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Carrot Cake Pancakes with Cream Cheese Frosting: These pancakes are everything you love about Carrot Cake but now you can how it for breakfast! Win Win

Carrot Cake Pancakes with Cream Cheese Frosting

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Hi Bold Bakers!

We are mixing things up this Easter and having our cake for breakfast! I’m going to show you an insane recipe for thick and fluffy Carrot Cake Pancakes with Cream Cheese Frosting! They are everything you love about delicious Carrot Cake but now you can eat them for breakfast! 

Some of you may not know but I had a breakfast catering business in San Francisco where I would make these ridiculous, over-the-top breakfasts. A lot of Bigger Bolder Baking recipes were inspired from that time, like my Red Velvet Pancakes and Churro Waffles and of course these Carrot Cake Pancakes.

So how do you make a Perfect Pancake?  You know those thick and fluffy American Pancakes you have had in restaurants but can’t seem to make them the same at home. I know the tips and tricks, and it’s in this video for Perfect Pancakes. I did a whole video on how to make the most amazing pancakes because I think everyone should know how easy it is. Follow my steps and you will have great success every time.

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Carrot Cake Pancakes are moist and soft, just like the cake.

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They are a beautiful orange color and like the cake the flavor of carrot is mild, but still delicious.

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Carrot Cake Pancakes paired with Cream Cheese Frosting really brings the whole Carrot Cake experience together.

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5.0 from 8 reviews
Carrot Cake Pancakes with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 ¼ cup (6oz/180g) all purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ Cup (1 ½ oz / 45g) brown sugar*
  • 1 ¼ cup (10oz/280g) milk
  • 1 teaspoon vanilla extract
  • 2 cup (5 ½ /150g) carrots, peeled chopped
  • 2 tablespoons raisins
  • 1 egg
  • 2 tablespoons vegetable oil
    Cream Cheese Frosting
  • ½ pack (4 oz/115g) cream cheese, room temperature
  • ¼ cup (2floz/ 115g) cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract
Instructions
  1. In a blender add in chopped carrots and pulse until fine.
  2. To the carrots, add the vanilla, egg, milk, raisins and pulse until well blended and the mix turns orange. The mix will get thick.
  3. In a large bowl mix together the dry ingredients: flour, baking powder, cinnamon, salt and brown sugar.
  4. Add the carrot mixture and oil to dry ingredients and stir to combine. Don't over-mix or your pancakes will end up flat and tough.
  5. Heat a griddle to medium heat. It’s important to have a steady medium heat for cooking pancakes. When griddle is hot, add a little butter.
  6. Scoop a big spoonful of batter onto the griddle. Cook on first side until bubbles form all over the top of the pancake and the edges begin to change color. These bubbles are important to hold up your pancake.
  7. Flip pancake and cook 1 to 2 minutes on second side.
  8. For the Cream Cheese Frosting: Place the cream cheese, vanilla and sugar in the bowl of your stand mixer or hand mixer.
  9. Beat the ingredients until the cream cheese is smooth.
  10. Add in the cream and continue to beat until the mix thickens, around 2 minutes.
  11. Serve a big dollop of the Cream Cheese Frosting on top of your pancakes, drizzle with maple syrup and sprinkle over some toasted walnuts. Everything combined makes the most incredible stack of pancakes.
Notes
Brown Sugar: Use white sugar instead if you don’t have brown.

If you have any left over, you can always wrap them in foil and heat them up in a low oven.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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79 Comments

  1. Akshaj on March 24, 2016 at 9:51 am

    Hi Gemma!
    Is there a way to substitute the eggs with something else?

    • Profile photo of Gemma Stafford on March 24, 2016 at 5:58 pm

      Hi Akshah,
      There are a number of suggested substitutes, though I have not tried them for pancakes. May I suggest you check out (www.chefinyou.com) where they specialize in egg free recipes for a suitable substitute.
      Gemma 🙂

      • Akshaj on March 25, 2016 at 8:00 am

        Thank you!

