Beat eggs, milk,vanilla extract and butter together. In a separate larger mixing bowl combine sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix in egg mixture. Mix in shredded carrots. Allow mixture to sit for 15 minutes.

Preheat a griddle to medium heat and coat with cooking spray. Cook pancakes (in 1/3 cup portions) slowly to allow the pancakes time to puff up and carrots time to cook.

Combine cream cheese, maple syrup and pecans. Top pancakes with maple cream cheese, garnish with additional chopped pecans if desired.


If you're not a fan of cream cheese, try mixing 1/2 cup maple syrup with 1/4 teaspoon vanilla extract and 1/4 cup chopped pecans for a delicious flavored syrup.

Mr Breakfast would like to thank MichiganDan for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From JesusFreak

Rating (out of 5):

This recipe is one of my favorite pancake recipes of all time, for sure. I tweaked it a little bit; I used whole-wheat flour, honey instead of sugar, and I love carrots so I used more carrots and I also left out the nutmeg since I am a passionate nutmeg-hater. I also added a little honey in the maple pecan topping, too. But two thumbs up for sure! :D

Comment submitted: 6/20/2010 (#10732)



From Food Junkie

Rating (out of 5):

These are AMAZING!! My husband has been begging for these since he tried them two years ago at IHOP... he said these were way better! I did add a little more milk to thin them a little bit so they weren't so puffy... but otherwise they were perfect! I didn't have cream cheese, so I just made a pecan/raisin maple syrup to go with and it got 2 thumbs up :)

Comment submitted: 5/23/2010 (#10544)

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