For extra flavor, try browning the butter before adding it to the batter. This will add a nutty depth to the pancakes. Feel free to adjust the spices to your liking. A pinch of nutmeg or cloves would also be delicious. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using. These pancakes are best served immediately, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
Carrot Cake Pancakes
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS10
Indulge in the comforting flavors of carrot cake transformed into fluffy, golden pancakes. Infused with warm spices and topped with a luscious cream cheese drizzle, these pancakes are a delightful treat for breakfast, brunch, or any time you crave a touch of decadence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol98 mg
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Fiber3 g
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Protein10 g
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Saturated Fat14 g
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Sodium645 mg
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Sugar25 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
1. Gather all ingredients.
02
Step
2 mins
2. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt. (2 minutes)
03
Step
5 mins
3. Add the buttermilk, brown sugar, egg, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix. Gently fold in the grated carrots and melted butter until evenly distributed. Let the batter rest while you prepare the frosting and topping. (5 minutes)
04
Step
3 mins
4. In a medium bowl, whisk together the softened cream cheese, milk, powdered sugar, and vanilla extract until smooth and creamy. Set aside. (3 minutes)
05
Step
2 mins
5. In a small bowl, combine the raisins, toasted pecans or walnuts, toasted coconut flakes, and finely chopped candied ginger. Set aside. (2 minutes)
06
Step
3 mins
6. Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter. (3 minutes)
07
Step
18 mins
7. Pour 1/4 cup of batter onto the hot skillet for each pancake, being careful not to overcrowd. Cook until bubbles begin to form on the surface and the edges appear set, about 2-3 minutes per side. Flip and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with remaining batter, adding more butter to the skillet as needed and adjusting the heat if the pancakes are browning too quickly. (15-20 minutes)
08
Step
2 mins
8. Stack the warm pancakes on plates. Drizzle generously with the cream cheese frosting and sprinkle with the prepared topping. Serve immediately and enjoy! (2 minutes)
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Terrance Manteschuster
Jun 30, 2025The recipe was easy to follow and the pancakes turned out perfectly. I'll definitely be making these again.
Kirk Goyette
Jun 28, 2025I added a little bit of orange zest to the batter for extra brightness. So delicious!
Demond Cartwright
Jun 25, 2025These pancakes were a huge hit with my family! The cream cheese drizzle is the perfect touch.
Torrey Boehm
Jun 24, 2025I love the combination of flavors in these pancakes. They're like a carrot cake you can eat for breakfast!