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Carrot Pancakes

When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 2 tablespoons finely chopped pecans
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 egg, lightly beaten
  • 1/3 cup packed brown sugar
  • 1 cup milk
  • 1 cup grated carrots
  • 1 teaspoon vanilla extract
  • CREAM CHEESE SPREAD:
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • Dash ground cinnamon

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
  • Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.
Nutrition Facts
2 each: 443 calories, 17g fat (8g saturated fat), 94mg cholesterol, 499mg sodium, 63g carbohydrate (31g sugars, 3g fiber), 11g protein.

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Reviews

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Average Rating:
  • pinot
    Nov 30, 2019

    Made these for my granddaughters and they loved them. I substituted almond milk for the milk (due to both of them being allergic to dairy), used whole wheat flour and left out the nuts. I didn't make the cream cheese spread, again due to allergies. They are already asking me to make them again. Thank you for the great recipe!

  • dierich
    Feb 13, 2011

    These pancakes were so delicious! I pureed the carrots instead of shredding them and also used whole wheat flour. The cream cheese spread was amazing! I also topped these with whipped cream.

  • amyweeks33
    Jun 28, 2007

    No comment left

  • Trinodino
    Apr 3, 2007

    No comment left