Carrot Cake Pancakes with Maple Vanilla Cream Cheese Topping


 Happy national pancake day! Or if you're reading this on a day besides March 3rd, happy day to you! Regardless, these carrot cake pancakes with maple vanilla cream cheese topping will make your day better. So here's how to make them.

Carrot Cake Pancakes

Makes 10-12 pancakes


  • 1 cup Flour 
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda 
  • 3/4 teaspoon salt 
  • 1 tsp Pumpkin Pie Spice
  • ½ tsp Ground Ginger 
  • 3 tbsp Raisins 
  • 3 tbsp chopped Pecans, toasted 
  • 3 tbsp shredded coconut
  • 1 egg 
  • 2 tbsp vegetable oil
  • 2 tbsp Maple Syrup 
  • 1 cup buttermilk 
  • 1 teaspoon vanilla extract 
  • 2 cups finely grated carrots (around 6)
  • butter, for griddle

Maple Cream Cheese Topping


  • 4 oz Cream Cheese, room temperature
  • ½ cup Powdered Sugar
  • ¼ cup Milk (depending)
  • 2 tbsp Maple Syrup
  • ½ tsp Vanilla
  • 2 tsp Bourbon (optional)


1. Toast pecans until lightly browned, about 5 minutes. 

2. Grate carrots into a bowl. Set aside.


3. In a large bowl, whisk the dry ingredients, raisins, pecans, and coconut.

4. In a separate bowl whisk together the egg, oil, maple syrup, buttermilk and vanilla.

5. Stir carrots into the wet ingredients.

6. Add the wet ingredients to the drying ingredients, stirring until just Incorporated. Do not over mix! Let rest for at least 5 minutes.

7. Meanwhile, make your maple vanilla cream cheese topping. In a small bowl, beat the cream cheese until fluffy.  Beat in the remaining ingredients, adding the milk incrementally until you reach a desired consistency. Set topping aside.

8. Preheat skillet over medium heat. Add the butter.

9. Once the batter has rested, ladle 1/4 cup onto the hot pan. Let cook around 2 minutes, or until you see bubbles forming on the surface. Cook for another 1-2 minutes on the other side. Add the second tablespoon of butter to the pan after using half of the batter. 

10. Transfer finished pancake onto plate. Spread maple vanilla cream cheese topping onto each cake. 

11. Stack dramatically and top with leftover toasted pecans and raisins.


Recipe assistance: Laura Katz