Carrot Cake Pancakes
Make Carrot Cake Pancakes with maple cream cheese topping for a cozy brunch, fluffy and warmly spiced.
Ingredients
- 2 cups finely grated carrots (about 6 big or 8 smallish carrots)*
- 1 cup (125 grams) whole wheat pastry flour, whole wheat flour or all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 large egg
- 2 tablespoons packed coconut sugar or brown sugar
- 1 cup buttermilk**
- 1 teaspoon vanilla extract
- Avocado oil or butter, for cooking
- 4 ounces cream cheese, softened
- 2 tablespoons real maple syrup, plus more for serving
- 2 tablespoons milk (more depending on desired consistency)
- ½ teaspoon vanilla extract
- Dash of ground cinnamon
- Optional: Chopped toasted walnuts or pecans, for garnish
Instructions
Step 1: Soften the cream cheese and carrots
Leave the cream cheese out at room temperature so it becomes pliable while you prep. Place the finely grated carrots into a microwave-safe glass container, cover loosely with a damp paper towel, and microwave briefly until just softened (a couple minutes), then let them cool so they stop steaming. If you want to keep pancakes warm later, preheat an oven to a low 200°F — optional. These gentle tweaks make the textures predictable and keep everything moving smoothly.
Step 2: Whisk the dry spices and flour together
In a large bowl combine the whole wheat pastry (or all-purpose) flour with baking powder, baking soda, fine salt, ground cinnamon, nutmeg and ginger. Whisk until the dry mix is homogeneous and aromatic, the spices evenly distributed so each scoop will carry tiny warm brown flecks — this is your structured dry base.
Step 3: Combine the wet mix with the carrots and make the batter
In a smaller bowl whisk the egg, coconut or brown sugar, buttermilk and vanilla until smooth. Stir in the cooled grated carrots, then pour the wet mixture into the dry bowl and fold gently, stirring just until incorporated — the batter should be thick, ribboning and speckled with orange carrot threads and tiny spice flecks. Let the batter rest for about five minutes while you finish the topping and preheat your skillet or griddle.
Step 4: Whisk the maple cream cheese topping
Whisk the softened cream cheese in a small bowl until completely smooth and lump-free, then blend in real maple syrup, milk to loosen the texture, vanilla and a dash of cinnamon. Taste and adjust: add a touch more syrup to sweeten or more milk to thin to a pipeable/dollop consistency. Set the glossy, pale topping aside in a small serving bowl.
Step 5: Cook the pancakes until puffed and golden
Heat a skillet or griddle to medium-low, oil lightly and wipe away excess. Scoop roughly 1/4 cup portions of batter, leaving room between rounds, and cook top-down until the undersides are lightly golden and set, about 2–3 minutes; flip and finish 1–2 minutes more. The finished pancakes should be pillowy, with tiny steam-burst holes on their tops and delicate orange carrot threads visible in the cross-section.
Step 6: Plate and finish with maple cream cheese and nuts
Stack the warm pancakes on an elegant white plate, top with a generous dollop of the maple cream cheese, and scatter chopped toasted walnuts (or pecans) over the top. Finish with a glossy ribbon of maple syrup pooling slightly around the base and a fork-cut slice leaning to expose the fluffy, carrot-speckled interior. Serve immediately.
Notes
- Use finely grated carrots for the best texture; a food processor makes this quick.
- Don’t overmix the batter; fold until just combined for tender pancakes.
- Keep finished pancakes warm in a 200°F oven while you cook the rest.
- Swap ingredients (gluten-free flour, flax egg) for dietary needs, adjusting liquid as necessary.
- Whisk the cream cheese topping until glossy and taste before serving to adjust sweetness.