Carrot Cake Pancakes Recipe

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Cook Time: 10 minutes

If you love carrot cake, these carrot cake pancakes will quickly become your new favorite breakfast. The recipe features a classic buttermilk batter enhanced with grated carrots, cinnamon, and a blend of spices, delivering the taste of your favorite dessert in pancake form. These pancakes are perfect for those who enjoy the warm, comforting flavors of carrot cake in the morning.

Chef Michel Richard once said that when he first came to the U.S., he was amazed by the idea of using carrots in desserts, especially carrot cake. These carrot cake pancakes bring that idea to life in a new way, combining familiar spices like cinnamon with the sweetness of carrots for a flavorful twist.

The recipe uses buttermilk, which not only provides a slight tang but also reacts with the baking soda to make the pancakes fluffy and thick. Whether you serve them with maple syrup or a drizzle of cream cheese frosting, these pancakes are sure to impress.

Ingredients

• 1 cups all-purpose flour
• 1 teaspoons baking powder
• 1 teaspoon ground cinnamon
• teaspoon pumpkin pie spice
• teaspoon baking soda
• teaspoon table salt
• 1 cup whole buttermilk
• cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• cup finely grated carrot
• 3 tablespoons unsalted butter, melted, plus more for griddle

Cream Cheese Frosting Drizzle

• 3 ounces cream cheese, softened
• 1 tablespoon whole milk
• 2 tablespoons powdered sugar
• teaspoon vanilla extract

Topping

• 3 tablespoons golden raisins
• 3 tablespoons toasted chopped pecans or walnuts
• 3 tablespoons toasted unsweetened coconut flakes
• 1 tablespoon finely chopped candied ginger (optional)

Directions

Step 1: Gather all the ingredients to make sure you have everything on hand.

Step 2: To prepare the pancake batter, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl.

Step 3: Add the buttermilk, brown sugar, egg, and vanilla extract to the dry ingredients. Stir gently until the mixture is just combined. Be careful not to overmix.

Step 4: Stir in the grated carrots and melted butter, again mixing just until everything is incorporated. Set the batter aside while you prepare the frosting and topping.

Step 5: To make the frosting, whisk the cream cheese, milk, powdered sugar, and vanilla extract in a medium bowl until smooth. Set the frosting aside.

Step 6: To prepare the topping, mix the golden raisins, pecans, coconut, and candied ginger (if using) in a small bowl. Set aside for later.

Step 7: Heat a large nonstick skillet or griddle over medium heat and grease it with butter.

Step 8: For each pancake, scoop cup of batter onto the skillet. Make sure not to overcrowd the pan. Cook until bubbles form on the surface and the edges start to look dry, about 2 to 3 minutes.

Step 9: Flip the pancakes and cook for another minute or so, until they are fluffy and slightly firm. Repeat the process with the remaining batter, adding more butter to the skillet as needed and adjusting the heat to ensure even cooking.

Step 10: Once all the pancakes are cooked, divide them evenly among four plates. Drizzle each stack with the cream cheese frosting and sprinkle with the topping mixture.

Serve immediately and enjoy the comforting flavors of carrot cake in pancake form!

Nutrition Facts (per serving)

• Calories: 509
• Total Fat: 26g (33% Daily Value)
• Saturated Fat: 14g (70% Daily Value)
• Cholesterol: 98mg (33% Daily Value)
• Sodium: 645mg (28% Daily Value)
• Total Carbohydrate: 60g (22% Daily Value)
• Dietary Fiber: 3g (12% Daily Value)
• Total Sugars: 25g
• Protein: 10g (21% Daily Value)
• Vitamin C: 2mg (2% Daily Value)
• Calcium: 245mg (19% Daily Value)
• Iron: 3mg (16% Daily Value)
• Potassium: 362mg (8% Daily Value)

Carrot Cake Pancakes are a delicious fusion of two beloved breakfast and dessert traditions. These pancakes bring the rich flavors of carrot cakecinnamon, nutmeg, and freshly grated carrotsinto the comforting form of fluffy pancakes. The sweetness is enhanced by a drizzle of cream cheese frosting, making these pancakes a delightful treat for any time of the day. Lets explore the origins of this dish, regional variations, and how it compares to similar meals.

History of Carrot Cake Pancakes

Carrot cake itself has an interesting history that dates back to medieval Europe. Originally, carrots were used in place of sugar, which was expensive and difficult to obtain. In the 18th and 19th centuries, the recipe for carrot cake evolved, becoming a popular dessert in the United States during the 1960s and 1970s, when carrot-based sweets became a trendy health-conscious alternative. The transition from cake to pancakes is a more recent innovation, offering the same beloved flavors in a quick, easy breakfast format.

Regional Variations

While carrot cake is a classic dessert found across many countries, Carrot Cake Pancakes are most commonly associated with American cuisine, particularly in brunch settings. In the U.S., carrot cake is often made with additional ingredients such as walnuts, raisins, and coconutmany of which are incorporated into the pancake topping for extra flavor and texture. In other countries, such as the UK, similar spiced cakes may feature less sweet frosting or be served without the cream cheese drizzle, focusing more on the spice and carrot flavor.

How Carrot Cake Pancakes Differ from Similar Dishes

Carrot Cake Pancakes are distinct from other pancake variations such as banana pancakes or classic buttermilk pancakes. What sets them apart is the addition of grated carrots, along with spices like cinnamon and nutmeg, that mimic the flavor profile of carrot cake. While many pancakes are sweetened with sugar, these incorporate brown sugar to give a deeper, molasses-like sweetness that complements the earthiness of the carrots. Additionally, the cream cheese frosting, typically reserved for carrot cake, adds a luxurious, tangy finish that you wont find on more traditional pancakes.

Where Are Carrot Cake Pancakes Typically Served?

Carrot Cake Pancakes are a popular choice for brunch, especially in American diners and cafes. Their sweet, dessert-like nature makes them perfect for special occasions, holiday breakfasts, or as a decadent weekend treat. Youll also find them in gourmet breakfast spots that specialize in creative, upscale takes on classic dishes. In fact, many restaurants serve these pancakes as a signature dish, often paired with fresh fruit or a drizzle of maple syrup for added sweetness.

Interesting Facts about Carrot Cake Pancakes

• Carrot cake, the precursor to carrot cake pancakes, is thought to have originated during the Middle Ages when sugar was scarce, and carrots were a natural alternative for sweetening baked goods.
• Buttermilk, which is a key ingredient in the pancake batter, reacts with the baking soda to create a lighter, fluffier texturethis is why buttermilk pancakes are so beloved.
• Carrots are a perfect ingredient for desserts as they add moisture and sweetness, while still keeping the dish on the healthier side of the spectrum.
• Carrot cake is traditionally topped with a rich cream cheese frosting, which is also the perfect finishing touch for these pancakes. The tangy frosting cuts through the sweetness of the pancakes and balances the dish.

Conclusion

Carrot Cake Pancakes offer a delightful and unique twist on a beloved dessert, providing the familiar flavors of carrot cake in a more breakfast-friendly format. Whether enjoyed as a weekend treat, a special brunch, or a holiday morning indulgence, these pancakes are sure to please anyone who loves the taste of carrot cake. So next time you're in the mood for something sweet and spiced, give these pancakes a try!

FAQ about Carrot Cake Pancakes Recipe

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