Delight in Fluffy Carrot Cake Pancakes topped with rich Cream Cheese drizzle. Perfect for brunch or dessert, these treats are sure to please! 155 chars
Ingredients
Scale
1 cup of all-purpose flour
2 tablespoons of granulated sugar
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1 large egg
1 cup of buttermilk
2 tablespoons of vegetable oil
1 cup of finely grated carrots
1/4 cup of crushed pineapple, drained (optional)
1/2 cup of chopped nuts (walnuts or pecans, optional)
4 oz of cream cheese, softened (for drizzle)
1/2 cup of powdered sugar (for drizzle)
1–2 tablespoons of milk (for drizzle)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until combined. Set this aside.
In another bowl, beat the egg and then whisk in the buttermilk and oil until smooth.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a spatula, being careful not to overmix.
Gently fold in the grated carrots, crushed pineapple, and nuts if you’re using them.
Preheat your skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden on both sides.
Transfer the pancakes to a warm plate and cover with a towel. Drizzle with the cream cheese mixture before serving.
Notes
Delicious fluffy pancakes infused with the comforting flavors of carrot cake, topped with a creamy drizzle.
