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Carrot Cake Pancakes with Homemade Whipped Topping surely are a treat that’s not too sweet, and perfect for breakfast!

Carrot Cake Pancakes with Whipped Topping

Carrot Cake Pancakes with Homemade Whipped Topping surely are a treat that’s not too sweet, and perfect for breakfast!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 8 Servings

Ingredients
  

Ingredients:

  • 1-1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup milk
  • 1 egg
  • 2 tablespoons honey
  • 3/4 cup shredded carrot
  • 2 tablespoons chopped candied walnuts
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • Butter to coat the pan

Instructions
 

  • Add the heavy cream, powdered sugar, and vanilla to a stand mixer. Beat on low speed to combine, then beat on high speed until stiff peaks form. Transfer to a bowl and refrigerate until ready to use.
  • In a large bowl, combine the flour, baking powder, salt, cinnamon, and ginger. Whisk to combine.
  • In a separate bowl, add the milk, egg, and honey. Whisk to combine. Transfer to the dry mixture, a little at a time, and mix with a wooden spoon until smooth.
  • Fold in the shredded carrot and the walnuts.
  • Place a wide skillet over medium heat. Add a bit of butter to coat the pan. Spoon 2-3 tablespoons to the skillet to form a 4-inch pancake. Cook until you begin to see bubble appear and burst around the edges of the pancake. Flip and cook for another 1-2 minutes.
  • Continue until all the batter is gone.
  • Serve warm with the whipped topping.

Notes

Enjoy!
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Keywords: carrot cake, pancakes, whipped topping