Carrot Cake Pancakes

5 from 8 votes

If you wish you could have carrot cake all the time, you'll love these easy Carrot Cake Pancakes! They're loaded with freshly grated carrots, griddled to perfection, and topped with a delicious cream cheese frosting. They're perfect for Easter brunch or any Saturday morning!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Calories: 593kcal

Author: Tristin - Home Cooked Harvest

Ingredients

For Pancakes

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoon cinnamon ground
1/4 teaspoon ground clove
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 large egg
2 tablespoons oil
1 cup carrots 1/2 shredded and 1/2 grated

For Cream Cheese Frosting

4 ounces cream cheese softened
2 tablespoons powdered sugar
2 teaspoons milk
1 teaspoon vanilla extract

Optional Toppings

chopped walnuts or pecans toasted or candied
maple syrup
raisins
finely grated carrot

Instructions

To Make Pancakes

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, clove, and salt. Make a well in the center.
Add the milk, egg, vanilla and oil to the well of the dry ingredients.
Carefully whisk the wet ingredients then blend in the dry ingredients.
Mix in the shredded carrots, just don't overmix or pancakes will come out flat.
Set a griddle over medium heat. Once it’s hot add some butter.
Add ¼ cup of batter. Cook on the first side until bubbles start to form and the edges look cooked, about 2-3 minutes.
Flip over the pancake and cook for about 1-2 minutes on that side until it is lightly browned.

To Make Cream Cheese Frosting

In the bowl of a stand mixer or with a hand mixer, whip the cream cheese until light. Add in the powdered sugar, milk, and vanilla extract.
Serve pancakes with frosting and optional toppings.

Notes

Whole wheat pastry flour: Use whole wheat flour instead for extra whole grains. You may need to add more milk as whole wheat absorbs more moisture.

Dairy-free: Use non-dairy milk in the pancake batter and either skip the cream cheese topping or use vegan cream cheese.

Orange it up: Add orange zest to your pancake batter and cream cheese glaze for a rush of citrus.

Crushed pineapple: Some of the best carrot cake includes crushed pineapple, so add 1/4 cup to your pancake mix for extra flavor.
Leftover pancakes will last in an air tight container in the fridge for 3-5 days.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition