Carrot Cake Pancakes

Prep Time
Cook Time
Ready In

Recipe: #7542

August 29, 2012

"This recipe is from The Barn Inn Bed and Breakfast in Millersburg, Ohio and was published in the Ohio Magazine. I tweeked it a little."

Original is 6 servings


  • Serving Size: 1 (314.8 g)
  • Calories 622
  • Total Fat - 18.9 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 104.1 mg
  • Sodium - 906.3 mg
  • Total Carbohydrate - 91.6 g
  • Dietary Fiber - 3.8 g
  • Sugars - 47 g
  • Protein - 22.7 g
  • Calcium - 761.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

For pancakes: in a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger and nutmeg. In a separate bowl, combine egg yolks, sugar, buttermilk and carrots. Mix well. Stir carrot mixture into dry ingredients until moistened the thickness of cake batter (you may not need all the wet ingredients). In a small bowl, beat egg whites till form firm peaks. Fold into batter. Add raisins if desired.

Step 2

Pour batter onto a greased hot griddle. Turn when bubbles form on the top of pancakes; flip and cook until golden brown.

Step 3

For topping: blend cream cheese, powdered sugar, milk and vanilla until smooth. Sprinkle with cinnamon and serve with pancakes. Sprinkle chopped pecans on top of pancakes.


No special items needed.

2 Reviews


I made these for my husband for our anniversary and we enjoyed every last crumb! Wow are these ever good!


review by:
(15 Jan 2014)


These are such a delicious treat to have for breakfast or brunch. We love the topping and it surely makes them extra special! More like eating dessert than breakfast!!


(29 Jul 2013)

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