Greek Yogurt Carrot Cake Pancakes with Cream Cheese Maple Syrup

Greek Yogurt Carrot Cake Pancakes | www.inkatrinaskitchen.com

Carrot Cake Pancakes with Maple Cream Cheese Syrup- sure to hurry spring along! Here’s the thing: Why does Spring have to be ruined by weird animal characters. Do any other seasons have bizarre animal lore?

The Groundhog? He exists to either dash your dreams of warm weather from the start or seeks to destroy you with his compulsive lies.

Easter Bunny? Not enough time. Just no.

And why does March have to come in like a lion or a lamb? Am I missing something? Technically we are still in Winter but I am ready for Spring. Once I get a taste of that 40° weather I become an 80 year old woman. I stalk the forecast every night and morning. I complain about the weather to anyone who will listen. I wear short sleeve shirts but I always have a cardigan nearby.

Greek Yogurt Carrot Cake Pancakes | www.inkatrinaskitchen.com

Weird animal ‘lore and inaccurate forecasts aside I do love this time of year. I look forward to packing away the boots and gloves. My scarf becomes an cute accessory not a necessity.   My scheduled runs become less daunting as I begin to put more miles on the pavement and less on the treadmill. And my kids look forward to longer days and more hours of sunlight in which they can torture each other.

Speaking of torture- breakfast. Yes breakfast. It can be torture in our house. My 6 year old just isn’t hungry when he first wakes up. You would think that 6 months of this whole Kindergarten thing would help in that area but he would still rather pass on breakfast and just grab a milk to-go. It’s like he’s a college student and milk is his coffee. But pancakes? Oh he will always line up for pancakes!

My toddler has this thing against eating protein with breakfast; I swear he senses it. I casually try to offer him something remotely filling and he rejects it with a fierce strong will that only toddlers can summon. So that’s why I started sneaking Greek yogurt into their pancakes. It’s packed full of protein! My favorite is Chobani and my refrigerator is never without it these days. At first I just added a container to a standard box mix batch of pancakes. As the winter droned on I got a little bit more creative and these Greek Yogurt Carrot Cake Pancakes were born!

Greek Yogurt Carrot Cake Pancakes | www.inkatrinaskitchen.com

Greek Yogurt Carrot Cake Pancakes Recipe with Cream Cheese Maple Syrup

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Yield: 12 pancakes

Prep Time: 15 min

Total Time: 30 min

These carrot cake pancakes are easy to whip up and are packed with protein with the addition of Greek Yogurt. BONUS RECIPE: Indulgent Cream Cheese Maple Syrup

Ingredients:

For the Pancakes:

  • 6 oz pineapple Greek yogurt (I use Chobani)
  • 1 egg
  • 1/4 Cup carrots, shredded
  • 1/2 Cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice

For the Syrup:

  • 1/2 Cup cream cheese
  • 1/2 Cup maple syrup

Directions:

For the Pancakes:

  1. Combine yogurt, egg, and carrots and stir until creamy.
  2. In a separate bowl mix together flour, baking soda, and pumpkin pie spice.
  3. Mix together the wet and dry ingredients until combined. You may need to add a tablespoon of water (thin to desired pancake consistency).
  4. Preheat griddle or large pan to medium heat. Spray with cooking spray and spoon batter onto griddle. Cook until bubbles form on top (2-3 minutes) and flip. Cook for and additional 1-2 minutes until cooked through.

For the Syrup

  1. Place cream cheese and syrup in a small microwave-safe bowl.
  2. Microwave 1 minute (or longer) until cream cheese is melted. Stir and pour over pancakes.

Notes:

  • Top with shredded coconut and raisins if desired

 

- Katrina
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34 Responses to “Greek Yogurt Carrot Cake Pancakes with Cream Cheese Maple Syrup”

  1. #
    1
    Erin @ Texanerin Baking — March 8, 2013 at 3:09 pm

    Oh no. Breakfast shouldn’t be torture! It should be the most fun meal of the day. :)

    And these are really interesting. Love how heavy handed you were with the syrup! It’s the best part anyway. :)

  2. #
    2
    Najeema Iman, I AM Curly Locks — March 8, 2013 at 3:14 pm

    Do you have the calorie count for these pancakes?

  3. #
    3
    Dru @ Teenage Cakeland — March 8, 2013 at 3:16 pm

    I’ve been wanting to try Greek yogurt pancakes for a while now, and these look so good! The syrup looks sooo goodddd too omg.

  4. #
    4
    Liz @ The Lemon Bowl — March 8, 2013 at 3:21 pm

    These look insanely good!! Love carrot and pumpkin together.

  5. #
    5
    Clair Boone — March 8, 2013 at 3:40 pm

    Oh Katrina, I totally pinned, then shared with my FB followers and Twitter followers and basically my whole mini world!!!!!!!!!!! AHAHAH! These look di-vine!

  6. #
    6
    Jennie @themessybakerblog — March 8, 2013 at 4:06 pm

    I am ready for spring, too. I’m also ready for a big, heaping pile of these lovely pancakes. Yum!

