Author Notes
These are basically an excuse to eat carrot cake for breakfast. But with pancakes in the name, it makes it worthy of an indulgent A.M. meal —Half-Buzzed Hostess
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Ingredients
- For the pancakes
-
1 cup
flour
-
1/2 teaspoon
salt
-
1 teaspoon
baking powder
-
1/2 teaspoon
baking soda
-
1 teaspoon
ground cinnamon
-
1/2 teaspoon
ground ginger
-
1
egg
-
2 tablespoons
maple syrup
-
2 cups
carrots, grated or zested
-
3/4 cup
buttermilk
-
1 tablespoon
canola oil
- For the cream cheese icing:
-
4 ounces
cream cheese, at room temperature
-
1/4 cup
powdered sugar
-
1
orange, juiced
-
2-3 tablespoons
milk, as needed
Directions
-
For the pancakes: Combine the flour, salt, baking powder and soda, cinnamon, and ginger in a medium bowl. In a large bowl, whisk the the egg, maple syrup, buttermilk, canola oil, and orange zest until combined. Whisk in the carrots. Pour in the dry ingredients and whisk just until barely combined (it's ok if the batter is lumpy).
Place a griddle over medium heat. Melt 1 tablespoon butter. Spoon 3 tablespoons batter into the griddle per pancake, flipping once, until pancakes are golden and cooked through, about 2 minutes per side.
Transfer cooked pancakes to a 200 degree oven until ready to serve.
-
To make the glaze: Using an electric mixer, beat cream cheese until light and fluffy. Beat in powdered sugar and orange juice. If the mixture is too thick to pour, add milk, one tablespoon at a time until the glaze is at your desired consistency.
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