📋 Sheet Pan Carrot Cake Pancakes Recipe
Sheet Pan Carrot Cake Pancakes are not only quick and easy to make, they are delicious. These sheet pan pancakes taste like carrot cake in pancake form with a delicious sweet cream cheese butter topping. It's the ideal breakfast or brunch for Easter, Mother's Day or a weekend brunch, or any special occasion!
Servings 12 servings
Calories 5542kcal
Ingredients
- â…” cup milk
- ½ tablespoon white vinegar
- ¼ cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoon baking powder
- ¼ teaspoon nutmeg
- 1 ½ teaspoon cinnamon
- â…“ cup unsweetened applesauce
- 18 ounce can of crushed pineapple *drained and every bit of liquid squeezed out (I squeeze it through a fine sieve)
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots shredded on smallest setting
- â…“ cup chopped walnuts
- 2 large eggs
Sweet Cream Cheese Butter
- 1 cup unsalted butter
- 1 cup light cream cheese 8 oz
- 3 cups powdered sugar
- 1 teaspoon vanilla
Garnish
- chopped walnuts
- pineapple rings
- cinnamon
Instructions
- Preheat oven to 400 degrees F/204 degrees C. Coat a 9x13 sheet pan/baking sheet with non-stick cooking spray ensuring to cover the sides and corners or you can line baking sheet with parchment paper.
- Add vinegar to milk and set aside.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg
- In a separate bowl, whisk in the carrots eggs, applesauce, pineapple and vanilla extract.*Make sure all the liquid is squeezed out of the pineapple
- Mix wet ingredients into the dry ingredients and mix until incorporated and smooth.
- Then pour in milk into the batter and mix until combined. Add chopped walnuts
- Pour batter onto the prepared baking sheet. Tap the pan on the counter a couple of times to even out the batter.
- Bake pancakes for 15- 20 minutes or until a cake tester or toothpick inserted into the center comes out clean and the pancakes are lightly browned on top and golden brown on the bottom.
- Optional: Frost with sweet cream cheese butter. Use a butter knife to swirl it on, frosting as you would a carrot cake.
- Garnish with pineapple rings, sprinkles of cinnamon, walnuts and shredded carrots, if desired.
Notes
*Please see post contents for important recipe information, tips and substitutions!
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Nutrition
Serving: 1pancake | Calories: 5542kcal | Carbohydrates: 754g | Protein: 74g | Fat: 260g | Saturated Fat: 145g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 65g | Trans Fat: 7g | Cholesterol: 953mg | Sodium: 2347mg | Potassium: 4085mg | Fiber: 24g | Sugar: 520g | Vitamin A: 40153IU | Vitamin C: 61mg | Calcium: 1482mg | Iron: 19mg
