Carrot Cake Pancakes with Maple Cream Cheese Glaze

If you love carrot cake, you are going to be completely obsessed with these pancakes. Carrot cake is my favorite cake ever and I feel like it is so underrated. I had my favorite carrot cake from Trader Joe’s sitting in the fridge and was thinking about it all morning, so I thought why not just make pancakes that taste exactly like it. A little dessert for breakfast situation and I am not sorry about it. These have been on my mind for a while, and I finally tested them and they are everything.

The batter comes together in under 10 minutes, the glaze takes maybe 2, and the whole thing is on the table in 30. Whether you’re making these for a lazy weekend morning, a fun little brunch party, or just because you need something a little extra on a Tuesday, these are it.

This Recipe Is Everything And Let Me Tell You Why

Okay so let me just tell you what you’re working with here:

• Thick, fluffy buttermilk pancakes with the most perfect tender crumb
• Warm spices — cinnamon, ginger, nutmeg — in every single bite
• Freshly grated carrots folded right into the batter for moisture and texture
• Crunchy walnuts for the perfect crunch
• And a maple cream cheese glaze that is literally just cream cheese frosting in drizzle form but with maple syrup to bring in that pancake element

There is no excuse now not to have dessert for breakfast!

Ingredients You’ll Need

For the pancakes:

• All-purpose flour: the base, nothing fancy
• Brown sugar: just a little for warmth and depth. dark or light works!
• Baking powder + baking soda: the dream team for fluffy pancakes
• Cinnamon, ground ginger, nutmeg: this spice combo is everything, do not skip any of them
• Salt: always. a pinch goes a long way.
• Cold buttermilk: cold is key, it reacts with the leavening to give you that lift and tenderness
• Egg: for structure and richness
• Melted butter: for extra rich flavor
• Vanilla extract: because obviously
• Freshly grated carrots: grate them yourself, the pre-shredded bag ones are too thick and dry
• Chopped walnuts: for crunch, you can swap for pecans or leave them out entirely

For the maple cream cheese glaze:

• Cream cheese: softened so it mixes in smooth easily
• Maple syrup: the real stuff please
• Vanilla bean paste: this is my secret weapon, the flavor is so much more complex than extract. but of course extract will work as well.
• A splash of heavy cream or milk: optional, just to loosen it up if you want it more drizzleable and thin. I didn’t add any but feel free to if you want it more glaze-like versus sauce-like

How To Make Carrot Cake Pancakes

Make the glaze first

I always make the glaze first so it’s sitting there ready to go the second the pancakes come off the griddle. Beat the cream cheese until completely smooth and no lumps. I just use a hand whisk which gets the job done if you’re cream cheese is softened. I usually just zap it in the microwave for 10 seconds to get it soft.

Then add the maple syrup and vanilla bean paste and mix until combined and glossy. If you want it thinner and more drizzleable, add a small splash of heavy cream or milk and stir it in. That’s it. Set it aside.

Make the batter

Whisk all your dry ingredients together in a large bowl. This includes flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate bowl, whisk together the cold buttermilk, egg, melted butter, and vanilla extract. Pour the wet into the dry and stir until just combined. Do not overmix or your pancakes will be dense and tough and sad.

Fold in the grated carrots and walnuts, then let the batter rest for 5 minutes. This step is non-negotiable. It gives the leavening time to activate and makes your pancakes noticeably fluffier.

Cook the pancakes

Heat a non-stick skillet or griddle over medium heat and add butter or a neutral oil. You want it hot enough that a drop of water sizzles but not so hot that your butter burns immediately. Pour about 1/2 cup of batter per pancake. Yes, these are thick and generous and that is the whole point. Cook until bubbles form across the surface and the edges look set, about 2 to 4 minutes. Flip and cook another 2 to 3 minutes. Add more butter or oil between batches as needed.

Stack them high, drizzle that maple cream cheese glaze all over, and serve immediately.

My Best Tips For Perfect Carrot Cake Pancakes

• Grate your carrots fresh. I know it’s one extra step but it genuinely matters. Freshly grated carrots on a box grater are moist, fine, and fold into the batter beautifully. Pre-shredded carrots are thick, dry, and will mess with your texture.
• Do not overmix. Stir until just combined and stop.
• Rest the batter. Five minutes, every time. Your pancakes will be so much fluffier.
• Keep the heat at medium. With a 1/2 cup pour these are thick pancakes. Too high and the outside will brown before the inside is cooked through. Medium and slow wins.
• Use real maple syrup in the glaze. The fake stuff will not give you the same depth of flavor. It’s worth it.
• Soften your cream cheese. Leave it out on the counter for at least 30 minutes before making the glaze or you’ll end up with lumps.

Make Ahead + Storage

• Glaze: Make it up to 3 days ahead and store in an airtight container in the fridge. Give it a good stir before using and add a splash of milk if it’s thickened up.
• Pancakes: Best fresh but leftovers keep in the fridge for up to 3 days. Reheat in a toaster or in the oven at 350°F until warmed through.
• Freezer: Let pancakes cool completely, layer between sheets of parchment paper, and freeze in a zip-lock bag for up to 2 months. Reheat straight from frozen in the toaster or oven. no need to thaw.
• Batter: Mix your dry and wet ingredients separately and store them in the fridge overnight. Combine right before cooking so the leavening stays active.

Craving More Sweet Breakfast? Try These Recipes Out!

• Pumpkin Pancakes: Gilmore Girls inspired, thick and fluffy pumpkin pancakes served with the most incredible cinnamon butter. A fall must.
• Lemon Ricotta Pancakes: Light, creamy, and bright with lemon flavor. These are the pancakes you make when you want something a little more elevated.
• Pumpkin Pie Hawaiian Roll French Toast: Pumpkin pie custard meets pillowy Hawaiian rolls for the coziest fall breakfast that will make your whole house smell amazing.
• Banana French Toast Muffins: All the flavor of banana bread and French toast combined, baked into perfectly portioned muffins. Great for meal prep and they freeze beautifully.
• Cinnamon Roll Overnight Oats: Everything you love about a gooey cinnamon roll, turned into a creamy, hearty breakfast you can prep the night before and grab in the morning.

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.