I love carrot cake, so combining it with breakfast is a big yes from me. These carrot cake pancakes are so fluffy and tender, perfectly spiced throughout, and drizzled with the dreamiest cream cheese frosting. A little bit of maple syrup and walnuts complete them. And you can do the prep the night before, making these delicious pancakes quick and easy to make.

Carrot cake pancakes on a plate, topped with cream cheese frosting and walnuts, beside white flowers.

Easter is around the corner and I have spring recipes my mind. I love that these tasty carrot cake pancakes can be made ahead of time for super easy weekday breakfasts, or they can be dressed up and served as a decadent brunch. Although they are not overly sweet, the delightful cream cheese frosting makes them lean towards a 'dessert breakfast,' making them something the entire family will love. They are the best!

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Ingredients
Substitutions
Variations
Instructions
Equipment
Storage
Tips for Success
📖 Recipe

Carrot cake pancakes on a plate, topped with cream cheese frosting and walnuts.

If you love pancakes you are definitely going to love these blueberry buttermilk pancakes straight from Mildred's Temple Kitchen. They are so fluffy, so flavourful, and studded throughout with juicy blueberries.

Ingredients

Carrots - Carrots are naturally sweet and soften beautifully when cooked. However, the carrots must be grated quite finely to be small enough to cook through during the short cook time. It's best to do this with a fine grater, or the finest side of a box grater, by hand. (If you don't feel like putting in that effort in the morning before breakfast, you could prep them the evening before.)
Walnuts - These add crunch and authentic carrot cake flavour.
All purpose flour
Baking powder
Baking soda - Ensure that your baking soda is fresh. This is important to get it to react properly with the acidic ingredient, the buttermilk, to give you fluffy pancakes.
Salt
Pure vanilla extract
Brown sugar - This adds the perfect little bit of sweetness.
Spices - Ground cinnamon, ground nutmeg, and ground ginger. The warm and cozy spices of a real carrot cake.
Buttermilk - This ingredient is crucial in these pancakes. It will form a reaction with the baking soda, resulting in incredibly fluffy pancakes.
Large egg - Egg helps the pancake to stay together nicely.
Vegetable oil
Cream cheese frosting - Made of cream cheese, unsalted butter, milk, vanilla, and confectioner's sugar.
Optional toppings: pure maple syrup, walnut pieces

See the recipe card below for quantities.

A close up of a cut into stack of carrot cake pancakes.

Substitutions

Walnuts - Pecans also make a great option.
Frosting - These carrot cake pancakes are delicious with or without the frosting. A pat of butter and a drizzle of maple syrup is a great option, too.
Buttermilk - If you do not have buttermilk on hand, you can make a homemade substitute. Put 1 tablespoon + ¾ teaspoon lemon juice into measuring cup. Add milk until the volume reaches the line that says 1 ¼ cups/296 ml. Stir to combine and let rest for 10-15 minutes while it thickens. Use 1:1 as a substitute for buttermilk.

Variations

Nut free - Just omit the walnuts for a nut-free version.
Raisins - Do you enjoy raisins in your carrot cake? If so, you will love them in these pancakes too!
Other toppings - A great alternate topping for these pancakes is whipped cream with a dusting of cinnamon.

Instructions

Cream Cheese Frosting

Make the glaze before starting on the pancakes.

Butter and cream cheese beat together in a stand mixer bowl.

Cream the room temperature butter and cream cheese together with a mixer until they are light and fluffy.

Next, mix in the milk and vanilla and beat until it is completely smooth. Then mix in the sugar and beat until the frosting is smooth once again.

Carrot Cake Pancakes

Preheat your griddle to medium heat (375°F/190°C). If you use a large, non-stick skillet instead of a griddle, preheat it shortly before cooking pancakes.

Finely grate the carrots, and chop the walnuts. (You can do this step the night before to save time in the morning.)

Dry ingredients mixed together in a bowl.

In a medium bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar. Mix together until they are well blended then set aside for now.

Grated carrots and walnuts being mixed into a bowl of wet ingredients with a rubber spatula.

In a large bowl, mix together the buttermilk, vanilla, egg, and vegetable oil. Then stir in the grated carrots and chopped walnut pieces.

A rubber spatula in a bowl of pancake batter.

Next, stir in the dry ingredients. Do not over mix. Doing so would ruin the delicate texture of the pancakes. Only stir until the dry ingredients are just incorporated. It is better to have a few streaks of dry ingredients than to over mix the batter.

Grease your preheated griddle or skillet with a bit of butter. Using a ⅓ cup (80 ml) scoop, pour the batter onto the griddle. Use the bottom of the scoop to flatten out the batter into about a 5-inch (13 cm) circle, and shape the edges to give it a nice, clean, circular shape. Leave ample space in between pancakes in the pan.

