Apple Carrot Cake Pancakes with Maple Cream Cheese Topping

These apple carrot cake pancakes are topped with a maple cream cheese sauce. They’re hearty, warming and perfect for fall.

Here are the foods in every category I can think of that wouldn’t phase me in the least if I never ate them again.

Meat: chicken

Vegetable: peas

Sweets: candy (like the sugary, corn syrupy kind)

Grain: couscous

Nut: peanuts (as a nut, not as butter and I know it’s a technically a legume but let’s just pretend it’s not)

Legume: black beans

Apple carrot cake pancakes with maple cream cheese topping

And lastly,

Fruit: apples

Apple carrot cake pancakes

Apples are just so boring in the realm of fruit. I’ll give Honeycrisp it’s deserved praise and say it is far superior to the rest but up against a peach, any berry and even a banana I have to say sorry, apple, I’m just not that into you. The fact that I live in a place that refers to itself as The Big “least favorite of all my fruits” probably adds to my distaste for the state now that I think of it.

That said, it’s apple season and I live with someone who happens to think the exact opposite about the place of the apple in the ranking of fruit (he’s wrong, as usual) so our fridge is full of them.

Apple carrot cake pancakes 3 optimized

When the idea of carrot cake pancakes came up, I knew I wanted to make a seasonal variation of them. And while I’ve been apple bashing for a few paragraphs now, I have to say, they’re really the perfect addition to a hearty carrot cake batter. They add sweetness and texture that works really well with the carrots and spice. Either that, or my brain is just clouded from the memories of the cream cheese topping. Because does it even matter what’s underneath when it’s doused in a maple cinnamon cream cheese sauce?

The pancakes are dairy free thanks to Silk, the topping is obviously not. I’m cool with this as dairy isn’t a thing I have to avoid. If it is for you though, I think trying a cashew cream sauce using maple syrup, cinnamon and almond milk would be pretty spot on. I freakin’ love cashew cream, I just never have the foresight to soak nuts overnight. Silk is also non-GMO verified and gluten free, so if you use a gluten free flour (I LOVE Bob’s Red Mill gluten free all-purpose flour), this will work for a gluten free diet.

Serves 2     adjust servings

Apple carrot cake pancakes with maple cream cheese topping

Cook Time 15 min Prep Time
Preparation 5 min Cook Time
Total Time 20 mins Total Time

These apple carrot cake pancakes are topped with a maple cream cheese sauce. They're hearty, warming and perfect for fall.

Ingredients

  • 1 cup flour (all purpose, whole wheat white or gluten free mix)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 egg
  • 2 tablespoons brown sugar (coconut sugar or turbinado sugar will also work)
  • 1 teaspoon vanilla
  • 1 1/4 cup unsweetened almond milk (I use Silk Unsweetened Original Almondmilk )
  • 1 cup grated carrot
  • 1 cup grated apple

For the topping

  • 4 ounces room temperature cream cheese
  • 1 tablespoon maple syrup
  • 1/4 cup unsweetened almond milk
  • 1/8 teaspoon cinnamon

Instructions

  1. Heat a pancake griddle over medium heat.
  2. Whisk together the flour, baking powder, salt and spices in a large bowl.
  3. Beat the egg, sugar and vanilla in a small bowl with a whisk until smooth.
  4. Add the almond milk and whisk again.
  5. Add the carrots and apples to the flour mixture, pour the wet ingredients on top and mix until just combined.
  6. Grease the heated griddle with butter or baking spray.
  7. Scoop the pancake batter in 1/4 cup measurements onto the griddle, spread into a circle (it will be a hearty batter) and let cook for about 2-3 minutes until edges set and bubbles start to appear. Flip carefully and cook another 1 minute on the other side.

For the topping

  1. Whisk the cream cheese and maple syrup together in a small bowl until combined.
  2. Add the almond milk and cinnamon and whisk vigorously until smooth.
  3. Pour the topping over the pancakes and serve.

Connect with Silk on Facebook and join in on their community!

This conversation is sponsored by Silk. The opinions and text are all mine.

11 Comments

  1. Tina muir

    Ooooh this sounds delicious! I have made apple cider pancakes, I have made carrot cake pancakes, and I have made a cream cheese topping, but not all 3 together, and certainly not with maple in there too! What a great recipe, please join us for meatless monday, this would be a fantastic addition! YUM!

    Reply
  2. Laura Dembowski

    Yes, yes, yes! I don’t ever want to eat chicken again. And I probably won’t. It’s just . . . yuck. I’m lukewarm on apples. Peaches, plum, cherries, blueberries, all the summer fruit I’m hanging on to are the best. But I try to settle for apples, mostly Honeycrisp, especially if they’re in these pancakes. Pinned!

    Reply
  3. Joanne

    I am a bit of an apple fanatic, but only the Honeycrisp. Anything else, I can totally take it or leave it! I pretty sure I would fall head over heels for these pancakes, though!

    Reply
  4. Scott Castiglione

    I would never make this again. No matter how long I cooked the pancakes they never seemed to cook in the center, it was like eating raw batter. If you make them leave out the apples.

    Reply
    1. Running to the Kitchen Post author

      Sorry you seemed to have problems cooking these. They haven’t done that to me any of the times I’ve made them. Usually issues like this are due to not properly pre-heating the pan before cooking. That said, they will be moist with the apples + carrots maybe that’s what you’re tasting as “undercooked”?

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *