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Carrot Cake Pancakes with Cream Cheese Syrup

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Who says you can't have cake for breakfast? These pancakes are to die for! Drizzled with cream cheese syrup they are every bit as good as carrot cake…maybe even better! With just a few simple ingredients I'll show you how to make these soft fluffy pancakes with a cream cheese topping for breakfast or brunch!

A stack of tasty carrot cake pancakes.
A stack of tasty carrot cake pancakes.
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Why You'll Love This Recipe

  • These easy pancakes mimic a favorite dessert!
  • Best way to use that leftover cup of carrots from dinner!
  • Just like you can't have carrot cake without cream cheese frosting, these pancakes aren't complete without some Cream Cheese Syrup!
  • Perfect for just a Saturday morning or something fancy like Easter Brunch!

Ingredient Notes

  • Pureed Carrots - This recipe calls for pureed carrots instead of shredded carrots or grated carrots. For the steamed pureed carrots you can do one of two things.  Either puree 1 cup of sliced or diced steamed fresh carrots in a food processor until smooth, adding enough water to make them "baby food" consistency. This is a great use for those leftover carrots from dinner. OR just use a 4 oz container of baby food carrots.  If you make too much just freeze the leftovers for next time or make a larger batch of steamed pureed carrots and use them in my Carrot Sheet Cake.
  • Flour - All purpose flour, never self rising flour.
  • Olive Oil - You can use any cooking oil you like, vegetable oil, canola oil, coconut oil, etc...
Ingredients for carrot cake pancakes.
All the ingredients you'll need to make this carrot cake pancakes recipe!

Couple Things You'll Need

Step by Step Instructions

  • Preheat your griddle or large nonstick skillet to a medium heat.  I set mine between 275 and 300 degrees.
  • In a large bowl, whisk the egg, sugar, olive oil, buttermilk together.
Egg, sugar, olive oil and buttermilk in a milking bowl.
Whisk the wet ingredients together in a mixing bowl.
  • Whisk in the pureed carrots.
  • Mix in the baking powder, baking soda, ground cinnamon...
Add pureed carrots, baking powder, baking soda, and cinnamon.
Add pureed carrots, and dry ingredients.
  • ...salt and flour. Mix well.
  • Use a measuring cup to pour ¼ cupfuls of pancake batter onto your preheated griddle.
  • Cook until golden brown on each side.
  • Repeat the process with remaining batter.
  • Serve cooked pancakes with Cream Cheese Syrup!
Add salt and flour. Mix well and cook on a griddle.
Add salt and flour. Mix well and cook on a griddle.

Recipe FAQs and Expert Tips

What other kind of syrups are good on these?

If cream cheese syrup is a bit too rich for you try this Cinnamon Cream Syrup! Buttermilk Syrup or Homemade Butter Maple Syrup would be delicious also!

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

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A fork lifting a bite of carrot cake pancakes.

Carrot Cake Pancakes Recipe

★★★★★ 5 from 1 reviews
  • Author: Mindee
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 Pancakes 1x
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American
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Description

Who says you can't have cake for breakfast? These pancakes are to die for! Drizzled with cream cheese syrup they are every bit as good as carrot cake...maybe even better!  With just a few simple ingredients you can enjoy these soft fluffy pancakes for breakfast or brunch!

Ingredients

Units Scale
  • 1 Egg
  • ½ cup Sugar
  • ¼ cup Olive Oil
  • ½ cup Buttermilk
  • ½ cup Steamed Pureed Carrots (SEE NOTE AT THE END)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp Ground Cinnamon
  • 1 cup Flour

Instructions

  1. Preheat your griddle.  I set mine between 275 and 300 degrees.
  2. In a mixing bowl, whisk the egg, sugar, olive oil, buttermilk and pureed carrots together.
  3. Mix in the baking powder, baking soda, salt, ground cinnamon and flour.
  4. Pour ¼ cupfuls of batter onto your preheated griddle.
  5. Cook until golden on each side.
  6. Serve with Cream Cheese Syrup.

Notes

  1. For the steamed pureed carrots you can do one of two things.  Either puree 1 cup of sliced or diced steamed carrots in a food processor until smooth, adding enough water to make them "baby food" consistency.  OR just use a 4 oz container of baby food carrots.
  2. The nutritional information does not include the syrup as amounts or kinds used my vary.

Keywords: carrot cake pancakes, carrot cake, carrot pancakes

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ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.

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