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A cozy and indulgent breakfast that tastes just like carrot cake! These fluffy pancakes are packed with warm cinnamon, shredded carrots, and a hint of nutmeg, giving them that signature spiced flavor. They’re lightly sweetened with brown sugar and served with a decadent cream cheese frosting drizzle, making them the perfect treat for a spring morning or Easter brunch. Top with chopped pecans and a dusting of cinnamon for the ultimate comfort-food experience.

🥕 Carrot Cake Pancakes with a Hint of Cinnamon, Topped with Cream Cheese Frosting

Ingredients:

For the Pancakes:

• 1 cup all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp salt

• 2 tbsp brown sugar

• 1 egg

• ¾ cup milk (or buttermilk)

• ½ tsp vanilla extract

• 1 cup shredded carrots

• ¼ cup crushed pineapple (optional for moisture)

• 2 tbsp melted butter or oil

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened

• 2 tbsp powdered sugar

• 2 tbsp milk

• ½ tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar.

2. In another bowl, whisk the egg, milk, vanilla, and melted butter. Stir in the shredded carrots and crushed pineapple.

3. Combine the wet and dry ingredients, stirring until just mixed.

4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.

5. Whisk together the cream cheese, powdered sugar, milk, and vanilla until smooth.

6. Drizzle the cream cheese frosting over the pancakes, sprinkle with chopped pecans, and serve warm.