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!
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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...
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.
- Whisk in the pureed carrots.
- Mix in the baking powder, baking soda, ground cinnamon...
- ...salt and flour. Mix well.
- Use a measuring cup to pour ¼ cupful of pancake batter onto your preheated griddle.
- Cook until golden brown on each side.
- Repeat the process with the remaining batter.
- Serve cooked pancakes with Cream Cheese Syrup!
Recipe FAQs and Expert Tips
What other kinds 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!
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Carrot Cake Pancakes Recipe
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
- 1 Egg
- ½ Cup Sugar
- ¼ Cup Olive Oil
- ½ Cup Buttermilk
- ½ Cup Steamed Pureed Carrots See note at the end
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 Cup Flour
Instructions
- Preheat your griddle. I set mine between 275 and 300 degrees.
- In a mixing bowl, whisk the egg, sugar, olive oil, buttermilk, and pureed carrots together.
- Mix in the baking powder, baking soda, salt, ground cinnamon, and flour.
- Pour ¼ cupful of batter onto your preheated griddle.
- Cook until golden on each side.
- Serve with Cream Cheese Syrup.
Notes
- 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.
- The nutritional information does not include the syrup, as the amounts or kinds used may vary.
Nutrition
Calories: 243kcalCarbohydrates: 36gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 30mgSodium: 322mgPotassium: 83mgFiber: 1gSugar: 19gVitamin A: 1856IUVitamin C: 2mgCalcium: 104mgIron: 1mg
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Greg
These are amazing!!!