Carrot Pancakes

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Sep. 24, 2022
When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.


  • 1-1/4 cups all-purpose flour
  • 2 tablespoons finely chopped pecans
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 egg, lightly beaten
  • 1/3 cup packed brown sugar
  • 1 cup milk
  • 1 cup grated carrots
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • Dash ground cinnamon


  1. In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
  3. Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

Nutrition Facts

2 each: 443 calories, 17g fat (8g saturated fat), 94mg cholesterol, 499mg sodium, 63g carbohydrate (31g sugars, 3g fiber), 11g protein.