Julie Clark
Updated:
Carrot Cake Pancakes
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Want a new pancake recipe for spring? Try these carrot cake pancakes loaded with fresh carrots and coconut. Top a cream cheese drizzle.
Pancakes have been a weekend tradition in our house for years…so much so that the dog loves pancakes and knows when it is Saturday morning.
I’m all about making twists of classic recipes, so we took our homemade pancakes and turned them into a carrot cake dream.
Why you’ll love this carrot cake pancakes recipe:
- Only 10 minutes prep.
- Delicious carrot cake flavor.
- Perfect for Easter morning or anytime you need to use up carrots.
- Makes just a small batch of pancakes.
Ingredients for Carrot Cake Pancakes
- Flour: All-purpose flour works best for this. You can use self rising flour, just reduce the baking powder to about 1 teaspoon.
- Baking powder: This recipe calls for two teaspoons of baking powder. Buy aluminum free baking powder so you don’t end up with metallic tasting pancakes.
- Cinnamon: I love Saigon cinnamon and buy large shakers of it at Costco.
- Vegetable oil: Coconut oil works great too!
- Milk: I tested the recipe with 2% milk, but whole or skim would work too. You can also use almond milk or even buttermilk.
- Coconut: Sweetened or unsweetened coconut will work just fine.
✨ See the recipe card below for full ingredients and amounts. ✨
How to Make Carrot Cake Pancakes
- In a small bowl, whisk together the flour, salt, baking powder and cinnamon. Set aside.
- In a large bowl, mix together the sugar, oil, egg and milk. Add in the grated carrots and coconut and mix well.
- Pour the dry ingredients into the wet ingredients. Stir just until combined.
- Melt butter in a skillet on the stovetop or on a griddle to 350-375º Fahrenheit. Fry the pancakes in butter (we love using a griddle on medium heat) for a lightly crisp, golden brown edge. If you want the pancakes softer, use a cooking spray.
- Fry each pancake until it is puffy and bubbly, then turn to brown on the other side. Flip the pancakes once the first side starts to have bubbles. The second side should cook quickly so watch it closely.
- Use a hand mixer to cream together the butter and cream cheese until smooth.
- Add the powdered sugar and vanilla extract. Mix well, scraping the sides of the bowl as needed.
- Add heavy cream as desired, until you reach the spreading or drizzling consistency you’d like. Drizzle the glaze over the carrot cake pancakes. Sprinkle with pecans and extra maple syrup if desired.
Optional Add-Ins:
Carrot cake is often loaded with lots of spices and delicious ingredients. Here are some options for your carrot cake pancakes:
- Add a touch of nutmeg or ground cloves. ¼ teaspoon should add a nice flavor.
- Raisins or dates make a great addition.
- Add pecans or walnuts to the pancake batter if you’d like.
- Cinnamon chips taste AMAZING in this recipe.
- Make a homemade pineapple sauce to serve on top of the carrot cake pancakes instead of the cream cheese frosting. Our carrot cake recipe has pineapple, so this would be a great addition.
What to Serve with a Pancake Breakfast
Here are a few ideas to make a complete breakfast, especially if you’re thinking of carrot cake pancakes Easter brunch:
- breakfast sausage
- fruit salad with Greek yogurt
- thai coffee creamer
- sparkling fruit punch
Other Pancake Recipes
And if you love a carrot cake dessert, try our carrot cake bars, carrot cake coconut bread, carrot cake cinnamon rolls or carrot cake cookies.
Carrot Cake Pancakes
Want a new pancake recipe for spring? Try these carrot cake pancakes loaded with fresh carrots and coconut. Top a cream cheese drizzle.
Servings 10 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
For the pancakes:
- 1 1/3 cups all-purpose flour 173 grams
- 3/4 teaspoon salt 4 grams
- 2 teaspoons baking powder 6 grams
- 2 teaspoons ground cinnamon 3 grams
- ¼ cup granulated sugar 28 grams
- 2 tablespoons vegetable oil 26 grams
- 1 large egg
- 1 ¼ cups 2% milk 296 grams
- 1 cup finely shredded carrots 153 grams
- ½ cup finely shredded coconut optional
- butter for frying
Cream Cheese Glaze:
- 1/4 cup salted butter 2 ounces
- 2 ounces cream cheese at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- ¼ cup heavy cream more or less to desired consistency
- pecans for topping
Instructions
Make the pancakes:
- In a small bowl, whisk together the flour, salt, baking powder and cinnamon. Set aside. 1 ⅓ cups all-purpose flour, ¾ teaspoon salt, 2 teaspoons baking powder, 2 teaspoons ground cinnamon
- In a larger bowl, mix together the sugar, oil, egg and milk. Add in the carrots and coconut and mix well. ¼ cup granulated sugar, 2 tablespoons vegetable oil, 1 large egg, 1 ¼ cups 2% milk, 1 cup finely shredded carrots, ½ cup finely shredded coconut
- Pour the flour mixture into the wet ingredients. Mix just until combined.
- Melt butter in a skillet on the stovetop or on a griddle to 350-375º Fahrenheit. butter
- Fry each pancake until it is puffy and bubbly, then turn to brown on the other side.
Make the cream cheese glaze:
- Use a hand mixer to cream together the butter and cream cheese until smooth. 2 ounces cream cheese , ¼ cup salted butter
- Add the powdered sugar and vanilla extract. Mix well, scraping the sides of the bowl as needed. ¾ cup powdered sugar, ½ teaspoon vanilla extract
- Add heavy cream as desired, until you reach the spreading or drizzling consistency you'd like. Drizzle the glaze over the pancakes. Sprinkle with pecans. ¼ cup heavy cream, pecans
Notes
Store any leftovers in an airtight container in the refrigerator.
The calories shown are based on the recipe making 10 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 263kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 267mg | Potassium: 218mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2502IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
I followed the recipe to a T, but the batter was very runny. And hard to flip, the bottom was burning before I could get it flipped over cause it was still runny. They weren’t overly sweet or anything.
Great taste but difficult if your use to making other pancakes much more patience is needed and don’t make here if you’re in a hurry.
Do you think these would freeze well? I am not a get up and make breakfast mom… More a zombie into the kitchen Mom so would love to be able to make and freeze these….
My kids would love these! Thanks for linking up with What’s Cookin’ Wednesday!
Thank you for the feature, Nicky!
These look delicious, I love carrot cake and pancakes put them together and you have a breakfast for champions in my book! Can’t wait to try your recipe, pinned 🙂
These look delicious!
I can’t wait to try this!