Fluffy Carrot Cake Pancakes with Cream Cheese Drizzle
These warmly spiced pancakes capture all the flavours of classic carrot cake in a delightful breakfast form. Topped with a luscious cream cheese drizzle and toasted walnuts, they're the perfect spring morning treat.
Ingredients
- 200g plain flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 240ml milk
- 2 large eggs
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 150g carrots, finely grated
- 50g raisins
- 100g cream cheese, softened
- 3 tablespoons icing sugar
- 2 tablespoons milk for drizzle
- 40g walnuts, roughly chopped
- Butter or oil for cooking
Instructions
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt until well combined.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Fold in the grated carrots and raisins until evenly distributed throughout the batter.
Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter or oil.
Pour approximately 60ml of batter per pancake onto the pan and cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for a further 1-2 minutes until golden brown and cooked through.
While the pancakes cook, prepare the cream cheese drizzle by whisking together the softened cream cheese, icing sugar, and milk until smooth and pourable.
Toast the chopped walnuts in a dry pan over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden.
Stack the warm pancakes on plates, drizzle generously with the cream cheese topping, and sprinkle with toasted walnuts before serving.
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