If you love the tender crumb of a classic carrot cake but crave a breakfast twist, this Carrot Cake Pancakes Recipe is about to become your new weekend favorite. These pancakes combine the warm spices and natural sweetness of carrots with fluffy, melt-in-your-mouth stacks that feel like a comforting hug on a plate. Topped with a creamy, tangy cream cheese glaze and a sprinkle of crunchy walnuts, these pancakes strike the perfect balance between indulgent and wholesome. Whether you’re feeding a crowd or treating yourself, these carrot cake pancakes bring a joyful burst of flavor and color to your morning table.
Ingredients You’ll Need
Every ingredient in this Carrot Cake Pancakes Recipe plays a crucial role in building its delightful texture, flavor, and vibrant appearance. From the fragrant spices to the moist grated carrots, these simple pantry staples come together to make a truly irresistible dish.
- 1 1/4 cup all-purpose flour: Provides the perfect structure for fluffy pancakes.
- 2 tsp baking powder: Helps the batter rise and stay light.
- 1/4 tsp salt: Balances sweetness and enhances flavors.
- 1 tsp ground cinnamon: Adds that signature warm spice that defines carrot cake.
- 1/2 tsp ground ginger: Brings a gentle zing that complements the sweetness.
- 1/4 tsp ground allspice: Adds depth with its complex aroma.
- 1/2 cup light brown sugar: Gives a rich, caramel-like sweetness and moisture.
- 2 Tbsp canola oil: Keeps pancakes tender and moist without overpowering taste.
- 1 large egg (separated): Egg yolk enriches the batter while beaten egg whites lighten the texture.
- 1 tsp vanilla extract: Adds a sweet, fragrant note.
- 3/4 cup buttermilk: Provides acidity that tenderizes and gives pancakes a slight tang.
- 1 cup grated carrots: The star ingredient, packed with natural sweetness and moisture.
- 4 ounces cream cheese (softened): Essential for the luscious glaze topping.
- 3/4 cup powdered sugar: Sweetens and smooths the cream cheese glaze.
- 1/2 tsp vanilla extract (for glaze): Brightens the glaze flavor.
- 1/4 cup milk (for glaze): Adjusts glaze consistency to perfection.
- Walnuts (chopped): Adds a delightful crunch for texture contrast.
How to Make Carrot Cake Pancakes Recipe
Step 1: Prep the Batter
Start by whisking together the dry ingredients—flour, baking powder, salt, cinnamon, ginger, and allspice—in a large bowl. In another bowl, beat the egg yolk with brown sugar, canola oil, vanilla, and buttermilk until smooth. Stir in the grated carrots so their bright orange goodness is evenly distributed. Then gently fold the wet ingredients into the dry, taking care not to overmix. In a separate bowl, whip the egg white till soft peaks form and gently fold this airy foam into the batter. This step is what makes the pancakes extra fluffy, so don’t skip it!
Step 2: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter per pancake onto the hot surface and cook until bubbles appear on the edges and the bottoms are golden brown, about 3-4 minutes. Flip carefully and cook an additional 2-3 minutes until cooked through. Transfer to a plate and keep warm while you finish the rest. The aroma of sweet spices and warm carrot will fill your kitchen—it’s absolutely irresistible!
Step 3: Make the Cream Cheese Glaze
To create the velvety glaze, beat the softened cream cheese with powdered sugar, vanilla extract, and milk until smooth and spreadable. Adjust the milk to get a perfect drizzling consistency—thick enough to hold on your pancakes but still flowing beautifully. This glaze is the crowning glory that adds creamy richness and a subtle tang, perfect for a carrot cake inspired breakfast.
How to Serve Carrot Cake Pancakes Recipe
Garnishes
Top your stack generously with the cream cheese glaze and sprinkle with chopped walnuts for delightful crunch and nuttiness. If you want an extra pop of freshness, a few toasted coconut flakes or a dusting of cinnamon will make these pancakes even more special and visually appealing.
Side Dishes
These pancakes pair wonderfully with fresh fruit like sliced bananas, berries, or even a dollop of Greek yogurt for an added protein boost. A drizzle of pure maple syrup is optional but can enhance the overall sweetness if you prefer a more classic pancake experience.
