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Carrot Cake Pancakes

Carrot Cake Pancakes with Cream Cheese Glaze and toasted walnuts make a decadent Spring breakfast. They'd be perfect for an Easter brunch.

  • Prep15 min
  • Cook10 min
  • Total25 min
  • Serves4
  • Rating5.0
Carrot Cake Pancakes

Carrot Cake Pancakes with Cream Cheese Glaze and toasted walnuts make a decadent Spring breakfast. They’d be perfect for an Easter brunch. If you’re a fan of carrot cake, these orange-hued pancakes have your name written all over them. I love them every bit as much as this Carrot Coffee Cake.

Carrot Cake Pancakes with Cream Cheese Glaze

The base for these Carrot Cake Pancakes is a buttermilk pancake batter with grated carrots and toasted walnuts added to it plus all the spices you would find in a carrot cake- cinnamon, ginger, nutmeg, and cloves. On top, a thick and creamy cream cheese glaze made from softened cream cheese, powdered sugar, milk, and vanilla extract.

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Carrot Cake Pancakes with Cream Cheese Glaze

Pancakes are my absolute favorite breakfast. It’s hard to go wrong with classic Buttermilk pancakes, but I also like to make fun, over-the-top pancakes that are more like dessert then breakfast. Like Double Stuffed Oreo Pancakes, Cake Batter Pancakes and Banana Pudding Pancakes. Or this pancake version of Carrot Cake.

It’s a springtime favorite.

Carrot Cake Pancakes with Cream Cheese Glaze

How To Make Carrot Cake Pancakes

  • Combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt in a large bowl.
  • In a second bowl, combine the brown sugar, buttermilk, vegetable oil, vanilla, and eggs. Mix well and add to the flour mixture. Mix just until there are no clumps of flour.
  • Fold in the carrots and walnuts.
  • Cook pancakes on a hot griddle or skillet using 1/4 cup of batter for each. Flip them over when bubbles form on the tops.
  • To make the glaze, beat the cream cheese, milk, vanilla, and powdered sugar until smooth.
Carrot Cake Pancakes with Cream Cheese Glaze

Sustitute For Buttermilk

If you don’t have buttermilk, place 1 tablespoon of vinegar or lemon juice in a glass measuring cup. Then add milk to the 1-cup line. Let sit for 5 minutes.

Carrot Cake Pancakes with Cream Cheese Glaze

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Ingredients

Steps

  1. 1

    Combine flour, baking powder, cinnamon, ginger, nutmeg, ground cloves, and salt in a large bowl. Stir together with a whisk.

  2. 2

    Combine brown sugar, buttermilk, vegetable oil, vanilla extract, and eggs. Mix together and then add to the flour mixture.

  3. 3

    Mix until there are no large clumps of flour.

  4. 4

    Fold in the carrots and walnuts.

  5. 5

    Heat a nonstick pan over medium heat. Coat with cooking spray.

  6. 6

    Pour about 1/4 cup of batter onto pan for each pancake.

  7. 7

    Cook for about 2 minutes, flip over and continue to cook until the pancakes are set in the middle.

  8. 8

    To make glaze, use an electric mixer to beat cream cheese, milk, vanilla extract and powdered sugar together until smooth.

Notes

Note: Be sure to shred the carrots very well so that they are not crunchy. I process mine in the food processor.

The pancake batter is thick. Spread it our with the back of a ladle and be sure your heat isn't too high or the outsides will burn before the inside cooks.

Pecans can be substituted for walnuts.

Nutrition

  • Calories524
  • Carbs70
  • Protein12
  • Fat22
  • Sodium712
  • Fiber3
  • Sugar35

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