Eggless Carrot Cake Pancakes

If you love classic carrot cake, you are going to enjoy these eggless carrot cake pancakes for breakfast.

I really like how easy it is to bring that rich dessert flavor straight to the morning griddle.

This recipe is completely eggless, which is perfect for anyone who cannot eat eggs or prefers baking without them.

Even without eggs, the pancakes turn out thick, soft, and full of sweet shredded carrots and warm spices.

I also make a quick cream cheese drizzle to pour over the top, giving you the full cake experience right at your table.

Why You’ll Love It

Real Carrot Cake Flavor – Brown sugar, cinnamon, ginger, and nutmeg make these pancakes taste just like a slice of real carrot cake.

Sweet Cream Cheese Drizzle – The smooth, homemade cream cheese glaze pours right over the warm stack just like melted cake frosting.

Super Fluffy Texture – Buttermilk and baking soda work together to make these eggless pancakes extra thick, airy, and soft inside.

Soft and Moist Crumb – Freshly grated carrots melt into the batter as it cooks, keeping every single bite tender and moist.

Ingredient List

For the Cream Cheese Drizzle

• 4 oz Cream Cheese, Softened
• 1/2 cup Powdered Sugar
• 1/2 tsp Pure Vanilla Extract
• 3 tbsp Milk

For the Pancakes

• 1 1/2 cups All Purpose Flour
• 1/4 cup Light Brown Sugar
• 2 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/2 tsp Salt
• 1 1/2 cups Buttermilk
• 3 tbsp Unsalted Butter, Melted
• 1 tsp Pure Vanilla Extract
• 1 cup Finely Grated Carrots (About 2 Medium Carrots)
• 1/3 cup Pecans, Chopped, Divided
• 1 tbsp Butter, For Greasing

Directions

Step 1

Make the drizzle first. Beat the softened cream cheese until smooth, then beat in the powdered sugar and vanilla.

Add the milk 1 tbsp at a time until the mixture is smooth and pourable. Set aside.

Step 2

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

Step 3

In a separate bowl, whisk the buttermilk, melted butter and vanilla. Pour into the dry ingredients and fold until almost combined.

Step 4

Add the grated carrots and all but 2 tbsp of the pecans, and fold just until evenly distributed. Let the batter rest for 5 minutes.

Step 5

Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake and gently spread it into an even circle.

Step 6

Cook for 2-3 minutes, until bubbles form and the edges look set, then flip and cook for about 2 minutes more, until golden and cooked through.

Step 7

Stack the warm pancakes, pour the cream cheese drizzle over the top and sprinkle with the reserved pecans.

Tips

Grate the Carrots on the Fine Holes

I recommend using the smaller holes of your box grater instead of the regular large ones. Finely grated carrots soften much faster during the short cooking time on the stove.

If the shreds are too thick, they will stay crunchy and make it harder for the pancake centers to cook through properly.

Keep Your Heat on Medium-Low

From my experience, these pancakes need a slightly lower cooking temperature than regular pancakes. The brown sugar and natural sugars in the carrots can brown very fast on a hot pan.

Keeping the heat lower gives the inside enough time to cook fully without burning the outside.

Do Not Skip the Resting Time

You will get the best results if you let the mixed batter sit undisturbed for the full five minutes. In an eggless recipe, this rest allows the baking powder and baking soda to react with the buttermilk before cooking.

This creates tiny air pockets that give your pancakes a soft, fluffy rise without needing any eggs.

Try These Next

• Eggless Bananas Foster Pancakes
• Eggless Cinnamon Roll Pancakes
• Eggless Fluffy Buttermilk Pancakes
• Eggless Lemon Ricotta Pancakes
• Eggless Spiced Carrot Cake

Questions You Might Have

Why do the carrots need to be finely grated?

Finely grated carrots soften quickly during the short time the pancakes spend on the griddle.

Thicker shreds will stay raw and crunchy, which can disrupt the soft texture of your pancakes.