Cook them for a few minutes until you notice tiny bubbles starting to come through the centre and burst, and the edges and bottom will turn a golden brown. Flip the pancakes and let the other side cook for another 3-4 minutes. The middle should be nice and fluffy. Remove the finished pancakes and re-grease before continuing with the remaining batter.

Note: If you are using a skillet on a stove top you may have to adjust the heat. If your pancakes are becoming dark before the bubbles form you should reduce the heat. If you are getting bubbles but not achieving a darker colour, increase the heat.

While you are cooking your batches of pancakes, you can keep the already cooked ones warm by placing them in an oven preheated to 250°F/120°C.

To serve, drizzle the carrot cake pancakes with a generous amount of cream cheese frosting, a bit of pure maple syrup, and sprinkle some walnut pieces on top.

Equipment

To make this recipe you will need the following:

Storage

Before storing, allow pancakes to cool completely in a single layer.

To refrigerate: Individually wrap cooled pancakes in plastic wrap and store in an airtight container in the refrigerator for up to 5 days.

To freeze: Individually wrap cooled pancakes in plastic wrap and store in freezer bag in the freezer for up to 2 months. The quality will degrade after this time.

Reheat in a lightly buttered skillet (both sides), or in an oven at 350°F/180°C, or in a microwave.

Store any unused frosting in an airtight container in the refrigerator for up to a few days.

Tips for Success

Weigh to be sure - You should always weigh ingredients like flour and sugar to get the best results. However, if you have to use a measuring cup rather than a kitchen scale, stir the ingredient to create air pockets then gently spoon it into the cup and level off the top. Do not scoop or you will get too much.
Don't overmix - As soon as you mix flour into any batter or dough it is so important to not overmix. If you do, you will lose the soft and delicate texture and make something that is dense and tough. Only mix until the flour has just been blended into the other ingredients.
Room temperature - Dairy and egg ingredients should be room temperature for this recipe. Cold ingredients simply won't combine properly to give you a smooth crumb, resulting in uneven lumps. Set them out an hour or two before you start.
Fine grate - The carrots must be grated quite finely to be small enough to cook through during the short cook time. It's best to do this with a fine grater, or the finest side of a box grater, by hand. Grate the carrots and chop the walnuts the night before to make breakfast quick and easy.
Buttermilk - Do not skip the buttermilk! The reaction that occurs between the buttermilk and the baking soda helps to make these pancakes fluffy and tender.
Heat - Make sure your pan/griddle is hot before adding the batter. Keep an eye on it. If the pancakes are browning too quickly, turn down the heat a touch. A too hot pan will result in raw middles and burnt edges.
Pay attention - Pancakes cook quickly so don't leave them unattended while cooking. Watch for those bubbles.
Don't press - Do not press down on the pancakes after you've flipped them. It's time for them to rise to all of their fluffy potential!
Grease well - You need a well-greased pan/griddle. Make sure that you re-grease with butter between each batch of pancakes.

📖 Recipe

Carrot Cake Pancakes with Cream Cheese Frosting

5 from 11 reviews

Author: Asha
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Cuisine: American

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Description

These carrot cake pancakes are so fluffy and tender, perfectly spiced throughout, and drizzled with the dreamiest cream cheese frosting.

Instructions

Cream Cheese Glaze:

Make the glaze before starting on the pancakes.

Cream the room temperature butter and cream cheese together with a mixer until they are light and fluffy.

Next, mix in the milk and vanilla and beat until it is completely smooth. Then mix in the sugar and beat until the frosting is smooth once again.

Carrot Cake Pancakes:

Preheat your griddle to medium heat (375°F/190°C). If you use a large, non-stick skillet instead of a griddle, preheat it shortly before cooking pancakes.

Finely grate the carrots, and chop the walnuts. (You can do this step the night before to save time in the morning.)

In a large bowl, mix together the buttermilk, vanilla, egg, and vegetable oil. Then stir in the grated carrots and chopped walnut pieces.

While you are cooking your batches of pancakes, you can keep the already cooked ones warm by placing them in an oven preheated to 250°F/120°C.

To serve, drizzle the carrot cake pancakes with a generous amount of cream cheese frosting and sprinkle some walnut pieces on top.

Equipment

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Notes

* Because pancakes have a relatively short cook time, carrots must be quite finely grated in order for them to cook fast enough. It's best to do this with a fine grater by hand. If you know you won't feel like doing this in the morning before breakfast, you could always prep the carrots the evening before.

Nutrition

Serving Size: 2 pancakes
Calories: 610
Sugar: 53.5 g
Sodium: 646.8 mg
Fat: 23.8 g
Carbohydrates: 91 g
Protein: 10.9 g
Cholesterol: 76.9 mg

Keywords: carrot cake panakes

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Carrot Cake Pancakes with Cream Cheese Frosting

Ingredients

Substitutions

Variations