Want a new pancake recipe? 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 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.
- 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 nut milk.
- Coconut: Sweetened or unsweetened coconut will work just fine.
Tips for Making Carrot Cake Pancakes
- Mix the wet and dry ingredients separately. Yes this takes two bowls, but it will help you not to overmix.
- Once you combine the dry into the wet ingredients, mix just until the batter is combined. If you overmix, the pancakes maybe tough instead of tender.
- Fry the pancakes in butter (we love using a griddle) for a lightly crisp, golden brown edge. If you want the pancakes softer, use a cooking spray.
- Flip the pancakes once the first side starts to have bubbles. The second side should cook quickly so watch it closely.
Carrot cake is often loaded with lots of spices and delicious ingredients. Here are some options:
- Add a touch of nutmeg. 1/4 teaspoon should add a nice flavor.
- Raisins or dates make a great addition.
- Add pecans 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 pancakes. 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:
And if you love carrot cake, try our carrot cake cinnamon rolls.
Carrot Cake Pancakes
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
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
Make the pancakes:
- In a small bowl, whisk together the flour, salt, baking powder and cinnamon. Set aside.
- In a larger bowl, mix together the sugar, oil, egg and milk.
- Add in the carrots and coconut and mix well.
- 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.
- 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.
- 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 pancakes. Sprinkle with pecans.
- Store any leftovers in an airtight container in the refrigerator.
Our family loves to make pancakes on Saturday mornings or for a weeknight brinner. If you are looking for a new type of pancake, give one of these a try: