BREAKFAST RECIPES

Carrot Cake Pancake Stack

Updated

Spiced whole wheat pancakes studded with shredded carrot, layered into a tall stack and crowned with a fluffy maple cream cheese topping, then cut into wedges like a cake.

Prep
20 min
Cook
25 min
Total
45 min
Yield
9 large pancakes (6 servings)
Illustration of Carrot Cake Pancake Stack

This breakfast from the KitchenSimplicity archive borrows everything good about carrot cake: warm cinnamon, ginger, cloves and nutmeg, plenty of grated carrot and a tangy cream cheese finish. The batter is made with whole wheat flour and a modest amount of sugar, and the topping is whipped cream cheese sweetened with maple syrup, light enough to spoon over warm pancakes.

Stacking the pancakes and slicing them into wedges turns an ordinary morning into a small celebration, which makes it a fun choice for Easter brunch, a birthday breakfast or the first day of school. If building a tower feels like too much fuss, simply serve the pancakes on plates with a dollop of the topping on each.

Tips

  • The whipped topping can be made a few hours ahead and kept covered in the refrigerator; whip it briefly again if it softens, and add it to the pancakes only right before serving.
  • Keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the rest, then build the stack all at once.
  • Stir 1/3 cup chopped toasted walnuts or raisins into the batter along with the carrots for an even more carrot-cake feel.
  • Leftover pancakes freeze well between sheets of parchment for up to 2 months; reheat them in a toaster or a low oven.

Carrot Cake Pancake Stack

Prep
20 min
Cook
25 min
Total
45 min
Yield
9 large pancakes (6 servings)

Ingredients

  • For the pancakes:
  • 2 cups (240 g) whole wheat flour
  • 1/4 cup (50 g) granulated 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 (480 ml) milk or almond milk
  • 2 large eggs
  • 1/4 cup (60 ml) canola oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (110 g) finely shredded carrots, packed (about 2 medium carrots)
  • For the whipped cream cheese topping:
  • 1/4 cup (60 g) cream cheese spread, at room temperature
  • 2 tablespoons maple syrup or pancake syrup
  • 1/2 teaspoon pure vanilla extract
  • 6 tablespoons (90 ml) cold heavy whipping cream
  • To assemble:
  • 2 to 3 tablespoons softened butter
  • Maple syrup, for drizzling

Steps

  1. In a medium bowl, whisk together the whole wheat flour, sugar, baking powder, salt, cinnamon, ginger, cloves and nutmeg.
  2. In a large bowl, whisk the milk, eggs, oil and vanilla until well combined. Add the dry ingredients and whisk only until no dry flour remains; a few lumps are fine. Fold in the shredded carrots.
  3. Let the batter rest for 5 to 10 minutes so the whole wheat flour can absorb the liquid and thicken slightly.
  4. Heat a large nonstick skillet or griddle over medium heat. Scoop 1/2 cup of batter into the pan and nudge it into an even round with the back of the cup. Cook until the edges look set and bubbles on the surface pop and stay open, about 2 to 3 minutes.
  5. Flip and cook the second side until golden brown, 1 to 2 minutes more. If the pancakes brown before the centers cook through, turn the heat down to medium-low. Repeat with the remaining batter.
  6. As you go, set the first pancake aside on a plate to cool. Spread each of the following hot pancakes with a thin layer of butter and stack them on a serving plate.
  7. Make the topping: beat the cream cheese and maple syrup with an electric mixer until smooth. Add the vanilla and cold cream and beat, scraping down the bowl once or twice, until the mixture thickens and holds stiff peaks.
  8. Place the cooled pancake on top of the stack so the topping does not melt, then pile on the whipped cream cheese. Drizzle with maple syrup, cut into wedges with a sharp knife, and pass extra syrup at the table.

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