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–+ servings
Carrot Cake Pancakes

Fluffy Carrot Cake Pancakes for a Sweet Breakfast Delight

These Carrot Cake Pancakes are fluffy and filled with the comforting flavors of carrot cake, making for a delightful breakfast treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour or substitute with whole wheat or gluten-free flour
  • 2 teaspoons Baking Powder ensure it's fresh
  • 2 tablespoons Granulated Sugar light brown sugar can be used
  • 2 tablespoons Brown Sugar can substitute with coconut sugar
  • 1 teaspoon Ground Cinnamon or replace with pumpkin pie spice
  • 1/2 teaspoon Salt
  • 1 cup Milk or any dairy-free alternative like almond or oat milk
  • 2 large Eggs or substitute with flaxseed for vegan option
  • 1/4 cup Melted Butter or swap for oil for a dairy-free version
  • 1 teaspoon Vanilla Extract or use almond extract for variation
  • 1 cup Grated Carrots use finely grated for best results
  • 1/2 cup Raisins or omit for a sugar-free version
  • 1/3 cup Chopped Walnuts or substitute with pecans or omit
For the Frosting
  • 8 ounces Cream Cheese at room temperature
  • 1/2 cup Granulated Sugar (for frosting) can use powdered sugar for smoother texture
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1/4 cup Half-and-Half/Heavy Cream or substitute with coconut cream

Equipment

  • Mixing Bowl
  • non-stick skillet
  • Spatula
  • handheld mixer

Method
 

Prepare the Batter
  1. In a large mixing bowl, sift together the all-purpose flour, baking powder, granulated sugar, brown sugar, ground cinnamon, and salt. Create a well in the center and add the milk, eggs, melted butter, and vanilla extract. Stir gently until just combined; it's okay if a few lumps remain.
Add Mix-ins
  1. Fold in the grated carrots, raisins, and chopped walnuts into the batter using a spatula. Let the batter rest for a few minutes.
Cook the Pancakes
  1. Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour ⅓ cup of batter for each pancake and cook for about 2 minutes, flip and cook for an additional minute until golden.
Make the Frosting
  1. Beat together cream cheese, granulated sugar, and vanilla extract. Gradually add half-and-half until the frosting is light and fluffy.
Serve
  1. Stack pancakes on a plate, drizzle with creamy frosting, sprinkle with walnuts, and serve immediately.

Nutrition

Serving: 1pancakeCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For best results, ensure ingredients are at room temperature and avoid over-mixing the batter.

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