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Carrot Cake Pancakes with Maple Cream Cheese Syrup

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Carrot Cake Pancakes with Maple Cream Cheese Syrup recipe by Barefeet In The Kitchen Carrot Cake Pancakes topped with Maple Cream Cheese Syrup, just the name is enough to make me grin. This was a real breakfast treat. I have been playing with the idea of making some carrot pancakes for a little while now, but when I saw Joanne’s post a few weeks ago, I knew exactly what I would be making.
These pancakes truly deserve their decadent name. With spicy notes from cinnamon, nutmeg and ginger, these do taste surprisingly like carrot cake. I didn’t expect that much of the carrot flavor to shine through, but it does. I really enjoyed these pancakes; almost as much I enjoyed our Zucchini Waffles this summer. These pancakes were a win for the entire family. The baby even ate three pancakes while I was making the rest of our breakfast.
Carrot Cake Pancakes with Maple Cream Cheese Syrup recipe by Barefeet In The Kitchen

Carrot Cake Pancakes with Maple Cream Cheese Syrup

Recipe adapted from and with thanks to Eats Well With Others
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Ingredients

  • 2 1/2 cups whole wheat flour I used freshly ground hard white wheat (if using AP flour, reduce this amount by 1/4-1/2 cup)
  • 1 1/2 tablespoons baking powder
  • 1/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 2 cups buttermilk
  • 2 eggs
  • 2 cups shredded carrots this was at least 6 medium size carrots
  • 8 ounces cream cheese room temperature
  • 1/2 - 3/4 cup maple syrup

Instructions

  • Whisk together the flour, baking powder and spices in a small bowl. Mix the milk, eggs and sugar in a larger bowl. Add the dry ingredients to the wet ingredients and stir just to combine. Fold in the shredded carrots, being careful not to over mix. 
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  • Heat the griddle or skillet and melt just a bit of butter in it. Pour the batter onto the griddle in 1/4 cup increments. Cook carefully on medium/high heat, just until the surface starts to bubble. Flip the pancakes carefully and then cook until the other side is golden brown. 
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  • Mix together the cream cheese and 1/2 cup of syrup. Whisk well and continue to slowly add syrup until the mixture is the thickness that you prefer. I wanted to be able to pour ours. As a result, I added the higher amount of syrup to the cream cheese. 
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  • Stack your pancakes on a plate and drizzle with maple cream cheese syrup. Enjoy!
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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  2. Reem | Simply Reem says

    Delicious!!!!!God that cream cheese syrup is divine… This is an absolute must make.P.S Thanks Mary for your kind words, my blog is up I was able to restore some posts and others I"ll have to do manually. But I am glad that its back.

    Reply

  4. Desi says

    Oh my! I can't resist anything carrot cake, OR a pancake! And that syrup, could get me in a lot of trouble! I'd be pouring that syrup on just about anything I could! Looks delish 🙂

    Reply

  8. Joanne says

    I am SO crazy glad that you made these and liked them! And I especially love that cream cheese syrup that you topped em with. Decadence to the max.

    Reply

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