Carrot Cake Pancakes with Maple Cream Cheese Topping

Makes 6 - 8 Servings
These pancakes are not only a big hit at a brunch but make a delicious dessert anytime for the pancake lover. It has all the components of a moist carrot cake packed with golden raisins and walnuts and topped with Maple Cream Cheese frosting.
serve with:
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  • 1½ cups (200g) all purpose flour
  • ¼ cup (60g) brown sugar
  • 1 teaspoon (5ml) baking powder
  • ½ teaspoon (2ml) baking soda
  • 1 teaspoon (5ml) cinnamon
  • ½ teaspoon (2ml) kosher salt
  • 2 large eggs
  • 1½ cups (375ml) milk
  • 3 tablespoons (45ml) butter, melted
  • 1 teaspoon (5ml) pure vanilla extract
  • 5 medium carrots, peeled & grated
  • ¼ cup (60g) walnuts, toasted
  • ¼ cup (60g) golden raisins


  • 8 ounces (225g) cream cheese, softened
  • ½ cup (250ml) maple syrup
  • 4 tablespoons (60ml) butter, softened
  • 1 teaspoon (5ml) pure vanilla


To make the pancakes, whisk together all the dry ingredients in a large bowl. Set aside In another bowl, whisk together the eggs, milk, butter, and vanilla.  Once blended add in the grated carrots followed by the walnuts and raisins.  Then add the wet ingredients to the dry ingredients and mix until just combined.  Do not over mix.  

Heat a non-stick skillet over medium heat.  Brush with melted butter and spoon ¼ cup (125ml) of batter onto the pan.  Press down with spatula to spread the batter.  Cook until bubbles appear on top and the edges are starting to brown, approximately 2 minutes.  Flip the pancake over and continue to cook for another 2 minutes.  Repeat with the remains batter.  Pancakes can be kept in a oven heat to 200°F/93°C to keep warm.

To make the maple cream topping, combine all the ingredients in a large bowl and use a hand-mixer on medium setting to whip thoroughly.  This can be made ahead and stored in the refrigerator until ready to use.

Serve pancakes with Maple Cream Cheese Topping and a drizzle of maple syrup to take it to the next level.


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