Carrot Cake Pancakes with Cream Cheese Frosting bring the cozy warmth of dessert to your breakfast table in just 30 minutes. Fluffy, spiced pancakes are studded with shredded carrots and walnuts, offering a delightful crunch in every bite.
The tangy, velvety cream cheese frosting adds a luscious finish, making each forkful a perfect balance of sweet and savory. It’s a treat that feels indulgent yet wholesome, perfect for lazy mornings or special brunches.
These pancakes are a feast for the senses, with the aromatic blend of cinnamon and nutmeg mingling with the earthy sweetness of carrots. The creamy frosting melts into the warm pancakes, creating a texture that’s both rich and comforting. Quick to prepare and even quicker to disappear, this recipe is a surefire way to start your day with a smile.
Ingredients for Carrot Cake Pancakes with Cream Cheese Frosting
- For the Pancakes:
- 2 cups (5 ½oz /150g) chopped carrots
- 1 ¼ cups (10floz/280ml) milk (or substitute with almond milk for a dairy-free option)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons raisins (optional, or substitute with chopped nuts)
- 1 ¼ cups (6 ¼oz/180g) all-purpose flour
- ¼ cup (1 ½ oz / 45g) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons vegetable oil (or melted butter)
- For the Cream Cheese Frosting:
- ½ cup (4oz/115g) cream cheese, room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup (2floz/57ml) heavy cream (or substitute with whipped coconut cream for a dairy-free option)
Step-by-Step Instructions
- Prepare the Carrot Mixture: In a blender, add the chopped carrots and pulse until finely chopped. Add the milk, vanilla extract, egg, and raisins. Blend until smooth and the mixture turns orange. The mixture will thicken slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.
- Combine Wet and Dry Ingredients: Pour the carrot mixture and vegetable oil into the dry ingredients. Stir gently until just combined. Do not over-mix to avoid flat and tough pancakes.
- Heat the Griddle: Preheat a griddle or non-stick skillet over medium heat. Add a small amount of butter to grease the surface.
- Cook the Pancakes: Scoop about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes on the other side, until golden brown.
- Make the Cream Cheese Frosting: In a stand mixer or using a hand mixer, beat the cream cheese, sugar, and vanilla extract until smooth. Gradually add the heavy cream and continue beating until the frosting thickens, about 2 minutes.
- Serve: Stack the pancakes, top with a generous dollop of cream cheese frosting, drizzle with maple syrup, and sprinkle with toasted walnuts if desired. Enjoy your delicious carrot cake pancakes!
Perfect Pairings: Sauce and Topping Ideas
While the cream cheese frosting is a star, try drizzling your pancakes with warm maple syrup or honey for extra sweetness. For a tangy twist, add a dollop of Greek yogurt or a sprinkle of lemon zest. If you’re feeling adventurous, a handful of toasted coconut flakes or chopped pecans adds a delightful crunch.
Make It Your Own: Recipe Variations
Swap out raisins for dried cranberries or chopped dates for a different flavor profile. For a gluten-free option, use almond flour or a gluten-free flour blend. If you’re vegan, substitute the egg with a flax egg and use plant-based milk and vegan cream cheese. These small tweaks can make the recipe fit your dietary needs without sacrificing taste.
Quick Tips for Fluffy Pancakes Every Time
To ensure your pancakes are light and fluffy, don’t over-mix the batter—lumps are okay! Let the batter rest for 5 minutes before cooking to allow the baking powder to activate. Use a medium heat on your griddle and wait for bubbles to form before flipping. This ensures even cooking and a perfect golden-brown finish.
Storage and Reheating Made Easy
Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. To reheat, pop them in the toaster or warm them in a skillet over low heat. The cream cheese frosting can be stored separately in the fridge and whipped again before serving for a fresh, creamy texture.
Equipment Essentials for Pancake Perfection
A high-speed blender makes quick work of the carrots, while a stand mixer or hand mixer ensures smooth cream cheese frosting. A non-stick griddle or skillet is key for even cooking, and a large spoon or ladle helps portion the batter perfectly. These tools make the process seamless and enjoyable.
Carrot Cake Pancakes with Cream Cheese Frosting
Ingredients
Pancake Batter
- 2 cups chopped carrots
- 1 ¼ cups milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons raisins
- 1 ¼ cups all purpose flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
Cream Cheese Frosting
- ½ cup cream cheese, room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
Instructions
- In a blender add in chopped carrots and pulse until fine.
- To the carrots, add the milk, vanilla, egg, raisins and pulse until well blended and the mix turns orange. The mix will get thick.
- In a large bowl mix together the flour, brown sugar, baking powder, cinnamon and salt.
- Add the carrot mixture and oil to dry ingredients and stir to combine. Don’t over-mix or your pancakes will end up flat and tough.
- Heat a griddle to medium heat. It’s important to have a steady medium heat for cooking pancakes. When griddle is hot, add a little butter.
- Scoop a big spoonful of batter onto the griddle. Cook on first side until bubbles form all over the top of the pancake and the edges begin to change color. These bubbles are important to hold up your pancake.
- Flip pancake and cook 1 to 2 minutes on second side.
- For the Cream Cheese Frosting: Place the cream cheese, sugar and vanilla in the bowl of your stand mixer or hand mixer and beat until the cream cheese is smooth.
- Add in the cream and continue to beat until the mix thickens, around 2 minutes.
- Serve a big dollop of the Cream Cheese Frosting on top of your pancakes, drizzle with maple syrup and sprinkle over some toasted walnuts. Everything combined makes the most incredible stack of pancakes.
