Carrot Cake Pancakes (Easy Blender Recipe)
Published on March 25, 2026
Quick Summary
These Carrot Cake Pancakes are made in the blender with wholesome ingredients like oats, carrots, and warm spices for a cozy, nourishing breakfast. Light, fluffy, and naturally sweetened, they’re topped with an optional maple cream cheese glaze that makes them taste just like carrot cake. Perfect for spring mornings, weekend brunch, or Easter!
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Pin ItMy Favorite Carrot Cake Blender Pancakes
If you love my original blender pancakes, you’re going to fall for this spring version! These carrot cake pancakes are wholesome, naturally sweetened, and packed with oats, shredded carrots, and warm spices, but they still taste like indulgent carrot cake.
I love that the batter comes together right in the blender…no extra bowls, no fuss, just smooth, fluffy pancakes in minutes. The oats make them hearty, the applesauce keeps them tender, and the carrots add a touch of natural sweetness and a pop of color. They’re perfect for a cozy weekend breakfast, a festive Easter brunch, or anytime you want a special, nourishing breakfast. Sometimes, we even make them for dinner! They are so satisfying!
And the best part? My boys are obsessed! They happily devour a stack, especially when I drizzle on the optional maple cream cheese glaze or sprinkle with chopped toasted pecans.
It’s one of those breakfast recipes that feels a little special but is secretly so simple, and it’s one of my favorite ways to celebrate spring mornings.
Ingredients (with Helpful Notes)
For the pancakes:
- Old fashioned oats: Blend into a fine flour for the best texture; don’t substitute steel cut oats. Use gluten-free oats if you need the pancakes to be gluten-free.
- Milk: Any kind works, dairy or non-dairy. Use your favorite!
- Unsweetened applesauce: Adds moisture and natural sweetness.
- Eggs: Help bind and create a fluffy texture, plus added protein!
- Pure maple syrup: A touch of natural sweetness, don’t skip!
- Vanilla extract: Always use pure vanilla extract.
- Baking powder: Essential for lift and fluffiness. Always check your expiration date!
- Cinnamon & nutmeg: Classic carrot cake spices!
- Kosher salt: Balances the sweetness.
- Shredded carrots: Use freshly grated carrots so they soften quickly in the pancakes, don’t use the pre-shredded carrots from the store.
For the maple cream cheese glaze (optional):
- Cream cheese: Make sure it’s softened for a smooth glaze.
- Maple syrup: Naturally sweetens and thins the glaze.
- Vanilla extract: Enhances the flavor!
Tips for Making the Pancakes
- Blend until completely smooth so the oats mimic flour.
- Let the batter rest for a few minutes, this helps it thicken and improves texture
- Don’t overmix after adding carrots, just stir them in.
- Cook on medium heat so the pancakes cook through without burning.
- Watch for bubbles before flipping, this ensures they’re ready.
- Keep them warm in a 200°F oven if cooking in batches.
- Have fun with toppings. These pancakes are delicious with just butter and maple syrup, but for that true carrot cake vibe, don’t skip the maple cream cheese glaze! You can also add chopped toasted pecans, a sprinkle of coconut, or even a few raisins for extra texture and flavor.
How to Store & Reheat
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Place pancakes in a single layer, freeze, then transfer to a freezer bag for up to 2 months
- Reheat: Warm in the toaster, microwave, or skillet until heated through
These pancakes are great for meal prep—just grab, reheat, and enjoy!
Carrot Cake Pancakes
Ingredients
For the pancakes:
- 2 cups old fashioned oats
- 3/4 cup milk
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1 cup shredded carrots
For the maple cream cheese glaze (if using):
- 4 oz cream cheese, at room temperature
- 3 tablespoons pure maple syrup
- 1/4 teaspoon pure vanilla extract
For cooking:
- Butter or oil
Serving options:
- Maple cream cheese glaze
- Butter
- Maple syrup
- Chopped toasted pecans
Instructions
- Blend the batter. Place the oats, milk, applesauce, eggs, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and salt in a blender. Blend for 30–60 seconds, or until smooth.
- Add the carrots. Stir in the shredded carrots and let the batter rest for 5 minutes to thicken.
- Heat the griddle or pan. While the batter is resting, heat a griddle or large skillet over medium heat and grease with butter or oil.
- Cook. Pour about ⅓ cup of batter onto the griddle or skillet for each pancake. Cook until small bubbles form on the surface, about 2–3 minutes. Flip and cook until golden brown and cooked through. Repeat with remaining batter.
- Make the maple cream cheese glaze. If making the maple cream cheese glaze, combine the cream cheese, maple syrup, and vanilla in a small bowl. Stir with a spatula until combined, then whisk until smooth and ready to drizzle.
- Serve. Serve the pancakes warm with desired toppings: maple cream cheese glaze, butter and maple syrup, and/or chopped toasted pecans.
Notes
- Makes: About 8–10 medium pancakes
- Servings: 4 (2–3 pancakes per person)
- Keeping warm: Place cooked pancakes in a single layer on a baking sheet and keep in a 200°F oven while finishing the batch
- Optional toppings: Maple cream cheese glaze, butter, maple syrup, or chopped toasted pecans
- Tips: Let batter rest 5 minutes after blending for thicker, fluffier pancakes
Nutrition
Have you tried this recipe?
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What to Serve With the Pancakes
Make it a full breakfast or brunch spread with:
- Fresh fruit or a fruit salad
- Scrambled eggs, egg bites, or a breakfast casserole
- Crispy bacon or sausage
- Yogurt with granola
