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Stack of mini carrot cake pancakes with maple mascarpone against white marble backdrop.

Mini Carrot Cake Pancakes with Maple Mascarpone

Mini carrot cake pancakes with maple mascarpone are the perfect addition to your Easter brunch menu—or serve them for dessert at your next spring party!

Course Breakfast, Dessert
Cuisine easter, Holidays, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 28 mini pancakes
Author Stephanie McKercher, RDN

Ingredients

Maple Mascarpone:

  • 8 ounces melted mascarpone cheese (1 container, see note)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Pancakes:

  • 1 1/2 cups whole wheat flour
  • 2 teaspoons pumpkin pie spice (cinnamon, ginger, nutmeg, and allspice)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups unsweetened almond milk (or milk of choice)
  • 1 cup finely grated carrot (about 3 medium)
  • 2 beaten eggs (large, see note)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated ginger

Optional Garnish:

  • chopped nuts (such as walnuts or pecans)
  • edible flowers (see note)

Instructions

Prepare the Maple Mascarpone:

  1. Add mascarpone, maple syrup, vanilla, and salt to blender container. Cover and blend until smooth. Set aside until ready to serve. (Sauce will thicken as it cools.)

Prepare the pancakes:

  1. Stir together flour, pumpkin pie spice, baking powder, and salt in a large mixing bowl. Whisk together milk, carrot, eggs, maple syrup, vanilla, and ginger in a separate bowl. Gradually pour wet ingredients into dry ingredients while stirring with a wooden spoon or spatula until the batter is consistent and smooth.  

  2. Heat a griddle or large cast iron skillet on low-medium. Pour a tablespoon of batter onto the griddle (I used a melon baller to scoop the batter). Spread the batter into a thin, round layer on the griddle, and cook 3-4 minutes, or until the top of the batter begins to bubble. Once bubbles are visible, use a spatula to flip, and cook an additional 2-3 minutes, or until pancake is golden brown and cooked through the center. Remove pancake from heat and cool on a plate until ready to serve. Repeat with remaining batter until all 28 mini pancakes are cooked. 

Assemble the dish:

  1. Stack pancakes 3-4 high on a serving platter (stick a pick through the center of each stack if desired). Drizzle with maple mascarpone, and garnish with chopped nuts and edible flowers if desired. 

Recipe Notes

Preparation Notes:

Heat mascarpone in the microwave (1 minute) or over the stovetop until it melts and is pourable. 

To make regular-sized pancakes, use 1/4 cup batter for each cake. 

I used a variety of edible flowers for garnish, including rose bud, lily, forget-me-not, and peony. The flowers came dry, but I rehydrated petals in a bowl of water and patted dry with a paper towel before using them. 

Ingredient Substutions:

To make this recipe vegan, use flax eggs (see below) instead of chicken eggs, and use dairy-free cream cheese or yogurt instead of mascarpone.

To make one flax egg: Whisk together 1 tablespoon ground flax and 2 1/2 tablespoons water. Allow mixture to thicken to the consistency of a beaten egg before using.

Storage Notes:

Refrigerate pancakes and maple mascarpone separately in airtight containers. Reheat and enjoy within 3-5 days.