#recipe #food

These carrot cake pancakes are the perfect thing to make for a slow weekend morning breakfast or brunch! Full recipe for carrot cake pancakes is below.

Fluffy Carrot Cake Pancakes Recipe
2c flour
4 tsp baking powder
¼ tsp baking soda
¼ c packed brown sugar
1 ½ tsp cinnamon
¼ c melted salted butter
1 ¾ c milk
1 egg
2 tsp vanilla
1 large shredded carrot
Toasted pecans
Cream cheese frosting
Maple syrup for serving

For the cream cheese frosting
4oz softened cream cheese
2 TBS salted butter, softened
1 ½ c of powdered sugar, sifted
1 tsp vanilla
1 TBS milk

Fluffy Carrot Cake Directions:
1. In a large bowl add dry ingredients: flour, baking powder, brown sugar, and cinnamon. Whisk until combined.
2. Add the wet ingredients. Milk, melted butter, egg, and vanilla. Mix until combined. The mixture will be lumpy this is OK. Add in the grated carrots. Allow the batter to rest for 10 minutes. Don’t skip this step.
3. While the batter is resting preheat the oven to 200 degrees to keep the finished pancakes warm for serving.
4. Preheat a nonstick skillet or griddle over medium heat. Prepare the cream cheese frosting by placing all ingredients into a medium bowl and mixing with a spatula until creamy—place the frosting in a plastic bag and set aside.
5. Using a spoon, or ⅓ measuring cup, pour the batter onto the preheated pan/griddle and cook until bubbles start to form on top.
6. When the bubbles start to form and the bottom of the pancake is golden brown, flip the pancakes and cook for an additional 2 minutes until golden brown. Remove from the griddle and onto an oven-safe plate.
7. Place into the oven with aluminum foil over the top to keep the finished pancakes warm. Repeat steps 5 and 6 with the remaining batter.
8. To serve, snip a corner of the cream cheese frosting bag and drizzle over the top of the pancakes, drizzle with maple syrup, and top with toasted pecans. Enjoy!

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