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Carrot Cake Pancakes with Cream Cheese Butter

Carrot Cake Pancakes with Cream Cheese Butter
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Yield: Serves 4.

If bulgur and soy milk (found in any health food store) are not usually in your kitchen cupboard, they will become staple ingredients once you make these pancakes -- ideal for a weekend when there's time for a leisurely breakfast or brunch. -- Rabbit Hill Inn, Lower Waterford, Vermont


  • 1/2 cup bulgur (cracked wheat)
  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup firmly packed brown sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 egg whites
  • 2 cups soy milk
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups shredded carrot
  • 1/2 cup chopped walnuts or pecans
  • Cream Cheese Butter (recipe follows)


Soak the bulgur in 1 cup water for 45 to 60 minutes, then drain. (The larger the grains, the longer it will take; this can be done the night before, but refrigerate after draining.)

Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, allspice, cinnamon, and salt in a large bowl. In a small bowl, beat together the egg whites, soy milk, oil, and vanilla. Fold the wet ingredients into the flour mixture, then fold in the carrot, nuts, and bulgur.

Cook on a lightly greased griddle and serve with Cream Cheese Butter.

Cream Cheese Butter


  • 1/2 cup butter or margarine, softened
  • 1 small package (3 ounces) cream cheese, softened
  • 1/4 cup maple syrup


In a small bowl, beat the butter or margarine, cream cheese, and maple syrup until smooth. For a special effect, we like to put this in a pastry bag and pipe it onto the pancakes.

Updated Friday, January 18th, 2008

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