Carrot Cake Pancakes with Whipped Maple Yogurt Cream Cheese

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These carrot cake inspired pancakes are perfect for your Easter or spring breakfast or brunch. The combination of all purpose and whole wheat flour creates a fluffy yet nutty and nutritious pancake that also sneaks in carrots, walnuts, and raisins for that classic carrot cake flavor. Cream cheese, yogurt, and maple syrup get blended together for a creamy, tangy, sweet topper!

Servings 10 small pancakes
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

  • 2 tbsp (28g) butter, plus more for frying
  • 1 cup (85g) grated carrot
  • ½ cup (122g) whole milk
  • cup (90g) plain whole milk Greek yogurt
  • 1 egg
  • ½ cup (71g) all-purpose flour
  • ½ cup (81g) whole wheat flour
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¼ tsp ground nutmeg
  • ¼ cup (31g) chopped walnuts
  • ¼ cup (35g) raisins
  • ¼ cup (20g) shredded coconut

For the maple cream cheese:*

  • 4 oz plain cream cheese
  • ½ cup plain whole milk Greek yogurt
  • 2 tbsp maple syrup
  • Pinch of kosher salt
  • Other topping ideas: ~ sliced banana, grated carrot, walnuts, coconut, almond butter
  • * Skip the whip and top with maple syrup and Greek yogurt or just maple syrup and butter.
  • Note: ~ To keep pancakes warm, heat your oven to the lowest temperature (usually 170F) and add every batch of pancakes to a sheet pan in there.
  • Note: ~ This will only serve 3 hungry people, so recommend doubling for a larger crowd. Leftovers are always nice!

Instructions

  • In a medium microwavable bowl, add the butter and microwave until melted. Whisk in the carrot, milk, yogurt, and egg until totally smooth.
  • Add the flours, cinnamon, baking soda, salt, and nutmeg and use a rubber spatula to stir/fold until just combined. The batter will be thick (see video). Gently fold in the walnuts, raisins, and coconut until combined.
  • In a large skillet over medium heat, add enough butter (or oil) to coat the pan (about 1 tbsp). Once melted and hot, use a heaping tablespoon to make little pancakes. They will be thick mounds, so flatten them out slightly. Let cook until golden brown, about 3-4 minutes. Flip and cook for 2-3 more minutes, or until dark golden brown and cooked through in the center. Transfer to a baking sheet to keep warm in the oven (see note). Repeat with remaining batter.
  • To make the maple cream cheese, add cream cheese to a medium bowl and use an electric beater to beat on high until smooth. Add yogurt, maple and salt and beat again until smooth.
  • Top pancakes with the maple cream cheese and any extra toppings you want (see topping ideas).

Items you can prep ahead (optional)

  • Mix together dry ingredients 
  • Make maple yogurt cream cheese whip
  • Grate 1 cup carrot, plus more for topping

Substitutions:

  • To make dairy-free, use olive oil and a dairy-free Greek yogurt substitute. If substituting with a different yogurt that might be less thick than Greek, reduce the milk to ⅓ cup and add more if needed. Use an alternative milk (like almond milk). 
  • To make vegan, see above + use a flax egg.
  • To make gluten-free, substitute both flours with a total of 1 cup of a gluten-free all purpose flour. You could also try doing ¾ cup gluten-free all purpose flour with ¼ cup buckwheat flour. 
  • To make nut-free, skip the walnuts and just add more coconut flakes or raisins (¼ cup worth).

Storage:

  • Store leftovers in an airtight container in the fridge for up to 6 days or freezer for up to 2 months.

Leftovers + Repurposing:

  • I like to pop leftover pancakes (fridge or frozen) in the toaster to thaw and crisp up. Top with more whip and toppings!
  • These are delicious as a snack topped with butter or nut butter.

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