Carrot Cake Pancakes

4.9 from 20 reviews

Decadent and delicious carrot cake pancakes made with whole wheat flour.



Maple cream cheese topping


  1. Preheat the oven to 200 degrees Fahrenheit so you can keep the pancakes warm before serving. Spoon the cream cheese into a bowl and leave it out at room temperature to soften.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  3. In a smaller bowl, whisk together the egg, Muscovado/brown sugar, buttermilk and vanilla.
  4. Stir in the carrots, then dump the wet mixture into the dry mixture all at once. Stir just until incorporated. Let the mixture rest for 5 minutes while you make the cream cheese topping and preheat your griddle/skillet.
  5. Whisk the cream cheese in a small bowl until it is uniformly soft and pliable, with no lumps. If your cream cheese is not soft enough yet to do this, try zapping it in the microwave for just a few seconds at a time. Whisk in the maple syrup, milk, vanilla and cinnamon. Feel free to sweeten with more syrup or further thin it out further with more milk. Set aside.
  6. Over medium heat, melt a big pat of butter in a cast-iron skillet or griddle. Pour a scant 1/4 cup batter into the hot pan, using the measuring cup to pat the batter down and out a bit. Cook, flipping once, until the pancakes are golden on both sides.
  7. Place pancakes on an ovenproof plate and keep in the oven while you cook the remaining pancakes, adding more butter to the pan as needed. Top with maple cream cheese and serve with extra maple syrup on the side, in case someone wants to sweeten it up further.


The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.