Scrumptious Carrot Cake Pancakes

Carrot Cake Pancakes

My lovely child, Linus, is obsessed with pancakes.

So I make them a lot if you haven't noticed.

And I get bored with them.

That's why you see a few different ones here at Foods of Our Lives. I need variety, and Linus doesn't seem to notice if I make them healthy or different so long as they have his beloved maple syrup on them so I change it up a lot.

These are practically like having a slice of carrot cake for breakfast, but not quite. They just the perfect balance of breakfasty texture and flavor that you want them to be. Not to sweet or heavy, especially since the cream cheese glaze is a glaze and not a thick frosting like you would have on a cake. Seriously, they couldn't be any better AND they really are pretty healthy too! Wahoo!

Gotta love it!

Scrumptious Carrot Cake Pancakes
Prep time
Cook time
Total time
Recipe By:
Serves: 2-3
  • 1 cup whole wheat pastry flour (I used fresh ground white wheat pastry flour but you can use white flour or store bought whole wheat)
  • 4 teaspoons brown sugar
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 egg whites
  • 1 cup buttermilk
  • ½ teaspoon pure vanilla extract
  • 1 cups finely grated carrots
  • 2 Tablespoons finely chopped toasted pecans, optional

  • 4 Tablespoons cream cheese at room temperature
  • 4 tablespoons milk
  • 4 teaspoons powdered sugar
Preparation Instructions
  1. In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and spices.
  2. In another medium mixing bowl, whisk together the buttermilk, egg white and vanilla extract, combine with the dry ingredients and then add in the shredded carrots. If you are going to add the nuts and/or raisins now is the time to gently fold them into the batter (I didn't use them and I was quite pleased with my results).
  3. Set aside and let rest while the pan heats.
  4. Heat a griddle or large pan over medium heat with a little butter to keep the pancakes from sticking.
  5. Place ¼ cup of batter on griddle to make one pancake, repeat with remaining batter until you have 8 pancakes (you'll likely have to do batches - my griddle hold 6 pancakes at a time).
  6. When the pancakes are no longer glossy on top and have some big bubbles, flip over and cook the other side (or until golden brown).
  7. Remove from the griddle and serve with Cream Cheese Glaze!
  9. Combine the room temperature cream cheese with the milk and powdered sugar and stir until smooth.
  10. Easy Peasy Lemon Squeezy (as Linus would say)....







Thanks SO much for the lovely recipe that I slightly adapted this from:


  1. says

    how do you make your own buttermilk ? my understanding is that buttermilk is the liquid left over from churning butter / please share your recipe as i love buttermilk, banana, date shakes


    • says

      Well, I didn’t research it a whole lot to find out what is the ‘real’ way to make it BUT what I did was use about 6oz of cultured buttermilk from the store and added it to 3 cups of raw milk that was souring anyway and let it set out on the counter for 24 hours in an airtight container. It seemed to work :) Apparently you can keep it in the fridge for about a month. That sounds like a really yummy shake – I might have to try that!

  2. Karen says

    Just a note – you have the sugar listed as granulated in the ingredients for the glaze, but then use powdered in the instructions. Might want to change that!

  3. Sean says

    No, coconut flour will not work without extensive recipe modification. There’s a reason coconut flour pancake recipes call for several whole eggs.


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