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carrot cake pancakes with cream cheese

Fluffy Carrot Cake Pancakes with Cream Cheese Drizzle

Carrot Cake Pancakes with Cream Cheese Drizzle bring the cozy, spiced flavors of carrot cake into a fluffy breakfast treat. These pancakes are made with freshly shredded carrots, warm spices, and a rich, tangy cream cheese drizzle for the perfect balance of sweetness.
With simple ingredients and easy steps, you can whip up this delightful breakfast in just 30 minutes. Whether you’re making them for a special brunch or just a weekday indulgence, these pancakes are sure to impress.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 Servings
Calories 320 kcal

Ingredients
  

For the Pancakes:

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

For the Cream Cheese Drizzle:

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

Instructions
 

Step 1: Make the Pancake Batter

  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar.
  • In a separate bowl, whisk the milk, eggs, vanilla extract, and melted butter until well combined.
  • Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the pancakes fluffy.
  • Fold in the shredded carrots and any optional mix-ins like walnuts or raisins.

Step 2: Cook the Pancakes

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

Step 3: Prepare the Cream Cheese Drizzle

  • In a small bowl, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
  • Adjust the milk quantity to achieve a pourable consistency.

Step 4: Serve

  • Stack the warm pancakes on a plate.
  • Drizzle the cream cheese topping over the pancakes.
  • Garnish with extra nuts, shredded coconut, or maple syrup if desired.
  • Serve immediately and enjoy!
Keyword Carrot Cake Pancakes with Cream Cheese