      • Gioia on March 25, 2016 at 4:48 pm

        Only cake I love is carrot cake yum n tum cant wait to try this recipe. Any options for flour? I make buckwheat pancakes yum add walnuts blueberries plain all depends. Even the dog loves buckwheat cakes. ???

        • Profile photo of Gemma Stafford on March 26, 2016 at 5:53 am

          Hi Gioia,
          Buckwheat flour is a great ingredient, and should work for this recipe. Sounds like you have a happy dog!
          Gemma 🙂

  2. Fiona on March 24, 2016 at 11:59 am

    Hi Gemma,
    This really looks yummie! But why is it that you only use baking powder in this recipe and not both baking powder and baking soda?
    Bye, Fiona

    • Profile photo of Gemma Stafford on March 24, 2016 at 5:48 pm

      Hi Fiona,
      You do not always need to use both of these raising agents, this will be good,
      Gemma 🙂

  3. Debra Hendren on March 24, 2016 at 1:36 pm

    love it! My favorite pancakes are a avocado and tomato sauce one stuffed with bean and taco meat with Colby jack cheese. Mashed avocado is used as the oil ; please because it does taste so good in these. Wrapped around a warm filling of beans and meat with cheese. Can it get any better?! My screen reader cannot read facebook at all; so could you reply to my email address. Thanks and please, keep bringing us bigger and bolder recipes.

    • Profile photo of Gemma Stafford on March 24, 2016 at 5:44 pm

      Hi Debra,
      This sounds like an incredible experience, more than a pancake, I cannot imagine how this would look or taste, but I bet you would not eat too many of them!
      Gemma 🙂

  4. Jay on March 24, 2016 at 2:01 pm

    Hi Gemma, these pancakes look so delicious! Is it possible to use spreadable cream cheese to make the frosting?

    • Profile photo of Gemma Stafford on March 24, 2016 at 5:41 pm

      Hi Jay,
      That is a good question, as you clearly know that the consistency of this is different to the block one. However in some places now you can only get this tub of spreadable cream cheese, and so this needs to usable, and it works better for some recipes than for others. However it will work for this one,
      Gemma 🙂

  5. Emma Vincent on March 24, 2016 at 2:57 pm

    WoW..!! These look soooo tempting..I love Carrot Cake andf now I can make it in a pancake and proper American pancakes at that..!! Have been looking for a recipe since i had thge most amazing pancakes in a wonderful diner in New York???..!! I love your recipes because you give Uk metric weights and measures and your recipes cover all the great American faces…When my son say your video for your giant single serve cookies he nearly passed out when he saw you take it out of the oven and he saw it was as big as your head ..!! lol Suffice to say we had to make them and they were amazing….!! Love your channel and look forward to your emails and wonderful informative and natural video tutorials Thank you to both you and Kevin for sharing them .x.

    • Profile photo of Gemma Stafford on March 24, 2016 at 5:35 pm

      Hi Emma,
      Thank you so much for your kind comments, I really appreciate them.
      I am really happy to have you with us, and to have your son baking with you too, that is what
      at it is all about. I had a job getting used to the American cup measurement system when I came to the US at first, but like it now. still my roots are in Imperial measurements, and tend to revert from time to time, Ah well!
      Gemma 🙂

  6. Sumaiya on March 24, 2016 at 4:08 pm

    Can you make yummy Nutella pancakes

    • Profile photo of Gemma Stafford on March 24, 2016 at 5:27 pm

      Hi Sumaiya,
      I have lots of pancake recipes here on my website, Nutella is a great addition to any of these!
      Gemma 🙂

  7. Almass on March 24, 2016 at 5:35 pm

    That’s looks yummy ?
    I love carrot cake and pancakes so that’s perfect for me ?
    “reading this while eating carrot mug cake ??”
    Thanks for sharing, love your recipe ?

