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A photo of a stack of four carrot cake pancakes with a thick white cream cheese sauce poured over the top with a few chopped pecans and shredded carrots on top.
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4.58 from 7 votes

Carrot Cake Pancakes

Love carrot cake? Well you are going to go crazy for these light and fluffy carrot cake pancakes with cream cheese drizzle syrup that tastes like frosting!
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Over 200 Favorite Easy Breakfast Recipes
Cuisine: American
Keyword: breakfast, carrot cake, pancakes
Servings: 8
Author: Sweet Basil

Ingredients

Pancakes

  • 1 Cup Finely Shredded Carrots
  • 1/2 Cup Sour Cream
  • 2 Large Eggs
  • 3/4 Cup Milk
  • 1 teaspoon Orange Zest or 1/2 Teaspoon dry orange zest
  • 1/4 Cup Sugar
  • 1 1/2 Cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Pumpkin Pie Spice
  • 1/4 Cup Toasted Pecan Pieces *optional
  • 3 Tablespoons Melted Unsalted Butter

Drizzle

  • 6 Ounces Softened Cream Cheese
  • 1 1/2 Tablespoons Butter
  • 1 Tablespoon Light Corn Syrup
  • 3/4 Cup Milk
  • 1 Cup Powdered Sugar
  • 1/2 teaspoon Vanilla
US Customary - Metric

Instructions

For the Pancakes

  • Place the shredded carrots in a few paper towels and roll it up, wringing out the water as you twist the ends. Set aside.
    1 Cup Finely Shredded Carrots
  • In a bowl, whisk together the sour cream, eggs, milk, and orange zest until smooth.
    1/2 Cup Sour Cream, 2 Large Eggs, 3/4 Cup Milk, 1 teaspoon Orange Zest or 1/2 Teaspoon dry orange zest
  • Add the sugar and whisk again.
    1/4 Cup Sugar
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, spice and pecans.
    1 1/2 Cups Flour, 1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt, 1 teaspoon Pumpkin Pie Spice, 1/4 Cup Toasted Pecan Pieces *optional
  • Pour the wet ingredients into the dry ingredients, add the carrots and begin gently folding the batter together. When you've folded half the mixture together, pour in the butter and fold until only a few streaks remain.
  • Butter a griddle set to medium heat and once hot use a 1/3-1/2 cup to pour out the pancakes into circles, gently spreading with the back of the cup. Allow to cook until bubbles begin to appear and flip the pancake, cooking on the other side until set.
    3 Tablespoons Melted Unsalted Butter
  • Serve with warm cream cheese drizzle.

For the Drizzle

  • In a small sauce pan, add the softened cream cheese and butter, whisking over medium low heat until smooth.
    6 Ounces Softened Cream Cheese, 1 1/2 Tablespoons Butter
  • Add the corn syrup, milk, sugar and vanilla and continue to whisk until smooth. Serve over hot pancakes.
    1 Tablespoon Light Corn Syrup, 1 Cup Powdered Sugar, 3/4 Cup Milk, 1/2 teaspoon Vanilla

Video

Notes

Left overs can be frozen for 1 month.

Nutrition

Serving: 2pancakes | Calories: 402kcal | Carbohydrates: 46g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 97mg | Sodium: 414mg | Fiber: 1g | Sugar: 24g