Carrot Cake Pancakes

Carrot Cake Pancakes


These fluffy pancakes have everything we love about the classic cake, even down to a cream cheese glaze.
  • 4 oz. cream cheese, softened
  • ¼ c. maple syrup
  • ¼ c. powdered sugar
  • 2 tbsp. heavy cream
  • 1 c. all-purpose flour
  • ¼ c. packed light brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. kosher salt
  • ¼ tsp. nutmeg
  • ½ c. whole milk
  • ½ c. sour cream
  • 2 large eggs
  • 2 tbsp. butter, melted, plus more for pan
  • 1 tsp. pure vanilla extract
  • ½ c. shredded carrots
  • ½ c. finely chopped toasted walnuts, plus more for serving
  1. Make glaze: In a medium bowl, beat cream cheese, maple syrup, and powdered sugar until smooth. Add heavy cream and beat until combined. Add more heavy cream, if needed, until desired consistency is reached.
  2. Make pancakes: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.
  3. In another bowl, whisk together milk, sour cream, eggs, melted butter, and vanilla. Add to dry ingredients and mix until just a few dry streaks remain. Stir in carrots and walnuts.
  4. In a medium skillet over medium heat, melt enough butter to coat bottom of skillet. Add about ⅓ cup of batter to skillet, and cook until golden on bottom and bubbles appear around edges, 2 to 3 minutes. Flip and cook until golden, about 2 minutes more. Repeat with remaining batter, adding more butter as needed and adjusting heat.
  5. Serve warm with glaze and more walnuts.

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