Name: Carrot Cake Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 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); 4 oz (113g) cream cheese, softened; 2 tablespoons maple syrup or powdered sugar; 2 tablespoons milk; ½ teaspoon vanilla extract

Jump to Recipe

Picture this: The warm, comforting scent of cinnamon and nutmeg gently fills your kitchen, weaving through the air as golden pancakes sizzle quietly on the griddle. Each fluffy stack reveals flecks of vibrant grated carrot and studded raisins, beckoning you to dive in. This Carrot Cake Pancakes Recipe is more than just breakfast; it’s a hug on a plate, utterly divine and surprisingly quick to whip up. Imagine impressing your family or guests with a recipe that tastes like celebration but requires only everyday ingredients and 25 minutes of your time. Trust me, it’s a game-changer for cozy mornings!

Why You’ll Love This Carrot Cake Pancakes Recipe

Ready in 25 minutes: Perfect for busy mornings when you crave something special without the wait.
Uses simple ingredients: Chances are, you already have everything in your pantry – no complicated shopping needed.
Perfect for beginners: Easy-to-follow steps mean anyone can create pancake perfection with minimal fuss.
Impressive presentation: Beautiful stacks drizzled with luscious cream cheese glaze are sure to wow anyone at your table.
Customizable: Add your favorite nuts, swap raisins for chocolate chips, or experiment with different spices to make it truly yours.

Why This Carrot Cake Pancakes Recipe Works

This recipe shines because of its perfect balance of spices, moisture, and texture. The combination of baking powder and baking soda ensures the pancakes rise just right, delivering a light and fluffy bite every time. Incorporating finely grated carrots disperses moisture evenly, keeping the pancakes tender without sogginess. The warming trio of cinnamon, nutmeg, and ginger creates that authentic carrot cake flavor that feels familiarly indulgent but surprisingly fresh when transformed into pancakes. Lastly, the cream cheese glaze topping adds that classic tangy sweetness that finishes each bite beautifully.

Tall stack of whole carrot pancakes on a large white plate, each pancake thick and fluffy with visible bits of grated carrot throughout, generously drizzled with creamy white icing glaze that cascades down the sides, topped with a small cluster of whole walnuts and a light sprinkle of cinnamon powder, surrounded by a few scattered walnuts on the plate, photographed from a 3/4 angle on a white marble countertop under natural lighting, professional food magazine hero shot photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Nothing complicated here, just simple ingredients that come together to create magic. Each brings its own role, making sure your Carrot Cake Pancakes are bursting with flavor and perfect texture.

All-purpose flour: The base that holds everything together while allowing fluffiness.
Baking powder and baking soda: These leavening agents give your pancakes a lift and light crumb.
Ground cinnamon, nutmeg, and ginger: The warm spices that bring signature carrot cake flavor to life.
Brown sugar: Adds just the right amount of sweetness and a hint of caramel richness.
Milk: Keeps the batter moist and smooth; dairy or non-dairy works perfectly.
Egg: Binds everything and helps with the pancake’s structure.
Vanilla extract: Enhances flavor and adds warmth.
Melted butter or oil: Adds richness and keeps pancakes tender.
Finely grated carrots: The star of the recipe, adding moisture, sweetness, and texture.
Chopped walnuts or pecans (optional): For a delightful crunch and nutty flavor.
Raisins (optional): A sweet, chewy contrast that elevates the experience.
Cream cheese: For the luscious cream cheese glaze that makes these pancakes so irresistible.
Maple syrup or powdered sugar: Sweetness for the glaze that ties all the flavors together.

Ingredient Substitutions & Tips

All-purpose flour: Substitute with whole wheat flour for a nuttier flavor and added nutrition, but expect slightly denser pancakes.
Milk: Any dairy-free milk like almond, oat, or soy milk works wonderfully to keep the batter smooth and adaptable to dietary needs.
Butter: Use coconut oil or vegetable oil if you prefer a dairy-free or lighter version.
Nuts and raisins: Feel free to swap with chopped dried cranberries, chopped dates, or even mini chocolate chips for a fun twist.

