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Carrot Cake Pancakes Recipe

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4.7 from 55 reviews

These Carrot Cake Pancakes bring the warm, spicy flavors of classic carrot cake into a fluffy, breakfast-friendly form. With grated carrots, cinnamon, nutmeg, and optional nuts or raisins, these pancakes are perfect for a cozy morning treat. Top them with a creamy, sweetened cream cheese frosting or enjoy with maple syrup for a delightful twist on traditional pancakes.

Ingredients

For the Pancakes

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 tablespoon brown sugar (packed)
  • 1 cup grated carrots (about 2 medium carrots)
  • 1/2 cup milk (dairy or plant-based)
  • 2 large eggs
  • 1/4 cup melted butter or vegetable oil
  • 1 teaspoon vanilla extract
  • Optional add-ins: 1/4 cup chopped walnuts or pecans
  • Optional add-ins: 1/4 cup raisins or currants

For the Cream Cheese Topping (Optional)

  • 4 oz cream cheese (softened)
  • 1/4 cup powdered sugar
  • 1 tablespoon milk (or more to achieve desired consistency)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Cream Cheese Topping (Optional): In a small bowl, combine the softened cream cheese, powdered sugar, milk, and vanilla extract. Whisk until smooth and creamy. Adjust the milk to reach your desired consistency. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt, and brown sugar until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, melted butter (or oil), and vanilla extract until fully combined.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix; some lumps are okay. Gently fold in the grated carrots and any optional add-ins like nuts or raisins.
  5. Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through. Repeat with remaining batter, adjusting heat as necessary.
  6. Serve: Stack the pancakes on plates and top with the cream cheese topping if using. Optionally, drizzle with maple syrup or sprinkle with additional chopped nuts and shredded carrots. Serve warm and enjoy your delicious Carrot Cake Pancakes!

Notes

  • For a dairy-free version, use plant-based milk and oil instead of butter.
  • Do not overmix the batter to keep pancakes fluffy and tender.
  • Add chopped nuts or raisins for extra texture and flavor.
  • The cream cheese topping is optional but adds a deliciously rich sweetness reminiscent of carrot cake frosting.
  • Use fresh carrots and grate them finely for the best texture.
  • Adjust cooking heat as needed to prevent burning and ensure pancakes cook through.

Find it online: https://hotsavors.com/carrot-cake-pancakes-recipe/