    • Profile photo of Gemma Stafford on March 24, 2016 at 5:54 pm

      Thank you Almass,
      I am happy to have you with us,
      Gemma 🙂

  8. Annie on March 24, 2016 at 9:31 pm

    Hi Gemma,

    Do you think I can do the wet ingredients in a blender instead of a food processor? My food processor is put away and is a pain to take out since I don’t have a lot of counter space. The blender is ready and willing, LOL! I’ve tried a few recipes that called for work in a food processor and completely flopped in a blender so I thought I would ask before trying.

    thanks! Can’t wait to try this recipe!
    Annie

    • Profile photo of Gemma Stafford on March 25, 2016 at 9:40 am

      Hi Annie,
      I think this would work in a blender as it is a wet mix, give it a try with a small batch,
      Gemma 🙂

      • Khoulah on March 25, 2016 at 7:22 pm

        I tried in a blender 😉 super good

        • Profile photo of Gemma Stafford on March 26, 2016 at 5:46 am

          Ha ha Khoulah! great job, well done to you,
          Gemma 🙂

  9. Dawne Ward on March 24, 2016 at 11:15 pm

    My all time favorite pancake is the puffed Apple Pancake served and perfected by The Original Pancake House. Although this restaurant chain can be found in areas of Chicago and my home of Arizona, the first was opened in Portland, Oregon. It is carmelized apples with a Dutch Baby pancake baked on top and then flipped cum-Tarte Tatin. Help! I can’t get it right!

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 10:01 pm

      Oh that sounds delicious, Dawne. I adore Dutch Baby pancake but have actually never made it. I’m going to go looking for a Pancake house.

  10. Yulia on March 25, 2016 at 3:44 am

    Hi Gemma!?
    The pancakes look delicious! Even my granddad, who is skeptical to the majority of cakes, wants to try the recipe. ?

    I’ve got a few suggestions on the challenge.?
    1) What do you think about LEMON&COCONUT pancakes? (Lemon rind and dry coconut in pancake mix / cream with coconut milk)
    2) TIRAMISU pancakes (espresso and coco powder in pancake mix / cream – mascarpone and icing sugar)
    3) crepes with tvorog (cottage cheese or quark?). Not quite what you asked, but my favorite. (As far as I’m concerned tvorog is close to farmer cheese in the US. It should be dry. My mum mixes tvorog, an egg and sugar, then fills crepes with the mix and puts it in an oven. *Crepes in the recipe are thicker then original french)

    They are not as great as carrot ones, but I hope they will attract your attention
    Thank you so much for your recipes ?

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 10:12 pm

      Hi Yulia,

      lol, I’m delighted I managed to convert your granddad. I love your pancake ideas. I will keep note of them for future pancake videos. You have a very creative mind.

      Best,
      Gemma.

  11. Jori on March 25, 2016 at 7:44 am

    Hi Gemma! Can i substitute the all purpose flour with oat flour?

    • Profile photo of Gemma Stafford on March 25, 2016 at 9:25 am

      Hi Jori,
      I would be prepared to try this with a small batch, just do a test recipe,happy baking,
      Gemma 🙂

  12. Temi idowu on March 25, 2016 at 9:03 am

    Lovely ????

    • Profile photo of Gemma Stafford on March 25, 2016 at 9:23 am

      Good 🙂

  13. Hannah on March 25, 2016 at 5:55 pm

    Hi Gemma! I was wondering about how many pancakes exactly you would get with this batch at the size you made. I know you said the recipe serves four but I don’t know how many pancakes that means. Thanks!!

    • Profile photo of Gemma Stafford on March 26, 2016 at 5:51 am

      Hi Hanna,
      This will make 8 – 10 pancakes depending on the size. Do not over mix the recipe to keep this light and fluffy,
      Gemma 🙂

  14. Khoulah on March 25, 2016 at 7:21 pm

    Hey Gemma, thank you for the wonderful recipe. My eldest is a fussy eater and he doesn’t like traditional pancakes. But he absolutely loves these <3 soft n fluffy ,good even without frosting 🙂
    Thanks

    • Profile photo of Gemma Stafford on March 26, 2016 at 5:46 am

      I am really happy to hear that Khoulah,
      Gemma 🙂

  15. Natalie on March 25, 2016 at 11:24 pm

    How many pancakes does this make?

