One of the best breakfast recipes is this amazing Oven Baked Carrot Cake Pancake with cream cheese glaze. It is time for dessert for breakfast or breakfast for any meal.
Baking pancakes is the perfect way to cook pancakes, especially when life is going on around you, and after 30 minutes of standing at the stove, flipping pancakes is just not happening.
Ingredients
Carrot
Milk
Egg
Walnuts or Pecans
Cream Cheese
Pantry ingredients—AP flour, sugar, baking powder, salt, cinnamon, nutmeg, vanilla extract, butter, powdered sugar
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Featured Comment from Naomi:
"What could be better than a mix of healthy cake and pancake in one? Love this recipe! Thank you.'
A pancake everybody will love, and no flipping is required. Breakfast is much easier with these fluffy baked pancakes. Just follow these simple step-by-step photo instructions.
This is a variation of my baked blueberry pancakes.
👨🍳How to Bake Carrot Cake Pancakes—Step-by-Step
1. Preheat oven to 375° convection or 400° conventional. Add a ten-inch oven-safe pan to preheat it. I used a cast iron fry pan.
2. Finely grate 1 medium carrot with a box grater. Whisk with ¾ cup of milk, one egg, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon vanilla. In a second bowl, mix 1 cup of flour, 1 tablespoon of sugar, and 2 teaspoons of baking powder. Mix well
3. When the oven is preheated, remove the pan and coat it with 1 tablespoon of butter.
4. Stir the wet ingredients into the dry ingredients.
5. Pour the batter into a preheated pan and top with ¼ cup chopped walnuts and ¼ cup raisins if using.
6. Bake for about 20 minutes until nicely brown.
7. While baking, mix the maple cream cheese glaze. Start with ½ cup Whipped Cream Cheese Spread and add two tablespoons maple syrup, ¼ cup powdered sugar, ¼ teaspoon vanilla, and one tablespoon skim milk. Mix well. You may need a little more milk to thin.
8. Allow the pancake to set for a few minutes, then add the glaze.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰🌡️Cooking Time
Baking time is about 20-22 minutes at the suggested oven temperature of 375° or 400° without convection. You can increase or decrease the baking temperature and adjust the time.
Several variables can affect cooking time: the oven, the thickness, and the pan. But the good news is it is pancakes; they can take a bit of variability.
The old toothpick test is the best way to tell if your pancake is done. Not just the color. If it is done, but the color is not what you want, turn the broiler on for a few minutes.
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🥞Servings # and Pan Sizes
I'm using ¼ of the recipe as the serving size. That would be about a standard size pancake size. We commonly eat double that.
This is an easy recipe to adjust the size.
- Two servings (half recipe) - 6-inch round pan or an 8 ½ X 4 ½ standard loaf pan.
- Four servings (full recipe) - 10-inch cast iron fry pan, but any similar-sized pan will work. A 9-inch round or 8-9 inch square pan will be fine. The thickness will vary a bit.
- Six servings (1 ½ recipe) - Use a 12-inch cast iron fry pan, a standard 9X13 cake pan, or a ¼ sheet pan.
- Eight servings (double recipe) - I don’t know of a pan this size, so use two of the 4-serving recommendations.
- Twelve servings (triple recipe) - ½ size sheet pan.
Serving
These pancakes work well with some protein, like Oven Baked Sausage and Cripsy Oven Baked Bacon. Add a large glass of orange juice or milk, and you will have a delicious breakfast. You may want some maple syrup on the side if you need more sugar.
Other recipes you will like
You may also like Oven Baked Banana Pancake, Cinnamon Coffee Cake. or Small French Toast Casserole. This recipe is also featured in Mother's Day Recipes and Valentine's Day Recipes.
For other delicious carrot recipes, check out Healthier Carrot Cake and Grilled Carrots with Honey Brown Sugar Glaze.
Cooking on the stovetop
Sure. Heat a griddle or large frying pan with oil over medium heat. When hot, add ¼ cup mounds and fry for 2-3 minutes when the edges are brown and the top is covered with bubbles. Flip and cook for 1-2 minutes more.
FAQs—Storage and heating leftovers
Reheat in the microwave on a plate with a paper towel under the pancake and one on top.
Or in a 350° oven on a baking sheet for about 5 minutes.
