This Carrot Cake Pancakes recipe is a fun treat for a special brunch! The pancakes have grated fresh carrots, warm spices, and walnuts in them, and are topped with a cream cheese glaze.

Carrot Cake Pancakes - Drizzled with Cream Cheese Glaze and Walnuts

When I was younger I used to eat those yogurts that came in every flavor under the sun, and frequently bought the Key Lime Pie yogurt, the Boston Cream Pie yogurt, Strawberry Cheesecake, and so on.

It’s kind of funny because the yogurt was honestly pretty bad and didn’t really taste like the Key Lime Pie flavor it was claiming to be, but I think there’s something appealing about enjoying a recipe we love in a completely different form.

Case in point, I spent last weekend testing out and making Root Beer Float Marshmallows, and Blueberries & Cream Marshmallows. Because when you bite into a homemade marshmallow and it reminds you of a root beer float, there’s just something fun about that! I love that kind of food.

After updating the Cinnamon Roll Pancakes recipe a couple months back, I decided that I wanted make some Carrot Cake themed pancakes next. And I might like these even more!

Stack of Carrot Pancakes with Cream Cheese Glaze Drizzle

These fluffy pancakes have grated carrots and warm spices in the pancake batter, plus crunchy walnuts, and a cream cheese glaze on top.

The first time Pete took a bite, he literally asked me if it tasted TOO much like actual carrot cake. Which I, of course, took as a compliment. Because what on earth does that even mean!?

These pancakes are full of carrot cake flavors, and I hope you try them out for a Saturday morning or Sunday brunch sometime! They’re also great for Easter brunch.

Step by Step Overview:

To get started, grate a large carrot using a fine grater (either handheld or a box grater). You may also use the grating disc on a food processor for this job.

Shredded Carrots on a Cutting Board

Whatever you use, it’s important that the carrots are in fine pieces, so they can cook quickly and aren’t crunchy in the pancakes.

Next, assemble the dry ingredients by combining all purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger in a large bowl:

Flour, Leavener, and Spices in a Mixing bowl

Note that I do not add any sugar to the actual pancake mix, because the cream cheese topping is pretty sweet. But if you wish to add a little bit of sweetness, add up to 2 tablespoons of white granulated sugar or brown sugar to the dry ingredients.

For the wet ingredients, combine buttermilk, grapeseed oil, and one large egg:

Dairy, Fat, and Egg in a Mixing Bowl

Add the wet ingredients to the dry:

Dry Ingredients, Wet Ingredients, and Whisk in a Mixing Bowl

When the flour has almost been mixed in, add the grated carrots and chopped walnuts:

Grated Carrots and Walnuts Added to Carrot Cake Pancake Batter

Mix until combined:

Carrot Cake Pancake Mix in a bowl

Place medium scoops of the batter in a nonstick skillet and cook the pancakes over medium high heat for a couple minutes on each side, until golden brown:

Carrot Cake Pancake Circles Cooking in Skillet

If you want to keep the pancakes warm as you cook in batches, keep them on a baking sheet in a 200F oven while you finish the remaining batter.

Then top your fluffy carrot cake pancakes with the same cream cheese glaze as the Cinnamon Roll Pancakes, plus walnuts.

The cream cheese frosting is made by whipping together softened butter, cream cheese, powdered sugar, and vanilla extract in a small bowl. Very easy!

Pure maple syrup is also very delicious on top.

Here’s a full video on how to make the pancakes, and the recipe is below.


Recipe Variations

Whole wheat flour – You can switch out 100% of the all purpose flour for an equal amount of whole wheat flour. Either regular whole wheat flour or whole wheat pastry flour should work.

Non-dairy milk – Readers have reported success with alternatives like coconut milk, almond milk, and oat milk.

The oil – You may substitute melted butter or melted coconut oil in place of the grapeseed oil.

More Pancake Recipes:

How to Freeze Pancakes:

You can freeze the pancakes, but not the icing.

First let the fully cooked pancakes cool completely, then follow one of these two methods so the pancakes don’t stick to each other:

For the first method, place the pancakes on a sheet pan in a single layer, making sure they aren’t touching each other, and freeze for 30-60 minutes, until they are completely frozen. Then you can remove the pancakes and place them in a large plastic bag. This way they won’t stick to each other, and you can take out as many pancakes as you’d like.

For the second method, stack the pancakes between wax paper or parchment paper, and place those stacks in a resealable bag to freeze. This will keep them separated so they don’t freeze stuck together.

Freeze the pancakes for up to two months.

How to Reheat Pancakes:

Here are three methods for reheating, either by using the microwave, oven, or toaster:

Microwave Method (my favorite):

Place 1 to 5 frozen pancakes on a microwave-safe plate. Cook uncovered at 20 seconds for 1 pancake, 30 seconds for 2 pancakes, 40 seconds for 3 pancakes, 50 seconds for 4 pancakes, and 60 seconds for 5 pancakes. Exact timing will depend on the strength of your microwave, but this is a good guideline.

Oven Method:

This is great for a larger numbers of pancakes. Preheat the oven to 350F. Place the desired number of frozen pancakes into a foil packet. Or place pancakes in a flat layer on a sheet pan and cover the pan tightly with foil. Just make sure you seal tightly to prevent the pancakes from getting dry. Bake for about 10 minutes, until the pancakes are warm and soft. 

Toaster Method:

This is my least favorite method, but it does work. You are limited to only one pancake per slot, and need to watch to make sure the pancakes don’t become crispy or overcook. Time varies depending on toaster settings.

How do you store leftover homemade pancakes?

Keep in an airtight container in the fridge for up to 5 days. Or freeze for up to 2 months.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Carrot Cake Pancakes - Drizzled with Cream Cheese Glaze and Walnuts

Carrot Cake Pancakes

Carrot Cake Pancakes are a fun treat for a special brunch! The pancakes have carrots, spices, and walnuts, and are topped with a cream cheese glaze.

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For the pancakes:

  • 5 oz all purpose flour, by weight (1 cup, measured)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup buttermilk or milk
  • 1 tbsp neutral oil
  • 1 egg
  • 2 tbsp chopped walnuts
  • 1 cup finely grated carrots

For the glaze:

  • 3 tbsp softened butter*
  • 2 oz cream cheese
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • water as needed


  • Whisk to combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  • In another bowl, whisk to combine the buttermilk, oil, and egg. Pour the wet ingredients into the dry, and stir until the flour is halfway incorporated. Add the walnuts and carrots, then stir until the flour pockets have disappeared, but make sure to leave lumps so you don’t overmix the batter and make the pancakes tough.
  • Portion out medium scoops of the batter onto a nonstick pan set over medium high heat, and cook for a couple minutes on the first side, until bubbles form, then flip and cook for another couple minutes on the other side. Remove to a plate.
  • Prepare the glaze by melting the butter and cream cheese together in the microwave. Stir in the powdered sugar and vanilla extract and stir to combine. Add water as needed, to thin the glaze. Drizzle on top of the pancakes, and enjoy!


*If you’re using cold butter straight from the fridge, microwave the butter separately, otherwise the cream cheese will overcook in the microwave before the butter is melted.


Calories: 435kcal, Carbohydrates: 54g, Protein: 8g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 81mg, Sodium: 438mg, Fiber: 2g, Sugar: 27g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.