If you’re trying to host the most awesome Easter brunch ever next Sunday, I kinda sorta think I might be your new favorite person. Because I have what you didn’t even KNOW you needed.
Carrot cake pancakes. With whipped cream cheese topping. (!!!!!)
Not going to lie. I don’t particularly remember Easter brunch being a big ordeal in the Green family growing up. I do, however, vividly recall waking up every year to giant baskets of chocolate rabbits and Reese’s Easter eggs sitting at each of our places at the table and maniacally searching for plastic eggs filled with jelly beans and coins in the backyard. The important things, right?
As I’ve gotten older, I’ve grown to totally love the idea of celebrating with a giant brunch. I mean, any brunch is awesome, but Easter brunch needs a little more decadence and pizazz. That’s where these carrot cake pancakes come in. These babies are the ideal Easter brunch food, filled with springy flavors, a little righteousness (hello, VEGGIES), and a little decadence (hello, WHIPPED CREAM CHEESE). What I love about them is that they are not at all too sweet – even the whipped cream cheese topping is more tangy than sweet. I love pancakes, waffles, French toast – you name it – but I definitely like my breakfast treats far from cloyingly sweet. These pancakes fit the bill perfectly. They are thick and insanely fluffy and studded with golden raisins and walnut pieces for some texture and that extra carrot-cake feel. They nail the flavors of a traditional mile-high carrot cake with cream cheese frosting down perfectly, but take it down a sweetness notch for a brunch treat that just don’t quit. I absolutely loved these, and I am positive your Easter brunch guests will too!
P.S. If you are having an Easter brunch bash, I am obsessed with the idea of these adorable grown-up Easter baskets!
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1/8 tsp. ground ginger
- 2-3 tbsp. chopped walnuts
- 2-3 tbsp. golden raisins
- 1 egg
- 2 tbsp. brown sugar
- 1 cup buttermilk (I used low-fat)
- 1 tsp. vanilla extract
- 2 cups very finely grated carrots (this will take about ¾ lb. whole carrots)
- 2 tbsp. butter
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- 2 tbsp. milk
- ½ tsp. vanilla extract
- Dash of cinnamon
- In a large bowl, whisk together your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, walnuts, and raisins. In a separate medium bowl, combine the egg, brown sugar, buttermilk, and vanilla with a whisk. Stir in the finely shredded carrots. Using a rubber spatula, pour the wet mixture into the dry mixture and stir until just incorporated. Allow the batter to rest for a few minutes.
- In the meantime, make your whipped cream cheese topping. Add the four ounces of softened cream cheese to a small bowl and beat by itself until light and fluffy. Add the powdered sugar, milk, vanilla, and a dash of cinnamon and beat to combine.
- At this point, preheat your oven to 200°F and place a baking sheet in there. After pancakes are made, you’ll keep them warm in the oven.
- Next, make the pancakes. Melt about ½ tbsp. of butter in a cast-iron skillet that has been heated over medium heat. Once it melts, add the batter in 2-3 tbsp. batches to the pan (I could fit 3 pancakes comfortably with flipping room at one time). Cook for about 2 minutes per side, flipping once, until pancakes are golden brown on both sides and cooked through in the middle. Transfer the pancakes to the baking sheet in the oven as they are completed. Keep adding more butter as needed to cook the rest of the batter.
- Serve the pancakes warm, smeared liberally with the whipped cream cheese topping!
- This makes about 12 small-medium pancakes.
Disclaimer: There are a few Amazon affiliate links in the above post. I have not been compensated to write positive reviews about any products, and as always, all opinions expressed are entirely my own.
Looking for other Easter brunch ideas?
Whole-Wheat Banana Muffins with Dark Chocolate and Toasted Pecans
