Decadent Coconut Carrot Cake Pancakes with Cream Cheese Glaze (Gluten-Free Friendly!)
Imagine waking up to the irresistible aroma of cinnamon, sweet carrots, and toasted coconut, knowing that a truly special breakfast awaits. These **Coconut Carrot Cake Pancakes with Cream Cheese Sauce** are more than just a meal; they’re an experience, a delightful fusion of your favorite dessert and the comforting warmth of a stack of fluffy pancakes. Perfect for a leisurely weekend brunch, a celebratory special occasion, or simply when you want to treat yourself and your loved ones to something extraordinary, these pancakes are unbelievably delicious.
What makes them even better? A fantastic gluten-free option that performs so well, you’ll find it hard to believe they’re not made with traditional flour. Each bite bursts with the authentic, spiced flavor of carrot cake, beautifully complemented by the subtle sweetness of shredded coconut, all brought together with a luscious, tangy-sweet cream cheese sauce. Forget plain pancakes; prepare for a culinary revelation that will have your family and guests asking for the recipe, craving more of this divine creation! We guarantee these will become a cherished recipe in your household, perfect for creating lasting memories around the breakfast table.
This exquisite recipe is an adaptation from the esteemed New Mayo Clinic Cookbook, a testament to its quality and wholesome foundations. While the original did feature a more generous amount of sugar, my modifications aim to enhance the inherent flavors, creating a harmonious balance that truly lets each ingredient contribute to the overall deliciousness. I’ve specifically cut down the sugar content for the cream cheese sauce, serving it with just a small amount that perfectly complements the rich maple syrup and the savory butter. This adjustment ensures a well-rounded flavor profile without overwhelming sweetness. I also love to add toasted walnuts as a topping rather than incorporating them directly into the batter, preserving their delightful crunch and adding a textural contrast upon serving.
Gluten-Free Coconut Carrot Cake Pancakes: A Seamlessly Delicious Option
For those seeking a gluten-free delight, this recipe truly shines. We’ve perfected these **gluten-free coconut carrot cake pancakes** to ensure absolutely no compromise on taste or texture. The secret lies in using a high-quality, all-purpose gluten-free flour blend. My absolute favorite, and one I cannot recommend enough, is **Bob’s Red Mill Gluten Free – 1 to 1 baking flour**. This particular blend is a game-changer because it eliminates the guesswork often associated with gluten-free baking. You simply substitute it cup-for-cup for regular flour, making the transition seamless and stress-free. There’s no need for complicated adjustments or additional ingredients; it’s meticulously designed to mimic the properties of traditional wheat flour, ensuring your pancakes come out light, fluffy, and perfectly structured every time. While this isn’t a sponsored endorsement, my genuine enthusiasm comes from countless successful baking endeavors with their products.
The result for these **Coconut Carrot Cake Pancakes with Cream Cheese Sauce** is nothing short of spectacular. They are so remarkably close to their gluten-containing counterparts that even the most discerning palates will be impressed, wondering if they are indeed gluten-free. This means everyone at your table can enjoy this indulgent treat, making it an ideal choice for diverse dietary needs without sacrificing an ounce of flavor or enjoyment. It’s a true win-win for pancake lovers everywhere, allowing you to cater to various preferences while still serving an extraordinary and memorable dish. You’ll truly be amazed at how easily you can achieve a gourmet-level, gluten-free breakfast with this recipe.
Now on to Making These Delicious Pancakes
Embarking on the journey to create these delectable pancakes might seem like it involves several steps, but rest assured, the process is straightforward and incredibly rewarding. While there are three main phases – preparing the dry ingredients, mixing the wet ingredients, and crafting the irresistible cream cheese sauce – none are overly complex. Once the batter comes together, the cooking time is just like any standard pancake or waffle, quick and efficient. You’ll find that the effort is minimal compared to the incredible flavors you’ll achieve. Let’s walk through the creation of these delightful **carrot cake pancakes**.
Step 1: Preparing Your Dry Ingredients for Perfect Pancakes
Accuracy in measuring flour is crucial for fluffy pancakes. Always spoon your all-purpose or gluten-free flour into the measuring cups, then level it off gently with the flat side of a knife. This precise method prevents overpacking the flour, which can lead to dense, heavy pancakes. For ultimate precision, especially if you’re keen on consistent results every time, weighing the flour is highly recommended; you’ll need exactly 5 ounces. Transfer your measured flour to a medium-sized mixing bowl. To this, add your baking powder, ground cinnamon (or apple pie spice for an extra layer of warming aroma), and a pinch of salt. These dry ingredients are the backbone of your pancake’s texture and flavor profile. Take a whisk and gently combine them, ensuring the leavening agent (baking powder) and spices are evenly distributed throughout the flour. This small but vital step guarantees that every pancake rises beautifully and carries that signature spiced **carrot cake** flavor evenly throughout.
