Carrot Cake Pancakes with Maple-Cream Cheese Drizzl

Name: Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 4 tablespoons pure cane sugar; 1 teaspoon baking powder; 1 teaspoon pumpkin pie spice; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 large eggs; 1 1/2 cups buttermilk; 3 tablespoons unsalted butter, melted and cooled; 1/2 teaspoon pure vanilla extract; 1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots); 1 teaspoon finely grated orange zest, optional; 1 tablespoon finely diced candied ginger; 1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish; Cooking spray or melted butter; 8 ounces softened cream cheese; 1/2 cup grade B pure maple syrup; 4 tablespoons butter

Servings: persons

1 1/2 cups all-purpose flour
4 tablespoons pure cane sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
1 teaspoon finely grated orange zest, optional
1 tablespoon finely diced candied ginger
1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
Cooking spray or melted butter
8 ounces softened cream cheese
1/2 cup grade B pure maple syrup
4 tablespoons butter

1
For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl.
2
Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl.
3
Add the carrots and orange zest, if using, and mix until smooth.
4
Add the wet ingredients to the dry ingredients.
5
Fold in the ginger and pecans, if using, and mix until just combined.
6
Cover and refrigerate for at least 30 minutes and up to 3 hours.
7
Heat a large nonstick skillet or griddle over medium heat.
8
Coat the skillet with cooking spray or brush with melted butter.
9
Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula.
10
Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes.
11
Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute.
12
Repeat with the remaining batter.
13
Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
14
For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
15
To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle.
16
Sprinkle with chopped walnuts or pecans, if using.

1430

kcal

Calories

118

Fat

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 18 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 4 tablespoons pure cane sugar, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, and more.

Yes, Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans 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!

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions