I originally wanted to make something like this for Max as a celebration breakfast “cake” on his birthday since the party and big cake are usually on a different day. But this year his birthday fell on the weekend and we ended up having his party on his actual birthday. So I left the idea behind, until recently, when it came to mind again and I couldn’t get it out of my head. So, we had these pancakes, just for fun, in the middle of the week. And, we loved them so much we’ve been finding reasons to “celebrate” just so we have any excuse to make them.
These pancakes taste just like a carrot cake – soft and fluffy in texture with a hint of heady spices. And, the cream cheese topping just seals the deal. If your eyes were closed, I doubt you would even be able to tell the difference. This is the definition of a panCAKE. Except they’re made slightly more nutritious by being 100% whole wheat and having less sugar.
I love the idea of making a pancake “cake” for special occasions, and I think the start of school coming up is just as good of an excuse as any, right?
Carrot Cake Pancake Stack with Whipped Cream Cheese Topping
Admittedly, while visually appealing, serving pancakes in this way isn’t the easiest way to do things. If you prefer, you can serve the pancakes individually with the cream cheese topping on the side.
Carrot Cake Pancakes
- 2 cups whole wheat flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 cups milk (or almond milk)
- 1 teaspoon pure vanilla extract
- 1/4 cup canola oil (or melted coconut oil)
- 2 large eggs
- 1 cup shredded carrots, packed
Whipped Cream Cheese Topping
- 1/4 cup cream cheese spread, room temperature
- 2 tablespoons maple syrup or pancake syrup
- 1/2 teaspoon pure vanilla extract
- 6 tablespoons cold whipping cream
For the pancakes: In a medium-sized bowl whisk together flour, sugar, baking powder, salt, cinnamon, ginger, cloves and nutmeg. In a separate, large, bowl, whisk together milk, vanilla, oil and eggs. Whisk in flour mixture just until combined (lumps are fine). Stir in carrots. Let sit 5-10 minutes to allow the flour to soak up the liquids.
Preheat a nonstick skillet over medium heat. Using a 1/2 cup measuring cup, spoon batter into skillet, spread into an even circle. Allow to cook until edges have set and bubbles pop on top. Flip over and cook until browned on the other side (if pancakes are browning too quickly lower heat to medium-low). Continue with remaining batter.
For the cream cheese topping: Beat cream cheese and maple syrup until smooth. Add vanilla and cream. Beat until combined, stopping to scrape down the side of the bowl. Continue beating until stiff peaks form when beater is lifted.
To make a stack: As pancakes are done cooking, spread each one with butter and stack them on top of one another. Reserve first pancake to cool. Once all pancakes are cooked and stacked, place first (cooled) pancake on the top and top with whipped cream cheese topping. Drizzle decoratively with syrup. Cut into wedges to serve and top with additional syrup as desired.
Makes: 9 large pancakes (serves: 6)