👨‍🍳 Pro Tips for Perfect Results

Use finely grated carrots: This helps them blend seamlessly into the batter without weighing the pancakes down.
Don’t overmix the batter: Stir just until combined; a few lumps are totally fine and keep pancakes tender.
Control your heat: Cook pancakes on medium to medium-low to ensure they brown evenly without burning.
Let the melted butter cool briefly: Adding hot butter to eggs can cook them; avoid this to keep batter smooth.
Prepare the cream cheese glaze last: Whisk it up while pancakes cook to have it ready and perfectly drizzled at serving time.

How to Make Carrot Cake Pancakes Recipe

Step 1: Prepare the Carrots and Nuts

Start by finely grating ¾ cup of fresh carrots so they blend smoothly into your pancake batter, adding sweet moisture and texture. If you’re using nuts, chop about ¼ cup into small, manageable pieces that won’t overwhelm the pancake’s delicate crumb.

💡 Pro Tip: Use the finest grate possible to prevent chunky bits which can make flipping tricky.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 1 cup flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, plus your spices: 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger. This ensures your pancake base will be perfectly seasoned and evenly leavened.

💡 Pro Tip: Whisking the dry ingredients before combining helps avoid clumps and ensures an even rise.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine ¼ cup brown sugar, ¾ cup milk, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons melted butter or oil. Make sure the butter isn’t too hot to prevent cooking the egg prematurely, then whisk until smooth and glossy.

💡 Pro Tip: Using room-temperature ingredients helps everything mix more evenly.

Step 4: Combine Wet and Dry Ingredients

Slowly pour the wet ingredients into the dry and gently fold with a spatula or wooden spoon. Stir just until you see no large flour pockets but don’t worry about small lumps—they keep the pancakes light. Then fold in the grated carrots, nuts, and raisins if you’re using them.

💡 Pro Tip: Resist the urge to overmix as it can make pancakes tough instead of fluffy.

Step 5: Cook the Pancakes

Heat a non-stick pan or griddle over medium and brush lightly with butter or oil. Using a ¼ cup measure, pour batter onto the surface. Cook the pancakes for 2-3 minutes until bubbles form on top and edges look set, then flip carefully and cook for another 1-2 minutes until golden and cooked through.

💡 Pro Tip: Adjust heat lower if pancakes brown too quickly but still feel raw inside.

Step 6: Make the Cream Cheese Glaze

In a small bowl, whisk 4 oz softened cream cheese with 2 tablespoons maple syrup (or powdered sugar), 2 tablespoons milk, and ½ teaspoon vanilla extract until silky and smooth. Add a splash more milk if needed until it reaches a drizzling consistency perfect for topping your stacks.

💡 Pro Tip: Whisk the glaze until completely lump-free for the prettiest finish.

Step 7: Serve and Enjoy!

Stack those warm, fragrant pancakes high and generously drizzle with cream cheese glaze. Sprinkle extra nuts or a pinch of cinnamon if you like. Grab your favorite coffee or tea and indulge in the ultimate cozy breakfast experience!

💡 Pro Tip: Serve immediately for the best texture and flavor.

Common Mistakes to Avoid

Learn from these common pitfalls:

Overmixing the batter: Leads to dense, chewy pancakes rather than light and fluffy.
Using large carrot chunks: Can create uneven cooking and make flipping difficult.
Cooking at too high heat: Pancakes will burn on the outside while remaining raw inside.
Skipping the leavening agents: Results in flat, heavy pancakes.
Adding glaze too early: Can melt and run off pancakes before serving.
Not letting the butter cool before mixing: This can partially cook the egg and create lumps.

