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PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE
Our favorite thing to do with carrots? It would definitely be making carrot cake. These fluffy pancakes have everything we love about the classic cake, even down to a cream cheese glaze. It’s perfect for when you’re craving cake, but have no time (or reason?) to make one. It’s a fun riff on our favorite weekend tradition. They’re fluffy pancakes, well spiced, and full of toasted walnuts and carrots for a sweet sweet morning.
Have you made these yet? Let us know how it went in the comments below!
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Yields:
6
Prep time:
0
hours
20
mins
Total Time:
0
hours
45
mins
For the cream cheese glaze
cream cheese, softened
For the pancakes
packed light brown sugar
butter, melted, plus more for pan
pure vanilla extract
finely chopped toasted walnuts, plus more for serving
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- Make glaze: In a medium bowl, beat cream cheese, maple syrup, and powdered sugar until smooth. Add heavy cream and beat until combined. Add more heavy cream, if needed, until desired consistency is reached.
- Make pancakes: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.
- In another bowl, whisk together milk, sour cream, eggs, melted butter, and vanilla. Add to dry ingredients and mix until just a few dry streaks remain. Stir in carrots and walnuts.
- In a medium skillet over medium heat, melt enough butter to coat bottom of skillet. Add about ⅓ cup of batter to skillet, and cook until golden on bottom and bubbles appear around edges, 2 to 3 minutes. Flip and cook until golden, about 2 minutes more. Repeat with remaining batter, adding more butter as needed and adjusting heat.
- Serve warm with glaze and more walnuts.
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE
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