Carrot Cake Pancakes Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Fluffy, carrot-streaked pancakes spiked with cinnamon and brown sugar, kissed with a tangy cream cheese drizzle. Shakes up the usual flapjack game by folding in grated carrots early, adding nutty crunch at the finish. Butter swapped for coconut oil for a gentler flavor punch. Must-know: don’t overwork batter or you’ll wrestle tough pancakes. Cook slow, listen for sizzle shifts, watch bubbles pop before the flip. Cream cheese glaze thinned with a splash of almond milk, vanilla whispers through. Breakfast that doubles down on texture, aroma, and a touch of retro comfort vibes.
Prep:
18 min
Cook:
17 min
Total:
35 min
Servings:
10 servings
#breakfast
#pancakes
#carrot cake
#cream cheese
#American cuisine
#nutty
#coconut oil
Carrot cake pancakes. Not your grandma’s flapjacks, although the spice and sweet reminds me of old-school Sunday brunches with that sticky-sweet aroma seeping through the kitchen. The trick is the grated carrot tossed in before wetting ingredients, which locks in texture and keeps batter from clumping—a lesson learned after way too many gummy batches. Coconut oil swap for butter lightens texture and adds quiet warmth you don’t expect. Heat control is key, medium-low, listen to the sizzle drop and bubble patterns for perfect flips—do not rely on timers; each stove’s a diva. Cream cheese glaze jazzes things up, tang and sweet in harmony. It’s a bit messy but worth every lick. Optional nuts bring crunch and contrast. These pancakes reheated are still a winner, though best fresh. Thinking about adding orange zest next round for a bright zing.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup dark brown sugar packed
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups finely grated carrots
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil melted and cooled
- vegetable oil for skillet
- 1/2 cup chopped walnuts or pecans (optional)
- Butter for serving
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 2/3 cup powdered sugar sifted
- 2 tablespoons almond milk (or any milk)
- 1/2 teaspoon vanilla extract
About the ingredients
Brown sugar is crucial here; it’s more than sweetness—adds moisture and depth. Dark brown preferred, but light works in pinch. Flour you want all-purpose; whole wheat can dry pancakes unless you add more fat or milk. Baking soda gives rise but measure carefully; too much or too little ruins lift. Coconut oil instead of butter is my call based on trial runs—keeps crumb tender and adds mild toasted notes. Vanilla extract is non-negotiable for warmth; don’t skimp. Milk here is whole but almond or any plant milk substitutes fine, your call on richness. Carrots finely grated mean melding with batter. Bigger chunks = uneven cooking and soggy spots. Nuts, optional but worth it. Cream cheese glaze needs powdered sugar; regular granulated won’t dissolve.
Method
Pancakes
- Start by blending flour, dark brown sugar, baking soda, cinnamon, and salt in a large mixing bowl. Toss grated carrots in immediately to coat; this keeps them from clumping when wet ingredients come later.
- Whisk eggs in a separate bowl with milk, vanilla, and melted coconut oil until shiny and combined. Coconut oil softens the crumb compared to butter, plus lends a subtle nuttiness.
- Pour wet into dry, stirring just till combined. Lumpiness is okay; batter should still look thick and streaked. Over-mixing triggers gluten; expect tough pancakes.
- Heat skillet over medium-low or 325°F if electric. Use a thin swipe of vegetable oil to avoid sticking but don’t drown the surface. Pour batter by 1/3 to 1/2 cup dollops.
- Wait patiently. Once gentle bubbles form across the top and edges lose their wet look, check the color underneath—golden brown means flip’s due. Sound changes too, from rapid sizzling to slower, almost subtle frying.
- Flip. Cook another minute or so till that side matches. Remove when dryish looking but still happy and soft inside. Repeat, adjusting heat as skillet seasons with oil and crumbs.
- Serve stacked, scatter chopped nuts if you want crunch contrast. Dollop butter on top. Slather cream cheese glaze generously or serve on the side. The glaze is tangy, sweet, creamy; a breakfast counterpoint to earthy carrot.
