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–+ servings
Carrot Cake Pancakes with Cream Cheese Syrup
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: carrot cake, carrot cake pancakes, carrot pancakes
Servings: 6 serving
Calories: 243kcal
Author: Mindee
Cost: 15

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

  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 the amounts or kinds used may vary.

Nutrition

Calories: 243kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 322mg | Potassium: 83mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1856IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg