Carrot Cake Pancakes topped with Maple Cream Cheese Syrup, just the name is enough to make me grin. This was a real breakfast treat.
Carrot Cake Pancakes
These pancakes truly deserve their decadent name. With spicy notes from cinnamon, nutmeg, and ginger, these taste surprisingly like carrot cake. I didn’t expect that much of the carrot flavor to shine through, but it does.
They’re fantastic with the cream cheese syrup included in the recipe below and they’re also wonderful when topped with my grandmother’s waffle sauce.
I enjoy these pancakes every bit as much as I enjoy the Zucchini Waffles we make all summer. These pancakes have been a win for the entire family.
My baby managed to eat three of these pancakes while I was making the rest of our breakfast. (Edited to add: That little baby will be turning 13 in a few months, so you can tell these are a LONG time favorite.)
When I first made these, I was doing a lot of baking with whole wheat flour. And while I enjoyed the pancakes when we made with wheat flour, if I’m being honest, I like them even better now when they’re made a little bit lighter and fluffier with all-purpose flour.
You could even split the difference and make them 50/50 with half whole wheat flour. Whether you choose to make them with regular flour, whole wheat, or a mix of both, I can promise you they’ll be delicious.
Carrot Cake Pancake
Pancake making is a pretty straightforward process. It has become so routine for me I do the same basic steps every time. Whisk together your dry ingredients.
Combine the wet ingredients in a separate bowl and whisk them together as well. Add wet to dry and whisk – but don’t over mix.
I always add my mix-ins, carrots in this case, last. Stir just until combined. After mixing wet and dry ingredients for pancakes the baking soda starts working right away so be careful not to disturb that process by overmixing.
The pancakes are ready for the griddle after the batter has rested for 5-10 minutes. It can vary but just watch for the top of the batter to be coated in little bubbles, this help ensure the fluffiest pancakes.
For another fun breakfast filled with carrot cake flavors, try Carrot Cake Oatmeal next.
Moist, sweet, and lightly spiced, this carrot cake with cream cheese frosting is the food of which sweet tooth dreams are made.
Homemade Pancake Supplies
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on.
When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
Carrot Pancakes
Pancake Ingredients
- all purpose flour
- baking powder
- sugar
- cinnamon
- nutmeg
- ginger
- kosher salt
- buttermilk
- eggs
- shredded carrots
- vegetable oil or butter
Cream Cheese Syrup Ingredients
- cream cheese room
- maple syrup
- heavy cream
Pancake Instructions
- Whisk together the flour, baking powder, sugar, cinnamon, nutmeg, ginger, and salt in a small bowl. Whisk together the buttermilk and eggs 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.
- Heat a griddle or skillet and warm just a bit of butter or oil in it. Pour the batter onto the griddle in ¼ cup portions. Cook on medium heat, just until the surface starts to bubble. Flip the pancakes and continue cooking until the second side is golden.
Syrup Instructions
- In a medium-sized bowl, beat the room-temperature cream cheese until smooth. Add the syrup and beat again to combine. Taste and add syrup until the desired sweetness is achieved.
- Add a splash or two of cream to the bowl and beat again, until the syrup reaches a pourable consistency. If you prefer the syrup to be a little sweeter, you may not need any cream, as it may already be thin enough to pour.
- Serve the pancakes warm with syrup and a sprinkling of cinnamon on top.
Cream Cheese Syrup
As much of a purist as I am and as much as I love real maple syrup on pancakes, I also love a variety of flavorful sauces or syrups that complement the flavor of the pancake.
Cream cheese icing is a must for me on carrot cake so it only made sense to create cream cheese maple syrup for these carrot cake pancakes. Whip together cream cheese and maple syrup, it really is that easy.
I mentioned my grandma’s vanilla sauce which is amazing on waffles but some of our other favorites include Brown Sugar Butter Syrup on Apple Sauce Pancakes. Buttermilk Syrup adds a delicious caramel-like sweetness to pecan pancakes.
