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Carrot Cake Pancakes

Carrot Cake Pancakes with Cream Cheese Glaze and toasted walnuts make a decadent Spring breakfast. They’d be perfect for an Easter brunch. If you’re a fan of carrot cake, these orange-hued pancakes have your name written all over them. I love them every bit as much as this Carrot Coffee Cake.

Carrot Cake Pancakes with Cream Cheese Glaze

The base for these Carrot Cake Pancakes is a buttermilk pancake batter with grated carrots and toasted walnuts added to it plus all the spices you would find in a carrot cake- cinnamon, ginger, nutmeg, and cloves. On top, a thick and creamy cream cheese glaze made from softened cream cheese, powdered sugar, milk, and vanilla extract.

You could add a drizzle of maple syrup to these pancakes but I think the cream cheese glaze makes them decadent enough.

Carrot Cake Pancakes with Cream Cheese Glaze

 

Pancakes are my absolute favorite breakfast. It’s hard to go wrong with classic Buttermilk pancakes, but I also like to make fun, over-the-top pancakes that are more like dessert then breakfast. Like Double Stuffed Oreo Pancakes, Cake Batter Pancakes and Banana Pudding Pancakes. Or this pancake version of Carrot Cake.

It’s a springtime favorite.

Carrot Cake Pancakes with Cream Cheese Glaze

 

HOW TO MAKE CARROT CAKE PANCAKES:

  • Combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt in a large bowl.
  • In a second bowl, combine the brown sugar, buttermilk, vegetable oil, vanilla, and eggs. Mix well and add to the flour mixture. Mix just until there are no clumps of flour.
  • Fold in the carrots and walnuts.
  • Cook pancakes on a hot griddle or skillet using 1/4 cup of batter for each. Flip them over when bubbles form on the tops.
  • To make the glaze, beat the cream cheese, milk, vanilla, and powdered sugar until smooth.

Carrot Cake Pancakes with Cream Cheese Glaze

 

Carrot Cake Pancakes with Cream Cheese Glaze

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Carrot Cake Pancakes with Cream Cheese Glaze

Carrot Cake Pancakes

You can have the taste of carrot cake for breakfast!! These carrot cake pancakes taste just like dessert and are covered in a thick cream cheese glaze.
PREP: 15 minutes
COOK: 10 minutes
TOTAL: 25 minutes
SERVINGS: 4

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup packed light brown sugar
  • 3/4 cup buttermilk
  • 1 tablespoon Vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs, lightly beaten
  • 1 1/2 cups finely grated carrots
  • 1/4 cup toasted chopped walnuts, plus extra for serving
  • 4 ounces cream cheese, softened
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar

Instructions

  • Combine flour, baking powder, cinnamon, ginger, nutmeg, ground cloves, and salt in a large bowl. Stir together with a whisk.
  • Combine brown sugar, buttermilk, vegetable oil, vanilla extract, and eggs. Mix together and then add to the flour mixture.
  • Mix until there are no large clumps of flour.
  • Fold in the carrots and walnuts.
  • Heat a nonstick pan over medium heat. Coat with cooking spray.
  • Pour about 1/4 cup of batter onto pan for each pancake.
  • Cook for about 2 minutes, flip over and continue to cook until the pancakes are set in the middle.
  • To make glaze, use an electric mixer to beat cream cheese, milk, vanilla extract and powdered sugar together until smooth.

Notes

Note: Be sure to shred the carrots very well so that they are not crunchy. I process mine in the food processor.
The pancake batter is thick. Spread it our with the back of a ladle and be sure your heat isn't too high or the outsides will burn before the inside cooks.
Pecans can be substituted for walnuts.

Nutrition

Calories: 466kcal
Author: Christin Mahrlig
Course: Breakfast
Cuisine: American

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4 thoughts on “Carrot Cake Pancakes”

  1. This recipe is absolutely wonderful! Flawless from start to finish. I used it in my high school nutrition & wellness class and they LOVED IT!

  2. So I just thought I would let you know…I modified your recipe in a few places to make it more or less vegan and with as little fat as possible, as my husband does not do well with a lot of fat and the vegan recipe I looked at looked way to complicated… My husband was giving me a bad time about the modifications (the dough looked a little funny) but everybody loved them and my husband ended up cooking them all for me! They stuck to the pan a bit and were slightly gooey in the middle with some of them (due to heating issues, I’m guessing) though I didn’t mind that myself. Just thought I’d let you know it’s an adaptable recipe and we loved it! Thanks for giving me a less complicated option that tasted delicious! I will certainly recommend the recipe with or without modifications!

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