Carrot Cake Pancake Recipe with Whipped Ricotta

Fall spiced carrot cake pancakes served with whipped ricotta, honey glazed walnuts, and maple syrup.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 24 pancakes


  • 2 cups flour, AP or Whole Wheat Pastry Flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup chopped walnuts, optional
  • 1 3/4 cups milk, whole milk works best
  • 2 eggs
  • 2 tablespoons oil or melted butter
  • 1 cup finely grated carrots, about 2 medium
  • maple syrup for serving

Spice Blend*

  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice

Whipped Ricotta

  • 2 cups ricotta*
  • 3-4 tablespoons honey
  • 1 teaspoon of the above spice blend
  • pinch of salt

Honey Glazed Walnuts

  • 1/2 cup walnuts
  • 2 tablespoons of honey
  • a few pinches of the spice blend


  • Mix together all of the dry ingredients - flour, brown sugar, baking powder, salt, and chopped walnuts. In a separate bowl mix together the spice blend and add 2 teaspoons to the dry ingredients of the pancakes. In another bowl mix together wet ingredients - milk, eggs, oil and grated carrots. Add wet ingredients to the dry ones and stir well using a spatula or wooden spoon. Heat up a large skillet over medium high and add a little oil or butter to the pan. Spoon our pancake batter by the 1/4 cup full.
  • As you're cooking the pancakes, make the whipped ricotta. Place ricotta, honey and 1 teaspoon of the spices to a bowl or mixer. Use a hand mixer or stand mixer with whip attachment to whip it all together. Taste and adjust seasoning and sweetness to taste. I like mine a little less sweet since we also pour maple syrup over the top.
  • For the honey walnuts, place a small skillet over medium heat and stir everything together using a small spatula. Keep toasting and stirring the nuts until they're all covered in honey and the honey starts to dry or crystallize a bit (2-3 minutes). Transfer to parchment paper to let them cool and dry.
  • Serve hot carrot cake pancakes with whipped ricotta, honey glazed walnuts, and maple syrup.


If you don't prefer to use ricotta or just don't have it around your house you can use Greek Yogurt, Cream Cheese or Mascarpone Cheese. If you use one of the other cheeses you may need to thin them out a bit with a little cream or bring them to room temp before whisking the spices in. Also, for the spice blend feel free to use what you have, even if its just some cinnamon.
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