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Carrot Cake Pancakes with Cream Cheese Drizzle


These are amazing with Cream Cheese Drizzle.



Carrot Cake Pancakes

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

Cream Cheese Drizzle

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


Making the Carrot Cake Pancakes

  1. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In another bowl whisk together the fresh ginger, egg, brown sugar, buttermilk and vanilla.
  3. Then stir in the grated carrots, raisins and any other optional ingredients you would like.
  4. Add the carrot mix to the flour mix, and gently combine.
  5. Set the mixture aside to rest while you make the cream cheese topping.
  6. When you are ready, cook the pancakes on a medium-high grill, about 2-3 minutes per side, or until you see the bubbles popping. I use about 1/4 cup batter per pancake.

Making the Cream Cheese Drizzle

  1. We found the best way to mix this was to use a hand blender. It makes it all nice and smooth!
  2. 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.
  3. And serve drizzled over your yummy carrot cake pancakes. You can also serve with extra maple syrup if you wish!