Carrot Cake Pancakes topped with Maple Cream Cheese Syrup, just the name is enough to make me grin. This was a real breakfast treat.
Carrot Cake Pancakes
These pancakes truly deserve their decadent name. With spicy notes from cinnamon, nutmeg, and ginger, these taste surprisingly like carrot cake. I didn’t expect that much of the carrot flavor to shine through, but it does.
They’re fantastic with the cream cheese syrup included in the recipe below and they’re also wonderful when topped with my grandmother’s waffle sauce.
I enjoy these pancakes every bit as much as I enjoy the Zucchini Waffles we make all summer. These pancakes have been a win for the entire family.
My baby managed to eat three of these pancakes while I was making the rest of our breakfast. (Edited to add: That little baby will be turning 13 in a few months, so you can tell these are a LONG time favorite.)
When I first made these, I was doing a lot of baking with whole wheat flour. And while I enjoyed the pancakes when we made with wheat flour, if I’m being honest, I like them even better now when they’re made a little bit lighter and fluffier with all-purpose flour.
You could even split the difference and make them 50/50 with half whole wheat flour. Whether you choose to make them with regular flour, whole wheat, or a mix of both, I can promise you they’ll be delicious.
Carrot Cake Pancake
Pancake making is a pretty straightforward process. It has become so routine for me I do the same basic steps every time. Whisk together your dry ingredien