Carrot Cake Pancakes

May 03, 2022

Makes About 15 Pancakes

A bit of a twist on my basic buttermilk pancakes. I adapted elements from Sheila’s homemade Carrot Cake recipe to create a sweet taste for breakfast. I’ve included my Maple-Cream Cheese Drizzle (basically cream cheese icing thinned with local maple syrup and served warm) and our Pumpkin Pie spice recipe. Enjoy!


Carrot Cake Pancakes

Ingredients
  • All-purpose flour 1 1/2 cups
  • Granulated sugar 2 tbsp
  • Brown sugar 2 tbsp
  • Baking powder 1 tsp
  • Baking soda 1/2 tsp
  • Salt 1/2 tsp
  • Pumpkin pie spice (see Note) 2 tsp
  • Butter milk, room temperature 1 1/2 cups
  • Large eggs 2
  • Melted butter, cooled 3 tbsp
  • Grated orange zest 1 tsp
  • Vanilla extract 1 tsp
  • Carrots, grated 1 cup
  • Walnuts, coarsely chopped 1/2 cup
  • Maple-Cream Cheese Drizzle (see Note)
Instructions
  1. Soften grated carrots in microwave, about 1-2 minutes. Set aside.
  2. In a medium bowl whisk together flour, both sugars, baking powder, baking soda, salt, pumpkin pie spice.
  3. In a separate bowl whisk butter milk, eggs, melted butter, vanilla extract, and orange zest.
  4. Combine the milk/egg mixture into the flour mixture until just combined. Fold in grated carrots. Do not over mix batter. Leave the batter to rest for 15-30 minutes.
  5. Heat a griddle or large cast iron skillet over medium heat to approximately 350°F.
  6. Brush griddle lightly with vegetable oil or melted butter. Drop scant 1/4 cup batter onto griddle and bake until bubbles start to form and burst, about 2 minutes. Flip pancake and cook another 1-2 minutes.
  7. Keep pancakes warm by placing in a single layer on a paper towel lined baking sheet in a pre-heat 150°F oven until ready to serve.
  8. Serve with warm Maple-Cream Cheese Drizzle and top with walnuts.
Notes
I use 3” crumpet rings to make pancakes, but this is not necessary, it just makes a nice presentation. Regular egg rings may not be deep enough as pancakes rise, but you can give it try.
See the Pumpkin Pie Spice mix recipe, but you can use any spices of your choice and taste.
The Maple-Cream Cheese Drizzle recipe can be made the night before and stored in refrigerator.



Maple-Cream Cheese Drizzle

Ingredients
  • Cream cheese, room temperature 8 oz
  • Unsalted Butter, room temperature 6 tbsp
  • Confectionary sugar 3 cups
  • Vanilla extract 1 tsp
  • Lemon, optional Juice of 1/2 lemon
  • Maple syrup 1 cup
Instructions
  1. Cream together cream cheese and butter in bowel of a stand mixer.
  2. Continue mixing and slowly shift in the confectionary sugar. Add vanilla.
  3. Continue mixing and slowly add maple syrup until smooth and thinner than cake icing. May or may not require full cup of syrup.
  4. Place covered bowl in warm oven (150 °F) until soft n warmed through and easy to drizzle.
  5. Periodically stir and keep warm until ready to serve.
Notes
Can be made the night before and stored in refrigerator. Warm in oven (from step 4) until ready to serve.
Great topping to consider for other recipes or even to use on regular pancakes.



Pumpkin Pie Spice

Ingredients
  • Cinnamon, ground 2 tbsp
  • Ginger, ground (see Note) 1 1/2 tbsp
  • Allspice, ground 1 tsp
  • Clove, ground 1 tsp
  • Nutmeg, ground 1 tsp
  • Mace, ground 1 tsp
Instructions
  1. Combine spices in small bowl, mix well.
  2. Store in covered container for use.
Notes
Ground ginger can be very potent, add less then adjust to your taste.

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