Carrot Cake Pancakes Recipe

Carrot Cake Pancakes Recipe – These Carrot Cake Pancakes Recipe with Cream Cheese Glaze taste just like a piece of carrot cake! So, in other words, I’m totally smitten. Carrot cake for breakfast is pretty much all of my dreams come true, and I now have another favorite to add to my weekend breakfast rotation.

carrot cake recipe

These pancakes are soft and fluffy and perfectly moist, they are also perfectly spiced. The first time I made them I started with about half the spices and they weren’t near as good. It’s crazy what a bit of cinnamon can do. You may find the method for these pancakes a little out of the norm, as in sauteing a veggie isn’t something you normally do for pancakes. But if you saute the carrots first it guarantees that you’ll end with soft fully cooked carrots in your pancakes. And I just used the butter I was going to add to the pancakes so it’s not like they needed extra butter because of the sauteing. But who am I kidding, we aren’t going for a healthy breakfast here – we are going for a celebratory holiday breakfast here!

carrot cake recipe

Carrot Cake Pancakes Recipe

Yield: About 12 pancakes


1 1/2 cups (6.8 oz) finely shredded carrots
1/4 cup (2 oz) unsalted butter, diced into 1 Tbsp pieces, plus more for griddle
2 cups (10 oz) all-purpose flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (355ml) buttermilk
1/4 cup (60ml) milk
1/4 cup (2 oz) packed light brown sugar
3 large eggs
1 tsp vanilla extract
1/2 cup chopped pecans or walnuts

Cream Cheese Glaze

8 oz cream cheese , softened
1/4 cup (2 oz) unsalted butter, softened
2 cups (8.4 oz) powdered sugar
1/3 cup (80ml) milk
1/2 tsp vanilla extract

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