Buttermilk pancakes made with soft, fluffy batter and carrot shreds are known as carrot cake pancakes. They come with roasted walnuts and a cream cheese topping. Even though these pancakes are fantastic on their own, the cream cheese topping really elevates them. You will adore these pancakes if you enjoy carrot cake.
Possibly try our baked oatmeal with carrot cake or our carrot cake cookies as well!
Ingredients
HERE YOU WANT THIS THINGS
- Buttermilk is an important ingredient in this recipe. Thanks to buttermilk, these pancakes have an amazing flavor and are soft and moist. Acidic buttermilk reacts with alkaline baking soda which makes these pancakes so fluffy.
- best for cooking pancakes (also very easy to make at home!), it won’t burn as quickly as regular butter so you don’t have to wipe the pan after each batch of pancakes. If you don’t have it on hand, just use a blend of vegetable oil and regular butter or just regular butter
How to make carrot cake pancakes step by step
STEP 1:In a bowl, combine all of the wet ingredients (melted and cooled butter, buttermilk, eggs, sugar, and vanilla).
STEP 2:Blend thoroughly by whisking.
STEP 3:Add the flour, ground cinnamon, cloves, nutmeg, ginger, baking powder, baking soda, and salt to another bowl and stir to incorporate.
STEP 4:Add the dry ingredients into the bowl with wet ingredients. Whisk until half combined.
STEP 5:Fold in carrots shredded on the small holes of a box grater. Don’t overmix the batter, it should be lumpy.
STEP 6:Make the cream cheese topping by whisking all the ingredients for the topping in a small bowl. Add more cream cheese if you want it thicker or more milk if you want it thinner.
STEP 7:Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan.
STEP 8: Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, and repeat with the remaining batter.
Serve pancakes with cream cheese topping, sprinkle with chopped walnuts and drizzle with maple syrup.
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