Go Back
+ servings

Carrot Pancakes

Serve like a layer cake, each layer divided with cream cheese syrup.  
Course: Breakfast & Brunch
Cuisine: American
Servings: 12 pancakes


Dry Ingredients

  • 200 grams plain flour
  • 50 grams whole wheat flour
  • 50 grams dark brown muscovado sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 100 grams carrot , grated
  • 10 grams orange zest , the zest of one medium orange

Wet Ingredients

  • 300 ml buttermilk
  • 100 ml milk
  • 1 medium egg
  • 1 teaspoon bicarbonate of soda

Cream Cheese Syrup

  • 50 grams Greek Yogurt
  • 25 gram cream cheese
  • 2 tablespoons icing sugar

Garnish to Serve, quantities as desired

  • sultanas
  • carrot , grated
  • walnuts


Dry Ingredients

  • In a bowl, combine the flours, sugar, baking powder, salt and spices.
  • Make a well in the middle of the dry ingredients.

Mix and Cook

  • In a separate bowl, combine the buttermilk, milk, egg and bicarbonate of soda. Leave aside to bubble up.
  • Pour the wet mixture into the dry mixture and stir to form a batter.
  • Stir carrots and orange zest into the batter.
  • Heat a greased griddle or non-stick pan on the hob. Pour in the pancake batter about 4 tablespoons per pancake.
  • Flip the pancake when bubbles form on top of the pancake. Cook until golden brown.

Cream Cheese Syrup

  • For the cream cheese syrup, place cream cheese, powdered sugar, and greek yoghurt in a bowl and whisk until smooth.
  • Add a splash of milk until you achieve desired consistency.

To Serve

  • Serve the pancakes stacked like a layer cake, each layer divided with cream cheese syrup.  
  • Dollop some cream cheese syrup in the middle of the top pancake, sprinkle with toasted nuts, grated carrot and sultanas then drizzle with maple or cinnamon syrup.