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.

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.

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.

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.

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Carrot Cake Pancakes

5 from 3 votes

By Christin Mahrlig

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

Servings: 4

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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.

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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

Nutrition information is automatically calculated, so should only be used as an approximation.

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