Description
Fluffy carrot‑cake‑inspired pancakes spiced with cinnamon, nutmeg, and ginger, packed with grated carrots and topped with a rich cream cheese drizzle.
Ingredients
- 1⅓ cups all‑purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ cup granulated sugar (optional)
- 1 cup buttermilk (or milk)
- 1 tbsp neutral oil or melted butter
- 1 large egg
- 1 cup finely grated carrots
- 2 tbsp chopped walnuts (optional)
- 3 tbsp softened butter (for drizzle)
- 2 oz cream cheese, softened
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- Water or milk, as needed to thin drizzle
Instructions
- In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and sugar (if using).
- In another bowl, whisk buttermilk, oil (or melted butter), and egg until combined.
- Pour wet mixture into dry ingredients and gently stir until just combined—batter should remain slightly lumpy.
- Fold in grated carrots and walnuts, if using.
- Heat a nonstick skillet or griddle over medium heat and lightly grease.
- Scoop about ¼ cup batter per pancake onto skillet. Cook until bubbles appear on surface and edges set, about 2 minutes.
- Flip pancakes and cook 1–2 more minutes until golden and cooked through. Keep warm in a 200 °F oven while cooking remaining batches.
- For the cream cheese drizzle, melt softened butter and cream cheese together until smooth.
- Stir in powdered sugar and vanilla, adding water or milk a teaspoon at a time until desired pourable consistency is achieved.
- Serve pancakes warm with cream cheese drizzle spooned on top.
Notes
- Do not overmix the pancake batter to maintain fluffiness; slight lumps are fine.
- Finely grate carrots to ensure tender texture—avoid shredding too thickly.
- Whole wheat flour can be substituted 1:1 for a heartier version.
- Non‑dairy milk and dairy‑free cream cheese work well for a vegan adaptation.
- The drizzle can be made ahead and thinned as needed before serving.
- Store leftover pancakes and drizzle separately in the fridge; reheat pancakes in microwave, toaster, or oven.