One of the best breakfast recipes ever, amazing carrot cake baked pancakes with maple cream cheese glaze. It is so time for dessert for breakfast or breakfast for any meal.
Introduction and My Rating
A pancake everybody will love, and no flipping required. Breakfast is much easier with these fluffy baked pancakes. Just follow these simple step by step photo instructions.
They are perfect, especially when life is going on around you, and 30 minutes standing at the stove, flipping pancakes is just not happening.
I started with my 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.
My Rating
As high of a five as a pancake can have. My wife has already named this recipe of the year. Now in fairness, the frosting is a lot of that rating.
🥞Servings # and Pan Sizes
I'm using 1/4 of the recipe as the serving size. That would be about a standard size pancake size. We commonly eat double that.
This is an easy recipe to adjust the size.
2 servings (half recipe) - 6 inch round pan or an 8 1/2 X 4 1/2 standard loaf pan.
4 servings (full recipe) - 10 inches cast iron fry pan, but any similar size pan will work. A 9 inch round or 8-9 inch square pan will be fine. The thickness will vary a bit.
6 servings (1 1/2 recipe) - You can use a 12 inch cast iron fry pan, a standard 9X13 cake pan, or 1/4 sheet pan.
8 servings (double recipe) - I don’t know of a pan this size, so use two of the 4 serving recommendations.
12 servings (triple recipe) - 1/2 size sheet pan.
⏰🌡️Cooking Time
As always, there are several variables that can affect cooking time, the oven, the thickness, and the pan. But the good news is it is pancakes; they can take a bit of variability.
I suggest an oven temperature of 375° or 400° without convection. You can increase or decrease the baking temperature a bit and adjust the time.
That is going to take about 20-22 minutes. But I have seen suggested times as little as 15 minutes.
The old toothpick test is the best way to tell if your pancake is done. Not just the color. If it is done, but the color is not what you want, turn the broiler on for a few minutes.
📖Related Recipes
🐖Meat recipes that work great with this recipe.
How To Cook Sausage in the Oven
Other Breakfast Recipes
Smaller French Toast Casserole
🖼️Photo Instructions
Preheat oven to 375° convection or 400° conventional. Add a ten-inch oven-safe pan to preheat with it. I used a cast iron fry pan.
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 about 20 minutes until nicely brown.
While baking, mix the maple cream cheese 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 minutes then add the glaze.
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📖 Recipe
Carrot Cake Baked Pancakes
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 whipped cream cheese - or 3/8 cup regular cream cheese
- 2 tablespoons maple syrup - Optional
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 tablespoon milk - or a bit more
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.
Recipe Notes
Pro Tips
- I'm using 1/4 of the recipe as the serving size. That would be about a standard size pancake size. We commonly eat double that.
- This is an easy recipe to adjust the size.
-2 servings (half recipe) - 6 inch round pan, or an 8 1/2 X 4 1/2 standard loaf pan.
-4 servings (full recipe) - 10 inches cast iron fry pan, but any similar size pan will work. A 9-inch round or 8-9 inch square pan will be fine. The thickness will vary a bit.
-6 servings (1 1/2 recipe) - You can use a 12 inch cast iron fry pan, a standard 9X13 cake pan, or 1/4 sheet pan.
-8 servings (double recipe) - I don’t know of a pan this size, so use two of the 4 serving recommendations.
-12 servings (triple recipe) - 1/2 size sheet pan. - The old toothpick test is the best way to tell if your pancake is done.
- Use a bit of broiler time to brown up if needed at the end.
- You can skip the maple syrup if you want.
- 1 cup of whipped cream cheese it 3/4 cup of regular cream cheese.
- Good refrigerated for 3-4 days and also will freeze well for 2-3 months.
Check Out Other Great Recipes
ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.Nutrition
Nutrition is generally 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.
Originally Published February 28, 2015. Updated with expanded discussion and options, refreshed photos, and a table of contents.
Lilly and Molly six months three weeks --- I remember summer
Mayla
This 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
Hi Mayla,
Welcome to the blog.
I do love these pancakes.
Thanks for the note.
Dan
laurajay
Yummm!!! cannot wait to try this! Very excited to try all oven pancakes as I have the same issues as you Dr Dann!
Naomi
What could be better than a mix of healthy cake and pancake in one? Love this recipe! Thank you.
Joan Garneau
This 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
Hi 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