Easter Morning Carrot Cake Pancakes

The Story

Easter morning is chaos in the Whitaker kitchen. The kids are bouncing, everyone’s in different stages of getting ready, and there’s no time for a complicated breakfast. But breakfast also matters because it sets the whole day—you want people fed and happy before the chaos of the holiday really starts. Carrot cake pancakes are the answer. They’re warm and spiced like a comfort cake, but they’re quick to make, feel festive, and the cream cheese frosting is really just whipped cream cheese—no actual cooking required. Nana Ruth would’ve made a sheet cake for breakfast because that’s what she did, but these are her version for people who actually have places to be on Easter morning.

Why This Recipe Works

• Quick to make while kids are getting shoes on
• Feels special and spiced like a cake
• Cream cheese frosting is just whipped cream cheese
• Warm and comfortable but festive

Technique Notes

Grating Carrots

Use fine box grater (not food processor, which makes them wet). Squeeze out excess moisture with clean kitchen towel—wet carrots make mushy pancakes.

Fold vs. Stir

Fold grated carrots into batter gently to maintain fluff. Overmixing makes tough pancakes. Just fold until combined, then stop.

Griddle Temperature

Medium-high (around 375°F). Test with a drop of water (should sizzle and evaporate quickly).

Cooking Pancakes

Flip only once. Wait for bubbles to appear and pop on top surface before flipping. Then cook another minute and they’re done.

Cream Cheese Frosting

Whip softened cream cheese with powdered sugar. Dollop warm on pancakes (it melts slightly and is delicious).

Food Safety & Storage

Fresh carrots: Wash thoroughly before grating.

Eggs: Use large, pasteurized eggs. They’re cooked at high heat in pancakes.

Storage: Cooked pancakes keep 1-2 days in fridge, can be frozen up to 3 months (reheat in 350°F oven, covered).

Why We Make This

This is breakfast on a morning when nobody has time but everybody’s hungry. The grated carrots make them fluffy on the inside and slightly brown on the outside—nobody notices they’re actually a little bit healthy. The cream cheese frosting is just a fancy name for whipped cream cheese, and it’s the best part.

Print

Easter Morning Carrot Cake Pancakes

Course Breakfast

Prep Time 15 minutes

Cook Time 20 minutes

Servings 6

Ingredients

• 1.5 cups all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1.5 tsp cinnamon ground
• 1/2 tsp ground nutmeg
• pinch allspice optional
• 2 large eggs
• 1 cup buttermilk or milk + 1 tbsp lemon juice
• 2 tbsp honey or maple syrup
• 3 tbsp butter melted
• 3/4 cup fresh carrots finely grated and squeezed dry
• 1 tsp vanilla extract optional
• 4 oz cream cheese softened
• 1/4 cup powdered sugar

Instructions

1. Wash and peel fresh carrots. Using a fine box grater, grate carrots and squeeze out excess moisture.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional spices.
3. In another bowl, whisk together eggs, buttermilk, honey, and melted butter until well combined.
4. Create a well in the dry ingredients and pour in wet ingredients. Stir just until combined—do not overmix.
5. Gently fold grated carrots into batter until just incorporated. Overmixing makes tough pancakes.
6. Heat a griddle to medium-high (around 375°F). Test temperature with a drop of water.
7. Lightly oil the griddle. Pour batter in 1/4-cup portions. Cook until bubbles appear on the surface.
8. Flip pancakes only once and cook until golden brown on the underside (2-3 more minutes).
9. Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven while finishing remaining batter.
10. While pancakes cook, whip softened cream cheese with powdered sugar until light and fluffy.
11. Serve warm pancakes topped with a dollop of cream cheese frosting.
12. Leftover pancakes keep 1-2 days in the fridge and can be frozen up to 3 months.

