Fluffy Carrot Cake Pancakes with Cream Cheese Drizzle combine the warmth of classic carrot cake with the comfort of pancakes. Packed with shredded carrots, spices, and a luscious cream cheese topping, these pancakes are perfect for a cozy weekend breakfast or brunch. They’re soft, flavorful, and feel like dessert for breakfast—without being too sweet.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flour
baking powder
baking soda
ground cinnamon
ground nutmeg
ground ginger
salt
brown sugar
eggs
milk
vanilla extract
shredded carrots
unsweetened applesauce
crushed pineapple (drained)
chopped walnuts or pecans (optional)
cream cheese
powdered sugar
butter
maple syrup (optional for serving)

directions

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and brown sugar.

In another bowl, beat the eggs, then mix in milk, vanilla extract, applesauce, and crushed pineapple.

Fold the wet ingredients into the dry ingredients until just combined—do not overmix.

Gently fold in the shredded carrots and nuts if using.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.

For the cream cheese drizzle, beat softened cream cheese with powdered sugar and a splash of milk until smooth and pourable.

Drizzle over warm pancakes before serving. Add a touch of maple syrup if desired.

Servings and timing

This recipe yields approximately 12 pancakes.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

Use Greek yogurt instead of applesauce for a tangy flavor and protein boost.
Add raisins or coconut flakes for texture and sweetness.
Make them gluten-free by substituting a 1:1 gluten-free flour blend.
Add a pinch of cloves for a deeper spiced flavor.

storage/reheating

Store leftover pancakes in an airtight container in the fridge for up to 4 days.
Reheat in the microwave for 20-30 seconds or in a skillet over low heat until warmed through.
Freeze cooked pancakes between layers of parchment paper for up to 2 months. Reheat directly from frozen.

FAQs

Can I make the batter ahead of time?
Yes, but it’s best used within 24 hours. Stir before cooking as the carrots may release moisture.

Can I use pre-shredded carrots?
You can, but freshly grated carrots provide better texture and moisture.

Is the cream cheese drizzle necessary?
Not strictly, but it adds the signature carrot cake touch. You can also use a dollop of whipped cream or Greek yogurt.

Can I make them dairy-free?
Yes—use plant-based milk and a dairy-free cream cheese alternative.

Can I leave out the pineapple?
You can, but the pineapple adds moisture and sweetness that enhance the carrot cake flavor.

Conclusion

Fluffy Carrot Cake Pancakes with Cream Cheese Drizzle are a delicious twist on breakfast that brings the joy of dessert to your morning plate. With rich spices, tender carrots, and a creamy drizzle, these pancakes feel indulgent yet nourishing. Perfect for special mornings or anytime you want something cozy and comforting.