Hot Cross Carrot Cake Pancakes

Hot Cross Carrot Cake Pancakes

Spiced, tender pancakes slipping around on dollops of a smooth brown sugar cream cheese spread. Carrot cake just became acceptable for Easter brunch! See my blog post here:

Ellen B.


  1. 1 Cup Flour
  2. 1 Teaspoon Baking Powder
  3. 1/2 Teaspoon Baking Soda
  4. 1/2 Teaspoon Salt
  5. 1/2 Teaspoon Cinnamon , ground
  6. 1/2 Teaspoon Nutmeg , freshly - grated
  7. Pinch Ginger , ground
  8. Pinch Allspice
  9. Pinch Cardamom , ground
  10. 2 Tablespoons Walnuts , chopped
  11. 2 Tablespoons Raisins
  12. 1 Egg Large
  13. 2 Tablespoons Brown Sugar
  14. 1 Cup Buttermilk
  15. 1 Teaspoon Vanilla Extract
  16. 2 Cups Carrots , finely grated
  17. 3 Tablespoons Butter greasing , for
  18. 4 Ounces Cream Cheese , softened
  19. 2/3 Cup Sugar Powdered
  20. 1 Tablespoon Brown Sugar
  21. 2 Tablespoons Heavy Cream
  22. Pinch Cinnamon , ground
  23. Drizzle Vanilla extract
  24. Maple syrup for topping , if desired


45 mins
  1. Add Photo

    To make the pancakes, preheat the oven to 200 degrees F, so you can keep the pancakes warm between batches. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cardamom. Add the nuts and raisins, if using.

  2. Add Photo

    In a small bowl, whisk together the egg, brown sugar, buttermilk, and vanilla. Add the carrots. Pour the buttermilk mixture into the flour mixture and stir until just combined. Let rest for 5 minutes.

  3. Add Photo

    Meanwhile, make the cream cheese spread. Place the softened cream cheese in a small bowl and beat with a fork until smooth. Stir in the powdered sugar, brown sugar, heavy cream, cinnamon, and vanilla extract.

  4. Add Photo

    If piping crosses, fit a piping bag with a large, plain tip; or grab yourself a sandwich bag. Fill the bag with the cream cheese mixture (if using a sandwich bag, snip off the corner just before piping).

  5. Add Photo

    Place a medium skillet over medium heat, and melt 1 tablespoon of the butter in it. Spoon about 2 tablespoons of batter into the pan and spread thin. When bubbles begin to form and pop, the pancake is ready to flip. Cook each side until golden, about 2 minutes.

  6. Add Photo

    As you cook, place the completed pancakes onto an ovenproof plate/platter and place in the warm oven. Continue cooking pancakes, adding more butter as needed.

  7. Add Photo

    Serve warm with cream cheese spread and syrup, if desired. Best served immediately.

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