Carrot Cake Pancakes – A Fun Twist on a Classic!

Love carrot cake and fluffy pancakes? Why not have both? These Carrot Cake Pancakes combine the warm, spiced flavors of carrot cake with the soft, fluffy texture of pancakes—making them the perfect breakfast treat! Topped with a delicious cream cheese glaze or a drizzle of maple syrup, this dish will be your new favorite morning indulgence.

Even if you’re a beginner, don’t worry! This recipe is super easy to follow and will have you flipping pancakes like a pro in no time. Let’s get cooking!

Ingredients (Makes about 10 pancakes)

For the Pancakes:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger (optional, for extra spice)
• ¼ cup brown sugar
• ¾ cup buttermilk (or regular milk with 1 teaspoon vinegar)
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup finely shredded carrots (about 2 medium carrots)
• 2 tablespoons melted butter or vegetable oil
• ¼ cup chopped pecans or walnuts (optional)
• ¼ cup raisins (optional)

For the Cream Cheese Drizzle: (Optional but delicious!)

• 2 ounces cream cheese, softened
• ¼ cup powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Pancake Batter 

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This keeps the spices evenly mixed!
2. In a separate bowl, beat the egg, brown sugar, buttermilk, melted butter, and vanilla extract until smooth.
3. Grate the carrots finely (use a small grater so they blend well into the batter).
4. Add the wet ingredients to the dry ingredients, stirring gently. Do not overmix! A few lumps are okay.
5. Fold in the shredded carrots, nuts, and raisins (if using). Let the batter rest for 5 minutes while you heat the pan.

Step 2: Cook the Pancakes 

1. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
2. Pour ¼ cup of batter onto the pan for each pancake.
3. Cook for 2-3 minutes until bubbles form on the surface and the edges start to look set.
4. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
5. Repeat with the remaining batter, adding more butter or oil if needed.

Step 3: Make the Cream Cheese Drizzle 

1. In a small bowl, whisk together the softened cream cheese, powdered sugar, milk, and vanilla until smooth.
2. If it’s too thick, add a little more milk until it reaches drizzling consistency.

Step 4: Serve & Enjoy! 

1. Stack your warm Carrot Cake Pancakes on a plate.
2. Drizzle with the cream cheese glaze or top with maple syrup.
3. Sprinkle with extra nuts, raisins, or a dusting of cinnamon for a bakery-style touch.
4. Grab a fork and enjoy every fluffy, spiced bite!

Bonus Tips & Variations

✔ No buttermilk? Just mix ¾ cup milk with 1 teaspoon vinegar and let it sit for 5 minutes.
✔ Make them extra fluffy! Let the batter sit for 5-10 minutes before cooking.
✔ Add a tropical twist! Toss in ¼ cup shredded coconut for extra texture.
✔ Make it healthier! Swap half the flour for whole wheat flour or use honey instead of sugar.

These Carrot Cake Pancakes are the ultimate breakfast treat—sweet, spiced, and totally satisfying!  Try them this weekend and tag a friend who needs to make these too!