• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Breakfast Recipes

    Baked Carrot Cake Pancakes with Cream Cheese Glaze

    Feb 3, 2020 · Modified: Jan 8, 2023 by Dan Mikesell AKA DrDan · 8 Comments

    Recipe Table of Contents    
    4.84 from 6 votes

    One of the best breakfast recipes is this amazing baked carrot cake pancake with cream cheese glaze. It is time for dessert for breakfast or breakfast for any meal.

    bite of carrot cake pancake on fork
    Jump To:
    • Ingredients
    • 👨‍🍳How to make carrot cake pancakes
    • ⏰🌡️Cooking Time
    • 🥞Servings # and Pan Sizes
    • ❓FAQs
    • 📖Related Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    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.

    They are perfect, especially when life is going on around you, and after 30 minutes of standing at the stove, flipping pancakes is just not happening.

    I started with my baked blueberry pancakes. Take out the blueberries, add the carrots and nuts (along with raisins if you want), spice like carrot cake, and top with maple syrup-flavored cream cheese glaze. Now that is what I call cooking.

    My wife has already named this recipe of the year. Now in fairness, the frosting is a lot of that rating.

    Ingredients

    • Carrot
    • Milk
    • Egg
    • Walnuts
    • Cream Cheese
    • Pantry ingredients—AP flour, sugar, baking powder, salt, cinnamon, nutmeg, vanilla extract, butter, powdered sugar

    👨‍🍳How to make carrot cake pancakes

    • Preheat the oven and add an oven-safe pan to preheat it.
    • Finely grate a carrot with a box grater.
    • Whisk grated carrot, milk, egg, salt, cinnamon, nutmeg, and vanilla.
    • In a second bowl, mix flour, sugar, and baking powder.
    • When the oven is preheated, remove the pan and coat it with one tablespoon of butter.
    • Stir the wet ingredients with the dry ingredients. Pour the pancake batter into preheated pan and top with chopped walnuts or pecans.
    • Bake for 20 to 25 minutes until nicely brown.
    • While baking, mix cream cheese, maple syrup, powdered sugar, vanilla, and one milk.
    • Allow the pancake to set for a few minutes, then add the glaze.

    ⏰🌡️Cooking 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.

    I suggest an oven temperature of 375° or 400° without convection. You can increase or decrease the baking temperature and adjust the time.

    That is going to take about 20-22 minutes. But I have seen suggested times as little as 15 minutes.

    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.

    🥞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.

    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.

    ❓FAQs

    Can I cook these pancakes 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.

    How to reheat leftover pancakes?

    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.

    📖Related Recipes

    🐖Meat recipes that work great with this recipe.

    How To Cook Sausage in the Oven

    How to Cook Bacon in the Oven

    Other Breakfast Recipes

    Oven Baked Blueberry Pancakes

    Oven Baked Banana Pancake

    Cinnamon Roll Cake

    Smaller French Toast Casserole

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Breakfast Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    carrot cake pancake ingredients

    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.

    grating carrots into white bowl

    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

    adding butter to a cast iron pan

    When the oven is preheated, remove the pan and coat it with 1 tablespoon of butter.

    whisk in bowl mixing orange liquid into dry ingredients

    Stir the wet ingredients into the dry ingredients.

    raw pancake in skillet with hand adding chopped nuts

    Pour the batter into preheated pan and top with ¼ cup chopped walnuts and ¼ cup raisins if using.

    browned pancake in skillet

    Bake for about 20 minutes until nicely brown.

    adding syrup to cream cheese in bowl

    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.

    pancake on plate with frosting going on

    Allow the pancake to set for a few minutes, then add the glaze.

    whole carrot cake pancake on gray plate
    carrot cake pancake slice on plate with sausage
    graphic Subscribe to 101 Cooking for Two

    📝Recipe

    bite of carrot cake pancake on fork

    Baked Carrot Cake Pancakes with Cream Cheese Glaze

    From Dan Mikesell AKA DrDan
    One of the best breakfast recipes is this amazing baked carrot cake pancake with cream cheese glaze. It is time for dessert for breakfast or breakfast for any meal.
    Tap to leave a Rating
    4.84 from 6 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings #/Adjust if desired 4

