Amazing carrot cake pancakes with maple cream cheese glaze. Oven baked for an ultra easy breakfast. It is so time for dessert for breakfast or breakfast for any meal.
Welcome to National Pancake Day. I’m several posts behind and was working on a wonderful Crock Pot Pork Carnitas recipe last night when an email arrived from Yummly about National Pancake Day… who would have known?
I started with my own bake blueberry pancakes. Take out the blueberries, add the carrots and nuts (along with raisins if you want), spice like carrot cake and top with maple syrup flavored cream cheese glaze. Now that is what I call cooking.
Rating
As high of a five as a pancake can have. My wife has already named this recipe of the year, and it is February… Now in fairness, the frosting is a lot of that rating.
Lilly and Molly six months three weeks — I remember summer
Notes: Let’s talk calories and fat. There is no way to make this healthy, but it can be healthier. I skipped butter in the pancake itself saving 50 calories. Use whipped reduced fat cream cheese saves 40 calories.
Preheat oven to 375 convection or 400 conventional. Add an oven safe pan to preheat with it. I used a 10 inch cast iron, but a pie pan or fry pan should work.
Finely shred one medium carrot. Mix with 3/4 cup skim milk, one egg, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon vanilla. In a second bowl mix one cup flour, one tablespoon sugar, and two teaspoon baking powder. Mix well
When the oven is preheated, remove pan and coat with one tablespoon butter.
Mix wet into dry.
Pour mixture into preheated pan and top with 1/4 cup chopped walnuts and 1/4 cup raisins if using.
Bake for 20 to 25 minutes until nicely brown.
While baking mix the maple syrup glaze. Start with 1/2 cup Whipped Cream Cheese Spread and add two tablespoons maple syrup, 1/4 cup powdered sugar, 1/4 teaspoon vanilla, and one tablespoon skim milk. Mix well. You may need a little more milk to thin.
Allow the pancake to set for a few minute then add the glaze.
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Carrot Cake Pancakes - Oven Baked
Ingredients
Dry
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
Wet
- 3/4 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 1 carrot - medium
Mix in
- 1/4 cup chopped walnuts
- 1/4 cup raisins - optional
Maple Cream Cheese Glaze
- 1/2 cup cream cheese
- 2 tablespoons maple syrup
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 tablespoon milk
Instructions
- Preheat oven to 375 convection or 400 conventional. Add an oven safe pan to preheat with it. I used a 10 inch cast iron, but a pie pan or fry pan should work.
- Finely shred one medium carrot. Mix with 3/4 cup skim milk, one egg, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon vanilla.
- In a second bowl mix one cup flour, one tablespoon sugar, and two teaspoon baking powder. Mix well
- When the oven is preheated, remove pan and coat with one tablespoon butter.
- Mix wet into dry.Pour mixture into preheated pan and top with 1/4 cup chopped walnuts and 1/4 cup raisins if using.
- Bake for 20 to 25 minutes until nicely brown.
- While baking mix the maple syrup glaze. Start with 1/2 cup Whipped Cream Cheese Spread and add two tablespoons maple syrup, 1/4 cup powdered sugar, 1/4 teaspoon vanilla, and one tablespoon skim milk. Mix well. You may need a little more milk to thin.
- Allow the pancake to set for a few minute then add the glaze.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Mayla
December 19, 2018 at 10:29 amThis carrot pancake was amazing! I added a little orange zest in, and loved it even more. Thank you for sharing and making a new family favorite.
DrDan
December 19, 2018 at 6:46 pmHi Mayla,
Welcome to the blog.
I do love these pancakes.
Thanks for the note.
Dan
laurajay
July 15, 2018 at 10:39 amYummm!!! cannot wait to try this! Very excited to try all oven pancakes as I have the same issues as you Dr Dann!
Naomi
April 28, 2015 at 10:44 amWhat could be better than a mix of healthy cake and pancake in one? Love this recipe! Thank you.
Joan Garneau
February 28, 2015 at 6:03 pmThis sounds delicious! If you mix the wet in a bowl, then add the dry and stir only the dry to mix the dry ingredients, then stir together wet and dry, you’ll only dirty one bowl. Much easier. I made your coffee cake muffins that way and they turned out well and were wonderful.
DrDan
February 28, 2015 at 6:31 pmHi Joan
It is so delicious, to quote Elvis “evil, evil, evil”.
Tradition is “wet into dry” which is what I generally do. One bowl should work just fine.
But when I do things with baking powder or soda I try not to get them wet/activated much before it goes in the oven. Here for me the timing is just better. I have the two bowls measured ready to mix together in just a few seconds then into the pan. Add the nuts and into the oven.
Thanks for the note.
Dan