Carrot Cake Pancakes

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Carrot Cake Pancakes
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  • Prep 15 min
  • Total 25 min
  • Servings 6
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Carrot cake for breakfast? Yes, when it's our Carrot Cake Pancakes packed with carrots, raisins and walnuts.
By Stephanie Wise
Updated Aug 7, 2013



  • 2 cups Original Bisquick™ mix
  • 2 cups shredded carrots
  • 1 cup milk
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons chopped walnuts
  • 2 tablespoons raisins
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs

Cream Cheese Topping

  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • Additional cinnamon, if desired


  • 1
    In large bowl, stir together all Pancake ingredients until just combined. Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
  • 2
    Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until golden brown. Transfer to plate. Repeat with remaining batter.
  • 3
    Beat cream cheese with electric mixer on high speed until fluffy, about 1 minute. Add powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla; beat to combine.
  • 4
    Spoon cream cheese topping on top of warm pancakes. Sprinkle with a dash of cinnamon.

Tips from the Betty Crocker Kitchens

  • tip 1
    No need to peel the carrots before shredding them; you won’t notice the texture once they’re cooked in the pancakes.
  • tip 2
    Adjust the spices to your tastes; add a little more cinnamon, take out the ground ginger or swap it with some allspice. Get creative!


Nutrition Facts are not available for this recipe
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