Carrot cake pancakes are ideal for anyone who adores the traditional teatime cake.
We created these wonderfully zesty carrot cake pancake hybrids for a unique pancake day treat, but they’re equally wonderful all year round. Serve with the orange cream cheese a douse in maple syrup for the ultimate carrot cake pancake experience.
Looking for more wonderful crepe-inspired dessert recipes like these carrot cake pancakes? Try this crepe cake with strawberry cream out. It’s perfect for after long afternoons in the sun, when you want a light, fruity treat to see you through to dinner.
- For the pancakes:
- 2 carrots, grated
- 50g unsalted butter, melted
- 400ml milk
- 8tbsp from a 250g pot of ricotta
- a pinch of salt
- 1tsp ground cinnamon
- 1tsp ground ginger
- ½tsp allspice
- 2tsp vanilla bean paste
- zest of 1 orange
- 1tsp baking powder
- 280g plain flour
- 4 eggs
- 60g unsalted butter, melted for cooking
- For the orange cream cheese:
- 4tbsp (the reminder of the pot) ricotta
- 1tbsp icing sugar
- zest of half an orange
- To serve:
- Maple syrup
- 1 orange, cut into segments
To make the pancakes: whisk the ingredients together in a large bowl, melt a little butter in a frying pan over a medium high heat, ladle in a spoonful of the mixture, once holes begin to appear in the centre flip the pancake and cook until it will spring back when pressed, remove from the pan and repeat until the batter is used up.
In a small bowl fold together the remaining ricotta, icing sugar and orange zest. Stack this up with the pancakes and drizzle over maple syrup, serve with orange segments.
Top Tip for making Carrot cake pancakes with orange cream cheese
The ricotta cream would make a delicious cake filling too