Carrot Cake Pancakes with Cream Cheese Spread

Carrot Cake Pancakes are topped with a tangy, sweet cream cheese spread in place of syrup. A fun way to eat carrot cake with cream cheese frosting for breakfast and call it reasonable.

We’ve all had pancakes, (unless you have a pancake allergy, in which case I am sympathetic, and my empathy makes me want to cry for you) and we’ve all had carrot cake, (hopefully, because it is amazing!) but have you had them together? Carrot Cake Pancakes? I doubt it.

There isn’t really a whole lot to be said about these Carrot Cake Pancakes. They are like a sweeter, carrot-y-er version of normal pancakes that actually do taste a little like carrot cake!

The only complaint I have- the carrots take FOREVER to grate, and then the next day you’re sore, and then you have huge muscles like those guys in workout machine commercials.

But another praise: the cream cheese spread that you put on top of these is downright amazing. Like I could save it and put it on toast. (Even though it is a little sweet.) And with it, it takes away the need to use syrup. (Please tell me, do you pronounce it sir-up, or seer-up?)

Carrot Cake Pancakes are a little sweeter than normal pancakes, but they are sure to start off your day nicely! Who needs to pay attention to calories when you’re having a good day?

– Audrey

Carrot Cake Pancakes with Cream Cheese Spread

• Author: Molly
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 20 pancakes 1x

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Ingredients

Carrot Cake Pancakes

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• Generous pinch of ground ginger
• 2 tablespoons chopped walnuts (optional)
• 2 tablespoons golden raisins (optional)
• 1 egg
• 2 tablespoons packed brown sugar
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 2 cups finely grated carrots
• 3 tablespoons butter, for griddle

Cream Cheese Spread

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 2 to 3 tablespoons milk
• 1/2 teaspoon pure vanilla extract
• Dash of ground cinnamon

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Instructions

1. Place a rack in the upper third of the oven and preheat to 200 degrees F. This will keep the pancakes warm as they’re baked in batches.
2. To make the pancakes: in a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and, if desired, nuts and raisins.
3. In a small bowl, whisk together egg, brown sugar, buttermilk, and vanilla. Stir in the carrots.
4. Pour the buttermilk mixture, all at once, into the flour mixture and stir until just incorporated. Let rest for 5 mintes while you make the cream cheese spread.
5. To make the cream cheese spread: in a small bowl, whisk the cream cheese until soft and pliable  and no lumps remain. Whisk in the powdered sugar, milk, vanilla, and cinnamon. If you’d like a thinner consistency, add a dash more milk. Set aside to top the pancakes.
6. Over medium heat, melt 1 tablespoon of the butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons of batter into the hot pan and cook, flipping once, until pancakes are goden on both sides, about 2 minutes per side. 
7. Place pancakes on an ovenproof plate and store in the oven while you cook the rest of the pancakes, adding more butter to the griddle as needed. Serve warm with cream cheese spread. Pancakes are best served immediately.