CARROT CAKE PANCAKES & CREAM CHEESE SYRUP

September 15, 2013

Don’t be fooled; this is probably the healthiest thing you’ll ever eat with the word “cake” in the title. If you are looking for a dessert-y breakfast, however, just pour on some Cream Cheese Syrup. Cream Cheese Syrup? Hubba, hubba. I’m sold. (Ew, I just said hubba hubba.)

However, the pancakes themselves are not too sweet at all. You could skip the cream cheese syrup and do some cool savory breakfast options to dress them up.

Carrot Cake Pancakes & Cream Cheese Syrup from Rachel Schultz

Carrot Cake Pancakes & Cream Cheese Syrup
Serves 3-4

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 egg
2 tablespoons brown sugar
1 cup milk
1 teaspoon vanilla
2 cups carrots, finely grated
4 ounces cream cheese
1/4 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add ginger, egg, brown sugar, 1 cup milk, vanilla, and carrots.

Carrot Cake Pancakes & Cream Cheese Syrup from Rachel Schultz

Whisk ingredients together. Pour 1/4 cup batter into skillet over low heat.

Carrot Cake Pancakes & Cream Cheese Syrup from Rachel Schultz

Flip when bubbles appear and allow to cook for another minute. Meanwhile, cream together cream cheese, powdered sugar, 2 tablespoons milk, and vanilla. Drizzle over pancakes to serve.

Carrot Cake Pancakes & Cream Cheese Syrup from Rachel Schultz

5.0 from 1 reviews
CARROT CAKE PANCAKES & CREAM CHEESE SYRUP
 
Author:
Serves: 3-4
Ingredients
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 egg
  • 2 tablespoons brown sugar
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 cups carrots, finely grated
  • 4 ounces cream cheese
  • ¼ cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
Instructions
  1. Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. Add ginger, egg, brown sugar, 1 cup milk, vanilla, and carrots.
  3. Whisk ingredients together.
  4. Pour ¼ cup batter into skillet over low heat.
  5. Flip when bubbles appear and allow to cook for another minute.
  6. Meanwhile, cream together cream cheese, powdered sugar, 2 tablespoons milk, and vanilla.
  7. Drizzle over pancakes to serve.

Adapted from Smitten Kitchen.

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Comments

  • You have a beautiful blog! I am going to try adapting this recipe to make it gluten free for my fiance and I, for Easter Breakfast! Thank you for the recipe!

  • Nicole

    I have just tried this recipe. Following all instructions, pancakes are mushy on the inside. I’ve used the appropriate amount of ingredients and cooked correctly over heat and amount of time. How do I resolve this??

  • nita agustin

    Have you ever tried making this pancake with coconut flour instead?

  • Tried this recipe…. it was pretty amazing!

  • http://lovelyseasonscomeandgo.wordpress.com
    oh my goodness i cannot wait to make this!!!

  • Annie

    I’m thinking this “syrup” would sure make a really nice muffin “topping”. and in my case, another muffin top! hahaha!!! thanks for the yumminess!

    • That’s a great idea! Yummy muffins. Thanks for the comment.

      Love,
      Rach

  • It looks like a wonderful treat… But I don’t think cream cheese maple syrup topping can be no-fat?? Tell me if I’m wrong because I would eat it morning, noon and night…

    • Absolutely! I think no-fat would work just fine. Enjoy :) Thanks for reading.

      Love,
      Rach

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