Carrot Cake Pancake Recipe

I’m a massive fan of breakfast, and pancakes are a classic go-to. But sometimes, I crave something a little more unique and flavorful.

That’s where these carrot cake pancakes come in. They’re like fluffy clouds of carrot cake heaven, perfect for a delicious and satisfying start to your day.

These pancakes are packed with grated carrots, warm spices like cinnamon and nutmeg, and a sweetness from brown sugar.

They’re topped with a creamy maple cheese frosting, making them taste like a mini carrot cake in every bite.

These Carrot Cake Pancakes offer a delightful twist on a breakfast classic. Combining sweet carrots, tangy pineapple, and warm spices creates a flavor reminiscent of the beloved carrot cake dessert.

These pancakes will become a family favorite whether you enjoy them for a special occasion or as a weekend treat.

So, grab your grill and prepare to savor the comforting and delicious taste of Carrot Cake Pancakes.

Carrot Cake Pancake Recipe
Carrot Cake Pancake Recipe

How To Prepare Carrot Cake Pancake Recipe?

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Yield: 12 pancakes


  • Blender or food processor
  • Mixing bowl
  • Whisk
  • Spatula
  • Griddle or frying pan
  • Measuring cups and spoons


  • 1 cup all-purpose flour
  • Two teaspoons of baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1 cup milk
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 cup grated carrots
  • 1/4 cup chopped walnuts (optional)


1. Blend the dry ingredients: In a blender or food processor, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Pulse a few times until combined.

2. Mix the wet ingredients: In a large bowl, whisk together the brown sugar, milk, egg, and vegetable oil until well combined.

3. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix.

4. Stir in the carrots and nuts: Fold in the grated carrots and chopped walnuts (if using).

5. Heat your grill: Preheat a griddle or frying pan over medium heat. Grease lightly with butter or cooking spray.

6. Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes per side or until golden brown and cooked through.

7. Make the cream cheese frosting: While the pancakes cook, whip together the cream cheese, maple syrup, and vanilla extract until smooth and creamy.

8. Serve and enjoy: Stack the pancakes and top with generous dollops of the cream cheese frosting. Sprinkle with additional chopped walnuts (optional) and enjoy!

Recipe Notes:

1. Carrot cake pancakes nutrition facts provided that there are two pancakes per serving.

2. Add 1 tsp of rum to this recipe for a special treat.

3. I usually serve them with maple syrup and yogurt topping but feel free to use any topping you like.

4. This recipe doesn’t yield many servings but can easily be doubled!

Nutrition Facts Of Carrot Cake Pancake Recipe

Nutrition Amount
Net Carbs6g

Can I Freeze Leftover Pancakes?

Absolutely! Let them cool completely, then stack with parchment paper between each pancake. Place them in a sealed container or a zip-top bag, and they can be frozen for up to 2 months.

Can I Use Pre-Shredded Carrots?

While it’s convenient, fresh grated carrots provide better texture and flavor. Pre-shredded carrots may release excess moisture, affecting the consistency of the pancakes.

Can I Make These Pancakes Vegan?

You can use plant-based milk (such as almond or soy) and substitute the eggs with flax or chia. Adjust the consistency of the batter as needed.

Can I Use Regular Flour Instead Of Whole Wheat Flour?

Yes, you can substitute all-purpose flour for whole wheat flour with a lighter texture. However, whole wheat flour adds a nutty flavor and extra fiber.


The carrot cake pancakes recipe reminds me of those famous pancakes from the IHOP restaurant.

Enjoy this easy-to-make recipe at home with your family and friends. This recipe is so refreshing for breakfast or any other meal during the day!

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