The Best Carrot Cake Pancakes with Cream Cheese Glaze: A Brunch Dream!
There’s nothing quite like a lazy Sunday morning, the smell of coffee brewing, and the promise of a truly special breakfast. For me, that often means whipping up something extraordinary, something that feels like a hug on a plate. This recipe for Carrot Cake Pancakes with Cream Cheese Glaze was born out of one such morning, when I was craving the comforting flavors of my grandmother’s famous carrot cake but wanted something quicker, fluffier, and perfectly suited for a cozy brunch spread.
I remember that morning vividly – a gentle rain pattering against the window, the kind that makes you want to stay in your pajamas all day. I wanted something that felt celebratory yet wasn’t too fussy. Combining the best elements of a classic carrot cake with the simplicity of pancakes felt like pure genius. The result? A tested, family-favorite recipe that delivers unbelievably fluffy, spiced pancakes crowned with a luscious, tangy cream cheese glaze. It’s truly a homemade delight and the ultimate sweet breakfast treat.
These aren’t just any pancakes; they’re a symphony of flavors and textures, with tender shredded carrots, warm spices, and that iconic cream cheese tang. Get ready to elevate your breakfast game and impress everyone at the table with this comforting, easy recipe. Trust me, once you try these, you’ll be adding them to your regular rotation!
❤️ Why You’ll Love This Recipe
- Pure Nostalgia in Every Bite: These pancakes perfectly capture all the beloved flavors of a classic carrot cake – warm cinnamon, nutmeg, and tender carrots – transformed into a delightful breakfast form. It’s like having dessert for breakfast, but completely acceptable!
- Incredibly Fluffy Texture: We use a careful balance of leavening agents and buttermilk (or a simple substitute) to ensure these pancakes are light, airy, and incredibly tender. Each bite practically melts in your mouth, making them utterly irresistible.
- That Luscious Cream Cheese Glaze: Forget plain syrup! The tangy, sweet, and utterly decadent cream cheese glaze is what truly sets these pancakes apart. It’s easy to make and takes this dish from great to absolutely extraordinary, perfectly complementing the spiced pancakes.
- Simple Ingredients, Big Flavor: You don’t need any fancy ingredients to make these show-stopping pancakes. Chances are, most of what you need is already in your pantry, making this a convenient and approachable recipe for any home cook.
- Perfect for Any Occasion: While fantastic for a special weekend brunch, these Carrot Cake Pancakes are also simple enough for a weekday treat or a lovely holiday breakfast. They look impressive without demanding hours in the kitchen.
- Customizable to Your Liking: Want to add nuts, raisins, or even a touch of ginger? This recipe is wonderfully flexible. You can easily adapt it to suit your taste preferences, making it truly your own signature dish.
- Kid-Friendly & Crowd-Pleasing: Even picky eaters will often enjoy these subtly sweet and spiced pancakes. The familiar flavors of carrot cake, combined with the fun of pancakes, make them a hit with both children and adults alike.
- A Fantastic Way to Sneak in Veggies: Yes, they’re sweet, but they also contain real carrots! It’s a deliciously clever way to incorporate a little extra vegetable goodness into your morning meal.
What You Need
You only need a few simple pantry staples for this recipe! From all-purpose flour to fresh carrots and basic dairy, these ingredients come together to create magic. Check the full printable recipe card below for detailed measurements and a complete list.
💡 Expert Tips for Perfect Pancakes
- Don’t Overmix the Batter: The key to fluffy pancakes is to mix until just combined. Lumps are perfectly fine! Overmixing develops the gluten, leading to tough pancakes.
- Use Freshly Grated Carrots: While pre-shredded carrots work, freshly grated carrots add more moisture and a brighter flavor. Use the fine side of a box grater for the best texture.
- Let the Batter Rest: After mixing, let the batter sit for 5-10 minutes. This allows the flour to fully hydrate and the leavening agents to activate, resulting in an even fluffier pancake.
- Proper Pan Temperature is Key: Heat your griddle or non-stick pan over medium-low heat. A drop of water should sizzle and evaporate instantly. Too hot, and the outside burns before the inside cooks; too cool, and they won’t brown properly.
- Use a Scoop: For uniformly sized pancakes, use a 1/4 cup or 1/3 cup measuring cup or an ice cream scoop to pour your batter onto the griddle.
- Know When to Flip: Wait for bubbles to appear on the surface of the pancake and the edges to look set before flipping. This usually takes 2-3 minutes per side. Flip only once!
- Keep Pancakes Warm: As you cook batches, place finished pancakes on a baking sheet in a warm oven (around 200°F / 95°C) to keep them warm while you finish cooking the rest.
