All the warm spices, shredded carrots, and toasted nuts of classic carrot cake—transformed into fluffy, stackable pancakes. Topped with cream cheese glaze, it’s the ultimate brunch treat.
Imagine the cozy, spiced flavor of carrot cake in a form you can happily eat for breakfast. These Carrot Cake Pancakes deliver exactly that: light, fluffy pancakes packed with finely shredded carrots, warm cinnamon and ginger, and studded with toasted walnuts or pecans. They’re wholesome enough to feel like a proper meal but special enough to feel like a treat.
Drizzled with a tangy-sweet cream cheese glaze instead of maple syrup, they transform your weekend brunch or holiday morning into a celebration. It’s the perfect way to enjoy the essence of dessert, first thing in the morning.
The Science of the Moist, Fluffy Cake-Pancake
These pancakes achieve their distinct texture—moist yet fluffy—through a careful balance of wet and dry ingredients and the power of baking powder. The shredded carrot adds natural moisture and sweetness but can weigh down the batter.
To counter this, the batter uses a combination of baking powder and baking soda for a strong, immediate rise that creates airy pockets. The acidity in buttermilk (or the DIY substitute) activates the baking soda, producing carbon dioxide bubbles that further lighten the batter. The fat from oil or melted butter coats the flour proteins, ensuring tenderness.
The result is a pancake that has the spiced, moist crumb of carrot cake but the light, airy structure of a perfect breakfast pancake, capable of holding all those delicious add-ins without becoming dense.
Ingredients
For the Pancakes:
- 1 ¼ cups (156g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 large egg
- ¼ cup (50g) light brown sugar, packed
- 1 cup (240ml) buttermilk*
- ¼ cup (60ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups (about 150g) finely grated carrots (from 2-3 medium carrots)
- ⅓ cup (40g) chopped toasted walnuts or pecans (optional)
- ⅓ cup (55g) raisins (optional)
*No buttermilk? Make a DIY version: add 1 tbsp lemon juice or vinegar to a measuring cup, then add milk to reach 1 cup. Stir and let sit 5 minutes.
For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened
- ¾ cup (90g) powdered sugar, sifted
- ¼ cup (60ml) milk or cream
- ½ teaspoon vanilla extract
Instructions
1. The Whisked Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until thoroughly combined.
2. The Prepared Wet Ingredients: In a separate medium bowl, whisk the egg and brown sugar until smooth. Whisk in the buttermilk, oil (or melted butter), and vanilla extract until the mixture is homogenous.
3. The Grated Carrots: Peel and finely grate fresh carrots using a box grater. You should have about 1 ½ cups of lightly packed, fluffy grated carrot.
4. The Combined Pancake Batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined and no large dry streaks remain; the batter will be lumpy. Gently fold in the grated carrots, and optional nuts and raisins.
5. The Cooking Pancakes on the Griddle: Heat a lightly greased griddle or non-stick skillet over medium heat. For each pancake, pour about ¼ cup of batter. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. The Flipped, Golden Pancakes: Flip the pancakes and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
7. The Stack of Cooked Pancakes: Transfer cooked pancakes to a warm plate or baking sheet in a low oven. Continue with the remaining batter. You should have about 8-10 medium pancakes.
8. The Smooth Cream Cheese Glaze: While pancakes cook, make the glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla until you have a smooth, drizzle-able consistency.
9. The Finished, Glazed Pancake Stack: Drizzle the warm stack of pancakes generously with the cream cheese glaze. Sprinkle with extra chopped nuts if desired. Serve immediately.
Pro-Tips for Perfect Pancakes
- Finely Grate the Carrots: Large shreds can make the pancakes prone to breaking and give a stringy texture. A fine grate blends in seamlessly.
- Don’t Overmix the Batter: Lumps are good! Overmixing develops gluten, leading to tough pancakes. Mix until the flour is just incorporated.
- Rest the Batter (Optional but Helpful): Letting the batter sit for 5-10 minutes after mixing allows the flour to fully hydrate and can result in slightly fluffier pancakes.
- Medium Heat is Key: Too hot and the outside burns before the inside cooks; too low and they’ll be pale and greasy.
- Keep Them Warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch.
- Glaze Consistency: Adjust the milk in the glaze a teaspoon at a time until it’s thick but pourable. For a thicker frosting, use less milk.
- Make Ahead: The dry mix can be pre-measured. The glaze can be made 1-2 days ahead and stored in the fridge; let it come to room temp and stir before using.
- Freezing: Cooked, unglazed pancakes freeze beautifully. Reheat in a toaster or oven.
- Variations: Add a handful of shredded coconut to the batter. For a pineapple-carrot cake version, add ⅓ cup of crushed, drained pineapple.
- Serving: While the cream cheese glaze is classic, these are also delicious with maple syrup, Greek yogurt, or a simple dusting of powdered sugar.
These Carrot Cake Pancakes turn an ordinary morning into something truly special.
