These carrot cake pancakes are fluffy, moist, and drizzled with a delicious cream cheese glaze that makes my mouth water! They will get gobbled up and fly off your table!
I am a pancake lover at heart, and I believe they are a food that you can’t go wrong with! For more delicious pancake recipes, try these classic pancakes, these delightful cinnamon roll pancakes, or these German oven pancakes.
Carrot Cake Pancakes
It doesn’t get much better than combining two delicious foods and getting a new one. Especially when those two foods are carrot cake and pancakes, it doesn’t get much better than that! The flavor of these carrot cake pancakes is a bit muted, which is perfect for breakfast! It has that delicious carrot cake taste and texture without overwhelming you with sweets first thing in the morning.
To really take these to the next level, you must make the cream cheese glaze on top! This is similar to a cream cheese frosting that you would use on a cake, except it’s thinner and not quite so sugary. As I said, these pancakes are the best of both worlds and perfect for any guests that you may serve at breakfast or brunch. My kids also love them, so that’s always a good sign at my house!!
Ingredients in Homemade Carrot Cake Pancakes
This list of ingredients is pretty simple. Once you have your carrots on hand, then you probably already have everything else in your kitchen ready to go! Check out the recipe card at the bottom of the post for exact measurements.
- Grated Carrots: You will need a couple of cups of grated carrots so that you taste them in ever bite!
- Milk: I used 1 percent milk but you can use whatever milk you have in your fridge.
- Large Egg: Let your egg sit out at room temperature so that it mixes better into the batter.
- Butter: I used unsalted butter in this recipe. You are going to melt and cool it.
- Vanilla: Add a splash of sweetness with this ingredient.
- Flour: I used regular, all-purpose flour to put into this pancake better.
- Granulated Sugar: This will add a sweet flavor to these pancakes but not too much.
- Baking Powder: The baking powder will help your pancakes to rise making them nice and fluffy!
- Cinnamon: The cinnamon adds in a great flavor!
- Nutmeg: Combine this with the sinnamon and that classic carrot cake flavor starts to emerge.
- Salt: The salt will enhance all of the flavors of the ingredients.
- Cream Cheese: Let this sit out so that it comes down to room temperature.
- Butter: I used unsalted butter. If you let it soften at room temperature first then it will mix better in the glaze and not have any lumps.
- Powdered Sugar: This is what brings in that sweet, smooth taste!
- Vanilla Extract: Adds in another hint of vanilla flavoring.
- Salt: Just a pinch will be enought to bring out the sweet flavor of this glaze.
How to Make Carrot Cake Pancakes
Follow these instructions exactly, and you will have the perfect pancake in your hands! Plus, it’s an excellent pancake to make to kick off the spring season. You could even serve these on Easter for breakfast!
- Mix Wet Ingredients: In a large bowl, whisk together the grated carrots, milk, egg, melted butter, and vanilla. Set aside.
- Whisk Dry Ingredients: In a medium bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Combine: Add the dry ingredients to the wet and whisk until combined but still lumpy to ensure nice fluffy pancakes.
- Cook: Heat a griddle to medium heat, about 375°, and spray with cooking spray. Once the griddle is nice and hot, scoop the batter onto the griddle using 1/4-⅓ cup for each. Let the first side cook until bubbles form and burst across the top of the pancake, about 2 minutes. Flip and cook for an additional 1-1.5 minutes. Repeat until all of the batter has been cooked.
- Serve: Serve warm with the cream cheese glaze.
- Beat: Beat together the cream cheese and butter. Add 1 ½ cup of powdered sugar, vanilla extract, and salt. Beat until combined.
- Warm: Microwave the glaze for 20-30 seconds, stirring every 10 seconds. This will make the glaze runny and easy to drizzle across your pancakes.
Tips and Variations
Carrot cake pancakes are a delight! I’ve gathered up a few tips and tricks to help you out so that your pancakes turn out perfectly!
- Use Whole Carrots: When you are pick your carrots out at the store, get whole carrots. Baby carrots are pretreated for preservation (plus, they would be hard to shred!). And pre-shredded carrots that come in a bag are too big and thick for this recipe.
- Add More Flavor: If you are a huge fan of that classic, warm, carrot cake flavor then you can add in a bit more cinnamon and nutmeg! You could even try adding in some ground cloves or allspice to really play on the flavor.
- Don’t Overmix: The batter will be lumpy and that’s ok! If you overwork the batter then the pancakes will turn out tough and not fluffy.
- Mix-In’s: Add in some mini chocolate chips, raisins or even some pecans to add a little texture and flavor to these pancakes!
How to Store Leftovers
These carrot cake pancakes taste great the next day! Here are a few tips on how you can store them and heat them up to eat later!
- Store them in the fridge: Once your pancakes have cooled then you can place them in an airtight container and put them in your fridge. They will last 3-4 days. Store your cream cheese glaze seperately.
- To reheat your pancakes: You can reheat your pancakes in your microwave or even in your toaster! Warm up the glaze seperately and then drizzle it on top when it’s nice and warm!
Carrot Cake Pancakes with Cream Cheese Glaze
- 2 Cups Grated Carrots
- 1 ¼ Cup Milk
- 1 Large Egg Room Temperature
- 2 Tablespoons Unsalted Butter Melted and cooleC
- 1 Teaspoon Vanilla
- 1 1/3 Cup all-purpose Flour
- ¼ Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Salt
- 4 Ounces Cream Cheese Room Temperature
- 4 Tablespoons Unsalted Butter Softened
- 1 ½ cups Powdered Sugar
- ¼ Teaspoon Vanilla Extract
- 1 Pinch Salt
- In a large bowl, whisk together the grated carrots, milk, egg, melted butter, and vanilla. Set aside.
- In a medium bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet and whisk until combined but still lumpy to ensure nice fluffy pancakes.
- Heat a griddle to medium heat, about 375°, and spray with cooking spray. Once the griddle is nice and hot, scoop the batter onto the griddle using 1/4-⅓ cup for each. Let the first side cook until bubbles form and burst across the top of the pancake, about 2 minutes. Flip and cook for an additional 1-1.5 minutes. Repeat until all of the batter has been cooked.
- Serve warm with the cream cheese glaze.
- Beat together the cream cheese and butter. Add 1 ½ cup of powdered sugar, vanilla extract, and salt. Beat until combined.
- Microwave the glaze for 20-30 seconds, stirring every 10 seconds. This will make the glaze runny and easy to drizzle across your pancakes.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.