Carrot Cake Pancakes

Topped with a simple cream cheese frosting, these carrot cake pancakes turn breakfast into something worth celebrating.

The Best Carrot Cake Pancakes 

I adapted my famous pancake recipe to the flavor and texture of carrot cake, which happens to be my favorite. You still get that fluffy stack, but with the cozy spices and classic mix-ins that make carrot cake so special.

On busy weekdays, I make carrot cake overnight oats for the same flavor with less effort, but on weekends, when I want something to celebrate, I make this recipe or my chocolate chip cookie pancakes.

How to Make Carrot Cake Pancakes

The recipe card has the full recipe. Here are some tips on the main steps that ensure great results:

1. Make the batter.
   Measure the flour lightly in dry-ingredient cups (not one with a spout) and mix it with the other dry ingredients. Add the liquids, whisking the eggs well with the milk before mixing the batter. Stop mixing when there’s no visible flour left to avoid a chewy texture.
2. Add the carrot cake mix-ins.
   These are added to the bowl once the batter is mixed. Then, with a silicone spatula, gently fold them into the batter to combine.
3. Cook the pancakes.
   Over medium heat on a non-stick pan or griddle. Always pour the batter immediately after greasing the surface. They’ll take 2 minutes per side to cook. Rinse the pan between batches if your butter is browning quickly or if the pan is too hot.
4. Stack them high.
   Serve them warm, topped with the cream cheese frosting or butter and pancake syrup.

Tips for Success

The batter for these carrot cake pancakes is thick, so using the back of a spoon or scoop is the easiest way to spread it in the pan. It should be thick on there, too.

If your batter is too thick and doesn’t pour from the measuring cup into the pan, you added too much flour or omitted the melted butter. Add 2-3 tablespoons more milk, no more than ¼ cup, and gently mix.

Finely grated carrots will soften and cook as the batter cooks. Use your smallest grater or a microplane, and avoid matchstick carrots; they are too thick.

The final pancake texture is soft, airy, and filled with mix-ins. The pancakes should be flipped when the edges look defined, and bubbles form throughout. Avoid pressing them with the spatula; this removes the air inside and makes them dense.

Carrot Cake Pancakes With Cream Cheese Frosting

Servings: 4

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

These carrot cake pancakes are incredibly fluffy with a warm hint of cinnamon and soft bites of carrots, raisins, and nuts in every forkful.

5 from 4 votes

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Ingredients

For the pancakes:

• 1½ cups flour
• 2½ teaspoons baking powder
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 1 ¼ cups milk
• 2 eggs
• 3 tablespoons melted butter
• 2 teaspoons vanilla
• ½ cup grated carrots, about 2 large carrots
• 2 tablespoons raisins, golden
• 2 tablespoons walnuts

For the cream cheese frosting:

• ½ cup cream cheese, at room temperature
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup half and half, or heavy cream

Instructions

Make the batter:

• Combine the dry ingredients in a bowl. Make a well in the center and add the milk, eggs, melted butter, and vanilla. Break up the egg with a fork first, then combine the wet ingredients with the dry to make the batter.
• Add the grated carrots, raisins, and chopped walnuts to the batter bowl. Use a spatula to gently fold them into the batter.

Cook:

• Heat a non-stick surface over medium heat, and lightly grease it with oil (for smooth tops) or butter. Immediately, pour ⅓ cup of batter per pancake. Cook the first side for 2 minutes, until bubbles form and the sides are defined, flip them over, and cook the second side for a little less time.

Cream cheese frosting:

• In a large bowl, combine the cream cheese, sugar, and vanilla. Beat with a hand mixer until the cream cheese is smooth. Slowly add the half-and-half (or heavy cream), and keep beating the frosting for about 2 minutes, until it’s whipped and smooth.

Serve & store:

• Stack them high, top with a dollop of the frosting, and chopped walnuts.
• Both the cream cheese frosting and any leftover pancakes can be kept in the fridge for up to 4 days. Reheat them in the microwave or toaster. I recommend letting the cream cheese frosting sit on the counter until it reaches room temperature.

Equipment

Syrup Dispenser

Clean Treats Cookbook

Nutrition

Serving: 3 pancakes | Calories: 503kcal | Carbohydrates: 68g | Protein: 14g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 591mg | Potassium: 388mg | Fiber: 2g | Sugar: 24g | Vitamin A: 723IU | Vitamin C: 0.5mg | Calcium: 333mg | Iron: 3mg