Nothing gets more cheers than when a big stack of pancakes hits the breakfast table. This version has a vegetable and fruit twist! The classic buttermilk pancake base is loaded with carrot cake-inspired ingredients. The good news is unlike a cake, there is no baking needed or long wait time to dig in!
Freshly grated carrots, chopped raisins, pecans, and a handful of bold spices get folded into the thick batter. The pancakes rise into tall and fluffy stacks that are perfectly golden brown on the surface.
Maple syrup is always a winner to drizzle on top, but a lightly sweetened and spiced cream cheese topping is even better. These pancakes deliver all of the characteristic taste of carrot cake, but for breakfast.
CARROTS IN PANCAKES? YES!
A big slice of carrot cake layered with smooth cream cheese frosting is pure bliss. You’ll be surprised that it’s…