Print

Easter Morning Carrot Cake Pancakes

Course Breakfast

Prep Time 15 minutes

Cook Time 20 minutes

Servings 6

Ingredients

• 1.5 cups all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1.5 tsp cinnamon ground
• 1/2 tsp ground nutmeg
• pinch allspice optional
• 2 large eggs
• 1 cup buttermilk or milk + 1 tbsp lemon juice
• 2 tbsp honey or maple syrup
• 3 tbsp butter melted
• 3/4 cup fresh carrots finely grated and squeezed dry
• 1 tsp vanilla extract optional
• 4 oz cream cheese softened
• 1/4 cup powdered sugar

Instructions

1. Wash and peel fresh carrots. Using a fine box grater, grate carrots and squeeze out excess moisture.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional spices.
3. In another bowl, whisk together eggs, buttermilk, honey, and melted butter until well combined.
4. Create a well in the dry ingredients and pour in wet ingredients. Stir just until combined—do not overmix.
5. Gently fold grated carrots into batter until just incorporated. Overmixing makes tough pancakes.
6. Heat a griddle to medium-high (around 375°F). Test temperature with a drop of water.
7. Lightly oil the griddle. Pour batter in 1/4-cup portions. Cook until bubbles appear on the surface.
8. Flip pancakes only once and cook until golden brown on the underside (2-3 more minutes).
9. Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven while finishing remaining batter.
10. While pancakes cook, whip softened cream cheese with powdered sugar until light and fluffy.
11. Serve warm pancakes topped with a dollop of cream cheese frosting.
12. Leftover pancakes keep 1-2 days in the fridge and can be frozen up to 3 months.

Print

Easter Morning Carrot Cake Pancakes

Course Breakfast

Prep Time 15 minutes

Cook Time 20 minutes

Servings 6

Ingredients

• 1.5 cups all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1.5 tsp cinnamon ground
• 1/2 tsp ground nutmeg
• pinch allspice optional
• 2 large eggs
• 1 cup buttermilk or milk + 1 tbsp lemon juice
• 2 tbsp honey or maple syrup
• 3 tbsp butter melted
• 3/4 cup fresh carrots finely grated and squeezed dry
• 1 tsp vanilla extract optional
• 4 oz cream cheese softened
• 1/4 cup powdered sugar

Instructions

1. Wash and peel fresh carrots. Using a fine box grater, grate carrots and squeeze out excess moisture.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional spices.
3. In another bowl, whisk together eggs, buttermilk, honey, and melted butter until well combined.
4. Create a well in the dry ingredients and pour in wet ingredients. Stir just until combined—do not overmix.
5. Gently fold grated carrots into batter until just incorporated. Overmixing makes tough pancakes.
6. Heat a griddle to medium-high (around 375°F). Test temperature with a drop of water.
7. Lightly oil the griddle. Pour batter in 1/4-cup portions. Cook until bubbles appear on the surface.
8. Flip pancakes only once and cook until golden brown on the underside (2-3 more minutes).
9. Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven while finishing remaining batter.
10. While pancakes cook, whip softened cream cheese with powdered sugar until light and fluffy.
11. Serve warm pancakes topped with a dollop of cream cheese frosting.
12. Leftover pancakes keep 1-2 days in the fridge and can be frozen up to 3 months.

Print

Easter Morning Carrot Cake Pancakes

Course Breakfast

Prep Time 15 minutes

Cook Time 20 minutes

Servings 6

Ingredients

• 1.5 cups all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1.5 tsp cinnamon ground
• 1/2 tsp ground nutmeg
• pinch allspice optional
• 2 large eggs
• 1 cup buttermilk or milk + 1 tbsp lemon juice
• 2 tbsp honey or maple syrup
• 3 tbsp butter melted
• 3/4 cup fresh carrots finely grated and squeezed dry
• 1 tsp vanilla extract optional
• 4 oz cream cheese softened
• 1/4 cup powdered sugar

Instructions

1. Wash and peel fresh carrots. Using a fine box grater, grate carrots and squeeze out excess moisture.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional spices.
3. In another bowl, whisk together eggs, buttermilk, honey, and melted butter until well combined.
4. Create a well in the dry ingredients and pour in wet ingredients. Stir just until combined—do not overmix.
5. Gently fold grated carrots into batter until just incorporated. Overmixing makes tough pancakes.
6. Heat a griddle to medium-high (around 375°F). Test temperature with a drop of water.
7. Lightly oil the griddle. Pour batter in 1/4-cup portions. Cook until bubbles appear on the surface.
8. Flip pancakes only once and cook until golden brown on the underside (2-3 more minutes).
9. Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven while finishing remaining batter.
10. While pancakes cook, whip softened cream cheese with powdered sugar until light and fluffy.
11. Serve warm pancakes topped with a dollop of cream cheese frosting.
12. Leftover pancakes keep 1-2 days in the fridge and can be frozen up to 3 months.

