Carrot Cake Pancakes


40 min

Carrot Cake Pancakes

Carrot Cake Pancakes Photo 1




40 min


4 persons




4.00 rating-star (1)


Author: Victoria Bailey
How does "cake for breakfast" sound? The spices in these pancakes take you right to the flavors of a carrot cake. They are drizzled with a thin frosting and topped with raisins, coconut flakes, nuts, and candied ginger.


  • all-purpose flour : 1.25 cups
  • baking powder : 1.5 tsp
  • ground cinnamon : 1 tsp
  • pumpkin pie spice : 0.5 tsp
  • baking soda : 0.5 tsp
  • table salt : 0.25 tsp
  • whole buttermilk : 1 cup
  • packed light brown sugar : 0.25 cup
  • egg : 1 piece
  • vanilla extract : 1 tsp
  • finely grated carrot : 0.75 cup
  • unsalted butter, melted, plus more for griddle : 3 Tbsp
  • cream cheese, softened : 3 ounces
  • whole milk : 1 Tbsp
  • powdered sugar : 2 Tbsp
  • vanilla extract : 0.5 tsp
  • golden raisins : 3 Tbsp
  • toasted chopped pecans or walnuts : 3 Tbsp
  • toasted unsweetened coconut flakes : 3 Tbsp
  • finely chopped candied ginger (Optional) : 1 Tbsp

Metric Conversion

Stages of cooking

  1. Prepare the Pancakes: Whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined. Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set aside.
  2. Prepare the Frosting: In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside.
  3. Prepare the Topping: In a small bowl, stir together raisins, pecans, coconut, and ginger, if desired. Set aside.
  4. Heat a large nonstick skillet or griddle over medium. Grease skillet or griddle with butter.
  5. Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd skillet. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed.
  6. Divide pancakes evenly among 4 plates. Drizzle Pancakes evenly with Frosting, and sprinkle evenly with Topping.

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