Sweet Orange Sauce has been a favorite part of our weekend breakfasts for as long as I can remember. My grandmother always served this sauce over her German Pancakes and over crepes.
Carrot Cake Pancakes with Cream Cheese Syrup
Ingredients
Pancake Ingredients
- 2¼ cups all purpose flour
- 1½ tablespoons baking powder
- ⅓ cup sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon kosher salt
- 2 cups buttermilk
- 2 eggs
- 2 cups shredded carrots this was about 3 large carrots worth
- vegetable oil or butter, for the griddle or pan only as needed
Cream Cheese Syrup Ingredients
- 8 ounces cream cheese room temperature
- ½ cup maple syrup plus more to taste
- heavy cream only as needed
Instructions
- Whisk together the flour, baking powder, sugar, cinnamon, nutmeg, ginger, and salt in a small bowl. Whisk together the buttermilk and eggs 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.
- Heat a griddle or skillet and warm just a bit of butter or oil in it. Pour the batter onto the griddle in ¼ cup portions. Cook on medium heat, just until the surface starts to bubble. Flip the pancakes and continue cooking until the second side is golden.
Syrup Instructions
- In a medium-sized bowl, beat the room-temperature cream cheese until smooth. Add the syrup and beat again to combine. Taste and add syrup until the desired sweetness is achieved.
- Add a splash or two of cream to the bowl and beat again, until the syrup reaches a pourable consistency. If you prefer the syrup to be a little sweeter, you may not need any cream, as it may already be thin enough to pour.
- Serve the pancakes warm with syrup and a sprinkling of cinnamon on top.
Notes
Nutrition
{originally published 9/20/11 – recipe notes and photos updated 1/17/23}
Dzoli says
Oh they are dekadent:) So many yummy things in them and on them:)
Carrie@Bakeaholic Mama says
I'm a sucker for anything topped with maple but then cream cheese as well?! This is my kind of recipe!
My Journey With Candida says
Oh my gosh…. you just gave me an idea on how I can sweeten my cream cheese. I don't use maple syrup but I can use agave.
I am going to make the pancakes too. Only I will use stevia instead of the sugar. I can't wait to try these.
Inside a British Mum's Kitchen says
This is going to be a "must" for our house – we are nuts about carrot cake and what a great idea!
Mary
The Starving Student says
It would be delicious too if you added some toasted walnuts or pecans to the batter for crunch! Dessert for breakfast…yes!!!
Sinful Sundays says
That cream cheese syrup sounds ah-mazing! I need to try it!
The Walmart Ninja says
I LOOOOOOOOVE carrot cake! These look like they'll put you in a coma. Love it!
The Slow Roasted Italian says
These still sound delicious. Can't wait to make them.
Lynne @ 365 Days of Baking says
I never would have thought to add a vegetable to my pancakes, but I must say, these sound really good, especially with the topping!
Marjie says
That syrup sounds delightful, as do the pancakes. I'm a sucker for cream cheese.
Demandra says
Did you take that picture? If so, I want your place mats. Where did you get them? If you say you made them, I will cry and throw a temper tantrum.
kankana says
I like to eat pan cakes for weekend breakfast .. never made with carrots though. It looks truly delicious.
Mary says
Demandra, the placemat is from World Market. I love it too. As for my ability to make a placemat? That would require that I figure out how to operate a sewing machine. If only I were gifted with that ability. It's on my list of things to conquer eventually though!
The Blonde Duck says
My mom would be so happy!
Grace In Full Measure says
Oh boy this post made me reaaaallly hungry. Off to Starbucks now to grab something to eat…
Words Of Deliciousness says
What a great idea! I will have to try this recipe.
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.
Christine's Pantry says
Looks great… love it.
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 🙂
Laura Jeanne says
Holy madness these look good. I can't even imagine how delicious these are, must try.
Laura @A Healthy Jalapeño