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- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup finely grated carrots - 1/4 cup granulated sugar - 1/4 cup packed brown sugar - 1 large egg - 1 cup buttermilk - 2 tablespoons vegetable oil - 1 teaspoon vanilla extract - 1/2 cup chopped walnuts (optional) - 4 oz cream cheese - 1/2 cup powdered sugar - 2 tablespoons milk - 1 teaspoon vanilla extract I love using fresh, finely grated carrots. They add natural sweetness and moisture to the pancakes. The mix of spices, like cinnamon and nutmeg, gives a warm flavor that reminds me of my favorite carrot cake. You can also add walnuts for a nice crunch. If you prefer a nut-free option, feel free to skip them. The cream cheese glaze is rich and smooth. It perfectly balances the fluffy pancakes. These ingredients come together to make each bite a delight. You will enjoy the warm flavors and creamy glaze. It’s a fun twist on a classic breakfast treat! - Mix 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt in a large bowl. This mix gives your pancakes a great flavor and texture. - In a separate bowl, combine 1 cup of finely grated carrots, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 large egg, 1 cup buttermilk, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract. Stir until smooth. - Gently pour the wet mix into the dry mix. Use a whisk to combine, but don't overmix. A few lumps are okay. If you want a nice crunch, fold in 1/2 cup of chopped walnuts now. - Preheat your skillet over medium heat. Lightly grease it with cooking spray or oil to prevent sticking. - For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles appear on the surface, which takes about 2-3 minutes. The edges should look firm. - Carefully flip the pancakes and cook for another 2-3 minutes until golden brown. Transfer them to a warm plate while you cook the rest. - In a bowl, mix 4 oz softened cream cheese, 1/2 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract. Use a hand mixer or whisk to blend until smooth. - If the glaze is too thick, add more milk to reach your desired consistency. This glaze adds a sweet, creamy touch to your pancakes. - Avoid overmixing for fluffier pancakes. Mix until just combined. A few lumps are okay. - Adjust heat level for even cooking. Start with medium heat. Lower it if pancakes brown too fast. - Use a measuring cup for uniform pancake sizes. This keeps your pancakes consistent, making them look great on the plate. - Ensure cream cheese is at room temperature for easy mixing. Cold cream cheese will clump up and be hard to blend. - Add more powdered sugar for sweetness or thickness. If you want a sweeter glaze, just keep mixing in sugar until it’s just right. {{image_4}} If you want to make these pancakes nut-free, simply omit the walnuts. They still taste great without them. The flavors of the carrots and spices shine through. You won’t miss the nuts at all. You can easily turn these pancakes vegan. Replace the buttermilk with non-dairy milk mixed with lemon juice. This helps mimic the tangy taste of buttermilk. For the egg, use a flax egg. To make this, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. It works great in the batter. If you need a gluten-free option, swap the all-purpose flour for a gluten-free flour blend. Many blends work well in pancakes. Just make sure it has a good mix of flours. This will give you light and fluffy pancakes without gluten. To store leftover pancakes, place them in an airtight container. They will stay fresh for up to 3 days in the fridge. Reheating is easy. You can use a microwave or toaster. Just warm them until they are hot and ready to eat. Keep the cream cheese glaze in the fridge too. It lasts for up to 5 days. If it thickens, simply re-whip it before serving. This helps restore its smooth texture. Enjoy your pancakes with the glaze fresh when you’re ready! Yes, pancakes can be pre-made and frozen. Just cook them, then let them cool. Place each pancake in a single layer on a baking sheet. Then, freeze them for about an hour. Once frozen, stack them in a freezer bag. They will keep well for up to three months. When ready to eat, just reheat them in the microwave or toaster. This makes breakfast easy and quick! Look for a golden color and firm edges. The bubbles on the surface will also help. When you see bubbles, it’s time to flip. After flipping, cook until the bottom is golden brown. If you want to be sure, use a toothpick. Insert it into the center. If it comes out clean, your pancakes are done! Serve with maple syrup for extra sweetness. You can also drizzle on more cream cheese glaze for richness. Fresh fruits like sliced bananas or berries add a nice touch too. Each of these options will make your meal even better. Enjoy experimenting with different toppings! You can enjoy making these delicious carrot cake pancakes at home. We covered all the key ingredients, how to cook them perfectly, and even made a tasty cream cheese glaze. Don’t forget the tips for making them fluffier and adapting the recipe for your needs. These pancakes are great for any meal and can be stored easily. Try different toppings for a fun twist. I hope you feel inspired to whip up this easy, tasty treat!

Carrot Cake Pancakes with Cream Cheese Glaze

Start your morning with a delicious twist by making Carrot Cake Pancakes! These fluffy pancakes are packed with grated carrots and warm spices, topped with a rich cream cheese glaze. Perfect for breakfast or brunch, they’re a fun way to enjoy the flavor of classic carrot cake. Ready to impress your family? Click through for the full recipe and discover how easy it is to whip up this delightful dish that everyone will love!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup finely grated carrots (approximately 2 medium-sized carrots)

1/4 cup granulated sugar

1/4 cup packed brown sugar

1 large egg

1 cup buttermilk

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

Cream Cheese Glaze:

4 oz cream cheese, softened to room temperature

1/2 cup powdered sugar

2 tablespoons milk (more if necessary for consistency)

1 teaspoon vanilla extract

Instructions
 

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until they are thoroughly blended.

    In a separate bowl, combine the grated carrots with granulated sugar, brown sugar, the egg, buttermilk, vegetable oil, and vanilla extract. Mix until the mixture is smooth and all ingredients are well incorporated.

      Gently pour the wet ingredients into the bowl with the dry ingredients. Using a whisk, stir until they are just combined, being careful not to overmix—it's perfectly fine to have a few lumps. If you'd like some added crunch, gently fold in the chopped walnuts at this stage.

        Heat a non-stick skillet or griddle over medium heat, lightly greasing it with cooking spray or a small amount of oil to prevent sticking.

          For each pancake, pour 1/4 cup of batter onto the skillet. Cook for about 2-3 minutes, or until bubbles start to appear on the surface and the edges look slightly firm.

            Carefully flip the pancakes and allow them to cook for an additional 2-3 minutes, or until they turn a lovely golden brown and are cooked through. Transfer the finished pancakes to a warm plate while you prepare the rest.

              To make the cream cheese glaze, in a bowl, mix the softened cream cheese, powdered sugar, milk, and vanilla extract. Use a hand mixer or whisk to blend until the mixture is smooth and creamy. Adjust the thickness by adding more milk if you prefer it a bit runnier.

                Serve the pancakes warm, generously drizzled with the cream cheese glaze for that yummy finish.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4 (approximately 8 pancakes)

                    - Presentation Tips: Create an appealing stack of pancakes on a serving plate, then drizzle the luscious cream cheese glaze over the top. For a finishing touch, garnish with additional grated carrots and a sprinkle of chopped walnuts. A side of warm maple syrup complements the dish beautifully, adding extra sweetness!