- Perfect Your Cream Cheese Glaze Consistency: If your glaze is too thick, add a tiny splash more milk (1/2 teaspoon at a time). If it’s too thin, whisk in a little more powdered sugar until you reach a luscious, pourable consistency.
- Quality Spices Make a Difference: Ensure your cinnamon, nutmeg, and ginger are fresh for the most vibrant and aromatic flavor in your pancakes.
- Don’t Forget the Buttermilk: If you don’t have buttermilk, you can easily make your own! Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill to the 1 cup mark with regular milk. Let it sit for 5 minutes before using.
Variations & Substitutions
- Gluten-Free: Easily swap out the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. Ensure your blend contains xanthan gum for the best texture.
- Dairy-Free: Use a plant-based milk (almond, oat, soy) and replace butter with a dairy-free butter alternative or coconut oil. For the glaze, use dairy-free cream cheese and plant-based milk.
- Add-ins: Fold in 1/2 cup of chopped pecans or walnuts, or golden raisins to the batter for extra texture and flavor, just like a traditional carrot cake.
- Extra Spices: Amp up the spice blend with a pinch of allspice or ground cloves for a deeper, warmer profile. A tiny bit of orange zest can also brighten the flavor.
- Sugar-Free Option: Use a granulated sugar substitute for the pancakes and a powdered erythritol blend for the glaze. Adjust sweetness to your preference.
- Egg-Free: Replace each egg with a ‘flax egg’ (1 tbsp ground flaxseed meal + 3 tbsp water, let sit 5 mins) or a commercial egg replacer.
Storage & Freezing
To Store Cooked Pancakes: Allow any leftover pancakes to cool completely. Store them in an airtight container or a resealable bag in the refrigerator for up to 3-4 days. Store the cream cheese glaze separately in an airtight container in the fridge for up to 5 days.
To Reheat: Reheat pancakes in the microwave for 30-60 seconds, in a toaster oven, or on a griddle until warmed through. Drizzle with fresh glaze just before serving.
To Freeze Pancakes: Once completely cooled, arrange pancakes in a single layer on a baking sheet and flash freeze for about 30 minutes. Once solid, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They will keep for up to 2-3 months. Thaw in the refrigerator overnight or reheat directly from frozen.
Freezing Glaze: Freezing the cream cheese glaze is not recommended, as its texture can become grainy upon thawing.
FAQ
Can I make the batter ahead of time?
Yes, you can! You can mix the dry ingredients and wet ingredients separately and combine them just before cooking. Or, you can mix the full batter and store it in an airtight container in the refrigerator for up to 12 hours. Just give it a gentle whisk before cooking, adding a splash of milk if it seems too thick.
My pancakes aren’t fluffy, what went wrong?
The most common culprits are overmixing the batter or using old leavening agents (baking powder/soda). Ensure your baking powder and baking soda are fresh and mix the batter only until just combined – a few lumps are desirable!
What if I don’t have buttermilk?
No problem! You can easily make a substitute. For every cup of buttermilk needed, measure out 1 cup of regular milk and stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes until it curdles slightly, then use as directed.
Can I add nuts or raisins to the pancakes?
Absolutely! For an even more authentic carrot cake experience, feel free to fold in about 1/2 cup of finely chopped pecans or walnuts, or 1/4 cup of golden raisins, into the pancake batter just before cooking.
These Carrot Cake Pancakes with Cream Cheese Glaze are more than just breakfast; they’re an experience. I truly hope you enjoy making and sharing this recipe as much as I do. Don’t forget to Pin this delicious recipe for later so you can revisit this cozy brunch favorite again and again!
Carrot Cake Pancakes with Cream Cheese Glaze – Easy Brunch!
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 1 cup finely shredded carrots
- 1 ¼ cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 2-3 tbsp milk (or cream)
- ½ tsp vanilla extract
Instructions
- Step 1 In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Step 2 In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Step 3 Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are okay. Fold in the shredded carrots.
- Step 4 Heat a lightly oiled griddle or large non-stick pan over medium-low heat. For each pancake, pour about ¼ cup of batter onto the hot griddle.
- Step 5 Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set, and the pancake is golden brown. Flip once and cook for another 1-2 minutes until cooked through.
- Step 6 While pancakes cook, prepare the glaze: In a medium bowl, whisk together the softened cream cheese, powdered sugar, milk (start with 2 tbsp), and vanilla extract until smooth and creamy. Add more milk if needed to reach a pourable consistency.
- Step 7 Serve the warm Carrot Cake Pancakes immediately, topped generously with the cream cheese glaze.
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 1 cup finely shredded carrots
- 1 ¼ cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 2-3 tbsp milk (or cream)
- ½ tsp vanilla extract
