Carrot cake for breakfast! These fluffy, cinnamon-spiced carrot cake pancakes are topped with a tangy orange cream cheese glaze and are perfect for a weekend treat.
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Carrot cake pancakes are a fun way to switch up your morning pancake routine with an indulgent treat. While I do love a good old-fashioned pancake I also can’t help but see them as a blank canvas waiting for inspiration and I’m always on the lookout for new and interesting ways to switch up this beloved breakfast staple. This recipe captures all of the familiar flavours of carrot cake: spicy cinnamon, crunchy walnuts, and of course, cream cheese icing!
I freely admit that the main reason I eat carrot cake is because of the sweet and tangy cream cheese icing. So when I began working on this recipe there was no doubt that it had to include a cream cheese glaze. The orange in the glaze adds a burst of citrus that brightens the rich sauce and complements the carrot cake flavour. Perfect for a spring brunch, I know these pancakes will become a favourite in your house too!
Ingredient Notes
This recipe calls for many pantry staples that you will likely already have on hand.
Carrots: You can’t have carrot cake without carrots! 1 large, or 2 medium-sized, should be all that you need for this recipe. When grating the carrots try to keep the shreds fairly thin and fine. The carrot needs to be fully cooked by the time the pancake is done and if your carrots are thickly shredded, they may still be raw and crunchy when the pancake is cooked.
Cinnamon: This recipe calls for a good amount of cinnamon to really make sure it captures the spice flavour of carrot cake.
Cream cheese: You really couldn’t call these carrot cake pancakes without a cream cheese icing. The sauce is thinned to a pouring consistency by adding fresh orange juice and milk.
Oranges: Use the zest and juice of one orange in the cream cheese glaze for a bright, citrusy tang.
Walnuts: The perfect garnish to these pancakes – walnuts add a bit of crunch for contrast. If desired, you can lightly toast the walnuts in a skillet over medium heat or in a low oven for about 10 minutes.
How to Make Carrot Cake Pancakes with Orange Cream Cheese Glaze
This is a pretty straightforward pancake recipe. Start by grating your carrots so they are ready to go. In a mixing bowl combine all of the dry ingredients and whisk to combine.
In a separate bowl whisk together the milk, eggs, and melted butter. Add the wet ingredients to the mixing bowl with the dry ingredients and quickly whisk together. Don’t worry about getting all of the lumps out. Add the carrots and fold into the batter. You don’t want to over-mix the batter so it’s ok if there are a few lumps.
Let the batter sit for 5 to 10 minutes. I have found that resting the carrot cake pancake batter will ensure tall and fluffy pancakes. When ready to cook, melt a pat of butter in a skillet over medium low heat then scoop the batter into the pan.
It is important to cook these pancakes over a low heat. You need to make sure that the carrots are fully cooked so these pancakes will take a little longer than your average pancake. When the bottom is golden brown flip the pancakes and cook until done.
Meanwhile, you can prepare your cream cheese glaze. Cream together the cream cheese and butter in a stand mixer with the paddle attachment. Add the icing sugar and beat until combined, scrapping down the sides. Add the zest and juice of 1 orange along with 3 tablespoons of milk. Cream together and check for consistency. If the sauce is too thick then add a bit more milk. Transfer to a serving pitcher.
Serve the carrot cake pancakes smothered in the orange cream cheese glaze and topped with chopped walnuts!
Pairing & Serving Suggestions
These carrot cake pancakes are perfect for a weekend brunch and I wouldn’t say no to serving them with a side of bacon! A classic mimosa is an ideal pairing. Squeeze a few more oranges for some fresh juice and top with chilled Prosecco. Sparkling wine on its own would also pair well with this dish. The sparkling rosé Confidence from 8th Generation Winery in Summerland, BC is a great choice that I regularly enjoy with brunch.
More Breakfast recipes
Try my favourite Pumpkin Spice Eibrot with Whipped Pumpkin Mascarpone.
Carrot Cake Pancakes with Orange Cream Cheese Glaze
Ingredients
Carrot Cake Pancakes
- 2 cups all-purpose flour
- 4 tbsp sugar
- 4 tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp salt
- 1 ¾ cups milk
- 2 eggs
- 4 tbsp butter melted
- 1 cup grated carrots
- extra butter for frying
Orange Cream Cheese Glaze
- 8 oz cream cheese softened
- 2 tbsp butter softened
- ½ cup icing sugar
- 1 orange zest and juice
- ¼ tsp salt
- 3-4 tbsp milk
Instructions
For the pancakes:
- Combine the flour, sugar, baking powder, cinnamon and salt in a mixing bowl and whisk together. Set aside.
- In another bowl whisk together the milk, eggs and melted butter. Add the wet ingredients to the dry ingredients and briefly whisk together. It's ok to have some lumps. Add the grated carrots and stir just until combined. Set aside for 5 to 10 minutes.
- Heat a skillet over medium low heat. Add a small pat of butter to melt. Drop the pancake batter by ¼ cup scoops into the skillet. Let cook over low heat until bubbles form on the top and the bottom is golden about 3 to 4 minutes. Flip the pancakes and cook for another 2 to 3 minutes. Don't rush the cooking time to ensure the carrots are fully cooked. When cooked, remove the pancakes to a plate and tent with foil until finished. Repeat with the remaining batter.
For the glaze:
- Combine the cream cheese and butter in the bowl of a mixer and cream together with a paddle attachment. Beat in the icing sugar, orange zest and juice until smooth, scrapping down the sides as needed. Add 3 tablespoons of milk and mix until smooth. Check the consistency. If desired, add the remaining milk. Serve with the carrot cake pancakes.
Let me know if you made the recipe, I would love to see!
Tag @rhubarbandlavender on Instagram.
These look amazing!
Thanks so much! These are such a decadent treat. I hope you enjoy them as much as I do!