Carrot Cake Pancakes with Cream Cheese Glaze and toasted walnuts make a decadent Spring breakfast. They’d be perfect for an Easter brunch. If you’re a fan of carrot cake, these orange-hued pancakes have your name written all over them.

 
The base for these Carrot Cake Pancakes is a buttermilk pancake batter with grated carrots and toasted walnuts added to it plus all the spices you would find in a carrot cake- cinnamon, ginger, nutmeg, and cloves. On top, a thick and creamy cream cheese glaze made from softened cream cheese, powdered sugar, milk, and vanilla extract.
You could add a drizzle of maple syrup to these pancakes but I think the cream cheese glaze makes them decadent enough.

 
Pancakes are my absolute favorite breakfast. It’s hard to go wrong with classic Buttermilk pancakes, but I also like to make fun, over-the-top pancakes that are more like dessert then breakfast. Like Double Stuffed Oreo Pancakes, Cake Batter Pancakes and Banana Pudding Pancakes. Or this pancake version of Carrot Cake. It’s a springtime favorite.

 

 

 
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Carrot Cake Pancakes

You can have the taste of carrot cake for breakfast!! These carrot cake pancakes taste just like dessert and are covered in a thick cream cheese glaze.

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoo...