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Carrot Cake Pancakes - A Cozy, Spiced Breakfast Favorite

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 1 1/2 cups all-purpose flour (or a 1:1 gluten-free blend)
  • 2 tablespoons granulated sugar (or coconut sugar)
  • 1 tablespoon brown sugar (adds that “carrot cake” depth)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger (optional, for a subtle warmth)
  • 2 large eggs
  • 1 1/4 cups buttermilk (or 1 cup milk + 1 tablespoon lemon juice, rested 5 minutes)
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or neutral oil, plus more for the griddle
  • 1 1/2 cups finely grated carrots (about 2 medium carrots)
  • 1/3 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins (optional)
  • 3 ounces cream cheese, softened
  • 2 tablespoons maple syrup or powdered sugar
  • 1–2 tablespoons milk, to thin
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Prep the carrots: Peel and finely grate the carrots. You want small shreds so they soften quickly. Pat them dry with a paper towel if very wet.
  • Mix dry ingredients: In a large bowl, whisk flour, both sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Mix wet ingredients: In a separate bowl, whisk eggs, buttermilk, vanilla, and melted butter or oil until smooth.
  • Combine: Pour the wet mixture into the dry. Stir gently until just combined—some small lumps are okay. Fold in grated carrots, and if using, nuts and raisins. Do not overmix.
  • Rest the batter: Let the batter sit for 5–8 minutes. This helps the flour hydrate and makes fluffier pancakes.
  • Heat the griddle: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. When a drop of water sizzles, it’s ready.
  • Cook the pancakes: Scoop 1/4 cup batter per pancake. Spread gently if needed. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes, until golden and cooked through. Adjust heat as needed to avoid scorching.
  • Make the drizzle: Beat cream cheese with maple syrup (or powdered sugar), vanilla, and a pinch of salt. Add milk a little at a time to reach a pourable consistency.
  • Serve: Stack pancakes warm and top with cream cheese drizzle, maple syrup, a sprinkle of nuts, or a dusting of cinnamon.