Carrot Cake Pancakes with Cream Cheese Syrup, Maple Syrup and Walnuts

"Many of us have left a plate of carrots out for the Easter Bunny 🐰 I’m thinking the Big Furry Guy would probably prefer a plate of these Carrot Cake Pancakes! 🥕 🥞 These are everything you love about Carrot Cake in Pancake form! So this Easter, let’s mix things up and have our cake for breakfast!"
-- @dianemorrisey
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  • Recipe Card
Prep time 5mins
Cook time 10mins

Recipe Card

For the Carrot Cake Pancakes


  • 2 cups flour, can be half whole wheat and half all purpose
  • 1/4 cup wheat germ, optional
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 2 cups buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1/2 cup chopped walnuts, optional

To Make the Carrot Cake Pancakes


  • Step 1

    In larger bowl, combine dry ingredients. In smaller bowl combine wet ingredients. Add wet to dry along with the carrots and walnuts. Stir together until just combined being careful not to overmix. Let batter sit for 10 minutes to rest.

  • Step 2

    Cook the pancakes on a lightly greased pan or griddle for 4-5 minutes a side.

  • Step 3

    Serve with maple syrup and cream cheese syrup.

For the Cream Cheese Syrup


  • 4 ounces cream cheese, softened
  • 4 tablespoons powdered sugar
  • 5 tablespoons milk
  • 1 tablespoon maple syrup

To Make the Cream Cheese Syrup

  • Step 1

    In a small bowl, beat together cream cheese and sugar until smooth. Stir in the milk and syrup. (Add a bit more milk if you prefer a thinner syrup.) Drizzle over pancakes to serve.