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Carrot Cake Pancakes with Cream Cheese Butter

Warm-spiced buttermilk pancakes loaded with finely grated fresh carrots, topped with a whipped cream cheese butter that melts on contact. The perfect Mother's Day brunch recipe.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 (8 to 10 pancakes)
Calories 380 kcal

Ingredients
  

Pancakes

  • 1 cup all-purpose flour
  • 2 tbsp brown sugar
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg, freshly grated if possible
  • 1 cup buttermilk
  • 1 large egg, room temperature
  • 1 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 cup finely grated fresh carrots (about 2 medium), squeezed dry
  • 1/4 cup chopped toasted pecans or walnuts, 1 teaspoon orange zest Optional

Cream Cheese Butter

  • 4 oz cream cheese (block-style), room temperature
  • 2 tbsp unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt

For Serving

  • Pure maple syrup
  • Toasted pecans
  • Powdered sugar (optional)

Instructions
 

  • Make cream cheese butter first: Beat cream cheese and softened butter until smooth and no lumps remain. Add powdered sugar, vanilla, and salt. Beat until fluffy. Set aside at room temperature.
  • Grate carrots on the small holes of a box grater. Squeeze dry in paper towels. Optional: microwave under a damp paper towel for 90 seconds and let cool.
  • Whisk dry ingredients in a large bowl. Whisk wet ingredients in a separate smaller bowl.
  • Pour wet into dry and stir until just combined (batter will be lumpy). Fold in carrots and any add-ins. Rest batter 5 to 10 minutes.
  • Heat a nonstick skillet or griddle over medium heat. Add a small amount of butter and wipe away excess.
  • Pour 1/4 cup batter per pancake. Cook until bubbles form across the surface and edges look set, 2 to 3 minutes. Flip once and cook 1 to 2 minutes more.
  • Serve stacked with a generous spoonful of cream cheese butter on top. Let melt 30 seconds, then drizzle with maple syrup.

Notes

Buttermilk substitute: Add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let sit 5 minutes.
Do not overmix: Lumpy batter is correct. Smooth batter produces tough pancakes.
Make-ahead: Batter can be made the night before. Cream cheese butter keeps up to 5 days refrigerated. Bring to room temperature before serving.
Freezer: Freeze cooled pancakes in a single layer until solid, then bag. Keeps 3 months. Reheat in a toaster or 350-degree oven.
Scaling: Double all ingredients for 8 to 10 servings. For 12+, bake in a greased sheet pan at 400 degrees for 15 to 17 minutes.