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Carrot Cake Pancakes with Vanilla Mascarpone

Author Izy


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp grated nutmeg
  • 1/8 tsp ground ginger
  • 1 cup finely grated carrots
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup mascarpone , , room temp
  • 2 tbsp sugar
  • 1/2 cup heavy whipping cream , (double cream)
  • 1 tsp vanilla , (I used vanilla paste)
  • 3 tbsp desiccated or shredded coconut


  • In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt,
  • cinnamon, nutmeg, ginger and carrots. In a separate bowl, whisk together the
  • egg and buttermilk. Add the wet ingredients to the dry and mix until just
  • combined. Let batter sit for 10 minutes while making the vanilla mascarpone.
  • In a bowl, cream together the mascarpone and sugar until the sugar is dissolved.
  • In a separate bowl, whip up the whipping cream until it thickens and holds
  • medium peaks (when you lift the whisk from the cream, the tip of the peak will
  • curl over on itself). Gently fold together the mascarpone- sugar mixture with the
  • whipping cream and mix in the vanilla. Set aside in the fridge.
  • Heat a non-stick frying pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter a tablespoon at a time into the pan.Cook until tiny bubbles appear on the surface, about 2-3 minutes. Flip and continue cooking for 1-2 minutes. Keep the pancakes in the warm oven until you’re done with the batter.
  • In the still-hot frying pan, toast the coconut over a low heat, stirring often until golden brown (1-2 minutes). Remove from the pan and set aside.
  • Top the pancakes with vanilla mascarpone and toasted coconut.