Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 507kcal 25%
Fat 24g 36%
Saturated Fat 11g 55%
Carbohydrates 65g 21%
Fiber 3g 12%
Sugar 32g 64%
Protein 10g 20%
Cholesterol 79mg 26%
Sodium 434mg 18%

Percent Daily Values are based on a 2,000 calorie diet.

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Carrot Cake Pancakes

Name: Carrot Cake Pancakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Carrot Cake Pancakes; 1 ¼ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon pumpkin pie spice; ½ teaspoon baking soda; ¼ teaspoon table salt; 1 cup whole buttermilk; ¼ cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; ¾ cup finely grated carrot; 3 tablespoons unsalted butter, melted, plus more for griddle; Crem Cheese Frosting Drizzle; 3 ounces cream cheese, softened; 1 tablespoon whole milk; 2 tablespoons powdered sugar; ½ teaspoon vanilla extract; Topping; 3 tablespoons golden raisins; 3 tablespoons toasted chopped pecans or walnuts; 3 tablespoons toasted unsweetened coconut flakes; 1 tablespoon finely chopped candied ginger (Optional)

Prep 20m

Cook 10m

Total 30m

This recipe for Carrot Cake Pancakes is a delicious twist on a classic breakfast dish. Made with all-purpose flour, cinnamon, buttermilk, and finely grated carrots, these pancakes are topped with a creamy cream cheese frosting drizzle and a sprinkle of golden raisins, nuts, and coconut flakes for a delectable treat.

Breakfast

Carrot

Pancakes

Nutrition Facts

Carrot Cake Pancakes

Ingredients

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Nutrition Facts

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