Carrot Cake Pancakes with Cream Cheese Whipped Cream
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We personally think that every day should start with pancakes, and when you can marry one of your favorite desserts with breakfast, even better! Whether you’re looking for a seasonal recipe to make for Easter morning or you simply want to elevate traditional pancakes for breakfast or brunch, we have the perfect recipe for you!
Carrot Cake Pancake Ingredients:
2 Cups Pancake Mix
1 Tbsp. Brown Sugar
½ Tsp. Cinnamon
¼ Tsp. Nutmeg
1 Tsp. Vanilla Extract
⅓ Cup Shredded Carrots
⅓ Cup Raisins
1 ¼ Cup Water
Cream Cheese Whipped Cream Ingredients:
½ Cup + 2 Tbsp. Heavy Cream
3 Tbsp. Powdered Sugar
3 Tbsp. Cream Cheese, Softened
1 Tsp. Vanilla Extract
Additional Toppers:
Butter
Maple Syrup
Instructions:
To make the cream cheese whipped cream, add the heavy cream to a bowl and whip with a handheld mixer with the whisk attachment (or in a stand mixer with the whisk attachment) until the cream is at light peaks.
Add the vanilla extract, powdered sugar, and softened cream cheese to the whipped cream and whip until thoroughly combined. Set the mixture aside or place it in the fridge. We won’t judge if some of this whipped cream goes missing!
To make the carrot cake pancakes, add the pancake mix, brown sugar, cinnamon, and nutmeg to a bowl, and whisk these dry ingredients until thoroughly combined.
Chop the shredded carrots into smaller pieces, measure them out, and then add them to your dry ingredients. You can also shred your own carrots with a food processor if you have the time. If not, store-bought shredded carrots are a great shortcut!
Add the raisins. We use golden raisins in this recipe, but any type of raisin will work beautifully. You could even soak your raisins in a few tablespoons of rum before adding them to your pancake batter for a next-level variation that will impress your family or friends.
Add the water and vanilla extract, and stir until the pancake mixture is thoroughly combined.
Heat a large nonstick skillet over medium heat. Add a pat of butter or nonstick cooking spray. Scoop about ¼ cup of pancake mixture onto the skillet in dollops. Cook the pancakes until the tops of the pancakes have bubbles, and the edges look cooked. This should take about 2 minutes. Flip the pancakes and cook on the other side for an additional 1-2 minutes. Repeat this with the remaining pancake batter.
When ready to serve, top the carrot cake pancakes with butter, cream cheese whipped cream, and maple syrup.
Gluten-Friendly Variation
To make this recipe gluten-friendly, use a gluten-free pancake mix, follow this carrot pancake recipe as directed, and add one egg to the mixture.
Storing Leftovers
If you happen to have leftovers or decide to make a double batch of these pancakes, you can store leftovers in an airtight container in the fridge for 3-5 days. You can even place the leftover pancakes in a freezer bag and store them in the freezer for up to 3 months. When you’re ready to reheat these carrot cake pancakes, place them in the microwave for 1-3 minutes (flipping halfway through.)
More Breakfast Recipes
Looking for more recipes to elevate your breakfast or brunch? Check out our blog for more! Are you a coffee lover? Check out our iced white chocolate mocha recipe and our sweet cream cold foam recipe from our Farmhouse Barista Series!