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Carrot Cake Pancakes with Cream Cheese Drizzle

Carrot Cake for breakfast? YES! These Carrot Cake Pancakes with Cream Cheese Drizzle are an absolute brunch treat! Easy and delicious.

These Carrot Cake Pancakes are a delicious option for brunch any time of year, but they’re especially perfect for Easter brunch! I also like to make them at harvest time in the fall when there are tons of carrots at the farmers’ market. So if you love all things carrot cake, then you’ll love these pancakes!

These are easy to make, I promise!

I know that the ingredient list looks long, but these pancakes are very simple to make. Made with grated fresh carrots, ginger and warm spices, these pancakes taste just like carrot cake! And with the cream cheese drizzle…YUMMMMM. Simple and delicious (and don’t tell anyone that they might even be good for you…)!

Serving Suggestion:

These fluffy carrot cake pancakes are absolutely delicious with the cream cheese drizzle, so I definitely encourage you to make the drizzle! But if you don’t want to add the cream cheese glaze to these pancakes, a drizzle of maple syrup is perfect too. Serve these pancakes with a fresh fruit salad and bacon and/or sausages.

Carrot Cake Pancake Recipe Tips

  • CARROTS: Use fresh carrots. Peel and grate. If the grated carrots are really wet, use paper towel to soak up the extra juices (you don’t need to squeeze them out, a little moisture is fine).
  • BUTTERMILK: Use buttermilk for these pancakes. Don’t have buttermilk? No problem! Substitute it with 3/4 cup sour cream (or plain yogurt) plus 1/4 cup milk. OR make a quick ‘buttermilk’ with 1 cup minus 1 tbsp milk, plus 1 tbsp lemon juice (mix the milk + lemon juice together and let sit for 5 minutes before using).
  • GINGER: I like to use fresh grated ginger because it has the most amazing flavour. But if you don’t have any you can substitute it with 1/4 – 1/2 tsp ground ginger.
  • FLOUR: You can use all purpose flour, whole wheat flour or a mixture of both.
  • OPTIONAL ADD-INS: You can add raisins or chopped nuts to these pancakes. A teaspoon of orange zest added in is also delicious.
  • LEFTOVERS: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave. 
  • FREEZING LEFTOVERS: These pancakes also freeze well. I add a small sheet of parchment paper between the pancakes and then freeze them in a ziplock freezer bag. Reheat frozen pancakes in the toaster or microwave.

I hope you enjoy these delicious carrot cake pancakes as much as we do!

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Carrot Cake Pancakes with Cream Cheese Drizzle

a stack of carrot cake pancakes with cream cheese drizzle

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Carrot Cake for breakfast? YES! These Carrot Cake Pancakes with Cream Cheese Drizzle are an absolute brunch treat! Easy and delicious.

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 20 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop

Ingredients

Units Scale

Carrot Cake Pancake Batter

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 large egg
  • 2 tbsp brown sugar
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 cups finely grated carrots
  • 1/2 tsp grated fresh ginger
  • 1/4 cup raisins (optional)
  • chopped nuts (optional)

Cream Cheese Drizzle

  • 4 oz cream cheese (softened)
  • 2 tbsp pure maple syrup
  • 2 tbsp milk (depending on the consistency you want for your drizzle)
  • 1/2 tsp vanilla extract
  • dash cinnamon

Instructions

  1. In a large bowl whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In a separate bowl whisk together the egg, brown sugar, buttermilk and vanilla.
  3. Use a box grater to grate the carrots and ginger (you can use a food processor if you wish).
  4. Then stir in the shredded carrots, grated ginger, raisins and any other optional ingredients you would like.
  5. Add the carrot mixture to the flour mixture, and gently combine.
  6. Let the batter rest while you make the cream cheese topping. I like to use a hand blender to make the cream cheese drizzle because it ensures that it’s creamy and smooth. Just put everything together and mix thoroughly. If the topping is too thick, just add milk a little bit at a time until it’s the way you like it.
  7. When you are ready, cook the pancakes on a medium heat griddle, about 2-3 minutes per side, you should see little bubbles starting to pop when they’re ready to flip. The finished pancakes should be golden brown when done. I use about 1/4 cup batter per pancake.
  8. Serve them hot with the cream cheese mixture drizzled over the top of the pancakes. You can also serve with extra real maple syrup if you wish!

Follow me on Pinterest!

Mention @prettysuburbs so I can see what you made!

These homemade pancakes are so delicious, but don’t be tempted to eat that cream cheese drizzle all on its own with a very large spoon…it’s not that delicious…ok…maybe it is.  😉

Have a delicious day!

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