Carrot Cake Pancakes

I have another recipe that would be great for Easter breakfast or really any breakfast for that matter, because these pancakes are so good.  We have already made these pancakes a few times and my family loves them.
The first time I went to take pictures of these pancakes it started pouring outside just as I got all set up.  I had to rush inside and wasn’t able to get any pictures that day.  The great thing was that we got to eat these delicious pancakes again.  When I finally had a nice day, I decided to break out the tripod I got for Christmas and I had some fun taking pictures of pouring the cream cheese frosting on the pancakes.  I had a little too much fun and overload the stack with cream cheese frosting, but you can never have enough cream cheese frosting, right?
These Carrot Cake Pancakes are so delicious and are easy to make.  The carrot cake mix tastes great in the pancakes and I love that the pancakes taste like carrot cake.  My husband is not that big of a fan of carrot cake and he thought that the pancakes tasted delicious as well.  This would be a great and easy breakfast for Easter or they could be made anytime.
The pancakes tasted delicious drizzled with some cream cheese frosting.  I decided to put this combination together because carrot cake with cream cheese frosting tastes fantastic.  I melted the cream cheese frosting in the microwave to make it more like a glaze and I poured it on top of the pancakes.  It was great! I’m sure these pancakes would taste great with syrup as well.  I hope you enjoy these yummy pancakes!


Carrot Cake Pancakes

Carrot Cake Pancakes


  • 1 cup carrot cake mix, dry
  • 1 cup Bisquick
  • 1 cup milk (I used soy milk)
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 container ready made cream cheese frosting


  1. In a medium sized bowl mix together the carrot cake mix, Bisquick, milk, vanilla, and eggs until combined.
  2. Heat a pancake griddle or skillet over medium heat. Grease with butter or cooking spray.
  3. Once the griddle is hot, pour about 1/4 cup of pancake batter onto the griddle and spread into a circle. Cook the pancake for about 1 minute on each side or until browned. Repeat with the rest of the batter.
  4. Microwave the cream cheese frosting for about 15 seconds or until it is easier to pour. Pour the cream cheese frosting over the pancakes and serve.

Recipe adapted from Betty Crocker.
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