Whole Grain Carrot Cake Pancakes with Maple Cream Cheese Whipped Cream (naturally sweetened too!)

Whole Grain Carrot Cake Pancakes are full of spices and just the right amount of carrot. Top them with a simple maple sweetened cream cheese topping!

Whole Grain Carrot Cake Pancakes with Maple Cream Cheese Whipped Cream (naturally sweetened too!)

Whole Grain Carrot Cake Pancakes

I’ve been dreaming of carrot cake for weeks now and have been bugging my dad to send me the recipes he loves. While I’ve been waiting on his reply I’ve been making do with a healthy breakfast version of this delicious spring time treat. Whole Grain Carrot Cake Pancakes with Maple Cream Cheese Whipped Cream are the things Easter brunches are made of.

These pancakes are full of spices, just the right amount of carrot, and when you top them with a simple maple sweetened cream cheese and whipped cream mixture, you’ll think you are eating cake for breakfast. That’s never a bad thing in my book.Whole Grain Carrot Cake Pancakes with Maple Cream Cheese Whipped Cream (naturally sweetened too!)

The pancake texture will depend a lot on how big you grate the carrots. My grater has really large holes and so my pancake had a bit of a crunch to it. Truth be told, my 3-year-old hated it! He was not pleased with carrot in his breakfast. I, on the other hand, loved the texture and thought the pieces of carrot looked beautiful once the pancakes were cut into. If you think your kids may fuss at the idea, try grating your carrot nice and fine.

Whole Grain Carrot Cake Pancakes with Maple Cream Cheese Whipped Cream (naturally sweetened too!)

And that whipped cream?! It was awesome! I had some leftover since my kids didn’t want it on their pancakes and I ended up dipping grapes and strawberries in it later for a snack. Delicious! Plus you can’t beat how easily it comes together and that it’s naturally sweetened.

How do I get the texture I want in homemade pancakes?

The pancake texture will depend a lot on how big you grate the carrots. My grater has really large holes and so my pancake had a bit of a crunch to it. If you don’t like that then try grating your carrot nice and fine.

How do you know when pancakes are ready to flip?

You will know it is time to flip your pancakes when you see bubbles form and those bubbles pop.

Why are my pancakes not fluffy?

This could be caused from over mixing the batter. Don’t over mix! Stir your batter until the dry and wet ingredients are just incorporated.

How do you keep pancakes from sticking in cast iron skillet?

Make sure you are using butter! Once the skillet is warm, coat it with butter and then proceed to put the pancake batter in the cast iron skillet.

Whole Grain Carrot Cake Pancakes with Maple Cream Cheese Whipped Cream (naturally sweetened too!)

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Whole Grain Carrot Cake Pancakes with Maple Cream Cheese Whipped Cream (naturally sweetened too!)


  • Author: Melissa Griffiths-Bless this Mess
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Makes 8 large pancakes 1x

Description

Whole grain carrot cake pancakes are full of spices and just the right amount of carrot. Top them with a simple maple sweetened cream cheese topping!


Scale

Ingredients

For the pancakes

  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • dash cloves
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 tablespoons pure maple syrup
  • 1 3/4 to 2 cups milk
  • 1 cup finely shredded carrot

For the Maple Cream Cheese Whipped Cream

  • 4 ounces cream cheese
  • 1 cup heavy cream
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla
  • dash cinnamon

Instructions

  1. Heat a large cast iron skillet over medium heat. While the pan is heating, make your pancake batter.
  2. In a medium bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Make a well in the center of the dry ingredients and add the butter, vanilla, maple, eggs, and the lesser amount of milk. Whisk to combine. If your batter is too thick add the rest of the milk and stir to combine. Add the carrots and stir.
  3. Butter the hot pan and cook 1/2 cup of the batter at a time, flipping once, until both sides are golden brown. Repeat with the remaining batter.
  4. To make the Maple Cream Cheese Whipped Cream place all of the ingredients (cream cheese through cinnamon) in the bowl of a stand mixer and beat until light and fluffy, about 5 minutes.
  5. Serve the pancakes hot with the cream cheese mixture on top. Garnish with chopped walnuts if desired. If this isn’t sweet enough for you, serve with additional maple syrup.

Notes

These carrot cake pancakes are full of spices and just the right amount of carrot. Top them with a simple maple sweetened cream cheese topping!

  • Category: Breakfast
  • Method: Stove-Top
  • Cuisine: American

Nutrition

  • Calories: 396
  • Sugar: 15.6g
  • Sodium: 254.2mg
  • Fat: 23.5g
  • Carbohydrates: 40.4g
  • Protein: 9.3g
  • Cholesterol: 110.8mg

Keywords: Breakfast, Brunch, Carrot Cake, Pankcakes, Easter

Some more breakfast foods I think you’ll love:

I can’t wait to here if you try Whole Grain Carrot Cake Pancakes  Top them with a simple maple sweetened cream cheese topping! Enjoy friends!

Carrot Cake Pancakes

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38 Recipes for Busy Moms
9 Responses
  1. These pancakes are such a fun and creative take on carrot cake! The maple cream cheese whipped cream looks like the best part. I’d love to dig into a stack of these, with extra whipped cream of course!

  2. This looks delicious! My hubby loves carrot cake! I’m gonna have to try these! This must be what you were making when the boys destroyed the room? Hope you had a great time with your 7 house guests!

  3. Sara

    Made these today (just the pancakes, I didn’t have the cream). My 2.5 year old, who is normally not a fan of pancakes, ate 5. I have to admit I made them more because my husband and I need to eat healthier… and husband, the pancake fanatic, loved them too.

  4. Nicole

    I made these today, but got right to the end and realised I didn’t have any carrots! So I grated a zucchini instead and they were delicious!
    Oh and I ran out of ordinary wholemeal flour so I used 1 cup of wholemeal spelt flour.
    My 1 year old gobbled them down. I’m super keen to make them properly with carrots now.

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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