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Fluffy carrot cake pancakes topped with cream cheese frosting for Easter breakfast
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Easter Morning Carrot Cake Pancakes

Golden, spiced pancakes with hidden shredded carrots and a cream cheese syrup that turns Easter breakfast into something worth waking up early for.
Course Breakfast
Cuisine American
Keyword easter morning carrot cake pancakes, easter recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 pancakes
Author Maggie

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup buttermilk or milk with 1 tablespoon vinegar, let sit 5 minutes
  • 1 large egg
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots about 2 medium carrots
  • 1/4 cup raisins optional
  • butter for cooking
  • 4 ounces cream cheese, softened for syrup
  • 3 tablespoons butter for syrup
  • 1/2 cup powdered sugar for syrup
  • 1/4 teaspoon vanilla extract for syrup
  • pinch of cinnamon for syrup
  • 2-3 tablespoons milk to thin syrup

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. Mix wet ingredients: In another bowl, whisk together buttermilk, egg, melted butter, and vanilla.
  3. Add the carrots: Stir the shredded carrots and raisins into the wet mixture. Let sit 1-2 minutes so the carrots soften.
  4. Combine: Pour the wet mixture into the dry ingredients. Stir until just combined. Don't overmix - lumpy batter makes tender pancakes.
  5. Cook: Heat a cast iron skillet or griddle over medium heat with butter. Pour 1/4 cup batter per pancake. Cook until edges set and bubbles form (2-3 minutes), then flip and cook 1-2 minutes more until golden.
  6. Keep warm: Transfer cooked pancakes to a plate in a 200F oven while you finish the rest.
  7. Make cream cheese syrup: Beat together softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon. Beat until creamy. Add milk 1 tablespoon at a time until it reaches pourable syrup consistency.
  8. Serve: Stack pancakes, drizzle with cream cheese syrup, and top with a sprinkle of cinnamon.