them like a pro in no time! Let’s dive into the steps so you can enjoy this delicious breakfast treat.
Step 1: Mix Dry Ingredients
First things first, grab a big bowl and combine the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Make sure to whisk them together thoroughly—this helps to evenly distribute the baking powder and spices, which is super important for that perfect rise and flavor. It should be a lovely, fragrant blend!
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together the milk, eggs, sugar, and vegetable oil. You want to make sure everything is mixed well—this is where the magic starts to happen! Whisk until it’s smooth and uniform; no one wants clumps in their pancakes, right?
Step 3: Combine Mixtures
Now, it’s time for the fun part! Slowly pour the wet mixture into the dry ingredients. Gently fold it together until just combined. It’s okay if there are a few lumps—overmixing can lead to tough pancakes, and nobody wants that! Finally, stir in the grated carrots, which add a lovely sweetness and texture.
Step 4: Cook the Pancakes
Heat a skillet over medium heat and lightly grease it with a bit of oil or butter. Pour about 1/4 cup of batter onto the skillet for each pancake. You’ll know it’s time to flip when you see bubbles forming on the surface—this usually takes about 2-3 minutes. Flip them over and cook until they’re golden brown on both sides, which should take another 2-3 minutes. The smell will be amazing!
Step 5: Make the Cream Cheese Topping
While the pancakes are cooking, let’s whip up that delightful cream cheese topping! In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract. Stir until it’s smooth and creamy—this is what takes your pancakes to the next level. You want it to be spreadable but not too runny.
Step 6: Serve
Finally, it’s time to serve! Stack those warm pancakes on a plate and generously spread the cream cheese mixture on top. You can even drizzle a little maple syrup if you’re feeling extra indulgent. Enjoy each bite of this delicious breakfast—you’ve earned it!
Why You’ll Love This Recipe
- Quick to prepare, making breakfast a breeze!
- The delightful combination of warm spices and sweet carrots is simply irresistible.
- Perfect for breakfast or brunch with family and friends.
- A fun twist on traditional pancakes that’ll surprise everyone at the table.
- Top with cream cheese frosting for an extra indulgent touch!
Tips for Success
To make your carrot cake pancakes truly shine, here are a few handy tips! First, feel free to adjust the sweetness by adding more or less sugar based on your taste. If you love a bit of crunch, toss in some chopped nuts like walnuts or pecans to the batter—it adds a delightful texture! Also, make sure your skillet is at the right temperature; if it’s too hot, the pancakes may burn before cooking through. And remember, keep an eye on those bubbles—they’re your cue to flip! With these little tweaks, your pancakes will be perfect every time!
Nutritional Information Disclaimer
Just a heads up, the nutritional values provided for these carrot cake pancakes with cream cheese are approximate and can vary based on the specific ingredients and brands you use. Generally, each serving of two pancakes contains about 350 calories, 15g of fat, 6g of protein, and 50g of carbohydrates. It’s always a good idea to check your ingredients for the most accurate information, especially if you’re keeping an eye on your diet!
FAQ Section
Can I make these carrot cake pancakes gluten-free?
Absolutely! Just swap out the all-purpose flour for a gluten-free flour blend, and you’re good to go.
What can I use instead of cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt mixed with a bit of honey for sweetness. It still gives you that creamy topping.
How do I store leftover pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat them in a skillet or microwave when you’re ready to enjoy!
Can I add other mix-ins?
Definitely! Feel free to add in some raisins or nuts for extra flavor and texture. It’s all about making these pancakes your own!
What’s the best way to reheat pancakes?
The best way to reheat pancakes is on a skillet over low heat; this helps keep them fluffy. You can also pop them in the microwave for a quick fix, but they might not be as fluffy.
Storage & Reheating Instructions
To store your leftover carrot cake pancakes, simply place them in an airtight container and pop them in the fridge. They’ll stay fresh for up to 3 days! When you’re ready to enjoy them again, the best way to reheat is in a skillet over low heat; this way, they’ll regain their fluffy texture. If you’re in a rush, a quick microwave zap will do, but keep an eye on them so they don’t get rubbery!
For more delicious pancake recipes, check out Pancakes Petit Suisse or Moelleux Pancakes Recipe.
For more information on the health benefits of carrots, visit Healthline.
Imprimer
Carrot Cake Pancakes with Cream Cheese: 5-Ingredient Delight
- Temps Total: 30 minutes
- Rendement: 4 servings 1x
- Alimentation: Végétarien
Description
Delicious carrot cake pancakes topped with cream cheese frosting.
Ingrédients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup grated carrots
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk milk, eggs, sugar, and oil.
- Combine wet and dry ingredients. Stir in grated carrots.
- Heat a skillet over medium heat and grease lightly.
- Pour batter onto the skillet, cooking until bubbles form. Flip and cook until golden.
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Serve pancakes warm, topped with cream cheese mixture.
Notes
- Adjust sweetness to your preference.
- You can add nuts for extra crunch.
- Store leftovers in the refrigerator.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Breakfast
- Méthode: Griddle
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 2 pancakes
- Calories: 350
- Sucre: 15g
- De Sodium: 300mg
- La graisse: 15g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 2g
- La protéine: 6g
- Le taux de cholestérol: 50mg
Mots-clés: carrot cake pancakes with cream cheese
