Carrot Cake Pancake Towers (Print Version)
Fluffy carrot pancakes stacked with cream cheese and crunchy walnut layers for an irresistible sweet treat.
# Ingredients:
→ Pancakes
01 -
190 g all-purpose flour
02 -
2 tablespoons light brown sugar
03 -
2 teaspoons baking powder
04 -
0.5 teaspoon baking soda
05 -
0.5 teaspoon salt
06 -
1.5 teaspoons ground cinnamon
07 -
0.5 teaspoon ground ginger
08 -
0.25 teaspoon ground nutmeg
09 -
2 large eggs
10 -
240 ml buttermilk
11 -
120 ml whole milk
12 -
60 g unsalted butter, melted
13 -
1 teaspoon pure vanilla extract
14 -
130 g finely grated carrots
15 -
85 g white chocolate chips
→ Cream Cheese Filling
16 -
225 g cream cheese, softened
17 -
60 g unsalted butter, softened
18 -
120 g powdered sugar
19 -
1 teaspoon pure vanilla extract
20 -
2 tablespoons milk, plus more as needed
→ Candied Walnuts
21 -
60 g walnut halves
22 -
2 tablespoons granulated sugar
23 -
1 tablespoon water
24 -
Pinch of salt
# Steps:
01 -
Line a baking sheet with parchment paper. In a small skillet, melt sugar with water and salt over medium heat. Stir in walnuts, cooking and stirring constantly until coated and caramelized, about 3 to 4 minutes. Transfer nuts onto prepared sheet and separate. Let cool completely.
02 -
Beat cream cheese and butter together in a mixing bowl until fully smooth and creamy. Add powdered sugar and vanilla extract, beating until the mixture is light and fluffy. Blend in milk, adding more by the teaspoon if needed, until a spreadable consistency is achieved. Set aside.
03 -
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a separate bowl, combine eggs, buttermilk, milk, melted butter, and vanilla. Pour wet ingredients into the dry mixture and stir gently just until combined; do not overmix. Fold in grated carrots and white chocolate chips.
04 -
Heat a non-stick skillet or griddle over medium heat and lightly grease the surface. Pour approximately 60 ml (1/4 cup) of batter per pancake onto the heated skillet. Cook until bubbles appear and edges begin to look set, 2 to 3 minutes. Flip the pancakes and cook an additional 1 to 2 minutes until golden and fully cooked. Repeat until all batter is used, keeping pancakes warm between batches.
05 -
Place one pancake on a serving plate and spread a generous layer of cream cheese filling over the surface. Continue layering pancakes and filling, stacking 2 to 3 pancakes per portion, finishing with filling on the top layer. Garnish with candied walnuts and a sprinkling of white chocolate chips.
# Notes:
01 -
Do not overmix the batter to ensure the pancakes remain fluffy.
02 -
Pecans may be substituted for walnuts if preferred.
03 -
Adding orange zest to the filling enhances brightness and aroma.
04 -
Pairs well with spiced chai or strong coffee for serving.