Go Back

Carrot Cake Pancakes

These Carrot Cake Pancakes are the perfect blend of a classic breakfast favorite and a spiced dessert. Light, fluffy, and packed with warm spices, shredded carrots, and optional nuts or raisins, they’re a deliciously cozy way to start your day. Topped with a luscious cream cheese drizzle, these pancakes bring all the flavors of carrot cake into an easy, indulgent breakfast treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Servings 8 pancakes
Calories 250 kcal

Ingredients
  

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):

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

Instructions
 

  • Finely grate the carrots so they blend smoothly into the batter.
  • If using nuts, chop them into small pieces.
  • In a large bowl, whisk together:
  • Flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • This ensures the spices and leavening agents are evenly distributed.
  • In a separate bowl, whisk together:
  • Brown sugar, milk, egg, vanilla extract, and melted butter (or oil).
  • Make sure the melted butter has cooled slightly before mixing.
  • Slowly pour the wet ingredients into the dry ingredients.
  • Stir gently until just combined—a few lumps are okay! Overmixing can make the pancakes dense.
  • Gently stir in the grated carrots, nuts, and raisins (if using).
  • The batter will be slightly thick, which is perfect for fluffy 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 the batter onto the pan.
  • Cook for 2-3 minutes, until bubbles appear on the surface and edges look set.
  • Flip carefully and cook for 1-2 more minutes until golden brown. Tip: If pancakes are browning too fast but still raw inside, reduce the heat to medium-low.
  • In a small bowl, whisk together: Softened cream cheese, maple syrup (or powdered sugar), milk, and vanilla extract.
  • If the mixture is too thick, add more milk until it reaches a drizzle consistency.
  • Stack pancakes and drizzle with cream cheese glaze.
  • Optional: Top with extra nuts, cinnamon, or a drizzle of maple syrup.
  • Enjoy warm with coffee, tea, or fresh fruit!

Notes

 

  • Make them ahead: Store leftovers in the fridge for up to 3 days or freeze for up to a month. Reheat in the microwave or toaster.
  • Healthier swap: Use whole wheat flour and reduce the sugar for a healthier version.
  • Customizable: Add shredded coconut, swap walnuts for pecans, or leave out the nuts/raisins for a smoother texture.