Carrot Cake Pancakes are such a fun recipe for brunch, especially for holidays or when you have friends or family over. They have all the flavors of carrot cake, but in fluffy pancake form for breakfast!
|All purpose flour||5 Ounce|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1/2 Teaspoon|
|Ground nutmeg||1/4 Teaspoon|
|Ground ginger||1/4 Teaspoon|
|Buttermilk/Milk||1 Cup (16 tbs)|
|Grapeseed oil/Vegetable oil||1 Tablespoon|
|Chopped walnuts||2 Tablespoon|
|Finely grated carrots||1 Cup (16 tbs)|
|For the glaze|
|Softened butter||3 Tablespoon|
|Cream cheese||2 Ounce|
|Powdered sugar||3/4 Cup (12 tbs)|
|Vanilla extract||1/2 Teaspoon|
|Water||1 Cup (16 tbs) ((or more, as needed))|
Whisk to combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. In another bowl, whisk to combine the buttermilk, grapeseed oil, and egg. Pour the wet ingredients into the dry, and stir until the flour is halfway incorporated. Add the walnuts and carrots, then stir until the flour pockets have disappeared, but make sure to leave lumps so you don't overstir the batter.
Portion out small 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, then serve with the cream cheese glaze.
For the glaze
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.
*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.