Carrot Cake Pancakes with Maple Cream Cheese Syrup

Carrot cake pancakes with maple cream cheese syrup make for a delicious springtime brunch recipe or Easter breakfast. Easy to make ahead and freeze! 


No it wasn’t ME calling my husband for help. (Although I did that this morning when one of those plastic tumblers fell through the garbage disposal opening and I needed an extra set of hands. Garbage disposal is okay folks, we’re still on #10 in the 14 years we’ve been married).

carrot cake pancakes with maple cream cheese syrup

No, it was my husband wanting me to drop everything, STAT! to come and see this amazing recipe that his favorite chef was making on TV. And about 15 minutes afterward we had to head out to the grocery store to grab the ingredients to make it.

These carrot cake pancakes with maple cream cheese syrup taste amazing and would be perfect for your Easter morning breakfast. We made our pancakes up on Saturday and enjoyed them for our Sunday breakfast. We made the syrup on Sunday so it was fresh. Everything tasted amazing!

carrot cake pancakes with maple cream cheese drizzle

If you’re looking for other Easter ideas, we will have a collection of our Easter favorites this week!

Carrot Cake Pancakes with Maple Cream Cheese Syrup

Yield: 16 pancakes

Serving Size: 2 pancakes


    For the Pancakes:
  • 1 1/2 cups unbleached all-purpose flour or white whole wheat flour
  • 4 tbsp sugar (cane sugar or coconut sugar are fine)
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice (substitute cinnamon if no pumpkin pie spice)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 3 tbsp unsalted butter, melted and cooled
  • 1/2 tsp vanilla extract
  • 1 cup (approximately three carrots), very finely grated, packed carrots
  • 1 tbsp diced, candied ginger
  • 1/4 cup finely chopped toasted pecans or walnuts (optional + extra for garnish)
  • For the Syrup:
  • 8 oz cream cheese, softened
  • 1/2 cup pure maple syrup
  • 4 tbsp butter, softened


    For the Pancakes:
  1. Preheat oven to "warm" setting or to 170-200 degrees.
  2. In a bowl mix together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until well combined.
  3. In a large bowl whisk together the eggs, buttermilk, butter and vanilla extract until smooth. Fold in the carrots, then slowly stir in the dry ingredients to the wet ingredients, continuing to stir until smooth. Fold in the ginger and nuts if using. Cover and place in the refrigerator for 30 minutes-3 hours. (We were lazy the first time and didn't refrigerate. It is recommended but I don't feel like it was necessary).
  4. When ready to cook, heat a skillet to medium heat. Brush the skillet with melted butter or spray with cooking spray. Drop approximately 1/4 cup of the batter onto the skillet. Cook the pancakes until the edges are lightly browned and the center of the pancake becomes bubbly. Flip the pancake and cook the other side for another minute or two until browned. Remove from heat and place the pancakes on a plate inside the warm oven. Continue cooking until batter is gone.
  5. To FREEZE: Allow cooked pancakes to cool to room temperature. Place pancakes on a baking sheet in the freezer and allow to flash freeze for approximately 20 minutes. Move pancakes from the baking sheet to an airtight container or plastic freezer bag. Freezes up to one month.
  6. To Make the Syrup:
  7. In a mixing bowl, whip the cream cheese, maple syrup and butter on medium speed for two minutes.
  8. To serve: Place desired amount of pancakes on plate. Drizzle with syrup and top with additional nuts.

Recipe adapted from Bobby Flay Cooking Channel.

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