Project Description

Carrot Cake Pancakes with Cardamom Cream Cheese Glaze by

Did you know that I do not possess the ability to make pretty pancakes?

It’s true. 

My pancakes are never perfect circles. They’re not even passable circles. I would say they are…amoeba shaped. Or oil spill shaped. I obviously missed the memo on perfect looking pancakes. Anyone care to enlighten me?

But, I would use many adjectives to describe these pancakes.



Even a little healthy (they are chock full of carrots after all!)

But, pretty?

Carrot Cake Pancakes with Cardamom Cream Cheese Glaze by

Well, maybe when they’re drowning in a delicious cardamom cream cheese glaze! I am now of the belief that cardamom cream cheese could solve many of the worlds’ problems…especially not-so-pretty pancakes!


Carrot Cake Pancakes with Cardamom Cream Cheese Glaze
Author: Jennifer
  • [b]Pancakes[/b]
  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup light brown sugar
  • 1/8 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup thinly grated carrot
  • [b]Glaze[/b]
  • 6 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup to 1 cup whole milk
  1. Heat a griddle to 350 degrees. Grease.
  2. Combine the flour, baking powder, baking soda, cinnamon, cardamom, and salt in a medium bowl. Set aside.
  3. In a medium bowl, whisk together the buttermilk, brown sugar, butter, egg, and vanilla. Gently stir the buttermilk mixture into the flour mixture until just combined. It will be lumpy. Fold in the grated carrot.
  4. Pour 1/4 cup of batter onto griddle for each pancake. Flip when bubbled begin to break on the surface. Keep warm in a 200 degree oven if needed.
  5. To make the glaze: beat together the butter and cream cheese and light and fluffy. Add the cardamom, cinnamon, and vanilla extract. Alternate adding the powdered sugar with the milk until desired consistency is achieved.
Glaze adapted from [url href=”” target=”_blank”]Cooking Classy[/url].