Step 2: Combining Wet Ingredients and Forming the Batter
In another, equally sized bowl, it’s time to bring together the wet components. Pour in the milk, add the brown sugar (packed for accuracy), and the canola oil. Crack in two large eggs, and gently whisk everything together until the mixture is smooth and the eggs are fully incorporated. The brown sugar adds a deep, molasses-rich sweetness that pairs perfectly with the earthy carrot and warm cinnamon, while the canola oil contributes significantly to the pancakes’ moistness and tender crumb. Now, pour this wet mixture into your bowl of dry ingredients. Using a whisk or a spatula, stir the ingredients just until they are combined and mostly smooth. A key tip here is to avoid overmixing the batter. A few small lumps are perfectly fine and often lead to a lighter, more tender pancake. Overmixing develops the gluten (even in gluten-free flour blends), which can result in tough, rubbery pancakes. Finally, the stars of the show: fold in your finely grated carrots and shredded sweetened coconut. The carrots should be finely grated to ensure they cook through evenly and integrate seamlessly into the pancake, providing moisture and that essential **carrot cake** essence. The coconut adds a delightful texture and a subtle tropical hint that truly elevates these pancakes. Gently fold these in until they are just distributed throughout the batter, ready for the griddle.
Step 3: Crafting the Irresistible Cream Cheese Glaze
No **carrot cake pancake** is truly complete without its iconic companion: the cream cheese sauce. I’ve deliberately reduced the sugar content from the original recipe, finding that a slightly less sweet sauce perfectly balances the rich pancakes and any added maple syrup. This adjustment ensures the sauce complements, rather than overwhelms, the other magnificent flavors. To make this dreamy glaze, you’ll need about 1/4 cup of whipped cream cheese (its lighter texture makes for a smoother sauce that’s easy to spread), 2 tablespoons of confectioners’ sugar (also known as icing sugar, for that fine, dissolved sweetness), 1-2 tablespoons of milk (add a little more if you prefer a thinner consistency, aiming for a pourable but not watery glaze), and 1/2 teaspoon of pure vanilla extract. In a small bowl, combine these ingredients. Whisk them vigorously until the mixture is completely smooth, creamy, and free of any lumps. The vanilla extract provides a beautiful aromatic depth that truly brings out the ‘cake’ in these pancakes, making the sauce taste just like traditional cream cheese frosting. This sauce is not just a topping; it’s designed to be a foundational element on your plate, a creamy bed for your warm pancakes, enhancing every single bite.
Even with this glorious cream cheese sauce, I still adore the classic additions of softened butter and generous drizzles of real maple syrup on my pancakes. The magic happens when you dip a forkful of pancake, butter, and syrup into that tangy **cream cheese sauce** – it’s a perfect mouthful of carrot cake, coconut, and maple goodness. The synergy of sweet, tangy, and rich flavors creates an unforgettable breakfast experience. Believe me, these pancakes are truly exceptional, a highlight for any breakfast or brunch spread, and guaranteed to impress even the most discerning gourmands.
Cooking Your Golden Carrot Cake Pancakes
With your batter and cream cheese sauce ready, it’s time for the exciting part: cooking these golden wonders. Preheat a good quality non-stick skillet or griddle over medium heat. The right temperature is crucial – you want it hot enough to cook the pancakes through and achieve a beautiful golden crust, but not so hot that they burn before the center is done. A good test is to flick a few drops of water onto the surface; if they sizzle and evaporate immediately, it’s ready. If they just sit there, it’s too cold; if they vanish instantly without sizzle, it’s too hot. Maintain consistent medium heat for best results.
Carefully pour or spoon about 1/3 cup of batter per pancake onto the hot skillet. This measurement should yield a nicely sized 5-inch pancake, and you’ll typically get around seven delicious pancakes from this recipe. Resist the urge to press down on the pancakes with your spatula, as this can squeeze out air and make them dense and heavy. Allow each pancake to cook undisturbed for approximately 4 minutes on the first side. During this time, you’ll notice several bubbles forming on the surface, and the edges will begin to set and look slightly dry. These are your crucial cues that it’s time to flip! Gently slide a thin spatula underneath and carefully turn the pancake over. Let the second side cook for about 3 minutes, or until it’s beautifully golden brown and cooked through in the center. As they cook, your kitchen will fill with the most inviting aroma of warm spices and sweet carrot cake – it’s an experience in itself! Continue this process with the remaining batter, stacking the cooked pancakes on a plate (you can lightly tent them with foil) to keep them warm while you finish cooking the batch.
