Carrot Cake Pancakes with Orange Cream Cheese Glaze

Carrot cake pancakes are a fun way to switch up your morning pancake routine with an indulgent treat. While I do love a good old-fashioned pancake I also can’t help but see them as a blank canvas waiting for inspiration and I’m always on the lookout for new and interesting ways to switch up this beloved breakfast staple. This recipe captures all of the familiar flavours of carrot cake: spicy cinnamon, crunchy walnuts, and of course, cream cheese icing!

I freely admit that the main reason I eat carrot cake is because of the sweet and tangy cream cheese icing. So when I began working on this recipe there was no doubt that it had to include a cream cheese glaze. The orange in the glaze adds a burst of citrus that brightens the rich sauce and complements the carrot cake flavour. Perfect for a spring brunch, I know these pancakes will become a favourite in your house too!

Carrots: You can’t have carrot cake without carrots! 1 large, or 2 medium-sized, should be all that you need for this recipe. When grating the carrots try to keep the shreds fairly thin and fine. The carrot needs to be fully cooked by the time the pancake is done and if your carrots are thickly shredded, they may still be raw and crunchy when the pancake is cooked.

Cinnamon: This recipe calls for a good amount of cinnamon to really make sure it captures the spice flavour of carrot cake.

Cream cheese: You really couldn’t call these carrot cake pancakes without a cream cheese icing. The sauce is thinned to a pouring consistency by adding fresh orange juice and milk.

Oranges: Use the zest and juice of one orange in the cream cheese glaze for a bright, citrusy tang.

Walnuts: The perfect garnish to these pancakes – walnuts add a bit of crunch for contrast. If desired, you can lightly toast the walnuts in a skillet over medium heat or in a low oven for about 10 minutes.

How to Make Carrot Cake Pancakes with Orange Cream Cheese Glaze

This is a pretty straightforward pancake recipe. Start by grating your carrots so they are ready to go. In a mixing bowl combine all of the dry ingredients and whisk to combine.

In a separate bowl whisk together the milk, eggs, and melted butter. Add the wet ingredients to the mixing bowl with the dry ingredients and quickly whisk together. Don’t worry about getting all of the lumps out. Add the carrots and fold into the batter. You don’t want to over-mix the batter so it’s ok if there are a few lumps.

Let the batter sit for 5 to 10 minutes. I have found that resting the carrot cake pancake batter will ensure tall and fluffy pancakes. When ready to cook, melt a pat of butter in a skillet over medium low heat then scoop the batter into the pan.

It is important to cook these pancakes over a low heat. You need to make sure that the carrots are fully cooked so these pancakes will take a little longer than your average pancake. When the bottom is golden brown flip the pancakes and cook until done.

Serve the carrot cake pancakes smothered in the orange cream cheese glaze and topped with chopped walnuts!

Pairing & Serving Suggestions

These carrot cake pancakes are perfect for a weekend brunch and I wouldn’t say no to serving them with a side of bacon! A classic mimosa is an ideal pairing. Squeeze a few more oranges for some fresh juice and top with chilled Prosecco. Sparkling wine on its own would also pair well with this dish. The sparkling rosé Confidence from 8^th Generation Winery in Summerland, BC is a great choice that I regularly enjoy with brunch.