Fluffy Carrot Cake Pancake Recipe with Cream Cheese Glaze

These carrot cake pancakes combine ground oat flour, classic carrot cake spices, and freshly grated carrots for a breakfast that tastes like dessert but still feels wholesome. Make a batch for the week, freeze extras for quick mornings, and top with maple syrup or your favorite nut butter.

These carrot cake pancakes have become a favorite freezer-friendly breakfast in many households. First posted in 2019, they remain popular because they strike a lovely balance of sweet and warm spice—everything you want from carrot cake in pancake form. The carrots add natural sweetness and moisture, making them a great choice when you want something comforting without refined sugar.

Carrot Cake Pancakes Ingredients

These pancakes are pleasantly dense and moist. They use a mix of ground oat flour and an all-purpose gluten-free flour blend, but you can swap in regular all-purpose or white whole wheat flour if you don’t need them to be gluten-free.

• Ground oat flour: If you don’t have oat flour, grind rolled oats into a fine flour. For people with celiac disease, use certified gluten-free oats.
• All-purpose gluten-free flour blend: If gluten isn’t a concern, substitute one-to-one with regular all-purpose or white whole wheat flour.
• Baking powder: 1 teaspoon to help the pancakes lift and become tender.
• Shredded carrots: 1/2 cup, about one large carrot. Use a medium shred so you can see and taste the carrot in every bite.
• Carrot cake spices: A blend of cinnamon, ginger, and nutmeg gives the pancakes that familiar warm flavor.
• Eggs: 2 large eggs add structure and protein; for a vegan alternative, try two flax “eggs.”
• Applesauce: Unsweetened applesauce adds moisture—1 cup is used in this recipe.
• Almond milk: 1/4 cup unsweetened plain almond milk keeps the batter light without added sweetness.
• Maple syrup and vanilla extract: A tablespoon of maple syrup and a teaspoon of vanilla round out the flavor.
• Coconut oil: 2 tablespoons melted coconut oil replace butter for a subtle, silky finish.

Can I use pre-shredded carrots for these pancakes?

You can use pre-shredded carrots, but they’re often a bit thicker and may hold more moisture. For the best texture and appearance, we recommend grating a carrot on the medium setting of a box grater and squeezing out excess moisture with paper towels before measuring 1/2 cup.

How to Freeze and Reheat Your Carrot Cake Pancakes

This is an excellent recipe for meal prep. Make a double or triple batch and freeze portions so you can enjoy carrot cake pancakes any morning without extra effort.

1. Allow cooked pancakes to cool completely to room temperature to avoid excess moisture and freezer burn.
2. Stack two pancakes per portion. Wrap tightly in plastic wrap or place in an airtight freezer bag, pressing out as much air as possible.
3. Store in the freezer for up to three months.

Thaw & reheat your carrot cake pancakes

• Option 1: Thaw in the refrigerator overnight and microwave for about 60 seconds to warm through.
• Option 2: Reheat directly from frozen in a toaster on medium setting until hot and slightly crisp around the edges.

Carrot Cake Pancakes (Best Carrot Pancakes!)

These pancakes are moist, flavorful, and reminiscent of carrot cake without the frosting. They’re a great breakfast for both special mornings and simple weekday routines.

Prep: 20 mins • Cook: 15 mins • Total: 35 mins • Servings: 8

Ingredients

Dry

• 1 cup ground oat flour (gluten-free if desired)
• 1/2 cup all-purpose gluten-free flour blend (or regular all-purpose flour)
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup shredded carrots (about 1 large carrot)
• 1.5 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Wet

• 2 large eggs
• 1 cup unsweetened applesauce
• 1/4 cup unsweetened plain almond milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons melted coconut oil

Instructions

1. Peel and grate one large carrot using a medium grater. Place the shredded carrot on paper towels and press to remove excess moisture, then measure 1/2 cup.
2. In a medium bowl, combine the shredded carrot with the dry ingredients: ground oat flour, gluten-free flour blend, baking powder, salt, cinnamon, ginger, and nutmeg. Stir to mix evenly.
3. In a separate large bowl, whisk together the eggs, applesauce, almond milk, maple syrup, and vanilla extract until smooth.
4. Pour the dry ingredients into the wet ingredients and stir until combined. Fold in the melted coconut oil and mix just until incorporated; avoid overmixing.
5. Heat a large skillet over low–medium heat and lightly grease with coconut oil spray or a thin layer of oil.
6. Use a 1/3-cup scoop to portion batter onto the skillet. Cook each pancake for about 3 minutes per side, or until golden brown and cooked through.
7. Serve warm with maple syrup, nut butter, or a dollop of yogurt if desired.

Tips & Notes

• If you don’t need this recipe to be gluten-free, regular all-purpose flour can be used in place of the gluten-free mix. The texture will be slightly different but still delicious.
• To reduce added fat even more, you can replace some or all of the coconut oil with additional applesauce, but keep in mind this may change the texture slightly.
• These pancakes freeze very well, making them an ideal make-ahead breakfast. Wrap portions tightly to maintain freshness.

Nutrition

Approximate per serving: Calories 323 • Carbohydrates 44 g • Protein 10 g • Fat 12 g • Fiber 5 g • Sugar 10 g

Note: Nutrition information is automatically estimated and should be used as a general guideline only.