Enjoying a glorious stacked carrot cake typically means cake layers and cream cheese frosting, but carrot cake pancakes invite the flavors of this beloved dessert to the breakfast table. We start with a pancake mix to keep this recipe for carrot cake pancakes easy, then add loads of rich spices and grated carrots. Because no carrot cake would be quite right without a cream cheese topping, we thin whipped cream cheese to a dolloping consistency with a little milk. Because the topping is unsweetened it makes an excellent foil to sweet, cinnamon-infused maple syrup and a shower of crunchy nuts. It’s a showstopper of a meal that would be perfect for Easter breakfast.
Ingredients for Carrot Cake Pancakes
- Pancake mix: Pancake mix, which contains flour, leavening and sugar, is a shortcut ingredient that considerably cuts down the time it takes to mix up this carrot cake pancake recipe. Use store-bought or make your own.
- Spices: A rich combination of spices—ground cinnamon, nutmeg and clove—add a rich, rounded spice flavor aroma to carrot cake pancake batter.
- Eggs and milk: Beaten eggs and milk add moisture and richness to the pancakes and bind the batter together. Some pancake mixes include these ingredients in a dehydrated and powdered form. Read the instructions; you may be able to add just water.
- Carrots: Finely shredded carrots are the star ingredient in this recipe. They add moisture, flavor and tenderness to the pancake batter.
- Maple syrup: Make a quick cinnamon-infused maple syrup to top carrot cake pancakes. You can also use this method with pancake syrup.
- Cream cheese: Thinning whipped cream cheese with a little milk replicates the tangy and creamy pairing of cream cheese frosting we love on richly spiced carrot cake.
- Chopped nuts: Chopped walnuts or pecans are a crunchy finishing sprinkle on top of carrot cake pancakes. Get more depth of flavor when you toast the nuts. Learn how here.
Directions
Step 1: Mix carrot cake pancake batter
In a large bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat the eggs and milk and stir into the dry ingredients just until moistened. Stir in the carrots.
Step 2: Cook pancakes
Pour batter by 1/4 cupfuls onto a nonstick skillet or a greased hot griddle. Turn the pancakes when bubbles form on top; cook until the second side is golden brown.
Step 3: Make and add toppings
For the syrup, in a small saucepan, combine the maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer for two minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with the cream cheese mixture and half the syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate the remaining syrup; save for another use.
Carrot Cake Pancake Variations
- Add pineapple: Many beloved carrot cake recipes have crushed pineapple in the mix. You can add it to these pancakes by draining canned pineapple tidbits or crushed pineapple thoroughly and using it to replace up to a quarter of the grated carrots.
- Add something crunchy: Sprinkle hemp hearts, chia seeds, sunflower seeds or a nutty granola on top of the carrot cake pancakes while they’re cooking before flipping them to the second side.
- Add dried fruit: Fold a handful of raisins, golden raisins, dried cranberries or dried cherries into the batter.
How to Store Carrot Cake Pancakes
Once they’re cooled, store leftover pancakes in an airtight container in the fridge for up to five days. Microwave them to reheat or set an oven or conventional toaster to 350°F and arrange the pancakes on a parchment-lined baking sheet. Reheat the pancakes until warmed through, about five minutes if from the fridge.
Can you freeze carrot cake pancakes?
Absolutely. Lay cooked pancakes out on a baking sheet to cool. Then layer the pancakes between sheets of parchment or waxed paper in an airtight container or a freezer-safe resealable plastic bag. Store in the freezer for up to three months. You can reheat them in the oven as described above; it’ll take about 10 minutes. Alternatively, microwave them to reheat a few at a time.
Carrot Cake Pancakes Tips
What is the best pancake mix?
We think the best pancake mix is King Arthur Baking Company Diner-Style Pancake and Waffle Mix. Our Test Kitchen cooks performed a blind taste test to see which mix made the best pancake in terms of appearance, texture and flavor. Out of the 10 tested pancake mix brands, King Arthur’s was deemed the best. Read more about our methodology.
What’s the fastest way to shred carrots?
A box grater does a great job, but the easiest and fastest way to grate carrots quickly is by using a grating disc on a food processor.
What’s the best way to keep pancakes warm?
If you’re cooking the pancakes one at a time, preheat your oven to a low temperature and place the pancakes in the oven between cooking. You can also use a preheated slow cooker set to the “Keep Warm” setting.
What is the secret to making the best pancakes?
The secret to making the best pancakes is to not overmix the batter. Once you add the wet ingredients into the dry ingredients, stir until just combined—you want a few small lumps in the batter.
