Carrot Cake Pancakes with Cream Cheese Glaze

These Carrot Cake Pancakes are everything you love about classic carrot cake—warm spices, sweet shredded carrots, and a rich cream cheese glaze—all stacked high and ready to impress. Whether you’re celebrating with family or just treating yourself to a cozy spring morning, this recipe is a delicious twist on tradition that feels like dessert for breakfast (without the guilt 😉).

Ingredients

For the Pancakes:

• 1 ½ cups all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 1 cup milk (dairy or non-dairy)
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup melted butter (or oil)
• 1 cup finely grated carrots (about 2 medium carrots)
• ¼ cup chopped pecans or walnuts (optional)
• ¼ cup crushed pineapple (optional, adds moisture & sweetness)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• ¾ cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

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Instructions

1. Make the Pancakes:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt.
2. In another bowl, whisk milk, eggs, vanilla, and melted butter until smooth.
3. Add wet ingredients to the dry and mix until just combined.
4. Fold in grated carrots, nuts, and pineapple (if using).
5. Heat a nonstick skillet or griddle over medium heat. Grease lightly with butter or oil.
6. Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.

2. Make the Glaze:

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar, milk, and vanilla. Mix until pourable but thick. Add more milk if needed.

3. Serve:

• Stack pancakes high, drizzle with glaze, and top with toasted pecans and pastel chocolate eggs for an Easter touch!