Carrot Cake Pancakes Recipe
Looking for a simple and festive recipe to celebrate Easter? Give these fluffy, delicious carrot cake pancakes a try! As the name suggests, they’re a spin on the classic carrot cake, but in pancake form! Whether you bake a stack for breakfast, or your Easter brunch, you got this filling and sweet dish served up in no time.
Serves: 2 portions, around 8 pancakes | Prep Time: 15 mins | Cook Time: 15 mins | Total: 30 mins
Cooking & Kitchen Supplies: small frying pan | small ladle | mixing bowl | optional: mixer
Ingredients for the Pancakes
- 130g self-rising flour
- 100g grated carrots
- 200ml milk
- 1 medium egg
- 3 tsp cinnamon
- 1 tsp vanilla extract
- 0.5 tsp nutmeg
- pinch of salt
- 5 tbsp brown sugar
Ingredients for the Cream Cheese Glaze
- 75g cream cheese
- 125g powdered sugar
- 3 tbsp milk
- 15g walnuts for garnishing
If you’re looking for more recipes to make your Easter breakfast or brunch menu complete, check out my collection of Easter recipes right here!
How to Bake your own Carrot Cake Pancakes to Celebrate Easter
- First add the dry ingredients to the mixing bowl. Mix your flour, cinnamon, nutmeg, pinch of salt, and brown sugar until all the ingredients are mixed well.
- Start by adding half of the milk. Mix until the pancake batter is smooth. Then add in the rest of the milk, an egg, and the vanilla extract. Mix once more until the batter is smooth.
- Add the grated carrot to the pancake batter and mix it in with a spoon.
- To make the cream cheese glaze, you add the cream cheese to a bowl and mix it until it is somewhat airy. Then add the powdered sugar and around 3 tablespoons of milk to get the right consistency. Mix everything together until the glaze is smooth.
- Chop your walnuts and set them aside for later.
- Heat up your frying pan over medium heat with a bit of butter. Once the butter has fully melted, pour one ladle of batter into the pan. If you happen to have a small ladle on hand, you can easily make your pancakes the same size every time.
- Bake your pancakes until they are brown on one side – you will likely see small bubbles start to form on the surface – then flip, and bake the other side.
- Form two stacks with the baked pancakes to keep the ones on the bottom somewhat warm.
- Spread a scoop of the cream cheese glaze on top op the stacks of pancakes. Then sprinkle the pieces of chopped walnuts on top.
- Serve the pancakes with a bowl of the leftover glaze on the side. Enjoy!