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Challenge: Reinventing Breakfast

Carrot Cake Pancakes with Brown Sugar Cream Cheese Icing

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These pancakes are a decadent treat for someone you love or a springtime brunch!

Carrot Cake Pancakes with Brown Sugar Cream Cheese Icing

  • Yield: 10 pancakes (about)
  • Cooking Time: 10 min


  • 1 ½ cup buttermilk pancake mix
  • 2 Tbsp granulated sugar
  • ¼ tsp Ginger (powdered)
  • ½ tsp Nutmeg
  • 1 cup of water
  • ½ cup of Whole Milk
  • 2 eggs
  • 1 tsp of Vanilla Extract
  • ¾ cup of shredded carrot (squeezed dry in between paper towels)


  1. In a large bowl add together all of the dry ingredients. The pancake mix, sugar, cinnamon, ginger, and nutmeg. Mix together.
  2. In a medium size bowl combine the wet ingredients. Whisk together the eggs, milk, water, vanilla extract, and carrots.
  3. Heat a large non-stick pan or griddle over a low setting. If you are using a T-Fal Opticook pan then you do not need to use any butter. Otherwise grease the pan with a little bit of butter.
  4. Take the pancake batter out of the fridge. Once the pan is warm use a ¼ cup to pour the pancake batter into the pan one at a time. It doesn't have to be a full ¼ cup just about that size.
  5. When you see holes/bubbles start to form on the surface of the pancake that means its ready to flip. You want to make sure the pancakes are golden brown on each side.

Recipe Tags

Brown Sugar Cream Cheese Glaze

Whisk the cream cheese in a small bowl until it is uniformly soft and pliable, with no lumps. If your cream cheese is not soft enough yet to do this, try putting it in the microwave for just a few seconds at a time. Whisk in the brown sugar simple syrup, milk, and confectioners sugar. Add more milk if you want to thin out the mixture, add more confectioners sugar if you feel it needs to be smoother. Drizzle over the finished pancakes

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