Carrot Baby Pancake Stacks with Cream Cheese Syrup

Carrot Baby Pancake Stacks with Cream Cheese Syrup


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These baby pancake stacks are so cute and tasty that it tricks carrot-haters into eating a ton of carrots without even knowing it.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1 cup of flour
  • 1 cup of almond milk
  • 1 egg, beaten
  • 1 cup of carrots, grated
  • 1/3 cup of brown sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground ginger
  • ½ cup of cream cheese
  • 4 tablespoons of milk
  • 6 tablespoons of powdered sugar
  • optional: chopped nuts

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In a large bowl whisk the milk and egg together, then mix in flour and baking powder. Fold in grated carrots, cinnamon and ginger; stir thoroughly.
Grease your pan and put it on medium heat. Scoop 1 tablespoon of the batter onto the pan, flip when it starts to bubble. Repeat until you are out of batter.
For the syrup, beat cream cheese, milk and powdered sugar until smooth.
Stack 5-8 baby pancakes on top of each other for each stack. Drizzle each stack with the cream cheese syrup, top with nuts if desired, then serve!

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