Carrot Cake Pancakes With Cream Cheese Topping

Name: Carrot Cake Pancakes With Cream Cheese Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¾ cups all-purpose flour; 1 teaspoon kosher salt; 5 tablespoons brown sugar; ½ tablespoon baking soda; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 3 large eggs; 3 cups buttermilk; 2 tablespoons butter, melted; ½ teaspoon vanilla extract; 1 ½ cups finely grated carrots; ½ cup golden raisin; 1 cup pecan pieces, toasted; 1 (8 ounce) package cream cheese, room temperature; ¼ cup sugar; ¼ cup brown sugar; 2 teaspoons vanilla extract; 1 cup chilled whipping cream; powdered sugar (optional); maple syrup (optional); carrot curls (to garnish) (optional); pecan pieces (to garnish) (optional)

Servings: persons

2 ¾ cups all-purpose flour
1 teaspoon kosher salt
5 tablespoons brown sugar
½ tablespoon baking soda
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 large eggs
3 cups buttermilk
2 tablespoons butter, melted
½ teaspoon vanilla extract
1 ½ cups finely grated carrots
½ cup golden raisin
1 cup pecan pieces, toasted
1 (8 ounce) package cream cheese, room temperature
¼ cup sugar
¼ cup brown sugar
2 teaspoons vanilla extract
1 cup chilled whipping cream
powdered sugar (optional)
maple syrup (optional)
carrot curls (to garnish) (optional)
pecan pieces (to garnish) (optional)

1
In a large bowl, whisk together the flour, salt, sugar, baking soda, baking powder, cinnamon and nutmeg.
2
In medium bowl, whisk together eggs, buttermilk, vanilla and melted butter.
3
Combine the wet ingredients into the dry ingredients.
4
Stir in grated carrot, raisins, and pecans.
5
Let the batter rest for 10 minutes.
6
Heat griddle to 350 degrees.
7
Use 1/3 cup measure to spoon batter onto griddle.
8
Cook pancakes 2 to 3 minutes on each side or until golden brown.
9
To make Cream Cheese Topping, beat first 4 ingredients in medium bowl with electric mixer to blend.
10
Add 1/2 cup cream; beat until soft peaks form.
11
This keeps in the refrigerator for 2 weeks.
12
To serve: Serve with dollop of cream cheese topping.
13
Dust with powdered sugar and sprinkle on additional pecan pieces.
14
Garnish with carrot curl.
15
Serve immediately with maple syrup.

2608

kcal

Calories

225

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 ¾ cups all-purpose flour, 1 teaspoon kosher salt, 5 tablespoons brown sugar, ½ tablespoon baking soda, and more.

Yes, Carrot Cake Pancakes With Cream Cheese Topping falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!