Carrot Cake Pancakes for One

If you’re looking to start your day with a delightful and indulgent breakfast treat, these Carrot Cake Pancakes for One are the perfect choice.

This recipe takes the classic flavors of carrot cake and transforms them into fluffy, single-serving pancakes that are easy to make and even easier to enjoy.

Whether you’re a carrot cake enthusiast or simply craving a cozy breakfast, these pancakes are sure to hit the spot.

Ingredients

• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/3 cup finely grated carrots (about 1 small carrot)
• 2 tablespoons crushed pineapple, drained
• 1 tablespoon chopped walnuts (optional)
• 1 tablespoon raisins (optional)
• 1/2 tablespoon brown sugar
• 1/2 tablespoon granulated sugar
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1 egg yolk

Instructions

1. Prepare the Pancake Batter

In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

2. Add the Carrots and Flavors

Fold in the grated carrots, crushed pineapple, chopped walnuts (if using), and raisins (if using) into the dry ingredients.

3. Mix the Wet Ingredients

In another bowl, whisk together the brown sugar, granulated sugar, buttermilk, vanilla extract, and egg yolk until well combined.

4. Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

5. Heat the Griddle or Pan

Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with butter or cooking spray.

6. Cook the Pancakes

Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter into a circle.

7. Flip and Cook

Cook the pancakes for about 2-3 minutes on one side until you see bubbles forming on the surface. Flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.

8. Make the Cream Cheese Drizzle

In a small bowl, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust the milk quantity to achieve your desired drizzling consistency.

Estimated Nutrition Per Serving

Calories: 280 kcal

Total Fat: 10g

Saturated Fat: 3g

Trans Fat: 0g

Cholesterol: 85mg

Sodium: 430mg

Total Carbohydrates: 41g

Dietary Fiber: 3g

Sugars: 16g

Protein: 7g

Friends!

These. Are. Fabulous.

Friends tell friends about fabulous things; and friends allows friends to gloat a little bit… right? For that I thank you.

And you can thank me later when you make these pancakes.

Naked carrot cake pancakes! Delicious on their own, but…

…even better with cream cheese glaze. No-brainer.

The experience of eating these pancakes truly is akin to enjoying carrot cake for breakfast. Tender, warmly spiced ‘cakes are studded with sweet raisins and toasted buttery pecans – the latter two of which are both optional, but highly recommended.

Don’t dig raisins and/or pecans? Sub in some finely chopped pineapple and/or unsweetened shredded coconut.

Or heck, include them all! It all depends on how you like your carrot cake. If you’re a purist, the pancakes will still be great without any add-ins.

Just promise me you’ll make the cream cheese glaze, okay?

Then promise me you’ll make some vegan Carrot Cake Ice Cream.

I wouldn’t judge you if you topped a stack of these fluffy pancakes with a scoop (or two) of said ice cream. Because friends don’t judge friends.

I just want to make sure my fellow carrot cake addicts have enough inspiration to satisfy their cravings.

And I’m certain that these pancakes-for-one will do just that.

The only thing I would do differently next time?

Double the amount of cream cheese glaze ;-).

4 grams protein