Carrot Cake Pancakes

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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.

glazed pancakes with a bite out

❤️ 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.

Key Ingredients:

  • 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.
overhead shot of carrot cake pancakes with glaze

Optional Add-Ins:

Carrot cake is often loaded with lots of spices and delicious ingredients. Here are some options:

  • Add a touch of nutmeg. ¼ 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 or carrot cake cookies.

closeup of a stack of carrot cake pancakes
closeup of a stack of carrot cake pancakes

Carrot Cake Pancakes

4.50 from 4 votes
Want a new pancake recipe? 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

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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.


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.**


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
Course Breakfast
Cuisine American
Calories 263
Keyword best pancakes, breakfast recipe, easter breakfast

Pancake Recipes

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:

About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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10 months ago

3 stars
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.

8 years ago

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.

Leslie A
9 years ago

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….

10 years ago

My kids would love these! Thanks for linking up with What’s Cookin’ Wednesday!

Lizzy T
10 years ago

Thank you for the feature, Nicky!

Jenn @ Deliciously Sprinkled
10 years ago

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 🙂

Chloe @ foodlikecake
10 years ago

These look delicious!

Jamie @ Love Bakes Good Cakes
10 years ago

I can’t wait to try this!