    • Profile photo of Gemma Stafford on March 26, 2016 at 5:37 am

      Hi Natalie,
      Depending on the size, about 8 – 10,
      Gemma 🙂

  16. Julie on March 26, 2016 at 10:43 am

    Could I add chopped walnuts or pecans to the batter, or would that be something I add after they are cooked? Also I had an idea for cookies and cremè pancakes, could you make that?

    • Profile photo of Gemma Stafford on March 27, 2016 at 5:23 am

      Hi Julie,
      Yes you can add these to the batter, I would be inclined to dry roast them for a few minutes, allow to cool, chop them, and after pouring the batter on to the pan scatter the nuts on the wet dough before you turn it, it should be yummy!
      Gemma 🙂

  17. Priscilla on March 26, 2016 at 4:25 pm

    Hi 🙂
    In your perfect pancakes tips, it says that the batter should rest 20 min in the fridge – but this recipe as well ? I understood it should rest because of the butter – but this recipe uses oil.
    Regards,

    • Profile photo of Gemma Stafford on March 27, 2016 at 5:10 am

      Hi Priscilla,
      Yes, I usually like to set the butter before I cook the pancakes.
      The most important reason for the rest is to relax the gluten, which stretches during the mixing, and can make the pancakes tough.
      This is also why we do not over-mix the batter, we do not want a developed gluten. It is science (lol)
      Gemma 🙂

  18. Umaima Ahmed on March 26, 2016 at 9:19 pm

    Hi Gemma, I want to ask that is it important to chop carrots fulyrics because I don’t have food processor and please make mint chocolate chips pancake I love them too much,Hope yournext video will be mint chocolate chip pancakes

    • Profile photo of Gemma Stafford on March 27, 2016 at 5:05 am

      Hi Unaima,
      I use a grater for the carrots, they need to be finely grated, not chopped.
      Mint choc pancakes? I will need to experiment with this,
      Gemma 🙂

  19. Maggy on March 27, 2016 at 1:03 am

    Hey Genma, could I actually bake this batter instead of putting it in the pan? My pancakes got almost raw, they didn’t cook properly 🙁 If I would bake it in the oven like a cake, what heat should I use and how long must I bake it?

    • Profile photo of Gemma Stafford on March 27, 2016 at 5:03 am

      Hi Maggy,
      This is a pancake batter, and needs a constant heat, though not too hot to cook on the pan, just a ladle of batter at a time, it should cook in a minute or so. I have never baked a pancake batter, so cannot recommend this to you,
      Gemma 🙂

  20. Catherine on March 27, 2016 at 8:10 am

    I made these this morning and they tasted amazing! My little sister hates carrots and she is always the last who finishes any meal in my family. But these pancakes…she finishes the whole dish in 5 minutes, being the first one to finish breakfast. The pancakes combined with the cream cheese frosting are heavenly good! Thanks Gemma for another wonderful recipe!!!

    • Profile photo of Gemma Stafford on March 28, 2016 at 4:11 am

      Hi Catherine,
      That is what I like to hear, when kids enjoy food they will also enjoy cooking, and that is a fun thing to do with them, so good job!
      Gemma 🙂

  21. Randy on March 27, 2016 at 9:09 am

    Just made these for Easter and they are amazing! Would love to see a banana pancake recipe also. I make those with blueberry and/or chocolate and top with a banana whip cream cinnamon roasted walnuts topping.

    • Profile photo of Gemma Stafford on March 28, 2016 at 4:05 am

      Hi Randy,
      Sounds like you have a great baking instinct, thank you for the ideas! you are making me hungry,
      Gemma 🙂

  22. Kathryn on March 27, 2016 at 10:58 am

    Hi Gemma,

    I made these today for brunch and they were lovely. My son (who says he doesn’t like carrots) really enjoyed them. lol After grating the carrots I mixed all the wet ingredients in the blender – worked for me. And, by the way I added 1Tb of skinned almonds with the wet mix too.

