They say that you should dress for the job you want. Well, today I'm cooking for the season I want. I think most of us could all use a little more warm weather and sunshine. Come on spring, hurry up! Despite the slow crawl it seems to be moving at, I found myself inspired to make breakfast a bit more 'springesque'. And so, I made carrot cake pancakes.
I love carrot cake. So combining it with breakfast feels like a big win to me. These carrot cake pancakes are fluffy and soft. I drizzled the them in the dreamiest cream cheese glaze. And a bit of pure maple syrup and edible petals took them to the next level.
Cream Cheese Glaze
I recommend making the glaze before starting on the pancakes. It's really quite easy. Cream the room temperature butter and cream cheese together with a mixer until they are light and fluffy. Next, blend in the milk and vanilla and beat until it is completely smooth. Finally, mix in the icing sugar and blend until the glaze is smooth once again. Store any unused glaze covered in the fridge up to a few days.
Important Note
A crucial part of making carrot cake pancakes is that the carrots have to be grated quite finely. They will only be cooked for a short amount of time, so the carrot bits have to be small enough to actually cook through.
It's best to do this with a fine grater by hand. If you don't feel like putting in that effort first thing in the morning, you could prep them the evening before.
How to make carrot cake pancakes
Preheat your griddle (or a large, non-stick スキレット) to medium heat (375°), shred the carrots, and chop the walnuts before progressing to the following steps. If you use a skillet instead of a griddle, preheat it shortly before cooking pancakes.
Use either of these:
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Mixing
Let's start by combining all of the dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar. Mix them together until they are well blended; then set them aside.
In a large bowl, add and mix together the buttermilk, vanilla, egg, and vegetable oil. Then mix in your prepared grated carrots and chopped walnut pieces.
Next, stir in the dry ingredients. It is very important that you don't over mix at this point. Doing so would ruin the delicate texture of the pancakes.
Only stir until the dry ingredients are just incorporated. It would be better to have a few bits of dry flour than to over mix the batter.
Cooking
Grease your preheated griddle or skillet with a bit of butter. Using a one-third cup scoop, pour the batter onto the griddle. Use the bottom of the scoop to flatten out the batter into about a five-inch circle, and shape the edges to give it a nice, clean, circular shape. Leave ample space in between pancakes in the pan.
Let them cook for a few minutes until you notice tiny bubbles starting to come through the center and burst, and the edges and bottom will turn a golden brown.
If you are using a griddle with a temperature set at 375° you will be fine. However, if you are using a skillet on a stove top you may have to adjust the heat. If your pancakes are becoming dark before the bubbles form you should reduce the heat. If you are getting bubbles but not achieving a darker colour, decrease the heat.
Flip the pancakes and let the other side cook for another three to four minutes. The middle should be nice and fluffy. Remove the finished pancakes and re-grease before continuing with the remaining batter.
Plating
To plate the carrot cake pancakes, make a little stack of two per plate. Drizzle them with a generous amount of cream cheese glaze, some pure maple syrup, and garnish with some edible petals to make them even more extra. If you love nuts you can sprinkle more of those on top too.
I had to get a close up shot of the inside of these pancakes to show you how amazing they are. So tender and perfectly spiced throughout.
I used these:
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Carrot Cake Pancakes with Cream Cheese Frosting
- 準備: 10分
- 調理: 15分
- 合計時間: 25分
- 分量: 8 pancakes 1x
- 分類: 朝食
- 国: アメリカ
説明
These carrot cake pancakes are so fluffy and tender, perfectly spiced throughout, and drizzled with the dreamiest cream cheese frosting.
材料
Cream Cheese Frosting:
4 オンス (113g) クリームチーズ (室温にしておく)
2 大さじ (28g) 無塩バター (室温にしておく)
2 大さじ 牛乳
½ 小さじ バニラエキストラクト
¾ カップ (96g) パウダーシュガー
Carrot Cake Pancakes:
1 ¼ カップ (187g) 中力粉
1 ½ 小さじ ベーキングパウダー
½ 小さじ 重曹
½ 小さじ 塩
⅓ カップ (70g) brown sugar, lightly packed
1 小さじ シナモンパウダー
⅛ 小さじ ナツメグパウダー
⅛ 小さじ ground ginger
1 ¼ cup (296ml) buttermilk
1 小さじ バニラエキストラクト
1 卵(Lサイズ)
2 大さじ 植物油
2カップ (180g) carrots, very finely grated *
¼ カップ (37.5g) クルミ (刻んだもの)
Optional Toppings:
メープルシロップ
walnut pieces
作り方
Cream Cheese Glaze:
Make the glaze before starting on the pancakes.
