Carrot cake pancakes with maple cream cheese glaze

By Lynn Crawford
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Total Time



  • 1 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon brown sugar
  • 2 teaspoons sugar
  • 1 teaspoon cinnamon
  • 1 large egg
  • 1 cup milk
  • 4 tablespoons butter, melted
  • 1 cup carrots, shredded
  • 2 tablespoons raisins
  • 2 tablespoons walnuts

Maple cream cheese glaze

  • 8 ounces softened cream cheese
  • 4 tablespoons unsalted butter
  • ½ cup maple syrup


  1. Mix cream cheese, butter, and syrup until smooth for the glaze. Set aside. In a large bowl, whisk flour, baking powder, salt, brown sugar, and sugar. Add remaining ingredients and mix until well blended. 
  2. Heat and butter griddle then add small amounts of batter in the pancake size you desire. When edges start to come away and pinhole bubbles form, turn the pancake. In about a minute, take off the griddle and plate. 
  3. Add a dollop of glaze and serve.


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