Why You’ll Love This Recipe
Fluffy Carrot Cake Pancakes with Cream Cheese Drizzle combine the comforting spice of classic carrot cake with the soft, airy texture of pancakes. Perfect for a weekend brunch or special breakfast, these pancakes are filled with grated carrots, warm spices, and a touch of sweetness, then topped with a rich, tangy cream cheese drizzle that takes them to the next level.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
brown sugar
buttermilk
eggs
vanilla extract
grated carrots
melted butter
chopped walnuts or pecans (optional)
For the Cream Cheese Drizzle:
cream cheese
powdered sugar
milk
vanilla extract
directions
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
In another bowl, whisk together buttermilk, eggs, and vanilla extract. Stir in the grated carrots and melted butter.
Gradually fold the wet ingredients into the dry mixture until just combined. Do not overmix.
Heat a nonstick skillet or griddle over medium heat and lightly grease it.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
For the cream cheese drizzle, beat softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, mixing until a smooth, pourable consistency is reached.
Drizzle over warm pancakes and serve immediately.
Servings and timing
This recipe yields approximately 8 pancakes.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Variations
Add raisins or crushed pineapple for extra carrot cake flavor.
Substitute whole wheat flour for a healthier twist.
Use dairy-free milk and cream cheese for a vegan option.
Top with toasted coconut or extra nuts for added texture.
storage/reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a toaster, skillet, or microwave until warmed through.
Keep cream cheese drizzle refrigerated separately and reheat gently before serving.
FAQs
Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can mix the dry and wet ingredients separately ahead and combine when ready to cook.
Can I freeze these pancakes?
Yes, layer them with parchment and freeze in a zip-top bag. Reheat from frozen as needed.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
How do I make the drizzle thicker or thinner?
Adjust the milk quantity to get your preferred consistency.
Do I have to use nuts?
No, they are optional and can be omitted for nut-free versions.
Conclusion
Fluffy Carrot Cake Pancakes with Cream Cheese Drizzle are a delightful and decadent way to start your day. With the cozy spices of carrot cake and the richness of cream cheese topping, these pancakes bring a dessert-like joy to breakfast. They’re sure to become a weekend favorite!
Print
Fluffy Carrot Cake Pancakes with Cream Cheese Drizzle
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (8 pancakes)
- Category: Breakfast/Brunch
- Method: Pan‑fried
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy carrot‑cake‑inspired pancakes spiced with cinnamon, nutmeg, and ginger, packed with grated carrots and topped with a rich cream cheese drizzle.
Ingredients
- 1⅓ cups all‑purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ cup granulated sugar (optional)
- 1 cup buttermilk (or milk)
- 1 tbsp neutral oil or melted butter
- 1 large egg
- 1 cup finely grated carrots
- 2 tbsp chopped walnuts (optional)
- 3 tbsp softened butter (for drizzle)
- 2 oz cream cheese, softened
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- Water or milk, as needed to thin drizzle
Instructions
- In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and sugar (if using).
- In another bowl, whisk buttermilk, oil (or melted butter), and egg until combined.
- Pour wet mixture into dry ingredients and gently stir until just combined—batter should remain slightly lumpy.
- Fold in grated carrots and walnuts, if using.
- Heat a nonstick skillet or griddle over medium heat and lightly grease.
- Scoop about ¼ cup batter per pancake onto skillet. Cook until bubbles appear on surface and edges set, about 2 minutes.
- Flip pancakes and cook 1–2 more minutes until golden and cooked through. Keep warm in a 200 °F oven while cooking remaining batches.
- For the cream cheese drizzle, melt softened butter and cream cheese together until smooth.
- Stir in powdered sugar and vanilla, adding water or milk a teaspoon at a time until desired pourable consistency is achieved.
- Serve pancakes warm with cream cheese drizzle spooned on top.
Notes
- Do not overmix the pancake batter to maintain fluffiness; slight lumps are fine.
- Finely grate carrots to ensure tender texture—avoid shredding too thickly.
- Whole wheat flour can be substituted 1:1 for a heartier version.
- Non‑dairy milk and dairy‑free cream cheese work well for a vegan adaptation.
- The drizzle can be made ahead and thinned as needed before serving.
- Store leftover pancakes and drizzle separately in the fridge; reheat pancakes in microwave, toaster, or oven.