Carrot Cake Pancakes Recipe
Prep Time:
25 minutes
Cook Time:
15 minutes
Servings:
12 4-inch pancakes
Ingredients
  • 4 ounces cream cheese, softened
  • ¼ cup confectioners’ sugar
  • 1 teaspoon vanilla bean paste or extract
  • Pinch of kosher salt
  • 1 cup heavy cream
  • 1 large carrot
  • 1 large egg
  • 1 cup whole buttermilk
  • ¼ cup packed dark brown sugar
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ cup crushed pineapple (fresh or canned), drained
  • 3 tablespoons unsalted butter
Directions
  1. To prepare the topping, whip the cream cheese, confectioners’ sugar, vanilla, and salt to combine.
  2. Slowly whip in heavy cream, continuing to whip until the mixture reaches soft to medium peaks. Chill until ready to use.
  3. To prepare the pancakes, using the fine side of a box grater, finely grate the carrot (you’ll need about 1 cup).
  4. In a medium bowl, whisk to combine the egg, buttermilk, brown sugar, salt, and cinnamon.
  5. Add the flour, baking powder, baking soda, grated carrot, and pineapple, and fold gently just to combine.
  6. In a large nonstick skillet, melt the butter over medium-low heat.
  7. Pour the butter into the pancake batter and fold gently to incorporate.
  8. Use a scoop or ladle to portion heaping ¼ cup mounds of batter into the skillet, spacing them at least 2 inches apart.
  9. If desired, sprinkle a few raisins and walnuts over each pancake.
  10. Wait until bubbles form on the surface of each pancake, then flip and cook the remaining side until golden.
  11. Transfer the pancakes to a cooling rack and repeat with the remaining batter.
  12. Serve the pancakes warm, with cream cheese-whipped cream and maple syrup.