Carrot Cake Pancakes

Carrot Cake Pancakes

Recipe: Carrot Cake Pancakes


  • 1 cup plus 2 heaping tablespoons all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3/4 plus one tablespoon cup buttermilk
  • 1/2 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted and cooled
  • 3/4 cup grated carrot
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup coconut
  • 1/4 cup coarsely chopped pecans

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla extract


  1. Whisk together first 5 ingredients, cinnamon, and nutmeg in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture. Then add carrots, coconut, and pecans. Whisk just until blended. Let stand 10 minutes.
  2. While you are waiting, make the cream cheese frosting. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Heat in the microwave, on low power, stirring frequently, until its the consistency on a thick syrup.
  3. Pour by 1/3 cup of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. Drizzle with heated cream cheese frosting.

Cooking time (duration): 45 min

Number of servings (yield): 6

Inspired By: Carrot Cake Pancakes