Carrot Pancakes with Cream Cheese Spread
Start your morning with a flavorful twist on a breakfast classic—Carrot Pancakes with Cream Cheese Spread. These fluffy pancakes are infused with warm spices like cinnamon and nutmeg, paired with the natural sweetness of finely grated carrots, making them reminiscent of your favorite carrot cake. Topped with a luxuriously smooth cream cheese spread that’s lightly sweetened and perfectly tangy, this recipe transforms simple ingredients into a gourmet breakfast treat. Quick to prepare and ready in just 35 minutes, this dish is perfect for weekend brunch or even as a creative dessert. Elevate your stack with a sprinkle of cinnamon or a garnish of freshly grated carrots for a picture-perfect finish.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 cup Carrots, finely grated
- 1 cup Milk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 4 ounces Cream cheese, softened
- 2 tablespoons Powdered sugar
- 1 tablespoon Milk (for spread)
- 0.5 teaspoon Vanilla extract (for spread)
Instructions
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and granulated sugar.
Add the grated carrots to the dry ingredients and mix until evenly distributed.
In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter will be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to firm up, about 2-3 minutes.
Flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
For the cream cheese spread, combine softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl. Whisk until smooth and creamy.
Serve the pancakes warm with a generous spoonful of cream cheese spread on top. Optionally, garnish with extra grated carrots or a sprinkle of cinnamon.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 68.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 596 mg | 46% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1539 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
