Carrot Cake Baked Pancakes

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.

Table of Contents

• Introduction
• 🥞Servings # and Pan Sizes
• ⏰🌡️Cooking Time
• 📖Related Recipes
• 🖼️Step-by-Step Instructions
• 📖 Recipe

Introduction

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 ¼ 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 ½ X 4 ½ 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 ½ recipe) - You can use a 12 inch cast iron fry pan, a standard 9X13 cake pan, or ¼ 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) - ½ 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

How to Cook Bacon in the Oven

Other Breakfast Recipes

Oven Baked Blueberry Pancakes

Oven Baked Banana Pancake

Cinnamon Roll Cake

Smaller French Toast Casserole

🖼️Step-by-Step 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 ¾ cup skim milk, one egg, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon nutmeg, and ½ 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 ¼ cup chopped walnuts and ¼ cup raisins if using.

Bake for about 20 minutes until nicely brown.

While baking, mix the maple cream cheese glaze. Start with ½ cup Whipped Cream Cheese Spread and add two tablespoons maple syrup, ¼ cup powdered sugar, ¼ 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

From Dan Mikesell AKA DrDan

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.

Tap to leave a Rating

4.8 from 5 votes

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings #/Adjust if desired 4

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Ingredients

US Customary - Convert to Metric

Dry

• ▢ 1 cup flour
• ▢ 1 tablespoon sugar
• ▢ 2 teaspoon baking powder
• ▢ ½ teaspoon salt

Wet

• ▢ ¾ cup milk
• ▢ 1 egg
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon cinnamon
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon vanilla
• ▢ 1 carrot - medium

Mix in

• ▢ ¼ cup chopped walnuts
• ▢ ¼ cup raisins - optional

Maple Cream Cheese Glaze

• ▢ ½ cup whipped cream cheese - or ⅜ cup regular cream cheese
• ▢ 2 tablespoons maple syrup - Optional
• ▢ ¼ cup powdered sugar
• ▢ ¼ 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 ¾ cup skim milk, one egg, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon nutmeg and ½ 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 ¼ cup chopped walnuts and ¼ cup raisins if using.
• Bake for 20 to 25 minutes until nicely brown.
• While baking, mix the maple syrup glaze. Start with ½ cup Whipped Cream Cheese Spread and add two tablespoons maple syrup, ¼ cup powdered sugar, ¼ 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

1. I'm using ¼ of the recipe as the serving size. That would be about a standard size pancake size. We commonly eat double that.
2. This is an easy recipe to adjust the size.
   -2 servings (half recipe) - 6 inch round pan, or an 8 ½ X 4 ½ 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 ½ recipe) - You can use a 12 inch cast iron fry pan, a standard 9X13 cake pan, or ¼ 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) - ½ size sheet pan.
3. The old toothpick test is the best way to tell if your pancake is done.
4. Use a bit of broiler time to brown up if needed at the end.
5. You can skip the maple syrup if you want.
6. 1 cup of whipped cream cheese it ¾ cup of regular cream cheese.
7. Good refrigerated for 3-4 days and also will freeze well for 2-3 months.

To 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

Calories : 323 kcalCarbohydrates : 56 gProtein : 11 gFat : 7 gSaturated Fat : 1 gCholesterol : 44 mgSodium : 783 mgPotassium : 559 mgFiber : 3 gSugar : 21 gVitamin A : 2701 IUVitamin C : 1 mgCalcium : 258 mgIron : 2 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Breakfast

Cuisine :American

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Originally Published February 28, 2015. Updated with expanded discussion and options, refreshed photos, and a table of contents.