Carrot Cake Pancakes Recipe

Name: Carrot Cake Pancakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 2 tablespoons brown sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ⅛ teaspoon ground cloves; ½ teaspoon kosher salt; 2 cups buttermilk; 2 large eggs; 3 tablespoons melted unsalted butter (cooled); 1 teaspoon vanilla extract; 1 cup shredded carrots; ½ cup pecans (finely chopped); ¼ cup raisins (roughly chopped); vegetable oil (as needed for cooking); maple syrup (as needed for topping); 8 ounces cream cheese (room temperature); ½ cup brown sugar (packed); ¼ cup heavy whipping cream; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon

Savor the flavors of spring with these carrot cake pancakes! Packed with spices, raisins, pecans, and fresh carrots and topped with spiced cream cheese. They turn breakfast into a celebration!

Delicious stack of carrot cake pancakes with cream cheese frosting and pecans.

Recipe Science

Mix the dry and wet ingredients until just combined. Overmixing develops gluten excessively, leading to rubbery pancakes.
Rest the pancake batter for 10 minutes. This allows the flour to hydrate fully for a more uniform texture and better flavor.
Flip the pancakes when air bubbles pop on the surface. Avoid pressing down to maintain fluffiness.

Why It Works

My carrot cake pancakes bring a delightful twist with a hearty blend of vegetables and fruit mixed right into the batter. Starting with a classic buttermilk base, I enhance it with freshly grated carrots and a generous mix of chopped raisins and pecans. Including bold spices adds depth of flavor and offers the aromatic warmth typical of carrot cake—without the need for baking or any lengthy preparation.

As the batter cooks, it transforms into tall, fluffy stacks with a perfect golden-brown exterior. While maple syrup remains a traditional topping favorite, I suggest lightly sweetened, spiced cream cheese topping to embrace the carrot cake experience. This combination delivers all the characteristic flavors of your favorite dessert, reimagined so you can joyfully indulge in them at breakfast.

Ingredients You’ll Need

Ingredients needed to make this carrot cake pancakes recipe.

Pancake Base: Using my homemade pancakes recipe as the base, it’s a combination of all-purpose flour, baking powder, baking soda, brown sugar, buttermilk, eggs, melted butter, and vanilla.
Spices: Warm spices like cinnamon, nutmeg, ginger, cloves, and salt give the pancakes a carrot cake flavor.
Mix-ins: I like to use freshly shredded carrots for sweetness and moisture. Chopped raisins add a chewy and sweet taste. Chopped pecans add crunch to each bite.
Topping: Inspired by my cream cheese frosting recipe, this lightly sweetened version combines softened cream cheese, heavy whipping cream, brown sugar, vanilla, and cinnamon.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This carrot cake pancake recipe is easy to customize! Try these delicious options:

Make it Gluten-Free: Use gluten-free flour instead of all-purpose flour. Alternatively, use gluten-free oats and blend to make oat flour. If the batter is very thick, add more buttermilk or some water.
Sweetener: Brown sugar adds a molasses flavor to the pancakes. Granulated sugar, maple syrup, or coconut sugar can be used instead.
Buttermilk Swaps: Use substitutes like kefir, plain yogurt diluted with milk, or check out my guide for how to make buttermilk. You can use whole milk or dairy-free milk, but the pancake batter will not be as thick.
Butter Substitute: Use melted coconut oil, margarine, or plant-based butter.
Fruit Substitutes: Instead of raisins, try golden raisins, dried cranberries or apricots, diced apples or pineapples.
Nut Options: Omit for dietary constraints, or add chopped walnuts or almonds.
Toppings: Add whipped cream or caramel sauce instead of the cream cheese topping.

How to Make Carrot Cake Pancakes

Step 1: Combine Dry Ingredients

Combine the dry ingredients in a large bowl: flour, brown sugar, baking powder, and baking soda. These components work together to create the structure and leavening. To this blend, add cinnamon, nutmeg, ginger, and cloves, which provide a warm, spiced profile typical of carrot cake. A pinch of salt will enhance the overall flavors and balance the sweetness of the sugar.

Bowl of buttermilk, melted butter, and eggs.

