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–+ servings
Carrot Cake Pancakes

Fluffy Carrot Cake Pancakes Perfect for a Cozy Brunch

These Carrot Cake Pancakes blend nostalgia and ease, creating a delightful brunch treat that your family will love.
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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
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Glaze
  • 4 oz Cream Cheese Can substitute with Greek yogurt for a lighter version.
  • 2 tablespoons Maple Syrup Honey or agave syrup can be used.
  • 1 cup Powdered Sugar Confectioner's sugar works best.
  • 2 tablespoons Heavy Cream Using milk will yield a thinner glaze.
For the Pancakes
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1/4 cup Light Brown Sugar White sugar can be substituted, alters flavor slightly.
  • 2 teaspoons Baking Powder Ensure freshness for best results.
  • 1/2 teaspoon Baking Soda Freshness is key.
  • 1 teaspoon Cinnamon Nutmeg can be added for extra warmth.
  • 1/4 teaspoon Kosher Salt Adjust quantity if using regular salt.
  • 1 pinch Nutmeg Omit if unavailable.
  • 3/4 cup Whole Milk Any dairy or non-dairy milk can substitute.
  • 1/2 cup Sour Cream Greek yogurt can replace sour cream.
  • 2 large Eggs For vegan option, use flax eggs.
  • 2 tablespoons Butter Coconut or vegetable oil can substitute.
  • 1 teaspoon Vanilla Extract Omit only if desired.
  • 1 cup Shredded Carrots Freshly grated carrots are optimal.
  • 1/2 cup Toasted Walnuts Substitute with pecans or omit for nut-free.

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • non-stick skillet
  • hand mixer

Method
 

Step-by-Step Instructions for Carrot Cake Pancakes
  1. In a mixing bowl, blend together 4 oz of softened cream cheese, 2 tablespoons of maple syrup, 1 cup of powdered sugar, and 2 tablespoons of heavy cream until smooth and creamy, about 2 minutes.
  2. In a large bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of light brown sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/4 teaspoon of kosher salt, and a pinch of nutmeg.
  3. In a separate bowl, combine 3/4 cup of whole milk, 1/2 cup of sour cream, 2 large eggs, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Whisk vigorously until fully blended, about 1-2 minutes.
  4. Gently fold the wet mixture into the dry ingredients using a spatula. Add in 1 cup of freshly grated carrots and 1/2 cup of toasted walnuts, ensuring they are evenly distributed throughout the batter.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Flip and continue cooking for another 1-2 minutes until golden brown.
  6. Once all pancakes are cooked, stack them on a plate while warm. Drizzle generously with the prepared cream cheese glaze and sprinkle additional toasted walnuts on top if desired.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 450IUCalcium: 50mgIron: 1mg

Notes

Store leftover pancakes in an airtight container for up to 3 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.

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