Carrot Cake Pancakes


Could their be a better Easter breakfast?? Probably not. These Carrot Cake Pancakes 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.

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!

Note that the batter will be pretty thick, once you mix in the dry ingredients it will thicken right up. With that said don’t just drop your batter onto the griddle or pan an expect it to thin out, you’ll have to spread the batter using on offset spatula or just the bottom of the measuring cup you used to drop the batter. Other than that everything else is pretty straight forward. Now add them to your Easter brunch menu and just be sure to spoon or drizzle over plenty of that cream cheese glaze!


Carrot Cake Pancakes

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


  1. Melt butter in a 10-inch skillet over medium-high heat. Once butter is melted add carrots and saute just until tender, about 3 minutes. Remove from heat and set aside until cool (now is a good time to prepare glaze).
  2. Heat an electric griddle to 375 degrees (or you can use two non-stick skillets to cook the pancakes, wait to preheat over medium heat until you're almost ready to cook them). In a medium mixing bowl whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt for 20 seconds. In a separate mixing bowl whisk together buttermilk, milk, brown sugar, eggs and vanilla. Add carrot mixture to buttermilk mixture (using a spatula to scrape excess butter from pan into bowl) and whisk to combine. Add flour mixture into buttermilk mixture and whisk just until combined (careful not to over-mix or pancakes won't be as fluffy).
  3. Butter griddle or skillets and drop about 1/3 cup batter at a time onto griddle (batter will be thick) then spread into an even round, about 5-inches wide. Cook until bottom is golden brown then flip and cook opposite side until golden brown. Repeat process until all of the batter has been used up. Serve warm topped with cream cheese glaze and pecans.
  4. For the cream cheese glaze:
  5. In a mixing bowl using an electric hand mixer cream together cream cheese and butter until smooth and fluffy. Mix in powdered sugar, milk and vanilla extract.
  6. Recipe source: Cooking Classy


  • Edith: Omg they look delicious!!! August 11, 2012 at 11:50am Reply

  • Chung-Ah | Damn Delicious: I could eat a stack of pancakes every day for the rest of my life! And I could definitely do it with these carrot cake ones! I’ll definitely have to try these out this weekend! August 12, 2012 at 10:58pm Reply

  • ally: oh my gracious, you’ve done a flawless, brilliant & delicious job! as always!
    xo August 13, 2012 at 8:38am Reply

  • Jaclyn: Thanks ally! August 13, 2012 at 11:11am Reply

  • Michelle C {Krumble Cakes and Sweets}: YUMMY! These look amazing! Great for Christmas morning! August 22, 2012 at 6:28pm Reply

  • Anonymous: can u use half&half for the syrup? September 10, 2012 at 12:30am Reply

  • Jaclyn: Anonymous – yes half and half should work fine, it will just be slightly less creamy but still delicious. September 10, 2012 at 9:46am Reply

  • Wow! Very drool worthy. December 10, 2012 at 11:59pm Reply

  • » How to Creatively Use a Truckload of Carrots: […] Carrots Carrot Cake Pancakes […] January 9, 2013 at 9:56am Reply

  • katrina: I made these for my husband for a special birthday breakfast and these will now be a birthday tradition as my family loved them! The cream cheese syrup is amazing! March 18, 2013 at 3:26pm Reply

    • Jaclyn: That’s great to hear Katrina! How sweet of you to make them for your husband for his bday, lucky guy =). March 21, 2013 at 10:37am Reply

  • Brandy: DELICIOUS!!! My 19 month old devoured it and he’s in the picky stage. My husband and I enjoyed every bite as well…. super moist and very tantalizing. Thank You! April 21, 2013 at 8:45am Reply

    • Jaclyn: You’re welcome Brandy! I’m so glad your family liked these! Thanks for your comment! April 25, 2013 at 6:56pm Reply

  • raizy: I made these pancakes today for breakfast and omg! Yummm! I made them with whole wheat flour and less sugar and they were still delicious and healthy! My kids wouldn’t touch carrots but they devoured these! Such a great feeling! Thanks for another great recipe! I absolutely adore your blog! February 12, 2014 at 10:58am Reply

    • Jaclyn: I’m so glad you and your kids liked these pancakes Raizy, and I’m so happy to hear you like my blog! Thanks for your comment :)! February 18, 2014 at 10:35pm Reply

  • Carrot Pancakes for Pancake Day | Hydro Veggies: […] Source: Cooking Classy. […] March 3, 2014 at 9:38pm Reply

  • Pat: These came out great!! I added walnuts in them. My only issue were the carrots. How do you make them more “done” mine still came out raw once the pancake was cooked May 11, 2014 at 9:12am Reply

    • Jaclyn: You could try mincing them in a food processor so they are finely chopped up, then they should be able to be cooked through in a short period of time. Or you could try steaming them for a little while first, then draining on paper towels then cool and add to the mixture. I hope that helps! May 11, 2014 at 9:51am Reply

  • Katrina: These are amazing! almost better than carrot cake itself! in fact this recipe with the cream cheese syrup is now a family tradition for special birthday or holiday breakfasts. I use this recipe to show my carrot cake loving husband and son how much i love them… So thank you!! November 27, 2014 at 12:15pm Reply

  • Karen: I’m sure you meant – drop 1/3 C. batter not butter onto griddle…….

    I had just been wondering what to serve for Easter breakfast. Now I know!!!!!!!!

    Thanks for all the wonderful recipes! April 1, 2017 at 6:50am Reply

    • Jaclyn: Haha yes, sorry I didn’t notice that thanks for pointing it out! Although 1/3 cup butter might make tasty pancakes lol! April 1, 2017 at 2:51pm Reply

  • Laura | Tutti Dolci: So pretty, my weekend needs these pancakes! :) April 1, 2017 at 10:28am Reply

    • Jaclyn: Thanks Laura! And I totally agree :)! April 1, 2017 at 2:49pm Reply

  • Sara @ Last Night’s Feast: These look delicious! I definitely want to try this out for brunch this spring April 1, 2017 at 12:54pm Reply

  • Lindsay | With Salt and Pepper: These sound amazing!! I wonder how the batter would do in a waffle iron?? I bet they make the kitchen smell divine :-) April 2, 2017 at 6:53am Reply

  • Paige: Totally making these in the morning! They look amazing!

    Paige April 4, 2017 at 1:21pm Reply

  • Lynn: We made these the other day and they were delicious. Thank You for the recipe. April 7, 2017 at 7:50am Reply

    • Jaclyn: I’m so happy to hear you enjoyed these Lynn, especially since it’s a new and improved recipe :). April 7, 2017 at 10:30am Reply

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