Carrot Cake Pancakes with Cream Cheese Frosting
Yield: About 8 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
Pancakes
- 1 cup complete pancake mix
- 3/4 cup milk
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon brown sugar (optional)
- 1/4 cup finely shredded carrot
- 1 tablespoon oil or butter for cooking
Cream Cheese Frosting
- 2 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon milk or water
Directions
Pancakes
- Whisk together the pancake mix, milk, egg, cinnamon, nutmeg, and brown sugar (if using) in a medium bowl until just combined. Do not overmix.
- Gently fold in the shredded carrot.
- Heat a lightly oiled griddle or non-stick skillet over medium heat.
- Pour batter onto the hot surface, using about 1/4 cup per pancake.
- Cook for 2–3 minutes per side, flipping when bubbles appear on the surface and the edges look set.
- Keep pancakes warm while preparing the frosting.
Cream Cheese Frosting
- In a small bowl, beat the softened cream cheese and powdered sugar until smooth.
- Stir in the milk until the frosting is a smooth, pourable consistency.
- Serve pancakes warm, topped with the cream cheese frosting.