Carrot Cake Pancakes

Indulge in fluffy carrot cake pancakes with warm spices, shredded carrots, and a hint of sweetness—perfectly drizzled with cream cheese glaze for a decadent breakfast treat.

Course Breakfast

Cuisine American

Keyword carrot cake, pancakes

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 208kcal

Ingredients

Pancakes

1½ cups all-purpose flour
2 tablespoons brown sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1 cup milk
1 large egg
2 tablespoons butter melted
1 teaspoon vanilla extract
1 cup carrots finely grated - packed
¼ cup walnuts - chopped - or pecans *optional

Cream Cheese Drizzle

4 ounces cream cheese softened
¼ cup confectioner’s sugar
2 tbsp milk 2-3 tbsp
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl.
Beat the milk, egg, melted butter, and vanilla together in a separate bowl, until combined.
Stir the wet ingredients to the dry ingredients and stir just until no dry streaks remain.
Fold in the grated carrots and nuts, if using.
Heat a nonstick skillet or griddle over medium heat. Lightly grease it.
Portion ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on top and the edges look set, about 2–3 minutes.
Flip and cook another 1–2 minutes, until cooked through. Repeat with the remaining batter.

Optional Drizzle

Whisk the cream cheese and confectioner’s sugar together until smooth.
Stir in the vanilla and milk, adding milk a little at a time until you reach a pourable consistency.
Spoon over warm pancakes just before serving.

Notes

For a smoother texture, grate the carrots very finely using the small holes on a box grater.
These pancakes freeze well; reheat gently in a skillet or toaster.

Nutrition