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Carrot Cake Pancakes Recipe

Carrot Cake Pancakes

iamwinfred
These Carrot Cake Pancakes bring every warm, spiced, and indulgent element of your favorite layer cake straight to the breakfast table. Loaded with freshly grated carrots, fragrant cinnamon, nutmeg, and ginger, and finished with a luscious cream cheese drizzle, they are fluffy, moist, and utterly irresistible — all ready in under 35 minutes with simple everyday ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 245 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Box grater or fine grater Use the fine side for grating carrots
  • Whisk
  • Rubber spatula or wooden spoon For folding the batter
  • Non-stick skillet or griddle A wide griddle allows cooking multiple pancakes at once
  • 1/4-cup measuring cup or ladle For portioning the batter evenly
  • Spatula For flipping the pancakes
  • Electric hand mixer For making the cream cheese glaze; a whisk can be used as an alternative
  • Small mixing bowl For the cream cheese glaze
  • Sieve or fine-mesh strainer For sifting powdered sugar and draining pineapple
  • Pastry brush or paper towels For greasing the pan between batches

Ingredients
  

For the Pancakes

  • 1 1/2 cups all-purpose flour 190g
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 tbsp light brown sugar packed
  • 1 cup buttermilk 240ml; substitute with 1 cup whole milk + 1 tbsp white vinegar or lemon juice, left to sit 5 minutes
  • 2 large eggs room temperature
  • 2 tbsp unsalted butter 28g, melted and slightly cooled
  • 1 tsp pure vanilla extract
  • 1 cup finely grated carrots about 2 medium carrots; grate on the fine side of a box grater
  • 1/2 cup crushed pineapple optional; drain very well before using
  • 1/4 cup chopped toasted pecans or walnuts optional; for mix-in or topping

For the Cream Cheese Glaze

  • 4 oz cream cheese 113g, softened to room temperature
  • 1 cup powdered sugar 120g, sifted
  • 3-4 tbsp milk add more for a thinner drizzle consistency
  • 1/2 tsp pure vanilla extract for the glaze

Instructions
 

  • Peel and finely grate the carrots on the fine side of a box grater until you have 1 cup. If using crushed pineapple, press it firmly in a fine-mesh strainer to remove as much liquid as possible, then set aside along with your measured ingredients.
  • Beat the softened cream cheese with a hand mixer until completely smooth, then gradually mix in the sifted powdered sugar, vanilla extract, and 3–4 tablespoons of milk until the glaze is pourable but not watery. Set aside at room temperature.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and brown sugar for at least 30 seconds until evenly combined.
  • In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined — a few lumps are fine. Fold in the grated carrots, drained crushed pineapple (if using), and chopped nuts (if using), then let the batter rest for 3–5 minutes.
  • Heat a non-stick skillet or griddle over medium heat, lightly grease it with butter or cooking spray, and pour ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes, then flip and cook for another 1–2 minutes until golden brown.
  • Stack the warm pancakes on a serving plate, generously drizzle with the cream cheese glaze, and top with chopped toasted pecans or walnuts if desired. Serve immediately.

Notes

  • Do not overmix the batter — fold just until the dry ingredients are incorporated. Overmixing develops gluten and leads to dense, tough pancakes.
  • Let the batter rest for 3–5 minutes before cooking. This allows the baking powder to activate and gives you noticeably fluffier pancakes.
  • Grate your carrots on the fine side of a box grater, not the coarse side. Finely grated carrots cook through fully and blend seamlessly into the batter.
  • Use room temperature eggs and buttermilk. Cold ingredients can cause the melted butter to solidify into clumps in the batter.
  • No buttermilk? Stir 1 tablespoon of white vinegar or lemon juice into 1 cup of whole milk, wait 5 minutes for it to curdle slightly, and use in place of buttermilk.
  • Cook over medium heat only. Too high and the outside burns before the inside cooks through; too low and the pancakes spread thin and pale.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 4 days, with parchment paper between each pancake to prevent sticking.
  • Freeze cooled pancakes in a single layer until solid, then transfer to a zip-top bag. They keep well in the freezer for up to 2 months. Reheat in the toaster for the best texture.
  • Store the cream cheese glaze separately in the refrigerator for up to 5 days. Stir before serving and add a splash of milk if it has thickened.
  • To make dairy-free, substitute full-fat coconut milk (with 1 tbsp apple cider vinegar) for the buttermilk, coconut oil for the butter, and use vegan cream cheese for the glaze.

Nutrition

Serving: 2pancakesCalories: 245kcalCarbohydrates: 36gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 72mgSodium: 290mgPotassium: 220mgFiber: 2gSugar: 9gVitamin A: 85IUVitamin C: 4mgCalcium: 12mgIron: 10mg
Keyword carrot cake pancakes, cream cheese glaze, easy brunch recipes, fluffy pancakes, spiced breakfast pancakes
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