Print

Easter Morning Carrot Cake Pancakes

Course Breakfast

Prep Time 15 minutes

Cook Time 20 minutes

Servings 6

Ingredients

• 1.5 cups all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1.5 tsp cinnamon ground
• 1/2 tsp ground nutmeg
• pinch allspice optional
• 2 large eggs
• 1 cup buttermilk or milk + 1 tbsp lemon juice
• 2 tbsp honey or maple syrup
• 3 tbsp butter melted
• 3/4 cup fresh carrots finely grated and squeezed dry
• 1 tsp vanilla extract optional
• 4 oz cream cheese softened
• 1/4 cup powdered sugar

Instructions

1. Wash and peel fresh carrots. Using a fine box grater, grate carrots and squeeze out excess moisture.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional spices.
3. In another bowl, whisk together eggs, buttermilk, honey, and melted butter until well combined.
4. Create a well in the dry ingredients and pour in wet ingredients. Stir just until combined—do not overmix.
5. Gently fold grated carrots into batter until just incorporated. Overmixing makes tough pancakes.
6. Heat a griddle to medium-high (around 375°F). Test temperature with a drop of water.
7. Lightly oil the griddle. Pour batter in 1/4-cup portions. Cook until bubbles appear on the surface.
8. Flip pancakes only once and cook until golden brown on the underside (2-3 more minutes).
9. Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven while finishing remaining batter.
10. While pancakes cook, whip softened cream cheese with powdered sugar until light and fluffy.
11. Serve warm pancakes topped with a dollop of cream cheese frosting.
12. Leftover pancakes keep 1-2 days in the fridge and can be frozen up to 3 months.

Print

Easter Morning Carrot Cake Pancakes

Course Breakfast

Prep Time 15 minutes

Cook Time 20 minutes

Servings 6

Ingredients

• 1.5 cups all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1.5 tsp cinnamon ground
• 1/2 tsp ground nutmeg
• pinch allspice optional
• 2 large eggs
• 1 cup buttermilk or milk + 1 tbsp lemon juice
• 2 tbsp honey or maple syrup
• 3 tbsp butter melted
• 3/4 cup fresh carrots finely grated and squeezed dry
• 1 tsp vanilla extract optional
• 4 oz cream cheese softened
• 1/4 cup powdered sugar

Instructions

1. Wash and peel fresh carrots. Using a fine box grater, grate carrots and squeeze out excess moisture.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional spices.
3. In another bowl, whisk together eggs, buttermilk, honey, and melted butter until well combined.
4. Create a well in the dry ingredients and pour in wet ingredients. Stir just until combined—do not overmix.
5. Gently fold grated carrots into batter until just incorporated. Overmixing makes tough pancakes.
6. Heat a griddle to medium-high (around 375°F). Test temperature with a drop of water.
7. Lightly oil the griddle. Pour batter in 1/4-cup portions. Cook until bubbles appear on the surface.
8. Flip pancakes only once and cook until golden brown on the underside (2-3 more minutes).
9. Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven while finishing remaining batter.
10. While pancakes cook, whip softened cream cheese with powdered sugar until light and fluffy.
11. Serve warm pancakes topped with a dollop of cream cheese frosting.
12. Leftover pancakes keep 1-2 days in the fridge and can be frozen up to 3 months.

What I Use for This Recipe

A couple things from my kitchen that make this one easier.

T-fal Nonstick Frying Pan(~$15)

Pancakes slide right off. Eggs never stick. The pan the kids are actually allowed to use.

Hamilton Beach 6-Speed Hand Mixer(~$20)

Every frosting, every batter, every whipped cream. Light enough that my wrist survives a double batch.

Nordic Ware Half Sheet Pans (2-Pack)(~$22)

Good sheet pans that never warp in the oven. Years of cookies and sheet pan dinners.

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