  7. #
    7
    Carrie @ Bakeaholic Mama — March 8, 2013 at 4:16 pm

    These look SO good. We made carrot cake pancakes from Joy the Baker last spring…. I really need to bring them back. So good… and bring on spring!

  8. #
    8
    Averie @ Averie Cooks — March 8, 2013 at 4:19 pm

    Wow they look so good! I love carrot cake and this is the best ‘syrup’ I’ve ever seen!

  9. #
    9
    Anna @ Crunchy Creamy Sweet — March 8, 2013 at 5:33 pm

    OMG, I want to slurp this syrup!!!

  10. #
    10
    Stephanie @ Eat. Drink. Love. — March 8, 2013 at 9:37 pm

    I loveeeee me some carrot cake and thus I love these pancakes! :)

  11. #
    11
    Kim Beaulieu — March 8, 2013 at 10:35 pm

    Yummy and pretty pancakes. I love the flavour combo on these. These would have this non breakfast girl scarfing platefuls.

  12. #
    12
    Christi @ Love From The Oven — March 8, 2013 at 10:53 pm

    Oh my word, LOVE these! Need to make them and may have to try to create a muffin version. I swear Greek yogurt is the greatest thing ever for picky eaters – mine are pretty good at eating it straight and I bake it into everything these days. LOVE! :)

  13. #
    13
    Cathy Pollak @ Noble Pig — March 9, 2013 at 9:32 am

    I wish I had all the ingredients to make this for breakfast, it sounds amazing and my husband loves carrot cake!!

  14. #
    14
    Erin @ Dinners, Dishes and Desserts — March 9, 2013 at 9:32 am

    These are awesome! My 7 year old loves pancakes, he would go crazy for him. He would have a muffin every day for breakfast if it were up to him!

  15. #
    15
    Katie — March 9, 2013 at 10:10 am

    Yum! I love Chobani and I’m all over these carrot cake pancakes!

  16. #
    16
    Sue — March 9, 2013 at 10:19 am

    These look amazing, especilly with that syrup of yours overflowing:) You make me laugh too!

  17. #
    17
    Cassie | Bake Your Day — March 9, 2013 at 12:16 pm

    I have been craving carrot cake lately. Now I want carrot cake AND pancakes!! Love this syrup too!

  18. #
    18
    Jocelyn @BruCrew Life — March 9, 2013 at 8:27 pm

    Now that is a pancake stack that I want to dive headfirst in to!! Love that “syrup” and that these are carrot cake! Yum!!!

  19. #
    19
    Jen @ Savory Simple — March 10, 2013 at 9:58 am

    These sound incredible! What a brilliant idea for pancakes.

  20. #
    20
    Audra | The Baker Chick — March 10, 2013 at 10:07 am

    Woah baby! I think I know what I’m making for breakfast this morning! These pancakes sound like my dream :)

  21. #
    21
    Molly @ Bakelette — March 10, 2013 at 10:18 pm

    I have been waiting for this recipe since you posted a picture on instagram! Thank you!

  22. #
    22
    Kiran @ KiranTarun.com — March 11, 2013 at 1:58 am

    Love yogurt in pancake recipes — so much more fluffier!!

  23. #
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    Cookin Canuck — March 11, 2013 at 9:03 am

    I never thought of it that way, but it’s so true that there’s some pretty odd animal lore associated with spring. And then there’s these pancakes. They’re not odd at all….just gorgeous!

  24. #
    24
    Jessica@AKitchenAddiction — March 11, 2013 at 10:14 am

    I would love a big stack of these for breakfast! Greek yogurt is a great way to sneak in some protein!

  25. #
    25
    Shea @ Dixie Chik Cooks — March 11, 2013 at 6:04 pm

    What a great idea! They look delicious :)

  26. #
    26
    Erin @ The Spiffy Cookie — March 12, 2013 at 10:35 am

    Mmm I’m loving these pancakes.

  27. #
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    Rachel @ Baked by Rachel — March 13, 2013 at 8:45 am

    Toddlers will always baffle me (and make me laugh) :) Oh and the bunny … I avoid him/it at all costs and yet the other day 5yo asked if the easter bunny is coming to our house. Who told her this???

  28. #
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    Sylvie @ Gourmande in the Kitchen — March 14, 2013 at 12:30 am

    I’m kind of looking forward to spring as well and the extra light from daylight savings has been kind of nice so far!

  29. #
    29
    JulieD — March 14, 2013 at 1:56 pm

    wow! genius to make a cake into pancakes!!

  30. #
    30
    Mackenzie {SusieFreakingHomemaker} — March 14, 2013 at 6:42 pm

    I bet these are beyond good!! I love the idea of extra protein too – good for training!!

  31. #
    31
    Amanda — April 11, 2013 at 1:58 pm

    Such a great idea! I bet my kids would love them!

  32. #
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    Berry Gunyan — June 3, 2013 at 1:30 am

    Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.,’,^

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