Creative Ways to Present
Consider stacking the pancakes with layers of the cream cheese glaze in between, almost like a mini layer cake. You could also make smaller silver-dollar-sized pancakes and serve as a brunch platter, letting guests add toppings as they wish. For festive occasions, add edible flowers or a light dusting of powdered sugar for that extra wow factor.
Make Ahead and Storage
Storing Leftovers
Leftover carrot cake pancakes are best stored in an airtight container in the refrigerator. They will stay fresh for up to three days. To keep their soft texture, place a paper towel at the bottom of the container to absorb any excess moisture.
Freezing
Freeze individual pancakes by layering them between sheets of parchment paper in a freezer-safe bag or container. They freeze beautifully and can last up to two months. This way, you have a quick grab-and-go breakfast ready whenever a craving hits.
Reheating
Reheat your carrot cake pancakes gently in a toaster or skillet over low heat to regain that fresh-from-the-griddle warmth without drying them out. Avoid the microwave if possible, since it can cause the pancakes to become rubbery or soggy.
FAQs
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup for cup. Keep an eye on the batter consistency, as gluten-free flours can sometimes absorb liquid differently.
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk combined with a teaspoon of lemon juice or white vinegar left to sit for 5 minutes. This homemade ‘buttermilk’ will provide the necessary acidity and tenderness for your pancakes.
How do I grate the carrots quickly?
A food processor with a grating attachment is a fantastic time saver and will give you finely shredded carrots that blend perfectly into the batter without large chunks.
Is the cream cheese glaze necessary?
While the pancakes are delightful on their own, the cream cheese glaze truly elevates the dish by adding that signature carrot cake tang and creamy texture that guests rave about.
Can I add raisins or other mix-ins?
Definitely! Raisins, shredded coconut, or even pineapple chunks can be gently folded into the batter for extra texture and bursts of flavor that complement the spices beautifully.
Final Thoughts
Trust me, once you try this Carrot Cake Pancakes Recipe, it will become a cherished part of your breakfast rotation. The blend of spices, tender carrots, and that luscious cream cheese glaze delivers a cozy, delicious start to any day. Go ahead and whip up a batch—your taste buds will thank you for it!
Print
Carrot Cake Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 pancakes (4-inch size)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Carrot Cake Pancakes bring the delightful flavors of a classic carrot cake into a fluffy breakfast treat. Packed with warm spices, grated carrots, and finished with a smooth cream cheese glaze, these pancakes are perfect for a cozy morning or special brunch.
Ingredients
Pancakes
- 1 1/4 cup all-purpose flour (leveled and spooned)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/2 cup light brown sugar (packed)
- 2 Tbsp canola oil
- 1 large egg (whites and yolk separated, room temperature)
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1 cup grated carrots (preferably using a food processor for faster grating)
Cream Cheese Glaze
- 4 ounces cream cheese (softened)
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup milk
Garnish
- Walnuts (chopped, to taste)
Instructions
- Prepare the Pancake Batter: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, ground allspice, and light brown sugar. In a separate bowl, beat the egg whites until stiff peaks form and set aside. In another bowl, combine the egg yolk, canola oil, vanilla extract, and buttermilk. Slowly add the wet ingredients into the dry ingredients, mixing gently until just combined. Fold in the grated carrots and then carefully fold in the beaten egg whites to keep the batter light and fluffy.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 3–4 minutes or until bubbles form on the surface and the edges appear set. Flip the pancakes and cook for another 2–3 minutes, until golden brown and cooked through. Repeat with the remaining batter, keeping pancakes warm.
- Make the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and milk, mixing until the glaze reaches a smooth, pourable consistency. Adjust milk amount if needed to thin or thicken the glaze.
- Serve: Stack the warm pancakes on plates, drizzle generously with the cream cheese glaze, and sprinkle chopped walnuts over the top for added crunch and flavor. Serve immediately and enjoy your delicious carrot cake pancakes!
Notes
- Ensure egg whites are beaten to stiff peaks to add fluffiness to the pancakes.
- Grate carrots finely for even texture in the batter.
- You can substitute canola oil with melted coconut oil or vegetable oil.
- The cream cheese glaze can be refrigerated and made a day ahead, just bring to room temperature and stir before using.
- Adding chopped walnuts enhances both texture and flavor but can be omitted for a nut-free version.
- Use fresh buttermilk for best taste, or substitute with milk plus a tablespoon of lemon juice or vinegar.
