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If carrot cake and pancakes had a love child, this would be it.

Fluffy, spiced, and slightly sweet, these Carrot Cake Pancakes bring all the cozy vibes of your favorite dessert—without making you feel like you’re indulging in cake for breakfast (even though, let’s be honest, you kind of are).

I love this recipe because it strikes that perfect balance between comfort food and a sneaky way to eat more veggies.

It’s ideal for brunch, a lazy weekend breakfast, or even a special occasion like Easter morning. If you’re someone who enjoys warm spices, a hint of sweetness, and pancakes that feel like a hug, these are for you.

Plus, kids and adults alike won’t even realize they’re getting some extra fiber in with every bite!

The History of Carrot Cake (and Why It Works in Pancakes!)

Carrot cake has a surprisingly long history. It dates back to medieval times when sweeteners were scarce, and bakers turned to naturally sweet vegetables like carrots to add flavor and moisture to their cakes.

The modern version, packed with warm spices and often topped with cream cheese frosting, gained massive popularity in the U.S. during the mid-20th century.

So, why turn it into pancakes? Simple—pancakes are the ultimate breakfast canvas. They absorb flavors beautifully, cook quickly, and allow us to enjoy the best parts of carrot cake without the wait.

Plus, carrots naturally add moisture and a slight sweetness, so you end up with pancakes that are tender and flavorful without needing a ton of sugar. A win-win!

Ingredients You’ll Need

For the Pancakes:

1 cup (125g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ cup (50g) brown sugar
¾ cup (180ml) milk (dairy or non-dairy)
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter or oil
¾ cup (90g) finely grated carrots
¼ cup (25g) chopped walnuts or pecans (optional)
¼ cup (40g) raisins (optional)

For the Cream Cheese Drizzle (Optional but Highly Recommended!):

4 oz (113g) cream cheese, softened
2 tablespoons maple syrup or powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Ingredient Breakdown: Why These Work

Flour – The base of any pancake. Regular all-purpose flour keeps things light and fluffy, but you can swap in whole wheat for a heartier version.
Baking Powder & Baking Soda – These two are your leavening agents, working together to give the pancakes a nice rise.
Salt – Brings out all the flavors and keeps the sweetness balanced.
Warm Spices (Cinnamon, Nutmeg, Ginger) – These are what make these pancakes smell and taste like carrot cake.
Brown Sugar – Adds sweetness and a slight caramel flavor that pairs perfectly with the spices.
Milk – Keeps the batter smooth and helps everything mix evenly. You can use any milk, dairy or non-dairy.
Egg – Adds structure and binds everything together.
Vanilla Extract – Enhances the sweetness and warmth of the spices.
Melted Butter or Oil – Keeps the pancakes soft and prevents them from drying out.
Carrots – The star of the show! Make sure they’re finely grated so they blend seamlessly into the batter.
Nuts & Raisins – These are optional, but they add crunch and chewiness, just like in classic carrot cake.
Cream Cheese Drizzle – Because what’s carrot cake without cream cheese? This easy drizzle takes the pancakes from great to outstanding.

How to Make Carrot Cake Pancakes (Step-by-Step Guide)

Step 1: Prepare Your Ingredients

Before you start, make sure to grate your carrots finely. If the pieces are too large, they won’t cook through properly. Also, if you’re using nuts, give them a rough chop.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

Flour
Baking powder
Baking soda
Salt
Cinnamon
Nutmeg
Ginger

Whisking these together ensures that the leavening agents and spices are evenly distributed—nobody wants a bite of pancake that’s 100% cinnamon.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together:

Brown sugar
Milk
Egg
Vanilla extract
Melted butter/oil

Make sure the butter is cooled slightly before mixing, so you don’t accidentally scramble the egg.

Step 4: Combine Wet & Dry

Slowly pour the wet ingredients into the dry ingredients, stirring gently. Don’t overmix! A few lumps are totally fine. Overmixing can make the pancakes tough instead of fluffy.

Step 5: Fold in the Carrots & Add-Ins

Gently fold in the grated carrots, along with the nuts and raisins if you’re using them. The batter will be thick, but that’s exactly what you want—it ensures the pancakes have structure and don’t spread too much.

Step 6: Cook the Pancakes

Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
Use a ¼ cup measuring cup to scoop batter onto the pan.
Cook for about 2-3 minutes per side, or until bubbles form on the surface and the edges look set.
Flip carefully and cook for another 1-2 minutes until golden brown.

Pro Tip: If your pancakes are browning too quickly but still raw inside, lower the heat. You want them to cook through without burning.

Step 7: Make the Cream Cheese Drizzle

While the pancakes cook, whisk together softened cream cheese, maple syrup (or powdered sugar), milk, and vanilla until smooth. If it’s too thick, add a splash more milk.

Step 8: Serve & Enjoy!

Stack your pancakes high, drizzle generously with the cream cheese glaze, and maybe add a handful of extra chopped nuts or a sprinkle of cinnamon for good measure. Pair with coffee, tea, or fresh fruit for the ultimate breakfast experience.

Tips for the Best Carrot Cake Pancakes

✔ Grate the carrots finely – This ensures they blend into the batter without making the pancakes chunky.
✔ Don’t overmix the batter – Stir until just combined for the fluffiest pancakes.
✔ Keep the heat medium-low – Too hot, and the outside burns before the inside cooks through.
✔ Make them ahead – These freeze well! Just pop them in the toaster or microwave to reheat.
✔ Make it healthier – Swap in whole wheat flour, use less sugar, or skip the cream cheese drizzle.