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Carrot Cake Pancakes with Maple Cream Cheese Syrup

Every Sunday morning holds a promise of tranquility in our household—a reprieve from the frenzied pace of the week. It's the one morning where time seems to stretch a little longer, allowing us to linger over a fresh home-made breakfast. Our Sunday morning breakfast is a cherished tradition amidst the chaos of our daily lives.

Someone shared a recipe from Barefeet in the Kitchen that instantly captivated my imagination: Carrot Cake Pancakes with Maple Cream Cheese Syrup. The idea of combining the cozy comfort of carrot cake with the fluffy goodness of pancakes seems like the perfect Annie the Porcupine approved choice for our next Sunday morning meal.

Pancake Ingredients:

2¼ C all purpose flour

1½ T baking powder

⅓ C sugar

2 t cinnamon

½ t nutmeg

½ t ginger

½ t salt

2 C buttermilk

2 eggs

2 C shredded carrots (they say it is about 3 large carrots – but I usually buy pre-shredded carrots)

vegetable oil or butter, for the griddle or pan only as needed

Cream Cheese Syrup Ingredients:

8 ounces cream cheese room temperature

½ C maple syrup plus more to taste


1.      Whisk together the flour, baking powder, sugar, cinnamon, nutmeg, ginger, and salt in a small bowl. Whisk together the buttermilk and eggs in a larger bowl.

2.      Add the dry ingredients to the wet ingredients and stir just to combine. Fold in the shredded carrots, being careful not to over mix. 

3.      Heat a griddle or skillet and warm just a bit of butter or oil in it. Pour the batter onto the griddle in ¼ cup portions. Cook on medium heat, just until the surface starts to bubble. Flip the pancakes and continue cooking until the second side is golden.

Syrup Instructions:

1.      In a medium-sized bowl, beat the room-temperature cream cheese until smooth. Add the syrup and beat again to combine. Taste and add syrup until the desired sweetness is achieved.

2.      Serve the pancakes warm with syrup and a sprinkling of cinnamon on top.

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