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A stack of carrot cake pancakes on a white plate topped with cream cheese topping and walnuts.
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Carrot Cake Pancakes

Carrot cake pancakes are soft and fluffy buttermilk pancakes filled with shredded carrots and spiced with aromatic spices. They are served with cream cheese topping and toasted walnuts. These pancakes are delicious on their own but the cream cheese topping really takes them to another level. If you love carrot cake you will love these pancakes.
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 667kcal
Author Aleksandra


wet ingredients:

  • 1/4 cup melted butter 60g
  • 2 cups buttermilk 480g
  • 2 large eggs
  • 1/4 cup light brown sugar 50g
  • 1 teaspoon vanilla extract

dry ingredients:

  • 2 cups flour 250g, spooned and leveled
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • big pinch of salt


  • 1 cup finely shredded carrots 100g
  • clarified butter for cooking the pancakes or a mix of vegetable oil and regular butter

cream cheese topping:

  • 4 oz cream cheese 115g
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  • walnuts to sprinkle on top
  • maple syrup optional


  • Add all the wet ingredients into a bowl (melted and cooled butter, buttermilk, eggs, sugar, and vanilla). Whisk until well-combined.
  • Add all the dry ingredients into another bowl (flour, ground cinnamon, cloves, nutmeg, ginger, baking powder, baking soda, salt) and whisk until well-combined.
  • Add the dry ingredients into the bowl with wet ingredients. Whisk until half combined.
  • Fold in carrots shredded on the small holes of a box grater. Don't overmix the batter, it should be lumpy.
  • Make the cream cheese topping by whisking all the ingredients for the topping in a small bowl. Add more cream cheese if you want it thicker or more milk if you want it thinner.
  • Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and butter bubbling, scoop about 1/4 cup of batter per pancake into the pan.
  • Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
  • Serve pancakes with cream cheese topping, sprinkle with chopped walnuts and drizzle with maple syrup.
  • Enjoy!


  • Cook the pancakes over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it will be too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle.
  • How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
  • Calories = 1 serving or 1/4 of the recipe. This is only an estimate!


Calories: 667kcal