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–+ servings

Carrot Cake Pancakes with Maple Cream Cheese Glaze

Everything you love about carrot cake, but make it breakfast. These fluffy buttermilk pancakes are packed with warm spices, grated carrots, and crunchy walnuts, then finished with a dreamy maple cream cheese glaze. They're cozy, indulgent, and guaranteed to make your whole kitchen smell incredible.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yields8 pancakes
Print Recipe Pin Recipe
Servings8 pancakes

Ingredients

DRY

  • 1 1/4 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

WET

  • 1 1/4 cups cold buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

MIX-IN'S

  • 1 cup grated carrots
  • 1/2 cup chopped walnuts

FOR COOKING

  • Butter or neutral oil, for the pan

MAPLE CREAM CHEESE GLAZE

  • 4 ounces cream cheese, softened
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla bean paste
  • Splash of heavy cream or milk, to thin (optional)

Instructions 

MAKE THE GLAZE

  1. Using a hand whisk in a small bowl, beat softened cream cheese until smooth.
  2. Add maple syrup and vanilla bean paste and mix until combined. Add a splash of heavy cream or milk if you want a thinner, drizzleable consistency. Set aside.

MAKE THE PANCAKES

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  2. Then add in the buttermilk, egg, melted butter, and vanilla extract and stir until just combined. Do not overmix.
  3. Finally, fold in the grated carrots and walnuts.
  4. Heat a non-stick skillet or griddle over medium heat and add butter or neutral oil. Pour about 1/2 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more.
  5. Serve warm topped with maple cream cheese glaze to enjoy!

Notes

Q: Can I add raisins?
A: Yes, if you're a raisin-in-carrot-cake person, fold in about 1/3 cup with the carrots and walnuts.
Q: Can I make these without buttermilk?
A: Yes but kind of! Add 1 tablespoon of white vinegar or lemon juice to 1 1/4 cups of regular milk, stir, and let it sit for 5 minutes. Works just as well.
Q: Can I skip the walnuts?
A: Totally. You can leave them out entirely or swap for pecans if you prefer.
Q: Can I freeze leftover pancakes?
A: Yes! Let them cool completely, then layer between parchment paper and freeze in a zip-lock bag for up to 2 months. Reheat in the toaster or oven at 350°F until warmed through.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!