Carrot Cake Pancakes Recipe
Buttermilk Carrot Cake Pancakes are the kind of weekend breakfast that feels like dessert without actually being dessert — warmly spiced batter studded with fresh carrot, topped with a sweet cream cheese drizzle that takes the whole stack somewhere special.
Ingredients
4 oz Cream cheese, room temperature
1/2 cup Powdered sugar
3 tbsp Whole milk
1 tsp Pure vanilla extract
1 cup Pioneer® Complete Buttermilk Pancake Mix & Waffle Mix
1/2 cup Finely grated carrot, plus more for garnish
1/4 cup Chopped walnuts, toasted, plus more for garnish
3/4 cup Water
1 large Egg
2 tsp Ground cinnamon
These Carrot Cake Pancakes are made with a buttermilk base for the tender, fluffy texture that lets every warm spice and the signature buttermilk glaze shine in every single forkful.
Instructions
- Make the Cream Cheese Glaze
Beat cream cheese in a large bowl until smooth. Mix in powdered sugar until combined. Stir milk and vanilla until a smooth glaze forms. Set aside.
- Preheat and Grease Skillet
Heat large nonstick skillet or griddle over medium heat for 5 minutes. Coat skillet with cooking spray.
- Mix the Pancake Batter
Whisk Pioneer Complete Buttermilk Pancake & Waffle Mix, carrot, walnut, water, egg and cinnamon together gently, until just combined (batter will have lumps).
- Cook the Pancakes
Working in batches, ladle 1/4 cup of batter into skillet for each pancake. Cook pancakes until bottoms are golden-brown and bubbles form on top, about 3 minutes. Flip and cook until fully cooked, about 2 minutes.
- Top and Serve
Top pancakes with glaze, additional grated carrot and walnuts. Serve and enjoy.
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