Carrot Cake Pancakes
from https://www.kingarthurbaking.com/

Enjoying a glorious stacked carrot cake typically means cake layers and cream cheese frosting, but carrot cake pancakes invite the flavors of this beloved dessert to the breakfast table.

Look! It’s carrot cake disguised as breakfast! Packed with grated carrots, toasted pecans, and cozy spices like cinnamon, ginger, and nutmeg, these pancakes have serious carrot cake energy while still being wholesome enough to serve as a morning treat. Instead of cream cheese frosting, there’s an optional sweetened yogurt topping that's slightly more appropriate for the breakfast table while still providing creamy tang.

Another recipe (https://www.tasteofhome.com/): Because no carrot cake would be quite right without a cream cheese topping, we thin whipped cream cheese to a dolloping consistency with a little milk. The topping is unsweetened, so it makes an excellent foil to sweet, cinnamon-infused maple syrup and a shower of crunchy nuts. It’s a showstopper of a meal that would be perfect for Easter breakfast.

From another recipe: Carrot Cake Pancake Variations

- Add pineapple: Many beloved carrot cake recipes have crushed pineapple in the mix. You can add it to these pancakes by draining canned pineapple tidbits or crushed pineapple thoroughly and using it to replace up to a quarter of the grated carrots.
- Add something crunchy: Sprinkle hemp hearts, chia seeds, sunflower seeds or a nutty granola on top of the carrot cake pancakes while they’re cooking before flipping them to the second side.
- Add dried fruit: Fold a handful of raisins, golden raisins, dried cranberries or dried cherries into the batter.

FMM: Makes a lot.

1 cup (120g) King Arthur Unbleached All-Purpose Flour
1 cup (113g) King Arthur Golden Wheat Flour
1/4 cup (50g) granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon table salt
1/4 teaspoon ground nutmeg
1 1/3 cups (303g) milk, whole preferred; lukewarm
2/3 cup (152g) plain Greek yogurt, full-fat preferred
1/4 cup (57g) coconut oil, softened or melted; plus more for the skillet
2 teaspoons King Arthur Pure Vanilla Extract
1 large egg, separated
2 cups (198g) grated carrots, from about 2 large carrots
1/2 cup (53g) pecans, toasted and chopped
3 tablespoons (27g) King Arthur Cinnamon Sweet Bits

Topping (optional)
1/4 cup (57g) plain Greek yogurt
2 to 3 teaspoons maple syrup, plus more for serving
2 to 3 teaspoons milk
pecans, toasted and chopped; for serving

To make the pancakes: In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.

In a medium bowl or large liquid measuring cup, whisk the milk, yogurt, coconut oil, vanilla, and egg yolk until well combined. (Reserve egg white for step 5. There is no need to beat it.)

Pour the wet ingredients into the dry ingredients and whisk just until combined; some small lumps are OK. Stir in the carrots, pecans, and Cinnamon Sweet Bits. Let the batter rest, uncovered, for 15 minutes.

While the batter is resting, heat a large skillet, preferably nonstick, over medium heat. Preheat the oven to 200°F to keep the pancakes warm.

Add the egg white to the batter and stir gently until incorporated.

Lightly grease the hot skillet with a little coconut oil (1 to 1 1/2 teaspoons).

Drop 1/4 cupfuls of batter onto the skillet; a scone and muffin scoop works well here.

Cook the pancakes on the first side, adjusting the heat as necessary, until the bottoms are brown and the pancakes are firm enough to flip, about 2 to 3 minutes. (Don’t be tempted to flip too early or pancakes might stick!) Flip the pancakes and cook until brown on the second side, about 1 to 2 more minutes. Transfer the pancakes to a wire rack set on a baking sheet and keep warm in the oven.

Repeat with the remaining batter, adding more coconut oil between batches and adjusting the heat as necessary.

To make the topping: In a small bowl, stir together the yogurt, maple syrup, and milk, using the smaller amount of maple syrup and milk. Taste and add more maple syrup and/or milk to reach the desired sweetness and consistency.

Serve the carrot cake pancakes with a dollop of the topping, a drizzle of maple syrup, and a sprinkle of pecans.

Storage instructions: Let any leftover pancakes cool, then transfer to an airtight container or zip-top bag and freeze for up to 3 months. Reheat in a 350°F oven or in a toaster until warmed through.

14 to 16 medium (4") pancakes