Carrot Cake Pancakes
Ingredients
- 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
- 3 ounces cream cheese, softened
- 1 tablespoon whole milk
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons golden raisins
- 3 tablespoons toasted chopped pecans or walnuts
- 3 tablespoons toasted unsweetened coconut flakes
- 1 tablespoon finely chopped candied ginger (Optional)
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Instructions
- Gather all ingredients.
- To make the pancake batter: Whisk flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt together in a large bowl.
- Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set batter aside while you prepare the frosting and topping.
- To make the frosting: Whisk cream cheese, milk, powdered sugar, and vanilla together in a medium bowl until smooth. Set aside.
- To prepare the topping: Stir raisins, pecans, coconut, and ginger together in a small bowl. Set aside.
- Heat a large nonstick skillet or griddle over medium heat; grease with butter.
- Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd it. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed.
- Divide pancakes evenly among 4 plates; drizzle evenly with frosting and sprinkle evenly with topping.
Source
Original recipe: View Original
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