    • Profile photo of Gemma Stafford on March 28, 2016 at 3:51 am

      Hi Kathryn,
      You clearly did a great job! Anything that will boost the nutrition for kids is great, and almonds are a fabulous ingredient too,
      thank you for being in touch,
      Gemma 🙂

  23. rebeca nielsen on March 28, 2016 at 6:55 am

    Where is the calorie count per serving?????????
    Don’t see it, thank you. Looks yummy. I loveeeee carrot cake.
    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 1:12 pm

      Hi Rebeca,
      I know, right! I really need to pay more attention to this, and will be doing so in the future,
      Gemma 🙂

  24. Nagla on March 30, 2016 at 6:23 am

    Hi Gemma ,?
    I love carrot cakes … And you made me enthusiastic to try these carrot cake pancakes .. But I wonder why you add oil instead of butter?? … And are the raisin pieces felt in mouth or the melt in the food processor and give only a flavor .. Cause I don’t like eating them. Thank you so much for a wonderful recipe which I’m going to try very soon.. Have a good day?

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 11:23 am

      Hi Nagla,
      If you do not like raisins, leave them out!
      You can use melted butter in these if you wish, the oil gives a lighter result,
      Gemma 🙂

  25. Rola on April 2, 2016 at 1:56 pm

    Hey Gemma! I just love your channel!!
    Can i please know where you got that spatula from? would love to get one!! thankss 😀

    • Profile photo of Gemma Stafford Gemma Stafford on April 2, 2016 at 5:43 pm

      Hi Rola,
      cvx
      I got that for free at a show. I have looked everywhere and can’t find a link. The brand is ‘temp-tations’ and it is old on qvc.

  26. Khoulah on April 5, 2016 at 12:43 am

    Hi Gemma,
    Is it ok if i make the batter in the night? Early morning is a hassle to make it. I was wondering if it yields the same flavour.
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on April 5, 2016 at 2:40 am

      Hi Koulah,
      I would be happy to make this batter the night before and refrigerate it. I often do this with pancake batter. Just overnight though!
      Also you can get your dry ingredients ready the night before and just add the wet ingredients in the morning,
      Gemma 🙂

  27. Sarah on April 8, 2016 at 1:25 am

    Hi Gemma! I tried this carrot cake pancakes for breakfast, exchanging the all purpose flour for whole wheat flour, and the milk for soy milk. They came out delicious!! They weren’t dry nor tough like some whole wheat pancakes are! Thanks for another great recipe:)

    • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 3:17 pm

      Hi Sarah,
      Thank you for letting me know, I am happy when you are happy!
      Gemma 🙂

  28. Meghana Vinjamury on April 12, 2016 at 11:47 am

    Omg Gemma,
    You are the best person I have ever seen in my life. Anytime I open YouTube your videos are my go to place!?

    • Profile photo of Gemma Stafford Gemma Stafford on April 13, 2016 at 10:52 am

      Hi Meghana,
      Thank you for that!I feel great now 🙂
      Gemma 🙂

      • Meghana Vinjamury on April 13, 2016 at 2:28 pm

        I thought you could make a big and bold cake challenge
        Please…
        It would be amazing with the talent you have!?

        • Profile photo of Gemma Stafford Gemma Stafford on April 14, 2016 at 2:38 am

          Hi Meghana,
          Thank you for your kind comments. I will think about this! I have a lot of plans for this year, so stay tuned,
          Gemma 🙂

  29. Debra Hendren on April 16, 2016 at 6:06 pm

    Hi Gemma; I used your pancake recipe as the bones of making another kind of pancake. I saw another chef making vegan bean pancakes but he did not give his recipe or I could not find it on the web. I used your recipe and hope you will not be offended . to make his version of a vegan bean pancake. use: 3/4 cup of oat flour; pinch of salt; 1/4cup of brown sugar; 1 teaspoon of baking powder; 1/2 cup of mashed beans; he used chick peas but I used black beans because I tolerate them much better; 1 tablespoon of flax seed meal: wet ingredients are2 tablespoons of coconut oil; 3 tablespoons of water; 3/4 cup of cashew milk*add one fourth of a cup at a time until your taste in thickness is as you desire. Mix as usual and fry as usual. Since ,he did not give the recipe; I do not know why you could not make these and stuff them with crispy baked tofu or make aa tofu scramble with them to show others how they are made. Hope that you do. I love playing with your recipes to make them more ingredient friendly for me. You know, us picky egg, dairy and glutten intolerant folks.

