If you've been following along with me for a while, you know how much I love sheet pan pancakes. They are not only quick and easy to make, they are delicious and ideal for feeding a crowd! And these carrot cake sheet pan pancakes, with crunchy walnuts and a delicious sweet butter cream cheese topping, taste just like carrot cake, but in pancake form! They were inspired by my Healthy and Light Carrot Cake recipe, and my Pumpkin Pie Sheet Pan Pancakes.

These Carrot Cake Pancakes are popular around Easter and make a great Easter brunch, Mother's Day brunch, or Saturday morning breakfast and are great any time of the year! They pair well with turkey sausage and fruit salad. They are the ultimate combination of healthy and indulgent!
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I broke my own rule of only testing a recipe 3X and made this recipe 4X before I perfected it. But it was well worth that effort because I knew it was going to be amazing and that kept me motivated.
And even as I'm writing this post, I can't stop thinking about making it again! *Read what my testers had to say about it in the comments
🥘Ingredients
You will need the following ingredients for this carrot cake pancakes:

- ¼ cup brown sugar
- ⅓ cup chopped walnut
- ⅓ cup unsweetened applesauce
- 2 cups all-purpose flour
- 1 tsp baking soda
- 3 tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 18-ounce can of crushed pineapple (drained)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh carrots (finely shredded)
- ⅔ cup milk - I use 1% milk
- ½ tablespoon white vinegar
- 2 large eggs
Sweet cream cheese butter frosting
- 1 cup unsalted butter
- 8 oz light cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla
Garnish
- chopped walnuts
- pineapple rings
- cinnamon
🔪Instructions
With sheet pan pancakes you can always count on every pancake being the perfect pancake! They are all evenly cooked and evenly browned fluffy pancakes, and there's no flipping required!
PREP: Preheat oven to 400 degrees F/204 degrees C. Coat a 9x13 sheet pan/baking sheet with non-stick cooking spray, ensuring to cover the sides and corners (or you can line a baking sheet with parchment paper.)

In a small bowl, add vinegar to milk and set aside

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg

In a separate medium bowl, whisk in the carrots eggs, applesauce, pineapple, and vanilla extract.
*Make sure the pineapple has every bit of liquid squeezed out

Mix wet ingredients into the dry ingredients and mix until incorporated and smooth.

Then pour in milk into the batter and mix until combined. Add chopped walnuts.

Pour the batter onto the prepared baking sheet and spread it evenly.
Tap the pan on the counter a couple of times to even out the batter and get rid of air bubbles.

Bake pancakes for 15-20 minutes or until a toothpick or cake tester inserted into the center comes out clean and the pancakes are lightly browned on top and golden brown on the bottom. *Be sure to check at 15 minutes- 18 minutes was perfect for me!
Cool for 10 minutes (if you are frosting it)

Meanwhile, make the Sweet Cream Cheese Butter: Beat butter and cream cheese together with vanilla, then slowly add in powdered sugar. Beat until smooth.

Frost pancakes with sweet cream cheese butter, as you would a cake (using a butter knife) or simply serve the sweet cream cheese butter on the side with the pancakes.

Garnish with cinnamon, walnuts, pineapple rings, and grated carrot, if desired. *you can add more pineapple than I did (add one for each pancake, if you wish).
📖Variations & Substitutions
- Cream cheese - you can use regular, light, or fat-free cream cheese
- Flour - you can use ½ whole wheat flour
- Dairy-free - you can use oat milk, coconut milk, or almond milk instead of regular milk
🥗 Pairing
These are my favorite dishes to serve with Carrot Cake Pancakes:
🍽Equipment
You will need mixing bowls and spoons, an electric mixer, a 9x13 sheet pan, and a whisk for these delicious carrot cake pancakes. A food processor also comes in handy, but you can use a box grater if you don't have a food processor. *See the recipe card for recommended equipment links and photos
🌡️Storage
Store these fluffy carrot cake pancakes in an airtight container separately from the sweet cream cheese butter in the fridge for up to 4 days.
The pancakes can be frozen for up to 3 months in an airtight container, even after being frosted! However, I recommend adding the pineapple rings grated carrot garnish AFTER it's defrosted. I tested freezing it with the pineapple rings and it was fine (but the sweet cream cheese frosting was just a bit runnier from the pineapple juice).

