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Carrot Cake Pancakes

Delightful pancakes that bring the flavors of classic carrot cake to breakfast, featuring warm spices, grated carrots, and crunchy pecans.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pancake Base
  • 225 g self-raising flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 tablespoons golden caster or light brown soft sugar
  • 400 ml milk
  • 2 tablespoons soft cheese plus 100g for serving
  • 1 large egg
For the Carrot Cake Elements
  • 1 medium carrot (around 115g), grated
  • 1 large orange, zested
  • 50 g pecans, chopped plus extra for serving
For Serving
  • 150 ml natural yogurt
  • Vegetable or sunflower oil for frying
  • Maple syrup or honey for drizzling

Method
 

Preparation of the Batter
  1. In a large mixing bowl, sift together the self-raising flour, ground cinnamon, ground nutmeg, and brown sugar until evenly distributed.
  2. In a separate bowl, combine the milk, 2 tablespoons of soft cheese, and egg. Whisk until smooth.
  3. Pour the wet mixture into the dry ingredients and whisk until lump-free.
Incorporating Carrot Cake Elements
  1. Gently fold in grated carrot, orange zest, and chopped pecans into the batter. Let it rest for a few minutes.
  2. Meanwhile, mix the remaining soft cheese with natural yogurt in a bowl.
Cooking the Pancakes
  1. Heat oil in a non-stick frying pan over medium-low heat.
  2. Pour a ladleful of batter into the pan, cooking for 3-4 minutes until edges are firm and surface bubbles.
  3. Flip the pancake and cook for an additional 1-2 minutes until golden brown.
  4. Keep pancakes warm in a low oven while repeating with remaining batter.

Notes

For a dairy-free option, substitute milk with plant-based milk and use dairy-free cream cheese. Leftovers can be frozen and toasted for quick breakfasts.