Step 2: Combine Wet Ingredients

Whisk together the wet ingredients: buttermilk, eggs, cooled melted butter, and vanilla extract until smooth. This combination forms the liquid base of the cake, ensuring moisture and richness.

Spatula mixing chopped pecans and freshly grated carrots into a bowl of liquid buttermilk.

Next, fold the freshly grated carrots, chopped pecans, and raisins.

Ingredient Chemistry: The carrots add texture, natural sweetness, and moisture, which is crucial for a soft cake texture. They lose their fibrous crunch when cooked.

Bowl of pancake batter with shreds of carrots.

Step 3: Make the Batter

Gently combine the wet and dry ingredients, taking care not to overmix. The batter must remain slightly lumpy, and you may still see a few streaks of flour. This technique ensures that the gluten in the flour doesn’t develop too much, which keeps the pancakes tender and fluffy.

Tips for Perfect Execution: Allow the batter to rest for 10 minutes before cooking. This resting period gives the flour time to hydrate and the baking powder a chance to start working, resulting in lighter, airier pancakes.

Carrot pancakes cooking in a cast iron pan.

Step 4: Cook the Pancakes

Pour ¼ cup of batter per pancake into the pan, shaping each into a circle with the back of a spoon. Cook over medium heat until they’re golden brown with set edges and a few bubbles on the surface, about 2 to 3 minutes.

Spatula flipping a carrot pancake in a pan.

Flip the pancakes and cook for 1 to 2 minutes. I recommend using a nonstick pan to manage the pancake batter and ensure seamless flipping.

Cast iron is an alternative but may require more oil to prevent sticking. Vegetable oil is ideal for cooking due to its neutral flavor and high smoke point. If you prefer butter for its richer flavor, remember to wipe the pan between batches to prevent any burnt taste from accumulating.

Pro Tip: The batter is very thick; use the back of the spoon to quickly shape it into a circle, about 3 ½ to 4 inches in size.

Mixing bowl with homemade cream cheese frosting with speckles of spices.

Step 5: Make the Cream Cheese Frosting

Let the cream cheese soften to room temperature, about 65ºF (19ºC). This makes mixing easier and prevents lumps in the toppings. A simple combination of cream cheese, brown sugar, cinnamon, vanilla, and heavy cream whipped until light and fluffy is a special treat you won’t want to skip.

Fork grabbing a serving of carrot pancakes.

Step 6: To Serve

A dollop of cream cheese topping turns these carrot cake pancakes into a delightful morning treat. Add a drizzle of maple syrup and sprinkle chopped nuts on top for extra texture and crunch, enhancing the spiced warmth of each savory-sweet bite. My family always requests this dish for Easter brunch!

Frequently Asked Questions

If you don’t have buttermilk can you use regular milk?

Buttermilk isn’t always something stocked in your refrigerator. If you’re craving these pancakes but don’t want to visit the store, whole milk can be substituted. However, the batter will be less thick and miss the slight pleasant tanginess. You can add 2 tablespoons of lemon juice per 2 cups of whole milk, allow it to sit for 5 minutes, then add it to the batter. Greek yogurt can also be used, ½ cup plus 1 ½ cups whole milk to swap out the buttermilk.

Can you make pancakes ahead of time?

Placing the pancakes in a warm oven is the best way to keep them warm between cooking multiple batches. After cooking, I transfer them to a wire rack fitted inside a baking sheet in a heated oven at 200ºF. It’s best not to have them in the oven for 20 to 30 minutes; otherwise, they might become too dry.

Can you freeze pancakes?

The beauty of these pancakes is that they freeze wonderfully, so you can warm one up anytime the craving hits. Once the pancakes have cooled down, place them in a resealable bag. They can be frozen like this for up to 1 month.

How to thaw a frozen pancake?

The best way to thaw frozen pancakes is one by one, loosely wrapped in a paper towel set on a plate. Defrost on high-power until warmed through, about 60 to 75 seconds. I do the defrost method, then toast them on a low setting to get a nice crispy contrast on the surface, just like frozen waffles. This way, they taste just like you made them fresh!