Recipes Breakfast and Brunch Pancake Recipes Buttermilk Pancake Recipes Carrot Cake Pancakes 5.0 (2) 2 Reviews 2 Photos Carrot cake pancakes for breakfast? Why not! The spices in these pancakes take you right to the flavors of a carrot cake. They're topped with a sweet cream cheese drizzle, chopped nuts, raisins, and flaked coconut for a decadent treat. By Laura Kanya Laura Kanya Laura Kanya is a recipe tester and developer in the Vermont test kitchen of Dotdash Meredith. She has been active in the food industry for more than two decades in a variety of roles including pastry chef, chef instructor, executive chef, and director of operations in restaurants, resorts, catering, retail operations, and food production companies. The one kitchen tool she can't live without is her serrated offset knife. You can follow her cooking adventures on Instagram @lauranedich. Allrecipes' editorial guidelines Published on June 19, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 4 Yield: 8 carrot pancakes Jump to Nutrition Facts Jump to recipe If you love carrot cake, you'll go nuts for these carrot cake pancakes. This recipe uses a classic buttermilk batter, which is brightened with grated carrots, cinnamon, and spices. The result truly tastes like a slice of your favorite dessert. “When I first came to the U.S. I discovered carrot cake and that you could use carrots for dessert,” says Chef Michel Richard in The Flavor Bible, an acclaimed pastry chef who passed away in 2016. “The problem is that most people trust carrot cake but little else.” Hopefully these carrot cake pancakes are a close enough step away to give them a shot. Carrots are quiet vegetables, especially when cooked, and they pair well with spices like cinnamon. Thankfully, this recipe includes ground cinnamon and pumpkin pie spice as well as vanilla extract and light brown sugar for sweetness. If you know anything about pancakes, you know buttermilk is a great ingredient to use because it is fermented. Buttermilk, which reacts with the baking soda, can add a little richness and tang to a pancake and make them thicker and fluffier. Serve these pancakes with a traditional drizzle of maple syrup or for a special finishing touch, try them with a cream cheese frosting drizzle. Either way, these pancakes are sure to become a family favorite! Editorial contributions by Keaton Larson Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings Carrot Cake Pancakes 1 ¼ cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon pumpkin pie spice ½ teaspoon baking soda ¼ teaspoon table salt 1 cup whole buttermilk ¼ cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract ¾ cup finely grated carrot 3 tablespoons unsalted butter, melted, plus more for griddle Crem Cheese Frosting Drizzle 3 ounces cream cheese, softened 1 tablespoon whole milk 2 tablespoons powdered sugar ½ teaspoon vanilla extract Topping 3 tablespoons golden raisins 3 tablespoons toasted chopped pecans or walnuts 3 tablespoons toasted unsweetened coconut flakes 1 tablespoon finely chopped candied ginger (Optional) Directions Gather all ingredients. Dotdash Meredith Food Studios To make the pancake batter: Whisk flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt together in a large bowl. Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set batter aside while you prepare the frosting and topping. Dotdash Meredith Food Studios To make the frosting: Whisk cream cheese, milk, powdered sugar, and vanilla together in a medium bowl until smooth. Set aside. Dotdash Meredith Food Studios To prepare the topping: Stir raisins, pecans, coconut, and ginger together in a small bowl. Set aside. Heat a large nonstick skillet or griddle over medium heat; grease with butter. Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd it. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed. Dotdash Meredith Food Studios Divide pancakes evenly among 4 plates; drizzle evenly with frosting and sprinkle evenly with topping. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 509 Calories 26g Fat 60g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 509 % Daily Value * Total Fat 26g 33% Saturated Fat 14g 70% Cholesterol 98mg 33% Sodium 645mg 28% Total Carbohydrate 60g 22% Dietary Fiber 3g 12% Total Sugars 25g Protein 10g 21% Vitamin C 2mg 2% Calcium 245mg 19% Iron 3mg 16% Potassium 362mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.