The base for these Carrot Cake Pancakes is a buttermilk pancake batter with grated carrots and toasted walnuts added to it plus all the spices you would find in a carrot cake- cinnamon, ginger, nutmeg, and cloves. On top, a thick and creamy cream cheese glaze made from softened cream cheese, powdered sugar, milk, and vanilla extract.

You could add a drizzle of maple syrup to these pancakes but I think the cream cheese glaze makes them decadent enough.

Carrot Cake Pancakes with Cream Cheese Glaze

Pancakes are my absolute favorite breakfast. It’s hard to go wrong with classic Buttermilk pancakes, but I also like to make fun, over-the-top pancakes that are more like dessert then breakfast. Like Double Stuffed Oreo Pancakes, Cake Batter Pancakes and Banana Pudding Pancakes. Or this pancake version of Carrot Cake.

It’s a springtime favorite.

How To Make Carrot Cake Pancakes

Combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt in a large bowl.
In a second bowl, combine the brown sugar, buttermilk, vegetable oil, vanilla, and eggs. Mix well and add to the flour mixture. Mix just until there are no clumps of flour.
Fold in the carrots and walnuts.
Cook pancakes on a hot griddle or skillet using 1/4 cup of batter for each. Flip them over when bubbles form on the tops.
To make the glaze, beat the cream cheese, milk, vanilla, and powdered sugar until smooth.

Sustitute For Buttermilk

If you don’t have buttermilk, place 1 tablespoon of vinegar or lemon juice in a glass measuring cup. Then add milk to the 1-cup line. Let sit for 5 minutes.