Carrot cake pancakes

Serves about 4

Pancake Ingredients

  • 1/4 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/4 cup light brown sugar
  • 3/4 cup buttermilk (or substitute Greek yogurt)
  • 1 tsp vegetable oil
  • 2 eggs
  • 2 tsp quality vanilla extract
  • 1 1/2 cups carrots, finely grated
  • 1/4 cup walnuts, chopped

Glaze ingredients

  • 4 oz. cream cheese, softened
  • 2 tbsp spoons milk, (plus a little more on hand)
  • 1 tsp quality vanilla extract
  • 1/2 cup powdered sugar


  • In a large bowl, add flour, baking powder, spices and salt. Whisk until combined.
  • In a medium bowl, combine brown sugar, buttermilk, vegetable oil, eggs and vanilla extract. Mix together until blended.
  • Add wet ingredients to dry ingredients. Mix well, until no clumps of flour are visible, but don’t over-mix beyond that.
  • Lightly fold in the carrots.
  • Use a nonstick cooking spray to heat a large pan on medium heat. Work in batches using a tablespoon as a measure. Use either one or two heaping tablespoons, depending on size preference. Cook until bubbles appear on the surface of the pancake. Flip. Cook for another 45 seconds.
  • For the glaze, beat cream cheese, milk, vanilla and powdered sugar together until smooth.
  • Plate the pancakes and drizzle with glaze. Sprinkle with walnut pieces and serve warm with a cold glass of milk.

Meghan Rodgers is the Everybody Craves editor. Reach her at 412-380-8506  or See other stories, videos, blogs, recipes  and more at