If you like carrot cake and enjoy pancakes, these carrot cake pancakes are the recipe for you! Filled with shredded carrots and spices, and finished with a cream cheese topping, these delicious pancakes are the perfect addition to a weekend breakfast or holiday brunch.
Whether you’re celebrating Easter, Christmas, a special occasion or holiday, or just enjoying a weekend brunch, these carrot cake pancakes with cream cheese syrup are the perfect way to celebrate. They are moist and fluffy, but they are easy to make and full of flavor, and a great way to use that bag of carrots sitting in your fridge.
Not to mention, these carrot cake pancakes keep well in the fridge and freezer so you can make a double or triple batch as a meal prep idea and enjoy them for breakfast tomorrow and days to come.
Carrot Cake Pancakes
If you like carrot cake and enjoy pancakes, these carrot cake pancakes are the recipe for you! Filled with shredded carrots and spices, and finished with a cream cheese topping, these delicious pancakes are the perfect addition to a weekend breakfast or holiday brunch.
Whether you’re celebrating Easter, Christmas, a special occasion or holiday, or just enjoying a weekend brunch, these carrot cake pancakes with cream cheese syrup are the perfect way to celebrate. They are moist and fluffy, but they are easy to make and full of flavor, and a great way to use that bag of carrots sitting in your fridge.
Not to mention, these carrot cake pancakes keep well in the fridge and freezer so you can make a double or triple batch as a meal prep idea and enjoy them for breakfast tomorrow and days to come.
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WHY YOU’LL LOVE THEM
- Moist and Fluffy – The combination of shredded carrots and leavening agents ensures that these carrot cake pancakes have a cake-like texture.
- Taste Like Dessert – Filled with carrot cake spices and topped with a yogurt cream cheese syrup topping, these pancakes are like having dessert for breakfast but are full of fiber.
- Easy to Make – Ready in 30 minutes, these pancakes are very simple and quick to prepare.
- Store Well – They keep well in the fridge and freezer so you can make these carrot cake pancakes ahead of time and enjoy them for days to come.
INGREDIENTS + SUBSTITUTIONS
- Flour – The recipe calls for all-purpose flour, but you can use whole wheat flour if preferred. Alternatively, you can use half all-purpose flour and half whole wheat flour.
- Carrots – Because you can’t make carrot cake pancakes without carrots.
- Milk – To thin the batter and add some protein. You can use dairy-free milk, such as almond milk, if needed.
- Eggs – To ensure the pancakes are moist and fluffy while adding some protein and healthy fats. To make the pancakes vegan or egg-free, you can use swap each egg for a “flax egg”.
- Vanilla Extract – To add flavor.
- Spices – A mixture of cinnamon, ginger, and nutmeg to add carrot cake flavors.
- Walnuts – To add some crunch and healthy fats, although they are optional.
- Leavening Agents – A combination of baking powder, baking soda, lemon juice, and salt to ensure the pancakes are moist and fluffy.
- Cream Cheese – The most important ingredient for the topping.
- Greek Yogurt – To add some protein to the cream cheese topping.
- Butter – To add some healthy fats and cook the pancakes.
- Maple Syrup – To sweeten the cream cheese topping and serve with the pancakes
Storage + Reheating
To Refrigerate: Once cooked, transfer the carrot cake pancakes to a plate, allow them to cool completely, then place them in an airtight container and store them in the fridge for up to 7 days.
To Freeze: Layer cooled pancakes between sheets of waxed paper, this will help to prevent them from sticking once frozen, then transfer them to an airtight container or bag in the freezer for up to 3 months.
To Reheat: The pancakes can be reheated on a baking sheet in the oven at 350°F for 3-5 minutes or in the microwave for 30 seconds to 1 minute. Frozen pancakes can be reheated in the toaster oven or the oven at 350°F for 5-10 minutes, or in the microwave for 2-3 minutes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped walnuts (optional)
- 2 tablespoons brown sugar
- 2 tablespoons butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 teaspoons lemon juice
- 1 cup finely grated carrots (about 3 medium carrots)
Cream Cheese Topping (optional):
- 1/4 cup cream cheese, at room temperature
- 1/2 cup Greek yogurt
- 2 tablespoons maple syrup
- 1/4 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
- In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, and stir until well combined. Set aside.
- In a large bowl, add the brown sugar and melted butter, and whisk until well combined. Then add the egg, vanilla extract, milk, and lemon juice, and whisk until well combined. Add the grated carrots and stir together until well incorporated.
- Add the flour mixture to the bowl of wet ingredients and gently fold together until well incorporated. Optional: Add walnuts and gently fold again until well incorporated in the batter.
- Preheat a griddle or pan to medium heat and melt a knob of butter onto it. Pour 1/3 cup of batter onto the griddle or pan, spreading it out gently into a round shape with the back of your measuring cup. Cook until the pancake is lightly bubbling on top, then flip and cook for an additional 1-2 minutes until golden brown.
- Continue this process until all the pancake batter has been used. You can store the cooked pancakes in the oven at 200°F to keep them warm.
- While the pancakes are cooking, prepare the cream cheese topping. In a small mixing bowl, add the softened cream cheese and, using a small fork, mash it into a paste, then add the Greek yogurt, maple syrup, vanilla extract, and a tiny pinch of salt, and whisk until well combined. Set aside.
- Once cooked, serve the carrot cake pancakes immediately with the cream cheese mixture, maple syrup, or toppings of your choice. Any leftovers can be stored in the fridge for up to 7 days or in the freezer for up to 3 months.
Notes
To Use Whole Wheat Flour: Swap the all-purpose flour for 1 1/2 cups whole wheat flour.
Nutrition
- Serving Size: 2 pancakes
- Calories: 297 calories
- Sugar: 8 grams
- Fat: 12 grams
- Carbohydrates: 38 grams
- Fiber: 3 grams
- Protein: 9 grams
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