I would be delighted to serve you cake for breakfast.

A stack of carrot cake pancakes on a white plate

I won’t bother with silly euphemisms like “muffin”, “coffee cake”, or “lemon bread.” We’ll slice ourselves two big hunks of straight-up frosted chocolate goodness and giggle about how naughty we are. After all, one of the few perks of being a grown up is that no one scolds you for eating brownies at the breakfast table.

{For the record: Though I’m happy to join you at the table, my preferred AM-brownie munching location is 4 inches directly above my kitchen sink.}

Since I’ve sworn off delicate wording, I will insist that Carrot Cake Pancakes are just that: pancakes. In the science of breakfast taxonomy, that classifies Carrot Cake Pancakes into the common genius flapjack, but don’t be fooled—this is no ordinary species.

A dollop of Greek cream cheese yogurt frosting on top of carrot cake pancakes

I just typed the words “breakfast taxonomy” and “genius flapjack.” NERD ALERT!

As their sweet name suggests, these lovely orange pancakes were inspired by one of my favorite springtime desserts, carrot cake. Loaded with the wonderful flavors essential to true carrot cake identify—warm cinnamon, earthy nutmeg, toasty walnuts, and plump raisins—Carrot Cake Pancakes bring a classic Easter dessert to the breakfast table, but in a nourishing way.

We are going far beyond simply eating last night’s cake in place of this morning’s oatmeal. With whole wheat flour and two full cups of carrots, Carrot Cake Pancakes provide both the fun of Easter sweets and the essential components of a balanced breakfast.

A photo of carrot cake pancake ingredients above a photo of shredded carrots in a food processor

Speaking of essential components, I would be a disgrace to offer you a carrot-cake inspired dish without the sweet elixir that is cream cheese frosting.

Two carrot cake pancakes on a white plate with Greek yogurt cream cheese frosting on topTo complete our springy Easter breakfast, I created a less-sweet version of traditional cream cheese frosting. Friends, we should conspire to devour this Greek Yogurt Cream Cheese Frosting with a spoon, judgment-free. We can always make more for the Carrot Cake Pancakes. This spoon-licking, pancake-loving topping is a union of fluffy cream cheese, thick Greek yogurt, a puff of powdered sugar, and a sprinkling of cinnamon. The result is tangy, slightly sweet and sings in perfect Carrot Cake Pancake harmony.

A bowl of Greek yogurt cream cheese frosting next to a bowl of carrot cake pancake batter

Ben, a buttermilk pancake purist, was initially skeptical of these Carrot Cake Pancakes and had Cornflakes on standby. Carrots? In pancakes? Yes my friends, yes. Before 10 minutes had passed, a once-reluctant Ben had demolished 3/4 of the batch and requested a repeat performance. Let’s all be believers.

Carrot Cake Pancakes: Inspired by cake; actually a pancake; slathered with cream-cheese-Greek-yogurt-bliss. Happy Easter!A carrot cake pancake on a white plate with Greek yogurt cream cheese frosting on top

A photo of carrot cake pancakes ingredients above a photo of shredded carrots in a food processor
Print Review
5 from 1 vote

Carrot Cake Pancakes

Inspired by the classic flavors of carrot cake—warm cinnamon, nutmeg, walnuts, and raisins—Carrot Cake Pancakes are a sweet, healthy breakfast. Top with smooth, tangy Greek Yogurt Cream Cheese frosting for Carrot Cake breakfast bliss.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 12 3-to-4 inch pancakes


For the Pancakes:

  • 1/2 cup all-purpose flour
  • 1/2 white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 3 tablespoons chopped walnuts, - toasted
  • 3 tablespoons raisins
  • 1 large egg
  • 2 tablespoons packed brown sugar
  • 1 cup buttermilk*
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots - from about a 3/4 pound bundle whole carrots
  • 3 tablespoons butter - for griddle

For the Cream Cheese Topping:

  • 2 ounces light cream cheese (Neufchatel) - (1/4 cup) at room temperature
  • 1/4 plain non-fat Greek yogurt
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Dash ground cinnamon
  • 1/2 teaspoon milk - optional


  • Place the rack in the upper third of your oven and preheat to 200°F. (As you fry the pancakes in batches, keep them warm in the oven until you are ready to serve.)
  • To make the pancakes: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, walnuts, and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk, and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, mixing by hand until just Incorporated. Let rest batter for five minutes.
  • To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in the Greek yogurt, powdered sugar, vanilla, and cinnamon. If you’d like the mixture thinner, add a bit of milk. (I did not.)
  • Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake. When bubbles begin to form on top and pancakes are slightly dry at the edges, flip once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a sheet pan and keep warm in the in the oven. Repeat with the remaining batter, adding more butter as needed. Serve warm with cream cheese topping.


  • Be sure to grate the carrots very finely so that they disperse well throughout the batter and melt into sweet carrot-cake deliciousness. Grating by hand will do the trick, but if you prefer the ease of a food processor (ahem, yours truly), first run the carrots through the grating attachment, then switch the to regular blade and pulse a few additional times to break the carrots into tiny pieces.
  • Though 2 tablespoons of batter per pancake may seem small, resist the urge to make them larger as the batter will become difficult to flip


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Course: Breakfast
Cuisine: American
All text and images ©Erin Clarke / Well Plated
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