Carrot Cake Pancake Recipe with Cream Cheese Glaze

Thick and fluffy Carrot Cake Pancakes are packed with warm spices and shredded carrots, then finished with a silky cream cheese glaze and chopped pecans. Perfect for Easter morning or any cozy weekend breakfast.

I love carrot desserts, from a classic carrot cake to cupcakes and carrot cheesecake. These pancakes bring those familiar carrot cake flavors to breakfast: tender, buttery pancakes spiced with cinnamon, nutmeg, ginger and cloves, folded with freshly shredded carrots and topped with a creamy glaze that mimics classic cream cheese frosting.

Ingredients in Carrot Pancakes

To get the best balance of flavor and moisture, this pancake batter borrows from a great pancake base and adds the key elements of carrot cake. Use room temperature ingredients where noted for best texture.

Basic dry ingredients: all-purpose flour, baking powder, baking soda, and salt. The combination of baking powder and a touch of baking soda helps create extra-fluffy pancakes.
Spices: ground cinnamon, nutmeg, ginger and cloves provide the classic warm profile of carrot cake.
Moisture and richness: buttermilk, dark brown sugar, eggs, melted butter, unsweetened applesauce and vanilla. Buttermilk keeps the pancakes light and tender while brown sugar and applesauce add depth and moisture.
Carrots: freshly shredded carrots blend smoothly into the batter. A food processor with a shredding blade makes quick work of this; otherwise use a box grater. Freshly grated carrots are softer and integrate better than pre-shredded store-bought carrots.

How to Make Carrot Cake Pancakes

Making the batter is straightforward. Whisk the dry ingredients together in one bowl and the wet ingredients in another, then combine. Stir until just combined — the batter should remain slightly lumpy. Fold in the shredded carrots last.

Allow the batter to rest briefly while you preheat a griddle or skillet over medium-low heat. This resting step helps the baking agents react and gives a more tender pancake.

Tips & Tricks

Over years of making pancakes, a few reliable tips will help you produce evenly cooked, attractive stacks every time:

Grease and wipe: Grease the cooking surface with butter, oil, or nonstick spray, then spread it thinly with a paper towel to remove excess. This avoids greasy splotches and creates a smooth pancake surface.
Portion carefully: Use a measuring cup or an ice cream scoop to portion batter. A 1/4 cup or a medium scoop yields consistent circles. Use the back of the scoop or cup to gently spread each mound into a neat circle.
Watch for bubbles: Cook until bubbles form on the surface and the edges look set, about 1.5–2 minutes, then flip and cook another 1–2 minutes until golden and cooked through.

Silky Cream Cheese Glaze

Instead of maple syrup, top these pancakes with a cream cheese glaze that captures the beloved tang of carrot cake frosting. This glaze is thinner than a traditional frosting so it pours over the stack and soaks into the warm pancakes.

For the glaze, beat softened butter and cream cheese until light and fluffy. Add powdered sugar, vanilla and just enough milk to reach a pourable consistency. For a spreadable frosting, use less milk. Adjust milk a tablespoon at a time until you get the texture you prefer. Garnish with chopped pecans for crunch and extra flavor.

Ingredients

Carrot Pancakes:

2 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups buttermilk, room temperature
1/4 cup dark brown sugar, packed
2 large eggs, room temperature
1/4 cup unsalted butter, melted and cooled
1/4 cup unsweetened applesauce, room temperature
1 1/2 teaspoon pure vanilla extract
2 cups shredded carrots (about 3–4 large carrots)
Optional: 1/2 cup chopped pecans or walnuts

Cream Cheese Glaze:

1/4 cup unsalted butter, softened
4 oz. cream cheese, softened
1 cup powdered sugar
1/2 teaspoon pure vanilla extract
5–6 tablespoons milk, to thin
Chopped pecans for topping (optional)

Instructions

For the Carrot Cake Pancakes:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
In a separate bowl, whisk the buttermilk, brown sugar, eggs, melted butter, applesauce and vanilla until combined.
Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; the batter should remain slightly lumpy. Fold in the shredded carrots and optional nuts.
Let the batter rest while you preheat a griddle or skillet over medium-low heat.
Grease the pan lightly with butter or spray and wipe off excess with a paper towel. Pour 1/4–1/3 cup batter per pancake and shape into rounds as needed.
Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook another 1–2 minutes until golden. Repeat with remaining batter.

For the Cream Cheese Glaze:

Beat softened butter and cream cheese until light and fluffy, about 3–5 minutes.
Add powdered sugar and mix on low until combined. Add vanilla and milk a tablespoon at a time and beat until smooth and pourable.
Pour the glaze over warm pancakes and sprinkle with chopped pecans if desired. Serve immediately.

Notes

Buttermilk substitute: If you don’t have buttermilk, stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it sit for 5 minutes before using.

Nutrition (approximate per serving)

These carrot cake pancakes are a fun twist on a classic dessert and make for a memorable breakfast. The warm spices and moist shredded carrots deliver true carrot cake flavor in every bite, while the cream cheese glaze adds the perfect tangy finish. Enjoy a tall stack with a cup of coffee or tea for a special morning treat.

BON APPÉTIT!

Love, Dedra