Carrot Cake Pancakes

How does "cake for breakfast" sound? The spices in these pancakes take you right to the flavors of a carrot cake. They are drizzled with a thin frosting and topped with raisins, coconut flakes, nuts, and candied ginger.

looking at a stack of carrot cake pancakes with frosting dripping down the side
Cook Time:
5 mins
Active Time:
35 mins
Total Time:
40 mins
8 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


  • 3 ounces cream cheese, softened

  • 1 tablespoon whole milk

  • 2 tablespoons powdered sugar

  • ½ teaspoon vanilla extract


  • 3 tablespoons golden raisins

  • 3 tablespoons toasted chopped pecans or walnuts

  • 3 tablespoons toasted unsweetened coconut flakes

  • 1 tablespoon finely chopped candied ginger (Optional)


  1. Prepare the Pancakes: Whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined. Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set aside.

  2. Prepare the Frosting: In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside.

  3. Prepare the Topping: In a small bowl, stir together raisins, pecans, coconut, and ginger, if desired. Set aside.

  4. Heat a large nonstick skillet or griddle over medium. Grease skillet or griddle with butter.

  5. Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd skillet. 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.

  6. Divide pancakes evenly among 4 plates. Drizzle Pancakes evenly with Frosting, and sprinkle evenly with Topping.

Nutrition Facts (per serving)

458 Calories
25g Fat
49g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 458
% Daily Value *
Total Fat 25g 32%
Saturated Fat 14g 70%
Cholesterol 96mg 32%
Sodium 630mg 27%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 13%
Protein 11g
Potassium 374mg 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.

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