Serving Your New Favorite Pancakes
Now for the grand finale: serving your new favorite **coconut carrot cake pancakes**. Take a plate and dollop a couple of generous tablespoons of your homemade cream cheese sauce onto it. Using the back of a spoon, gently smear the sauce across one side of the plate, creating an elegant and delicious base for your pancakes. Carefully stack two warm, fluffy pancakes on top of the sauce. Crown them with a pat of softened butter, allowing it to melt beautifully into the warm surface, and then drizzle generously with authentic, pure maple syrup. For an added layer of flavor and texture – completely optional but highly recommended – sprinkle some toasted walnuts over the top. The crunch of the walnuts provides a wonderful contrast to the soft pancakes and creamy sauce, adding another dimension of enjoyment. These pancakes are substantial and satisfying on their own, making for a hearty breakfast, but if you’re hosting a full brunch, they pair wonderfully with a side of perfectly cooked eggs and crisp, savory bacon or sausage. Prepare for oohs and aahs from everyone at the table; these are truly an unforgettable breakfast or brunch treat that will leave a lasting impression.
Why are these **Coconut Carrot Cake Pancakes with Cream Cheese Glaze** a must-try? Beyond their incredible taste, these pancakes offer a unique twist on classic breakfast fare, transforming a beloved dessert into a morning indulgence. The blend of textures – the fluffy pancake, the tender grated carrot, the chewiness of coconut, the smooth cream cheese, and the optional crunch of walnuts – creates a symphony in every bite. They are versatile, perfect for making ahead and reheating for a quick weekday treat, or for gracing your holiday breakfast table, particularly delightful for Easter or Mother’s Day brunch. The option for **gluten-free carrot cake pancakes** means inclusivity without compromise, ensuring everyone can partake in this delightful experience. Plus, adjusting the sugar in the cream cheese sauce means you can savor the flavors without excessive sweetness, allowing the natural goodness of the carrots and coconut to shine through. It’s a culinary masterpiece that caters to both indulgence and thoughtful preparation.
We truly hope you enjoy making and savoring these **Coconut Carrot Cake Pancakes with Cream Cheese Glaze**. If you give this recipe a try, please do us a huge favor and help out other readers by leaving a comment below and sharing some stars! Your feedback means the world to us, and we 🫶🏼 appreciate you!
All content and photographs ©Claudia’s Table and claudiastable.com
Coconut Carrot Cake Pancakes with Cream Cheese Sauce
Ana | Claudia’s Table
March 13, 2022
Pin Recipe
Equipment
-
1 non stick griddle or pan
-
1 mixing bowl medium
-
1 mixing bowl small
-
1 box grater
Ingredients
Coconut Carrot Cake Pancakes
- 1 1/4 cup all purpose flour or Bobs Red Mill 1 for 1 gluten free baking flour or 5oz if weighing flour
- 2 tsp baking powder
- 1 1/2 tsp cinnamon or apple pie spice ground
- 3/4 cup milk whole
- 1/3 cup brown sugar, packed
- 1 tbsp canola oil
- 2 large eggs beaten
- 1/2 cup carrot, fresh finely grated (1 large or 2 small carrots)
- 1/3 cup sweetened coconut, flaked
Cream Cheese Sauce
- 2 tbsp confectioners sugar
- 1/4 cup whipped cream cheese regular
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
-
Spoon the flour into your measuring cups and level off with a knife. Do not pack the measuring cups with flour. If you can weight the flour, it would be 5 oz.
-
Now add the flour to a medium mixing bowl and add baking powder, ground cinnamon, and salt in a medium size bowl. Whisk ingredients together until combined.
-
In another bowl, combine milk, brown sugar, canola oil, and 2 large eggs. Whisk gently until combined and eggs are beaten.
-
Add to flour mixture. Stir until smooth but don’t over mix the batter. Now fold in carrots and coconut until fully combined.
-
Prepare the cream cheese sauce. Use 1/4 cup of whipped cream cheese, plus 2 tablespoons of confectioners sugar, 1-2 tablespoons of milk and 1/2 tsp vanilla extract. Mix until smooth and creamy.
-
Preheat a non stick skillet on medium heat until hot. Add batter 1/3 cup at a time.
Allow pancake to form several bubbles on top before flipping, about 4 minutes. Once turned, allow the pancake to cook for about 3 minutes.
-
Pancakes should be golden brown and filling your kitchen with the smell of carrot cake. Continue to cook until you have used all the batter. This should yield 7, 5″ pancakes.
-
Serving: Place a couple of tablespoons of the cream cheese sauce onto the plate and smear it on the bottom side of the plate. Top with 2 pancakes, add butter, maple syrup and top with toasted walnuts that are completely optional but a perfect add on.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Check out our New & Delicious Posts Below
- Pasta with Grilled Vegetables, Feta, and Lemon
- Grilled Asian Marinated Flank Steak
- Classic Homemade Chunky Blue Cheese Dressing
- 3-Ingredient Crispy Oven-Roasted Potatoes
- Grilled Peach Avocado Chicken Salad