Cream the room temperature butter and cream cheese together with a mixer until they are light and fluffy.
Next, mix in the milk and vanilla and beat until it is completely smooth. Then mix in the sugar and beat until the frosting is smooth once again.
Carrot Cake Pancakes:
Preheat your griddle to medium heat (375°F/190°C). If you use a large, non-stick スキレット instead of a griddle, preheat it shortly before cooking pancakes.
Finely grate the carrots, and chop the walnuts. (You can do this step the night before to save time in the morning.)
In a medium bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar. Mix together until they are well blended then set aside for now.
In a large bowl, mix together the buttermilk, vanilla, egg, and vegetable oil. Then stir in the grated carrots and chopped walnut pieces.
Next, stir in the dry ingredients. Do not over mix. Doing so would ruin the delicate texture of the pancakes. Only stir until the dry ingredients are just incorporated. It is better to have a few streaks of dry ingredients than to over mix the batter.
Grease your preheated griddle or スキレット with a bit of butter. Using a ⅓ cup (80 ml) scoop, pour the batter onto the griddle.
Use the bottom of the scoop to flatten out the batter into about a 5-inch (13 cm) circle, and shape the edges to give it a nice, clean, circular shape. Leave ample space in between pancakes in the pan.
Cook them for a few minutes until you notice tiny bubbles starting to come through the centre and burst, and the edges and bottom will turn a golden brown.
Flip the pancakes and let the other side cook for another 3-4 minutes. The middle should be nice and fluffy. Remove the finished pancakes and re-grease before continuing with the remaining batter.
ポイント： If you are using a スキレット on a stove top you may have to adjust the heat. If your pancakes are becoming dark before the bubbles form you should reduce the heat. If you are getting bubbles but not achieving a darker colour, decrease the heat.
While you are cooking your batches of pancakes, you can keep the already cooked ones warm by placing them in an oven preheated to 250°F/120°C.
To serve, drizzle the carrot cake pancakes with a generous amount of cream cheese frosting, a bit of pure maple syrup, and sprinkle some walnut pieces on top.
美味しく作るコツ
* Because pancakes have a relatively short cook time, carrots must be quite finely grated in order for them to cook fast enough. It's best to do this with a fine grater by hand. If you know you won't feel like doing this in the morning before breakfast, you could always prep the carrots the evening before.
栄養素
- 1食あたり: 2 pancakes
- カロリー: 610
- 糖質: 53.5 g
- 塩分: 646.8 mg
- 脂質: 23.8 g
- 炭水化物: 91 g
- タンパク質: 10.9 g
- コレステロール: 76.9 mg
キーワード: carrot cake panakes
Kimberlee says
Would give this recipe ten stars if I could. I love, love, love these and the cream cheese glaze could not be
a better fit. Mouthwatering to the max.
アシャ says
Awesome, thank you so much 😀 I love these pancakes too
Christie says
Great recipe. Thanks!
アシャ says
Thanks Christie!
Bonnie says
CRAVEtastic!!!
アシャ says
Thank you <3
Julie says
Most delicious pancakes I ever made.
アシャ says
Thank you so much ❤️
Allison says
Delightful. Cannot get enough.
アシャ says
Thanks!
Heth says
I had been craving carrot cake. These pancakes are the next best thing. Delicious and easy to make.
アシャ says
Thanks so much 🙂
Donna says
These are so good. I thought I died and went to heaven. Seriously. I want these every weekend.Thank you. Thank you for this recipe. (Can you tell I love carrot cake lol.)
アシャ says
I'm with you on that! 🙂 Thanks for the kind words
Lisa says
These pancakes are so good especially with the glaze. Love them.
アシャ says
Thanks so much 🙂
Jonah says
Oh wow. I was craving carrot cake then came across this recipe.
Heavenly.
アシャ says
Thanks so much. Happy to cure your craving 🙂
Anna says
Carrot cake being one of my favorite things - I had to try this recipe.
Definitely a keeper.
Joy says
My boyfriend and I made these pancakes for breakfast. We both loved them.
アシャ says
Thank you, that's great! Glad you enjoyed them