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A tall stack of Carrot Cake Pancakes topped with cream cheese glaze, walnuts, and cinnamon being drizzled with more icing.
Layla

Carrot Cake Pancakes

Fluffy pancakes packed with warm spices, grated carrots, and topped with tangy cream cheese drizzle for weekend breakfast bliss.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.5 tsp kosher salt
  • 1.25 cups buttermilk room temperature
  • 1 large egg room temperature
  • 3 tbsp melted unsalted butter plus more for cooking
  • 2 tbsp light brown sugar packed
  • 1 cup carrots finely grated, about 2 medium
Cream Cheese Drizzle
  • 2 oz cream cheese softened
  • 0.25 cup powdered sugar sifted
  • 1 tbsp milk plus more as needed
  • 0.25 tsp vanilla extract

Equipment

  • Large nonstick skillet or griddle
  • Box Grater
  • Mixing Bowls
  • Whisk

Method
 

Prep
  1. Grate carrots on the fine side of a box grater. For the drizzle, beat cream cheese until smooth, then whisk in powdered sugar, milk, and vanilla until pourable. Add more milk by the teaspoon if needed. Set aside.
  2. In a large bowl, whisk together flour, baking powder, cinnamon, ginger, and salt until evenly combined.
  3. In a medium bowl, whisk buttermilk, egg, melted butter, and brown sugar until smooth. Pour into the dry ingredients and stir until just combined with a few streaks of flour remaining. Fold in grated carrots gently. Do not overmix; the batter should be lumpy.
  4. Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter the surface. Pour batter in 1/4-cup portions, spreading slightly. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip and cook until golden brown underneath, about 2 minutes more. Transfer to a warm plate and repeat with remaining batter.
  5. Stack pancakes and drizzle with cream cheese mixture. Serve immediately while warm.

Notes

Grate carrots finely so they cook through and distribute evenly. No buttermilk? Stir 1 tablespoon lemon juice into 1 1/4 cups milk and let sit 5 minutes. The cream cheese drizzle thickens as it sits; loosen with a splash of milk if needed.