Carrot Cake Pancakes for Easter Brunch
Serves 412 mins prep3 mins cook
Carrot Cake Pancakes are such a treat for Easter brunch, but are delectable any morning! They're fluffy, slightly sweet and absolutely delicious.
0 servings
What you need
Instructions
0 In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and sugar. Add the grated carrots to the flour mixture and toss to coat. 1 In a separate bowl, whisk together the egg, milk and oil. 2 Stir the dry ingredients into the wet ingredients until just combined. 3 Heat a large skillet or griddle over medium heat and lightly coat with butter or oil. 4 Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes. 5 Flip the pancakes and cook for one minute longer. 6 In a small bowl, stir together the cream cheese and honey until thoroughly combined and serve on top of the pancakes.View original recipe