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Carrot Cake Pancakes

Carrot cake pancakes are lightly spiced carrot pancakes that are topped with cream cheese frosting and toasted nuts.

Prep Time
10 mins
Cook Time
10 mins
Total Time
13 mins
Servings: 11 pancakes
Calories: 175 kcal
Course: Breakfast
Cuisine: American

Ingredients

Pancakes
  • 1 ¾ cups buttermilk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups sifted all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup grated carrots about 1 large carrot
  • 2 tablespoons butter for cooking
Cream cheese frosting
  • 4 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
Serving
  • maple syrup
  • chopped toasted pecans or walnuts

Instructions

    Cup of Yum
  1. Whisk buttermilk and egg together in a large bowl.
  2. Stir in oil and vanilla until combined.
  3. Whisk in flour, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and kosher salt. Do not overmix.
  4. Using a rubber spatula, fold in grated carrots.
  5. Heat a large skillet over medium heat.
  6. Grease the skillet using half of the butter.
  7. Using ¼ cup measuring cup, portion batter into skillet.
  8. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, about 2-3 minutes.
  9. Flip pancakes and continue to cook until the second side is lightly golden brown, about 1-2 minutes longer.
  10. Keep cooked pancakes warm while you finish the rest of the batter, using the remaining butter to grease the skillet as needed.
  11. To make the cream cheese frosting, add cream cheese, granulated sugar, and vanilla to the bowl of your stand mixer, fitted with the paddle attachment. Beat until cream cheese is light and smooth.
  12. Beat in heavy cream until it thickens, around 2 minutes.
  13. Serve pancakes warm topped with a dollop of cream cheese frosting and garnished with toasted nuts.

Notes

  • Buttermilk: You can use regular or low-fat buttermilk in this recipe. If you don't have buttermilk, you can make a homemade buttermilk substitute.
  • Vegetable oil: Or a similar neutral oil like canola oil or olive oil.
  • Flour: It's important to properly measure the flour. I recommend weighing the flour or sifting it, lightly spooning into the measuring cup, and leveling.
  • Spices: Feel free to adjust the type and amount of spices according to your liking.
  • Kosher salt: You could use a couple of pinches of table salt instead of kosher salt.
  • Carrots: I grate the carrot on the smaller hole.
  • Cream cheese: I recommend using full-fat or reduced-fat cream cheese. I don't recommend using fat-free cream cheese in this recipe.
  • Granulated sugar: The frosting is lightly sweetened. Feel free to adjust the amount of sugar to taste.
  • Nuts: The nuts add a great bit of crunch to the pancakes. You can omit them if you want or need to.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1pancake Calories 175kcal (9%) Carbohydrates 24g (8%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 34mg (11%) Sodium 229mg (10%) Potassium 193mg (6%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 2185IU (44%) Vitamin C 1mg (1%) Calcium 94mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 11pancakes

Amount Per Serving

Calories 175

% Daily Value*

Serving 1pancake
Calories 175kcal 9%
Carbohydrates 24g 8%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 34mg 11%
Sodium 229mg 10%
Potassium 193mg 4%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 2185IU 44%
Vitamin C 1mg 1%
Calcium 94mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.