Cream Cheese Glaze
- Combine softened cream cheese and powdered sugar in a small bowl. Stir vigorously with almond milk and vanilla extract till pourable but not runny.
- Adjust thickness with small milk splashes. Too thick will clump; too thin won’t cling.
- Keep chilled if making ahead; stir before serving.
Cooking tips
Mix dry well then toss carrot before wet is the spare goalie in the recipe. Avoid over-mixing like overworking dough; it makes pancakes chewy, not fluffy. Batter should be irregular, some lumps no worries. Skillet temp low-medium, watch bubbles for flip timing, not stopwatch; bubbles foaming but not popping means undercooked, bubbles popping steadily, surface drying, time to flip. Post-flip, look for consistent gold color. Pancakes stick? Oil skillet thinly but consistently. Medium heat helps avoid burnt bottoms with raw centers. Cream cheese glaze—beat softened cream cheese smooth first, then fold in sugar. Add milk slowly to keep control. Chill glaze to thicken or thin with milk as needed. Make glaze while pancakes cook to save time. Nut topping brings texture balance and aroma. Store leftovers wrapped and reheat gently or toast for crisp edges.
Chef's notes
- 💡 Start dry mix first. Blend flour, sugar, baking soda, cinnamon, salt. Toss grated carrots immediately. Keeps carrots from clumping when wet hits. Texture and even cooking depends on carrots coated. No big carrot chunks; finely grated. Otherwise soggy, uneven pockets inside.
- 💡 Mix wet separately. Eggs, whole milk, vanilla, melted coconut oil. Coconut oil cool but still liquid. Gives tender crumb, subtle nuttiness you won’t get with butter. Whisk until shiny and combined. Wet mix should be smooth, ready for dry batter toss. No lumps here.
- 💡 Pour wet into dry but stop stirring fast. Batter clumpy is normal. Over-mixing sets gluten, chewiness kills fluff. Watch batter texture, thick with streaks. Patience is key. Use medium-low heat, around 325°F if digital stove. Too hot, burnt bottom raw middle happens.
- 💡 Heat skillet, swipe vegetable oil thin but don’t drown pan. Too much oil—greasy underside. Use paper towel to spread if needed. Dollop batter about 1/3 to 1/2 cup. Wait for gentle bubbles, edges drying but not crusted. Listen to sizzle slow down from rapid hiss to soft fry sound. Flip then.
- 💡 After flip, cook about a minute. Color should match first side gold tone. Pancakes dryish but still soft inside. Overcooked means tight crumb, dry. Adjust heat as skillet seasons. Each stove’s different; skip timers, rely on bubbles, sound cues, visual checks. Pancakes stick? Oil thin but steady. Reapply each batch.
- 💡 Cream cheese glaze mix softened cream cheese and sifted powdered sugar first. Stir in almond milk slowly with vanilla. Too thick clumps, too thin won’t stick. Chill at least 30 minutes or until spreadable. Can make while pancakes cook. Add zest or spices if wanted. Store chilled, stir before use.
Common questions
How to avoid tough pancakes?
Stop stirring when wet and dry just combined. Batter should be lumpy, thick. Over-mixing triggers gluten, chewy texture. Let rest helps sometimes but not required here.
Can I swap coconut oil?
Use butter or neutral oil like vegetable but crumb gets lighter with coconut oil. Butter adds flavor, denser crumb. If plant milk needed, almond is mild. Whole milk better for richness but alternatives fine.
Why do pancakes stick sometimes?
Skillet temp too high or oil spread unevenly. Wipe pan thinly with oil each batch. Hot enough to sizzle slowly not burn. Use nonstick or cast iron well seasoned. Avoid overcrowding pancakes on pan.
How to store and reheat?
Wrap leftovers tightly in foil or airtight container. Reheat gently in skillet low heat or toaster oven for crispy edges. Microwave works but can make pancakes denser or soggy. Cream cheese glaze best fresh or chilled separately.
