Carrot Cake Pancakes
Rating
These fluffy pancakes have everything we love about the classic cake, even down to a cream cheese glaze.
Ingredients
- FOR THE CREAM CHEESE GLAZE
- 4 oz. cream cheese, softened
- ¼ c. maple syrup
- ¼ c. powdered sugar
- 2 tbsp. heavy cream
- FOR THE PANCAKES
- 1 c. all-purpose flour
- ¼ c. packed light brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. kosher salt
- ¼ tsp. nutmeg
- ½ c. whole milk
- ½ c. sour cream
- 2 large eggs
- 2 tbsp. butter, melted, plus more for pan
- 1 tsp. pure vanilla extract
- ½ c. shredded carrots
- ½ c. finely chopped toasted walnuts, plus more for serving
Instructions
- Make glaze: In a medium bowl, beat cream cheese, maple syrup, and powdered sugar until smooth. Add heavy cream and beat until combined. Add more heavy cream, if needed, until desired consistency is reached.
- Make pancakes: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.
- In another bowl, whisk together milk, sour cream, eggs, melted butter, and vanilla. Add to dry ingredients and mix until just a few dry streaks remain. Stir in carrots and walnuts.
- In a medium skillet over medium heat, melt enough butter to coat bottom of skillet. Add about ⅓ cup of batter to skillet, and cook until golden on bottom and bubbles appear around edges, 2 to 3 minutes. Flip and cook until golden, about 2 minutes more. Repeat with remaining batter, adding more butter as needed and adjusting heat.
- Serve warm with glaze and more walnuts.
All rights and material belong to owners delish.com