    Ingredients

    US Customary - Convert to Metric

    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
    Prevent your screen from going dark

    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.
      carrot cake pancake ingredients
    • 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
      grating carrots into white bowl
    • When the oven is preheated, remove the pan and coat it with 1 tablespoon of butter.
      adding butter to a cast iron pan
    • Stir the wet ingredients into the dry ingredients.
      whisk in bowl mixing orange liquid into dry ingredients
    • Pour the batter into preheated pan and top with ¼ cup chopped walnuts and ¼ cup raisins if using.
      raw pancake in skillet with hand adding chopped nuts
    • Bake for about 20 minutes until nicely brown.
      browned pancake in skillet
    • 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.
      adding syrup to cream cheese in bowl
    • Allow the pancake to set for a few minute then add the glaze.
      pancake on plate with frosting going on
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips

    1. 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.
    2. 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.
    3. The old toothpick test is the best way to tell if your pancake is done.
    4. Use a bit of broiler time to brown up if needed at the end.
    5. You can skip the maple syrup if you want.
    6. 1 cup of whipped cream cheese is ¾ cup of regular cream cheese.
    7. Good refrigerated for 3-4 days and also will freeze well for 2-3 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Baked Carrot Cake Pancakes with Cream Cheese Glaze
    Amount Per Serving
    Calories 323 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g5%
    Cholesterol 44mg15%
    Sodium 783mg33%
    Potassium 559mg16%
    Carbohydrates 56g19%
    Fiber 3g12%
    Sugar 21g23%
    Protein 11g22%
    Vitamin A 2701IU54%
    Vitamin C 1mg1%
    Calcium 258mg26%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Breakfast
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published February 28, 2015. Updated with expanded discussion and options, refreshed photos, and a table of contents.

    Lilly and Molly six months three weeks --- I remember summer

    More Breakfast Recipes

    • Apple Cinnamon Muffins
    • Cinnamon Biscuits with Vanilla Frosting
    • Healthier Sausage Gravy and Biscuits
    • Berry Crisp for Two or More

    Reader Interactions

    Comments

      Leave a Comment (Policy Link in Footer) Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jen B

      May 09, 2020 at 7:56 am

      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?

      Reply
      • Dan Mikesell AKA DrDan

        May 09, 2020 at 8:23 am

        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

    2. Mayla

      December 19, 2018 at 10:29 am

      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.

      Reply
      • DrDan

        December 19, 2018 at 6:46 pm

        Hi Mayla,
        Welcome to the blog.
        I do love these pancakes.
        Thanks for the note.
        Dan

    3. laurajay

      July 15, 2018 at 10:39 am

      Yummm!!! cannot wait to try this! Very excited to try all oven pancakes as I have the same issues as you Dr Dann!

      Reply
    4. Naomi

      April 28, 2015 at 10:44 am

      5 stars
      What could be better than a mix of healthy cake and pancake in one? Love this recipe! Thank you.

      Reply
    5. Joan Garneau

      February 28, 2015 at 6:03 pm

      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.

      Reply
      • DrDan

        February 28, 2015 at 6:31 pm

        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

    Primary Sidebar

    DrDan image Hi, I’m DrDan, and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Baked Chicken Legs - Quick and Easy
    • Pan Seared Oven Roasted Filet Mignon
    • Oven Baked Chicken Thighs
    • Small Ribeye Roast
    • Pan Seared Oven Roasted Strip Steak
    • Pan Seared Oven Baked Chicken Breasts
    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan and the Blog
    • Business Questions
    • Comment Policy

    Content

    • Food FAQ
    • Kitchen Reference Sheets
    • Recipes Featured in the Videos
    • Guide To Cooking for Two
    • Saved Recipes Collections

    dogs by the pond

    Privacy Policy | Terms | Contact

    COPYRIGHT © 2010-2023 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME