Carrot Cake Season
When you take Spring Break out of the picture, the month of March might as well be a month in limbo before we get to all the fun parts of spring (and spring foods)…so I’m moving forward and declaring it spring.
Enter carrot cake.
The transition to spring seems to kick off the carrot cake frenzy every year, but the reason behind it isn’t super clear. Carrots are actually harvested in late spring and fall, so we’re not even in “carrot season” (although never too far off). In my mind, I’ve always linked spring to Easter, Easter to bunnies, bunnies to carrots, and Easter to sweet things…so carrot cake. Put those carrots in a stew with beef, and they belong on the fall menu. Whatever the case, now is generally an acceptable time to break out the carrot cake-flavored treats, and these carrot cake pancakes (along with my carrot cake muffins) are always at the top of my list.
Carrot Cake Pancakes
Since posting my original carrot cake pancakes in 2016, they have been one of my favorite seasonal flavors. I’ve made a few tweaks to the recipe over the years, so I figured it was time for an upgrade. These pancakes are outrageously soft, spongy, and moist, just like a really good slice of carrot cake. The batter is spiked with warm notes of cinnamon, nutmeg, ginger, and bourbon. And you can’t forget the toasty crunch of walnuts and coconut, rich and melty white chocolate, and sweet and tangy maple cream cheese.
The batter is based off of my fool-proof whole grain buttermilk/Greek yogurt pancake recipe (which I also use for my blueberry chocolate chip pancakes and pb & strawberry pancakes). The batter is made with:
- buttermilk
- plain Greek yogurt
- egg or egg white
- neutral oil (almond, avocado, melted coconut, etc.)
- sugar/sweetener
- vanilla
- sea salt
- white whole wheat flour (perfect for balancing hearty whole grains with a lighter taste and softer texture than if using regular whole wheat)
- malted milk powder (wonderful for enhancing the flavor of any baked good, but optional)
- baking soda and baking powder
- cinnamon, nutmeg, ginger, and a splash of bourbon (for the warm and comforting flavors of carrot cake)
Now for the mix-ins. This is where it gets really fun. Feel free to adjust to your liking (except for the carrot, which is pretty essential to the pancakes’ identity).
- finely grated carrot (grating with a fine cheese grater works best–the carrot should be super fine and voluminous for the best pancake texture)
- toasted chopped nuts (walnuts or pecans)
- toasted shredded coconut (sweetened or unsweetened)
- white chocolate chips! (a MAK thing–not traditional for carrot cake, although it definitely should be)
- raisins (not included in the pictures here, but a fabulous option)
Finally, let’s talk about the maple cream cheese glaze. Oh. my. lanta. If you haven’t noticed, some version of this shows up in many of my pancake, waffle, French toast, and oatmeal recipes. And for good reason. It’s as simple as it gets to make, not too sweet and addictively delicious, creamy yet light, and super versatile. All you need is:
- softened cream cheese (for a kick of tang) or mascarpone (for a more delicate sweetness)
- pure maple syrup
- vanilla extract
Combine cream cheese and maple in a 2:1 ratio, add a splash of vanilla, and stir together in a little bowl with a spoon or mini whisk. That’s it! Ready to glaze.
Carrot Cake Pancakes with Maple Cream Cheese Glaze
Soft and spongy whole grain buttermilk pancakes meet warm spiced carrot cake in this delicious and wholesome spring breakfast. Loaded with all the mix-ins--crunchy walnuts, toasted coconut, raisins, white chocolate chips--and topped with a silky maple cream cheese glaze.
Notes
For the glaze, use cream cheese for the classic tang that pairs so well with carrot cake. Mascarpone has a milder, sweeter flavor, and it makes a heavenly glaze that tastes like melted vanilla gelato.
Ingredients
For the pancakes:
- 3 Tbsp plain Greek yogurt
- 1/2 cup buttermilk
- 1 tsp neutral oil (such as avocado, almond, or melted coconut oil)
- 1 whole egg or 2 egg whites
- 1/2 tsp vanilla extract
- 1/4 tsp bourbon (optional)
- 2-3 Tbsp granulated or coconut sugar, adjusted to desired sweetness (can sub 3-4 packets sweetener such as stevia)
- 1/8 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 64g (1/2 cup + 1/2 Tbsp, spooned and leveled) white whole wheat flour
- 10g (~1.5 Tbsp) malted milk powder (or sub additional 10g flour)
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 2 oz finely grated carrot (about 1 medium-size carrot, or 1/2 cup grated)
- 10g (1 - 1.5 Tbsp) chopped walnuts or pecans, lightly toasted
- 5g (1 Tbsp) shredded coconut (sweetened or unsweetened), lightly toasted
- ~15g (1 Tbsp) white chocolate chips (optional)
- ~10g (1 Tbsp) raisins (optional)
For the glaze:
- 1 oz (2 Tbsp) softened cream cheese or mascarpone
- 1 Tbsp maple syrup
- 1/2 tsp vanilla extract
Instructions
- In a mixing bowl, combine the Greek yogurt, buttermilk, oil, egg or egg whites, vanilla, bourbon, sugar, salt, cinnamon, nutmeg, and ginger. Whisk thoroughly until smooth and evenly combined.
- Spoon in the flour, malted milk powder (or additional flour), baking soda, and baking powder. Gently stir until just combined (don't over-mix). Let the batter rest for 5-10 minutes.
- Use a very fine grater to grate the carrot, making sure there are no large pieces left. Set aside.
- Lightly toast the chopped nuts and coconut in a dry pan on the stovetop or on a piece of foil in the toaster oven, until lightly browned and fragrant (careful not to burn).
- After letting the batter rest, add the carrot, toasted nuts, toasted coconut, white chocolate chips, and raisins (if using). Gently fold to incorporate (don't over-mix).
- Heat a nonstick skillet or griddle over medium heat. Grease as needed with coconut oil or nonstick spray. Working in batches, spoon about 1/6 of the batter onto the griddle for each pancake. When bubbles form on top and the bottom is golden, gently flip. Continue cooking until each side is golden and crisp.
- Meanwhile, combine the softened cream cheese, maple syrup, and vanilla in a small bowl. Stir with a mini whisk or spoon until smooth.
- Transfer pancakes to plates and drizzle with maple cream cheese. Enjoy hot!