    • Profile photo of Gemma Stafford Gemma Stafford on April 22, 2016 at 10:24 pm

      Hi Debra,

      Sorry for my late reply. I have never heard of vegan bean pancakes but I am not offended at all. I’m just glad you are using my recipes.

      Your recipe sounds fantastic!!! that is really creative. I will have to try them. I am working right now on populating the website with more vegan, egg free and gluten free recipes. I know how important it is for all of you.

      Watch this space.
      Gemma.

  30. Shannon on April 22, 2016 at 8:17 am

    Hi Gemma,
    I made these today and I added a bit of nutmeg too. Just like your Buttermilk Pancakes and Red Velvet Pancakes, these Carrot Cake Pancakes taste amazing! They smell all warm and aromatic because of the spices.? I love your simple yet innovative recipes and I look forward to your weekly videos. Thank you so much, Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on April 22, 2016 at 11:18 am

      Hi Shannon,
      I am happy to hear that you are making these recipes your own, than you for being in touch,
      Gemma 🙂

  31. Janet on May 8, 2016 at 8:31 am

    Hi Gemma, these look delicious! My cousin and I are having a “debate” over whether it is possible to make molten lava pancakes. I dont think it is possible though, haha. Love your videos!

    • Profile photo of Gemma Stafford on May 9, 2016 at 3:48 pm

      I haven’t tried that. I will see what I can do. Stay tuned 🙂

  32. Profile photo of Rachael curtin Rachael curtin on July 1, 2016 at 5:57 am

    hey Gemma can i leave the raisins out will it affect the pancakes?

    • Rawan on July 8, 2016 at 4:43 am

      No. Gemma has answered this question .you will see it in the top

  33. Profile photo of Rachael curtin Rachael curtin on August 15, 2016 at 7:35 am

    thank you Rawan and gemma i tried these without the cream cheese frosting (because i didnt have any cream cheese 🙁 ) but they still tasted amazing i couldnt stop eating them:)

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:19 pm

      Thank you for your input Rachael,
      Gemma 🙂

  34. Kendall Stark on October 23, 2016 at 1:00 pm

    Wow, these really do taste like carrot cake! I also was worried about the addition of raisins, as I’m not a fan, either. But, since you said in the video that they add to the moistness I added them. You can’t even tell they’re there, after blitzing everything in the food processor. I discovered your blog this summer and am looking forward to making more recipes. Thank you for these delicious pancakes!

    • Profile photo of Gemma Stafford Gemma Stafford on October 24, 2016 at 2:06 am

      That is great Kendall, I am happy to have you with us 🙂

  35. Dobby on January 13, 2017 at 11:35 am

    Hi. Can I freeze these pancakes , or the mixture please?? Thank you xxxxx

    • Profile photo of Gemma Stafford Gemma Stafford on January 13, 2017 at 1:17 pm

      Hi there,
      Yes, you can easily freeze the pancakes once frozen. the batter will not freze so well.
      Freeze the pancakes when cold, interleaved with greaseproof paper, to prevent them sticking together, this will work for you,
      Gemma 🙂

  36. Raza Waheed on January 27, 2017 at 8:35 pm

    Hello gemma how can I save this recipe

    • Profile photo of Gemma Stafford Gemma Stafford on January 28, 2017 at 1:19 am

      Hi there Raza,
      Press the heart symbol at the end of the recipe to save it. Thank you for being in touch with me,
      Gemma 🙂

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