Carrot Cake Pancakes topped with Cream Cheese Syrup, just the name is enough to make me grin. This is a real breakfast treat.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Breakfast
Cuisine: American
Servings: 204-inch pancakes
Calories: 154kcal
Ingredients
Pancake Ingredients
2¼cupsall purpose flour
1½tablespoonsbaking powder
⅓cupsugar
2teaspoonscinnamon
½teaspoonnutmeg
½teaspoonginger
½teaspoonkosher salt
2cupsbuttermilk
2eggs
2cupsshredded carrotsthis was about 3 large carrots worth
vegetable oil or butter, for the griddle or panonly as needed
Cream Cheese Syrup Ingredients
8ouncescream cheeseroom temperature
½cupmaple syrupplus more to taste
heavy creamonly 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
If using whole wheat flour, you may need to increase the total amount by 1/4-1/2 cup. If the batter is too liquid, add a bit more at a time until it looks right. The original recipe I shared was made with regular milk. After trying it with buttermilk just one time, I've never used plain milk again. It will work fine with regular milk, but the difference that buttermilk makes is significant.