Carrot Cake Pancakes With Cream Cheese Drizzle and Walnuts

Quick Recipe Version (TL;DR)

• Yield: 8 pancakes (serves 4; about 2 pancakes each)
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 1/2 cups (195 g) all-purpose flour
• 2 tbsp (25 g) packed light brown sugar
• 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/8 tsp ground cloves
• 2 large eggs
• 1 1/4 cups (300 ml) buttermilk
• 3 tbsp (42 g) unsalted butter, melted (plus more for the pan)
• 1 tsp vanilla extract
• 1 1/2 cups (150 g) finely grated carrots
• Optional: 1/3 cup (50 g) raisins
• 1/2 cup (60 g) chopped walnuts (toasted)
• Cream-cheese drizzle: 4 oz (113 g) cream cheese, 3/4 cup (90 g) powdered sugar, 1/2 tsp vanilla, 2–4 tbsp (30–60 ml) milk, pinch of salt

Do This

• 1) Toast walnuts at 350°F (177°C) for 6–8 minutes; cool.
• 2) Whisk dry ingredients in a bowl; whisk wet ingredients in another bowl.
• 3) Stir wet into dry just until combined; fold in grated carrots (and raisins if using). Rest batter 5 minutes.
• 4) Make drizzle: whisk cream cheese, powdered sugar, vanilla, salt; thin with milk to a pourable consistency.
• 5) Heat griddle to 350°F (177°C) or a skillet over medium; lightly butter.
• 6) Cook 1/4 cup batter per pancake, 2–3 minutes per side.
• 7) Stack, drizzle with cream-cheese topping, and sprinkle toasted walnuts.

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Why You’ll Love This Recipe

• Tastes like classic carrot cake, but in a cozy, weekend-breakfast stack.
• Moist, tender pancakes thanks to finely grated carrots and buttermilk.
• Cream-cheese drizzle feels special without being heavy like frosting.
• Flexible: add raisins, swap nuts, or prep parts ahead for easy mornings.

Grocery List

• Produce: carrots
• Dairy: buttermilk, unsalted butter, cream cheese, milk
• Pantry: all-purpose flour, light brown sugar, powdered sugar, baking powder, baking soda, fine salt, cinnamon, ground ginger, ground cloves, vanilla extract, walnuts, optional raisins

Full Ingredients

For the toasted walnuts

• 1/2 cup (60 g) walnuts, chopped

For the carrot cake pancake batter

• 1 1/2 cups (195 g) all-purpose flour
• 2 tbsp (25 g) packed light brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 2 large eggs
• 1 1/4 cups (300 ml) buttermilk
• 3 tbsp (42 g) unsalted butter, melted and cooled for 2 minutes
• 1 tsp vanilla extract
• 1 1/2 cups (150 g) finely grated carrots (about 2 medium carrots, packed lightly)
• Optional: 1/3 cup (50 g) raisins
• Unsalted butter, for greasing the skillet/griddle

For the cream-cheese drizzle

• 4 oz (113 g) cream cheese, softened to room temperature
• 3/4 cup (90 g) powdered sugar
• 1/2 tsp vanilla extract
• Pinch of fine salt
• 2–4 tbsp (30–60 ml) milk (add gradually until pourable)

Optional for serving

• Maple syrup (optional, for extra sweetness)
• Extra cinnamon (optional)

Step-by-Step Instructions

Step 1: Toast the walnuts

Preheat the oven to 350°F (177°C). Spread the chopped walnuts on a small baking sheet in an even layer.

Toast for 6–8 minutes, stirring once halfway through, until fragrant and lightly browned. Set aside to cool (they crisp up as they cool).

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Whisk well so the spices and leaveners are evenly distributed (this helps the pancakes rise evenly).

Step 3: Mix the wet ingredients

In a medium bowl, whisk the eggs until well blended. Whisk in the buttermilk, melted butter, and vanilla extract until smooth.

Tip: If your melted butter is very hot, let it cool for a minute or two so it doesn’t clump when it hits the cold buttermilk.

Step 4: Combine gently, then fold in carrots

Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon just until you no longer see dry flour streaks. A few small lumps are fine; overmixing makes pancakes tough.

Fold in the finely grated carrots (and raisins, if using) until evenly distributed.

Let the batter rest for 5 minutes. This short rest helps the flour hydrate and gives you thicker, fluffier pancakes.

Step 5: Make the cream-cheese drizzle

In a bowl, whisk the softened cream cheese, powdered sugar, vanilla, and salt until smooth. Add milk 1 tablespoon at a time, whisking between additions, until the drizzle is smooth and pourable.

For a thick drizzle that sits on the stack, use about 2–3 tbsp (30–45 ml) milk. For a looser drizzle, use closer to 4 tbsp (60 ml).

Step 6: Preheat the pan and cook the pancakes

Heat a griddle to 350°F (177°C) or place a large skillet over medium heat. Lightly butter the surface.

Scoop 1/4 cup batter per pancake onto the hot surface, leaving space for spreading. Cook for 2–3 minutes on the first side, until bubbles form on top and the edges look set.

Flip and cook for 1 1/2–2 1/2 minutes more, until golden brown and cooked through. Repeat with remaining batter, adding a small bit of butter as needed between batches.

Step 7: Stack and finish like carrot cake

Stack the warm pancakes on plates. Spoon or drizzle the cream-cheese drizzle over the top (let it run down the sides a bit).

Sprinkle generously with toasted walnuts. Serve right away while everything is warm and the drizzle is silky.

Pro Tips

• Grate the carrots finely: Use the small holes on a box grater so the carrots soften quickly and disappear into the pancake (no crunchy strands).
• Don’t overmix: Stir only until combined; lumps are good. Overmixing develops gluten and makes pancakes chewy.
• Control your heat: If pancakes brown too fast, lower to medium-low. Carrots and sugar can encourage faster browning.
• Keep batches warm: Hold cooked pancakes on a baking sheet in a 200°F (93°C) oven while you finish the rest (up to 20 minutes).
• Smooth drizzle every time: Make sure cream cheese is truly softened (about 30–45 minutes at room temp) before whisking.

Variations

• Extra “carrot cake” vibe: Add 1/4 tsp ground nutmeg (in addition to or instead of cloves) and 2 tbsp (12 g) shredded coconut.
• No-nut option: Skip walnuts and top with a little extra cinnamon or a sprinkle of granola for crunch.
• Healthier swap: Replace 1/2 cup (65 g) of the all-purpose flour with whole wheat flour. Add 1–2 tbsp extra buttermilk if the batter feels too thick.

Storage & Make-Ahead

Refrigerate: Cool pancakes completely, then store in an airtight container in the refrigerator for up to 3 days. Store the cream-cheese drizzle separately (covered) for up to 4 days.

Freeze: Freeze pancakes in a single layer on a baking sheet for 30 minutes, then transfer to a freezer bag with parchment between layers. Freeze up to 2 months.

Reheat: Warm pancakes in a toaster on a low setting, or in a 350°F (177°C) oven for 6–8 minutes (from refrigerated) or 10–12 minutes (from frozen). Warm drizzle briefly at room temperature, or microwave in 5-second bursts and stir.

Nutrition (per serving)

Approximate, per serving (2 pancakes with cream-cheese drizzle and walnuts): Calories: 660; Carbohydrates: 74 g; Protein: 13 g; Fat: 35 g; Saturated Fat: 15 g; Fiber: 4 g; Sugars: 30 g; Sodium: 600 mg.