Delicious Variations to Try

Once you’ve mastered this classic Carrot Cake Pancakes Recipe, get creative and try these exciting twists:

Chocolate Chip Carrot Cake

Stir in ½ cup mini chocolate chips instead of raisins for a luscious, melty surprise bursting inside your pancakes.

Pineapple Delight

Add ¼ cup crushed pineapple to the batter for a tropical twist that pairs beautifully with the warm spices.

Vegan Version

Replace egg with a flax egg, use dairy-free milk and oil instead of butter, and swap cream cheese glaze for a coconut yogurt drizzle.

Spiced Orange Zest

Mix in a teaspoon of freshly grated orange zest for a bright, zesty lift that complements the cinnamon and nutmeg beautifully.

Nut-Free

Simply omit nuts and use sunflower seeds or pumpkin seeds for extra crunch if desired.

How to Serve Carrot Cake Pancakes Recipe

Single white plate with one tall stack of carrot cake pancakes showing a detailed cross-section revealing moist, spiced layers speckled with grated carrot, topped with smooth cream cheese frosting gently dripping down the sides, garnished with a small heap of walnut halves and thin carrot curls, natural warm lighting highlighting the texture and layers, white marble surface background, intimate close-up angled shot emphasizing depth and interior details, styled food blog presentation photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top with chopped walnuts, a light dusting of cinnamon, a drizzle of pure maple syrup, or even a dollop of whipped cream for a luscious finish.

Side Dishes

Pair beautifully with fresh berry compote, sliced bananas, crispy bacon, or a vibrant fruit salad to balance sweet and savory flavors.

Creative Ways to Present

Try layering pancakes with cream cheese glaze between each layer for an easy “pancake cake” or serve mini versions with individual portions of glaze for a fun brunch spread.

Make Ahead and Storage

Storing Leftovers

Keep leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place sheets of parchment paper between pancakes to prevent sticking.

Freezing

Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Freeze the cream cheese glaze separately in a small airtight container.

Reheating

Warm pancakes in a toaster or oven at 350°F (175°C) for about 5-7 minutes until heated through. Reheat glaze gently in the microwave or whisk before drizzling.

FAQs

Can I make this recipe gluten-free?

Absolutely! Use your favorite gluten-free flour blend in place of all-purpose flour, and make sure your baking powder and spices are gluten-free certified.

How do I make this recipe vegan?

Swap the egg with a flaxseed or chia egg, use plant-based milk, substitute butter with oil, and replace cream cheese glaze with coconut cream or non-dairy yogurt mixed with a little maple syrup.

Can I prepare the batter ahead of time?

Yes, you can prepare the batter a few hours ahead and refrigerate it. Just give it a gentle stir before cooking and add a splash of milk if needed to loosen up.

What’s the best way to grate carrots?

A fine box grater works best to ensure carrots incorporate evenly into the batter without large pieces disrupting texture.

Can I skip the nuts and raisins?

Yes! The pancakes are just as delicious without them, but nuts and raisins add a lovely contrast of texture and sweetness.

How do I store the cream cheese glaze?

Keep the glaze in an airtight container in the fridge for up to 2 days. Whisk it again before serving as it may thicken upon chilling.

What other spices can I add?

Feel free to experiment with cardamom, allspice, or cloves in small amounts to customize the warm spice profile.

Can I make these pancakes dairy-free?

Yes! Use non-dairy milk and oil instead of butter. For the glaze, try vegan cream cheese or a simple syrup drizzle.

Final Thoughts

There’s something truly special about turning the flavors of a classic carrot cake into morning pancakes that feel fresh, wholesome, and utterly indulgent all at once. This Carrot Cake Pancakes Recipe wraps up cozy spices, sweet carrots, and luscious cream cheese glaze in a stackable, shareable, and simply joyful dish perfect for any occasion—weekday breakfast or lazy weekend brunch. I hope it becomes one of your treasured favorites as it has for me and my family.

Have you tried this Carrot Cake Pancakes Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 😊