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Carrot Cake Pancakes

Carrot Cake Pancakes

Image credit to: Boston Organics


For the Pancakes:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg 
  • 1/8 tsp ground ginger
  • 2 Tbsp chopped walnuts (optional)
  • 2 Tbsp golden raisins (optional)
  • 1 large egg
  • 2 Tbsp packed brown sugar
  • 1 cup buttermilk
  • 1 tsp pure vanilla extract
  • 2 cups finely grated carrots (from about a 3/4 pound bundle whole carrots)
  • 3 Tbsp butter, for griddle
For the Cream Cheese Topping:
  • 4 oz cream cheese, at room temperature
  • 1/4 cup powdered sugar
  • 2 to 3 Tbsp milk
  • 1/2 tsp pure vanilla extract
  • dash of ground cinnamon


1. Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as they're made in batches.

2. To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just Incorporated. Let rest for five minutes while you make the cream cheese topping.

3. To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tbl milk, vanilla and cinnamon. If you'd like the mixture thinner, add the remaining tablespoon of milk (picture of recipe did not).

4. Over medium heat, melt 1 tbl butter in a cast-iron skillet or griddle pan. Spoon 2 tbl batter into the hot pan per pancake, flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.

Serve warm with cream cheese topping.

Recipe contributed by our customer Tim C adapted from Smitten Kitchen

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