Delicious Gluten-Free Carrot Cake Pancakes With a Cream Cheese Topping

What kind of recipe is it?

Gluten-Free Carrot Cake Pancakes are a delightful breakfast treat that combines the warmth and sweetness of traditional carrot cake with the fluffy texture of pancakes.

These pancakes are uniquely crafted to be gluten-free, making them a fantastic option for those with gluten sensitivities or celiac disease. Packed with the goodness of grated carrots, spices, and a hint of sweetness, they offer a nourishing start to the day.

Perfect for families and brunch gatherings, these pancakes cater to health-conscious eaters looking for a deliciously indulgent morning meal.

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Ingredients

Ingredient	Quantity
Gluten-free all-purpose flour	1 cup
Baking powder	2 teaspoons
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/4 teaspoon
Granulated sugar	2 tablespoons
Brown sugar	2 tablespoons
Eggs	2 large
Milk (dairy or dairy-free)	1 cup
Grated carrots	1 cup (about 2 medium carrots)
Vanilla extract	1 teaspoon
Vegetable oil (or melted coconut oil)	2 tablespoons
Chopped walnuts or pecans (optional)	1/4 cup
Cream cheese (for topping, optional)	As desired (for serving)
Maple syrup (for serving, optional)	As desired

Make sure to measure your ingredients accurately for the best results in your Gluten-Free Carrot Cake Pancakes. Enjoy your cooking!

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Cooking Steps

Gather all ingredients and tools including a mixing bowl, whisk, measuring cups, and a non-stick skillet or griddle (30–38 cm/12–15 inches, preferably cast iron or non-stick). This is your mise en place.
Preheat your non-stick skillet or griddle over medium heat (approximately 175 °C/350 °F).
In a large mixing bowl, sift together 240 ml (1 cup) gluten-free all-purpose flour, 10 g (2 teaspoons) baking powder, 2 g (1 teaspoon) ground cinnamon, 1 g (1/2 teaspoon) ground nutmeg, and 1.5 g (1/4 teaspoon) salt.
In a separate bowl, whisk together 25 g (2 tablespoons) granulated sugar, 25 g (2 tablespoons) brown sugar, 2 large eggs, 240 ml (1 cup) milk (dairy or dairy-free), 5 ml (1 teaspoon) vanilla extract, and 30 ml (2 tablespoons) vegetable oil (or melted coconut oil) until well combined.
Fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to maintain a light texture.
Gently fold in 100 g (1 cup, about 2 medium carrots) grated carrots and optionally 30 g (1/4 cup) chopped walnuts or pecans until evenly distributed.
To test whether the skillet is ready, sprinkle a few drops of water onto the surface; they should sizzle and evaporate immediately. Lightly grease the skillet with a small amount of oil if necessary.
Pour 60 ml (1/4 cup) of the pancake batter onto the skillet for each pancake. Cook for 3–4 minutes, or until bubbles form on the surface and the edges appear set; the bottom should be golden brown.
Carefully flip the pancakes and cook for an additional 2–3 minutes on the other side until golden brown and cooked through.
Transfer the pancakes to a plate and keep warm in a low oven (approximately 93 °C/200 °F) if needed while you repeat the process with the remaining batter.
Allow the pancakes to cool slightly before serving. If desired, top with cream cheese and maple syrup as per serving preference.
Serve immediately for best flavor and texture; enjoy the aroma of warm spices and sweet carrots!

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Variations

Spiced Banana Carrot Pancakes: Replace grated carrots with 100 g (1 cup, about 2 medium bananas) mashed bananas for a naturally sweetened twist.
Vegan Carrot Cake Pancakes: Substitute eggs with 60 ml (1/4 cup) unsweetened applesauce and use almond milk instead of regular milk for a plant-based option.
Chocolate Chip Carrot Pancakes: Fold in 100 g (1/2 cup) dairy-free or regular chocolate chips along with the grated carrots for a rich and indulgent flavor.
Pumpkin Spice Carrot Pancakes: Replace some of the grated carrots with 100 g (1/2 cup) canned pumpkin puree and adjust spices to include 1 g (1/2 teaspoon) pumpkin pie spice for a seasonal fall twist.

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Tips on plating and presentation

elevate pancake presentation beautifully

After experimenting with fun variations of these pancakes, I love discovering how plating can elevate the entire experience.

Stack the pancakes high for dramatic flair, and drizzle the cream cheese topping artfully on top.

Adding a sprinkle of crushed walnuts or a dusting of powdered sugar creates visual appeal.

Finally, garnish with fresh mint or orange slices for that vibrant touch. Enjoy!

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What other dishes can I pair it with?

While enjoying my gluten-free carrot cake pancakes, I’ve found that pairing them with certain dishes can elevate the meal even further.

Consider serving them alongside a fresh fruit salad for a revitalizing contrast or some crispy bacon to balance the sweetness.

I also love adding Greek yogurt on the side for creaminess, making each bite a delightful mixture of flavors and textures.

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What drinks can I pair it with?

To enhance the flavors of my gluten-free carrot cake pancakes, I often reach for a revitalizing drink that complements the sweetness of the dish.

A rejuvenating ginger tea or a light, citrus-infused iced tea works wonders.

If I’m in the mood for something heartier, a creamy chai latte adds a delightful contrast.

Choosing the right drink truly elevates the entire experience!

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Frequently Asked Questions

Can I Substitute the Cream Cheese in the Topping?

Absolutely, you can substitute the cream cheese! I’ve used Greek yogurt or a dairy-free cream cheese alternative before. They both work well and still give that creamy texture I love without compromising flavor.

How Do I Store Leftover Pancakes?

I store leftover pancakes in an airtight container in the fridge for up to four days. For longer storage, I freeze them between layers of parchment paper, so they don’t stick together when I heat them up.

Can I Make These Pancakes Vegan?

Yes, you can definitely make these pancakes vegan! Just swap the eggs for flax eggs or applesauce, use almond milk instead of dairy, and choose a plant-based cream cheese for the topping. Enjoy!

What Is the Best Way to Reheat Pancakes?

I usually reheat pancakes in the microwave, covering them with a damp paper towel for moisture. If I want them crispy, I’ll use a skillet over medium heat, flipping until warm and golden.

How Long Do the Pancakes Last in the Fridge?

Pancakes usually last about three to five days in the fridge if stored properly. I recommend keeping them in an airtight container to maintain freshness. Just reheat before enjoying again!