Carrot Cake Pancakes: Healthy Cream Cheese Brunch in 30 Minutes!

Name: Carrot Cake Pancakes: 10 Travel-Inspired Twists To Try Now
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup spelt flour (or oat flour, gluten-free if needed); 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tsp ground cinnamon; ¼ tsp nutmeg; ¼ tsp ground ginger; ¾ cup unsweetened almond milk (or oat milk); 1 tbsp apple cider vinegar (optional, for fluffiness); 1 tbsp maple syrup; 1 egg or 1 flax egg (1 tbsp flaxseed + 3 tbsp water); 2 tbsp melted coconut oil or avocado oil; ½ tsp vanilla extract; 1 ripe banana, mashed (or ¼ cup applesauce); 1 to 1½ cups finely shredded carrots; ¼ cup chopped walnuts or pecans; 2 tbsp raisins or chopped dates; 2 tbsp shredded coconut; 4 oz cream cheese (or vegan cream cheese), softened; 1 cup powdered sugar; 1–2 tbsp milk of choice; ½ tsp vanilla extract; Optional: lemon zest or 1 tsp maple syrup for extra flavor

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Hey There, Breakfast Lover! 🥞

Imagine waking up to a cozy stack of pancakes that taste just like carrot cake but better because you don’t have to wait for dessert.Whether you’re traveling or just cozy at home, Carrot Cake Pancakes make every breakfast feel like a treat.

Bonus? They’re healthy, super easy to make, and have options for vegan, gluten-free, and no-refined-sugar lifestyles. Basically, it’s like dessert snuck into your healthy breakfast plans. You’re welcome. 😉

Why You’re Gonna Love These Carrot Cake Pancakes

Fluffy Stack Goals: These pancakes puff up like little golden clouds. You’ll get that dreamy bite without the dense, gummy feel. Total win.

Healthy But YUM: These are sneaky good for you. We’re talking rolled oats (turned into oat flour), bananas, almond milk, and maple syrup. If you’re feeling extra, applesauce keeps them moist without drowning them in oil.

Customizable AF:

Gluten-Free? Use oat flour or Bob’s Red Mill 1:1.
Vegan/Dairy-Free? Flax egg + almond milk + vegan cream cheese. Boom.
Nut-Free? Skip the nuts or swap for seeds.
No Refined Sugar? Use maple syrup, bananas, or applesauce. Zero guilt.

Easy Like Sunday Morning: Toss it all in a bowl or blender. No drama, no piles of dirty dishes. About 30 mins and you’re brunching like a champ.

Meal Prep Win: Make a batch, stash in the fridge or freezer, and you’re set for the week. Carrot Cake Pancakes also freeze beautifully, so you can enjoy a sweet start to your day no matter where you are.

Let’s Talk Ingredients (And Why They Rock)

To make the fluffiest Carrot Cake Pancakes, it all starts with the right ingredients. Go fresh and finely shred them (not those dry pre-shredded baggies). Around 1 to 1.5 cups will do it.

Flour – Spelt flour brings a little nuttiness. Oat flour’s great for gluten-free. No fancy flour? Use all-purpose.

Milk – Unsweetened almond or oat milk keeps it dairy-free. Want fluffier cakes? Add a splash of vinegar and boom vegan buttermilk.

Eggs/Flax Eggs – For binding. Vegan? Mix 1 tbsp flaxseed meal + 3 tbsp water per egg.

🍌 Love banana bakes? Don’t miss our Cream Cheese Banana Bread it’s moist, tender, and a match made in heaven with morning coffee. Love banana bakes? Try this pumpkin banana loaf for your next breakfast bake.

Spices – Classic carrot cake feels with cinnamon, nutmeg, and ginger. Wanna get wild? Add a dash of cloves.

Leavening Agents – Baking powder + baking soda = pancakes that rise like champs.

Fat – A bit of avocado oil or butter keeps things from sticking. Or go spray-style for easy cleanup.

Optional Goodies – Raisins, walnuts, shredded coconut, chopped dates. Go wild or keep it plain. Your kitchen, your rules.

Alright, Let’s Make These Pancakes!

Step 1: Batter Up

Carrot cake pancake ingredients in bowls on a kitchen counter — Gather your wholesome pancake ingredients this is where all the magic begins.

