These carrot cake pancakes are made with in-season carrots and have everything you love about the classic dessert but in breakfast form. It’s packed with warm spices, shredded carrots, walnuts, and a maple cream cheese drizzle on top.
4 oz Cream cheese, softened
¼ cup Maple syrup
1 tsp Vanilla bean paste
splash of Heavy cream or milk, to thin (optional)
1 ¼ cup All purpose flour
2 Tbsp Brown sugar
1 ½ tsp Baking powder
½ tsp Baking soda
1 tsp Cinnamon
¼ tsp Ground ginger
⅛ tsp Nutmeg
¼ tsp Salt
1 large Egg
2 Tbsp Butter, unsalted and melted (plus more for pan)
1 tsp Vanilla extract
1 ¼ cup Buttermilk, cold
1 cup Carrots, grated
½ cup California walnuts, chopped
Beat cream cheese until smooth. Add maple syrup and vanilla bean paste and mix until combined. Add a splash of heavy cream or milk if you want a thinner, drizzleable consistency. Set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry and stir until just combined — do not overmix. Fold in the grated carrots and walnuts.
Heat a non-stick skillet or griddle over medium heat and add butter or neutral oil. Pour about 1/2 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more.
Serve warm topped with maple cream cheese glaze.
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