Carrot Cake Pancakes with Cream Cheese Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings (2 pancakes each with about 1½ tablespoons glaze).
  • 2¼ cups whole wheat pastry flour
  • ¼ cup brown sugar
  • 2 tsp cinnamon
  • 2¼ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1½ cups low-fat buttermilk
  • 3 eggs, lightly beaten
  • 1½ Tbsp canola oil
  • 1½ tsp vanilla extract
  • 3 cups carrots, peeled and shredded (about 2 lbs)
  • ⅓ cup walnuts, chopped
  • 4 oz ⅓ less fat Neufchatel cream cheese, room temperature
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 3 Tbsp skim milk + more, if needed to thin
  1. In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
  3. Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots and walnuts. Let batter sit for 10 minutes.
  4. Microwave the cream cheese for about 15-20 seconds to soften. Whisk the remaining ingredients for the glaze, adding additional milk, if needed, to thin.
  5. Meanwhile, preheat large nonstick skillet or griddle to medium heat.
  6. Pour batter onto griddle using a ¼ cup measuring cup, spreading the batter with the flat bottom. Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with cream cheese glaze.
Nutrition Information
Serving size: 2 pancakes each with about 1½ tablespoons glaze Calories: 365 Fat: 12.9 Carbohydrates: 50.6 Sodium: 644 Fiber: 6.4 Protein: 7.9 Cholesterol: 93
Recipe by Prevention RD at