If you’re using oats, blend them into a flour first.
Mix dry stuff: flour, baking powder, baking soda, salt, and spices.
Mix wet stuff: milk, egg or flax egg, maple syrup, oil, vanilla.
Combine wet + dry. Stir gently don’t overmix. A few lumps = totally fine.
This is what gives your Carrot Cake Pancakes that signature texture and warm flavor.
Let it chill for 5–10 minutes. Trust it makes ‘em fluffier.

Step 2: Pancake Time

Golden carrot cake pancakes cooking in a skillet with bubbles forming — Watch for those bubbles that’s your cue to flip and get that perfect golden crust!

Heat your pan on medium. Non-stick or lightly greased.
Scoop about 1/4 cup of batter per pancake.
Cook for 1–2 minutes per side. Flip when you see bubbles and the edges look set.
Transfer to a warm oven (200°F) if you’re making a big batch.

Step 3: The Frosting (aka the Best Part)

Grab softened cream cheese (or vegan cream cheese).
Mix with powdered sugar, splash of milk, and a little vanilla.
Want it tangier? Add lemon zest. Need more frosting inspo? Check out these cream cheese dessert recipes for creative ideas.
Drizzle on warm pancakes or slather it on like a pro.

Expert Pancake Tips (From One Brunch Lover to Another)

Fine shred those carrots – Your pancakes will thank you.
One of the biggest secrets to perfect Carrot Cake Pancakes? Shredded carrots and just the right amount of spice.
Cook low and slow – Don’t burn the outside before the middle’s ready.
Stick to smaller pancakes – Helps them cook evenly.
Got soggy centers? Your carrots might be too wet. Pat them with a paper towel.
Prep hack – Make the frosting the night before. It keeps great!
Freezer magic – Freeze ‘em flat with parchment in between. Toast to reheat.

Carrot Cake Pancakes FAQs 🥕

Can I make these carrot cake pancakes gluten-free?

Yes! Just use certified gluten-free oat flour or a 1:1 gluten-free baking blend like Bob’s Red Mill. They turn out just as fluffy.

What’s the best vegan substitute for eggs in this recipe?

Use a flax egg: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it gels.

Can I make carrot cake pancakes without eggs?

Yes! Use a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes to thicken it works great as a vegan alternative.

Why are my carrot pancakes turning out soggy?

This usually happens if the carrots release too much moisture. Try patting them dry with a paper towel before mixing them into the batter.

Can I turn this carrot cake pancake batter into waffles?

Absolutely! Just add a little extra oil to the batter and pour it into your waffle maker. They’ll be crisp on the outside and fluffy inside.

Are carrot cake pancakes healthy?

Yes especially when made with oat or spelt flour, almond milk, and natural sweeteners like maple syrup or banana. They’re packed with fiber and lower in sugar.

How do I store and reheat leftover pancakes?

Let them cool completely, then store in the fridge for 5 days or freeze for 2–3 months. Reheat in a toaster or skillet for the best texture.

More Yum Worth Waking Up For

Lemon Yogurt Pancakes Cinnamon Rolls with Maple Cream Cheese – soft, gooey, and topped with a sweet maple cream cheese glaze that makes any brunch unforgettable.
Cinnamon Roll Pancakes (GF)
Blender Oatmeal Pancakes
Carrot Cake Overnight Oats
Cream Cheese Banana Bread – a perfect match with your morning coffee.
Healthy Spelt Carrot Cake Bars
Strawberry Cream Cheese Pound Cake – sweet, fruity, and perfect for brunch lovers.
Carrot Cake Cookie Sandwiches

Final Thoughts

Stack of carrot cake pancakes with cream cheese frosting and chopped nuts on a white plate — Now this is brunch goals light, fluffy, and full of carrot cake flavor in every bite.

If carrot cake and pancakes had a delicious brunch baby, this would be it. Light, fluffy, secretly good-for-you, and loaded with all the cozy vibes. Whether you’re meal-prepping or going full weekend brunch mode, these Carrot Cake Pancakes will hit the spot, these Carrot Cake Pancakes are here to upgrade your morning. 🙌

Try them out, snap a pic, and tag us so we can swoon with you!

Carrot Cake Pancakes: 10 Travel-Inspired Twists To Try Now