Fluffy Carrot Cake Pancakes with Cream Cheese Drizzle

Carrot cake is a timeless dessert, loved for its warm spices, tender crumb, and rich cream cheese frosting.

Now, imagine all of those comforting flavors transformed into a stack of fluffy pancakes. These Carrot Cake Pancakes with Cream Cheese Drizzle bring the best of both worlds to your breakfast table.

Packed with shredded carrots, cinnamon, nutmeg, and a hint of vanilla, these pancakes are soft, moist, and bursting with flavor.

The smooth and tangy cream cheese drizzle takes them to the next level, making them an irresistible treat for weekend brunch or a special morning indulgence.

Let’s dive into the details and whip up a delicious breakfast!

Ingredients for Carrot Cake Pancakes

Dry Ingredients:

• 1 ½ cups all-purpose flour (or whole wheat flour)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ cup brown sugar

Wet Ingredients:

• 1 cup milk (dairy or plant-based)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or coconut oil
• 1 cup finely shredded carrots

Optional Mix-Ins:

• ¼ cup chopped walnuts or pecans
• ¼ cup raisins or shredded coconut

How to Make Carrot Cake Pancakes

Step 1: Prepare the Batter

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar.
2. In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix, as this can make the pancakes dense.
4. Fold in the shredded carrots and any optional mix-ins like chopped nuts or raisins.

Step 2: Cook the Pancakes

1. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
2. Pour ¼ cup of batter onto the skillet for each pancake. Spread slightly with the back of a spoon if needed.
3. Cook for about 2-3 minutes, until bubbles form on the surface and the edges begin to look set.
4. Flip and cook for another 2 minutes, or until golden brown and cooked through.
5. Repeat with the remaining batter, adjusting the heat if necessary to prevent burning.

Making the Cream Cheese Drizzle

Ingredients:

• 4 ounces cream cheese, softened
• ¼ cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. In a small bowl, whisk together the cream cheese, powdered sugar, milk, and vanilla extract until smooth.
2. Add more milk if needed to reach a pourable consistency.
3. Drizzle over warm pancakes before serving.

Tips for the Best Carrot Cake Pancakes

• Grate the carrots finely to ensure they blend seamlessly into the batter. Large pieces can create an uneven texture.
• Do not overmix the batter. A few lumps are fine; overmixing leads to dense pancakes.
• Cook on medium heat to prevent the outside from burning before the inside is fully cooked.
• Use buttermilk instead of regular milk for an extra tender and fluffy texture.
• Let the batter rest for five minutes before cooking to allow the ingredients to fully hydrate.
• Top with extra nuts or maple syrup for added texture and flavor.

Variations & Customizations

• Gluten-Free Version: Use a gluten-free flour blend.
• Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free cream cheese.
• Extra Protein: Add a scoop of vanilla protein powder to the batter.
• Healthier Option: Use whole wheat flour and reduce the sugar to two tablespoons.
• Tropical Twist: Add shredded coconut and a touch of pineapple juice for a tropical flavor.

Recipe FAQ’s

Can I freeze these pancakes?

Yes! Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a toaster or oven at 350°F until warm.

Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing, but you can store the batter in the fridge for up to 12 hours. Stir before using.

Can I store and reheat these pancakes?

Absolutely! Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.