Store leftovers sealed airtight and refrigerated for 3 days or frozen for 3 months.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖The Recipe Card with Step-by-Step Instructions
Oven Baked Carrot Cake Pancakes with Cream Cheese Glaze
Ingredients
Dry
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
Wet
- ¾ cup milk
- 1 egg
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon vanilla
- 1 carrot - medium
Mix in
- ¼ cup chopped walnuts
- ¼ cup raisins - optional
Maple Cream Cheese Glaze
- ½ cup whipped cream cheese - or ⅜ cup regular cream cheese
- 2 tablespoons maple syrup - Optional
- ¼ cup powdered sugar
- ¼ teaspoon vanilla
- 1 tablespoon milk - or a bit more
Step-by-Step Instructions
- Preheat oven to 375° convection or 400° conventional. Add a ten-inch oven-safe pan to preheat it. I used a cast iron fry pan.
- Finely grate 1 medium carrot with a box grater. Mix with ¾ cup of milk, one egg, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon vanilla. In a second bowl, mix 1 cup of flour, 1 tablespoon of sugar, and 2 teaspoons of baking powder. Mix well
- When the oven is preheated, remove the pan and coat it with 1 tablespoon of butter.
- Stir the wet ingredients into the dry ingredients.
- Pour the batter into preheated pan and top with ¼ cup chopped walnuts and ¼ cup raisins if using.
- Bake for about 20 minutes until nicely brown.
- While baking, mix the maple cream cheese glaze. Start with ½ cup Whipped Cream Cheese Spread and add two tablespoons maple syrup, ¼ cup powdered sugar, ¼ teaspoon vanilla, and one tablespoon skim milk. Mix well. You may need a little more milk to thin.
- Allow the pancake to set for a few minute then add the glaze.
Recipe Notes
Pro Tips
- I'm using ¼ of the recipe as the serving size. That would be about a standard size pancake size. We commonly eat double that.
- This is an easy recipe to adjust the size.
-2 servings (half recipe) - 6 inch round pan, or an 8 ½ X 4 ½ standard loaf pan.
-4 servings (full recipe) - 10 inches cast iron fry pan, but any similar size pan will work. A 9-inch round or 8-9 inch square pan will be fine. The thickness will vary a bit.
-6 servings (1 ½ recipe) - You can use a 12-inch cast iron fry pan, a standard 9X13 cake pan, or ¼ sheet pan.
-8 servings (double recipe) - I don’t know of a pan this size, so use two of the 4 serving recommendations.
-12 servings (triple recipe) - ½ size sheet pan. - The old toothpick test is the best way to tell if your pancake is done.
- Use a bit of broiler time to brown up if needed at the end.
- You can skip the maple syrup if you want.
- 1 cup of whipped cream cheese is ¾ cup of regular cream cheese.
- Good refrigerated for 3-4 days and also will freeze well for 2-3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published February 28, 2015. Updated with expanded discussion and options, refreshed photos, and a table of contents.
Jen B says
Carrot Cake is my mom’s favorite so I wanted to make these up a day ahead of time and porch deliver an early morning breakfast for Mother’s Day. What is the best reheating instructions that I can leave with them?
Dan Mikesell AKA DrDan says
Hi Jen
Like most pancakes. About 20 seconds in a microwave or 10 minutes in a 350-degree oven will probably do it. It might take a bit longer.
Dan
Mayla says
This carrot pancake was amazing! I added a little orange zest in, and loved it even more. Thank you for sharing and making a new family favorite.
DrDan says
Hi Mayla,
Welcome to the blog.
I do love these pancakes.
Thanks for the note.
Dan
laurajay says
Yummm!!! cannot wait to try this! Very excited to try all oven pancakes as I have the same issues as you Dr Dann!
Naomi says
What could be better than a mix of healthy cake and pancake in one? Love this recipe! Thank you.
Joan Garneau says
This sounds delicious! If you mix the wet in a bowl, then add the dry and stir only the dry to mix the dry ingredients, then stir together wet and dry, you'll only dirty one bowl. Much easier. I made your coffee cake muffins that way and they turned out well and were wonderful.
DrDan says
Hi Joan
It is so delicious, to quote Elvis "evil, evil, evil".
Tradition is "wet into dry" which is what I generally do. One bowl should work just fine.
But when I do things with baking powder or soda I try not to get them wet/activated much before it goes in the oven. Here for me the timing is just better. I have the two bowls measured ready to mix together in just a few seconds then into the pan. Add the nuts and into the oven.
Thanks for the note.
Dan