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–+ servings
Carrot Cake Pancakes

Fluffy Carrot Cake Pancakes for a Sweet Morning Treat

Delight in fluffy carrot cake pancakes, infused with warm spices and topped with cream cheese glaze for a sweet morning treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Glaze
  • 4 ounces cream cheese Substitute with mascarpone for a different flavor.
  • 2 tablespoons maple syrup Honey can be used for a different sweetness profile.
  • 1 cup powdered sugar Optional: Make without if preferred less sweet.
  • 2 tablespoons heavy cream Substitution: Milk can be used, but glaze will be thinner.
For the Pancake Batter
  • 1.5 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
  • 0.5 cup light brown sugar Regular granulated sugar may be used.
  • 2 teaspoons baking powder Ensure it's fresh for best results.
  • 1 teaspoon baking soda Do not skip; it balances the acidity from the sour cream.
  • 1 teaspoon cinnamon Add nutmeg for extra warmth.
  • 0.5 teaspoon kosher salt Fine sea salt can be a substitute.
  • 0.25 teaspoon nutmeg Optional: Omit or reduce if desired.
  • 1 cup whole milk Any non-dairy milk for a dairy-free option.
  • 0.5 cup sour cream Greek yogurt can provide a similar texture and flavor.
  • 2 large eggs Flax eggs can be used as a vegan alternative.
  • 4 tablespoons butter, melted Coconut oil can be used for a dairy-free version.
  • 1 teaspoon pure vanilla extract Use fresh vanilla pod for more intensity.
  • 1 cup shredded carrots Freshly grated carrots are recommended.
  • 0.5 cup finely chopped toasted walnuts Substitute pecans or omit for nut-free option.

Equipment

  • Mixing Bowls
  • hand mixer
  • spatula
  • skillet

Method
 

Step-by-Step Instructions for Carrot Cake Pancakes
  1. Prepare the Cream Cheese Glaze: In a medium bowl, mix together 4 ounces of softened cream cheese, 2 tablespoons of maple syrup, 1 cup of powdered sugar, and 2 tablespoons of heavy cream using a hand mixer or whisk. Beat until smooth and creamy, with no lumps remaining. Set the glaze aside at room temperature while you prepare the pancake batter, allowing the flavors to meld.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of light brown sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of kosher salt, and ¼ teaspoon of nutmeg. Mix thoroughly until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together 1 cup of whole milk, ½ cup of sour cream, 2 large eggs, 4 tablespoons of melted butter, and 1 teaspoon of pure vanilla extract. Stir until completely mixed.
  4. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixtures together with a spatula until just combined. The batter may still be slightly lumpy.
  5. Cook the Pancakes: Heat a skillet over medium heat, lightly greased with butter. Pour about ¼ cup of pancake batter for each pancake. Cook for 2-3 minutes, or until bubbles form, then flip and cook for an additional 2 minutes.
  6. Finish & Serve: Transfer the pancakes to a warm plate and cover lightly with a kitchen towel to keep them warm. Serve with the cream cheese glaze and top with finely chopped toasted walnuts if desired.

Nutrition

Serving: 2pancakesCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 280mgFiber: 2gSugar: 20gVitamin A: 30IUVitamin C: 2mgCalcium: 10mgIron: 6mg

Notes

For best results, use fresh ingredients and avoid overmixing the batter to maintain fluffiness.

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