Mini Carrot Cake Pancake Stacks with Cream Cheese Frosting

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These Mini Carrot Cake Pancake Stacks are spiced with cinnamon and nutmeg and topped with a dollop of cream cheese frosting. They’d be a delightful addition to your next brunch!

Carrot Cake Pancake Stack with Cream Cheese Frosting - An adorable addition to a weekend brunch!

We’re nearing the end of the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! All week, we’ll  be celebrating the scrumptious, lazy morning, savory & sweet goodness that is brunch. We have 32 bloggers bringing you their best brunch game, including everything from cocktails to eggs benedict to donuts.

Mini Carrot Cake Pancake Stacks with Cream Cheese Frosting |

There’s nothing quite like starting the day with something adorable, right? Whether it’s baby llamas (OMG), a pile o puppies, or the ultimate in cute-a toddler and puppy napping together (can’, there’s no better way to wake up then with extreme cuteness in your face.

I haven’t really gotten into the whole mini craze much. I did make mini meatloaf once, but I’ve never considered meatloaf to be one of the more adorable food groups.

Mini breakfast though? That’s a trend I can totally get behind.  It’s not only cute, but it also allows me to sample one of ALL THE THINGS. In fact, I think all breakfast food should come mini sized. Then I could have a donut, muffin, pancakes, french toast, and scone all at the same time. That is now my dream.

Mini Carrot Cake Pancake Stacks for a weekend brunch party.

I’m one step closer to fulfilling my breakfast dreams with these Mini Carrot Cake Pancake Stacks. They’re my standard perfect fluffy pancake recipe all jazzed up with the addition of cinnamon, nutmeg, and shredded carrots. I used pre-shredded carrots from Grimmway Farms so the carrot pieces were pretty pronounced, but feel free to whiz them up in a food processor for a finer texture.

Wanna know something else kinda great about these pancake stacks? They’re not terrible for you. I wouldn’t quite say good, but definitely not a bad way to start your  morning. Over half the flour in these is Bob’s Red Mill’s Whole Wheat Pastry Flour, which lends these pancakes an almost nutty flavor and a good bit of fiber as well. Plus, there’s carrots in these pancakes. They’re practically virtuous!

Oh, and check out that egg separator doodad from OXO! It hugs the side of your bowl and even includes a little ledge to crack your egg on. Genius!


These pancakes went over incredibly well with my friends, and they’re a great addition to a brunch menu. And because they can be served hot or at room temperature, you can make them ahead of time and not worry about getting pancakes out to the whole group at the same time.

I may have gone a taaaaad overboard with the cutesy flags, but honestly, who can resist? It’s an excuse to eat carrot cake for breakfast. And I think that’s worthy of a little celebration.

Carrot Cake Pancake Stacks with Maple Cream Cheese Topping |

Be sure to check out all my friend’s celebration worthy brunch ideas below the recipe!

Mini Carrot Cake Pancake Stacks with Cream Cheese Frosting

These Mini Carrot Cake Pancake Stacks are spiced with cinnamon and nutmeg and topped with a dollop of cream cheese frosting. They’d be a delightful addition to your next brunch!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 16
Calories: 125kcal


For the pancakes:

  • 3/4 cup whole wheat pastry flour (or sub all purpose flour)
  • 1/2 cup all purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 egg (separated)
  • 4 Tablespoons butter (melted and cooled)
  • 1 cup buttermilk
  • 1/4 cup milk
  • 1 1/2 cups finely shredded carrots
  • Neutral oil for frying

For the frosting:

  • 4 ounces cream cheese (at room temperature)
  • Dash cinnamon
  • 1/3 cup powdered sugar
  • 1 Tablespoon maple syrup
  • 2 - 3 Tablespoons milk or cream


For the pancakes:

  • In one bowl, combine the flours, sugar, soda, baking powder, cinnamon, nutmeg, and salt. Whisk together until well combined.
  • Separate the egg, placing the egg white in a small cup or bowl and the yolk in a medium bowl. Add the butter, buttermilk, and milk to the yolk and stir until well combined.
  • Add the yolk mixture to the dry ingredients and stir until just combined. Stir in the shredded carrots. Finally, gently fold in the egg yolk until it's barely incorporated. It's okay if some small white streaks remain.
  • Heat a large skillet (or an electric griddle works great for this!) over medium high heat until a drop of water in the pan sizzles and disappears within a second or two. Add a small amount of oil to the pan and stir to coat evenly. Drop the pancake batter by the Tablespoon into the pan. Cook until bubbles appear on the top then flip and cook until fluffy and cooked through. Remove to a cookie sheet and place in a low 200 degree oven to keep warm, if desired.
  • In the meantime, make the cream cheese frosting. Beat together the cream cheese, cinnamon, and powdered sugar until smooth. Add the maple syrup and 2 Tablespoons of milk and beat on low speed until combined. If needed, add an additional Tablespoon of liquid. The mixture should be spreadable, but still hold it's shape.
  • To stack, line a pan with a single layer of about 15 pancakes then put a small dot of cream cheese on each one. Place another layer of pancakes on top followed by another dot of cream cheese. Finish with a third layer of pancakes, a big dollop of cream cheese, and a halved walnut, if desired. Pancakes can be served warm or at room temperature.


  • If you think you'll have leftovers, simply don't add frosting to the ones you are saving. Assemble once ready to serve.
Course Breakfast
Cuisine American
Keyword carrot cake pancakes, cream cheese frosting


Calories: 125kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 243mg | Potassium: 110mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2237IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!

 Recipe by Neighborfood

Disclaimer: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.

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  1. As if making carrot cake pancakes wasn’t enough, you made them mini! I’m in love with these!

  2. So darn cute! I love how I now have so many great ways to eat my favorite carrot cake at breakfast!!! Thank you 🙂

  3. oh my gawd, I love these Courtney!!! LOVE! it’s like two of my favorite things rolled into one! and I love the flags, super cute! ok, can I tell you how much I am loving the Bob’s Red Mill’s Whole Wheat Pastry Flour too?!! and omg, I did not see that egg separator thing from OXO! LOVE that!

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