👪 Serving Size
This sheet pan carrot pancake recipe makes 12 servings. However, you can half, double, or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
Because these pancakes don't contain oil or butter, this healthy carrot cake pancakes recipe is Weight Watchers friendly @ 4 WW points per pancake using non-fat milk (and without the sweet cream cheese butter). You can reduce the points in the pancakes by reducing the brown sugar. If you cut the brown sugar in half (to 2 tbsp) the pancakes are 3 ww points each.
The cream cheese butter is quite high (11 ww points per tablespoon) if you use light butter and fat-free cream cheese. The powdered sugar makes it very high in points, but you could use a substitute such as monkfruit or stevia.
Alternatively, you can top these pancakes with a drizzle of maple syrup or a little light whipped cream. This also tastes amazing!
💭Top Tip
If you are in a hurry, you can buy pre-shredded carrots at the grocery store. I often buy a bag of carrots, then shred and freeze them in 2 cup portions. It makes it a lot quicker and easier to make my favorite carrot recipes!

🦺Food safety
- Do not use the same utensils on cooked food, that previously touched raw eggs
- Wash hands after touching raw eggs
- Don't leave food sitting out at room temperature for extended periods
- Always have good ventilation when using a gas stove
- Never leave cooking food unattended
See more guidelines at USDA.gov
If you love carrot cake flavors and are looking for a healthy breakfast the entire family will love, these Carrot Cake Pancakes are for you!
You may also like my Healthy Carrot Cake Muffins!

⭐ COMMENTS & REVIEWS
Did you know that commenting and rating recipes is one of the best ways to support your favorite recipe creators? If you loved this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !


📋 Sheet Pan Carrot Cake Pancakes Recipe
Ingredients
- ⅔ cup milk
- ½ tablespoon white vinegar
- ¼ cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoon baking powder
- ¼ teaspoon nutmeg
- 1 ½ teaspoon cinnamon
- ⅓ cup unsweetened applesauce
- 18 ounce can of crushed pineapple *drained and every bit of liquid squeezed out (I squeeze it through a fine sieve)
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots shredded on smallest setting
- ⅓ cup chopped walnuts
- 2 large eggs
Sweet Cream Cheese Butter
- 1 cup unsalted butter
- 1 cup light cream cheese 8 oz
- 3 cups powdered sugar
- 1 teaspoon vanilla
Garnish
- chopped walnuts
- pineapple rings
- cinnamon
Instructions
- Preheat oven to 400 degrees F/204 degrees C. Coat a 9x13 sheet pan/baking sheet with non-stick cooking spray ensuring to cover the sides and corners or you can line baking sheet with parchment paper.
- Add vinegar to milk and set aside.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg
- In a separate bowl, whisk in the carrots eggs, applesauce, pineapple and vanilla extract.*Make sure all the liquid is squeezed out of the pineapple
- Mix wet ingredients into the dry ingredients and mix until incorporated and smooth.
- Then pour in milk into the batter and mix until combined. Add chopped walnuts
- Pour batter onto the prepared baking sheet. Tap the pan on the counter a couple of times to even out the batter.
- Bake pancakes for 15- 20 minutes or until a cake tester or toothpick inserted into the center comes out clean and the pancakes are lightly browned on top and golden brown on the bottom.
- Optional: Frost with sweet cream cheese butter. Use a butter knife to swirl it on, frosting as you would a carrot cake.
- Garnish with pineapple rings, sprinkles of cinnamon, walnuts and shredded carrots, if desired.
Terri Gilson
My teenage son had friends over and I left them these pancakes to try. He texted me and said," My friends love the carrot cake pancakes!" :
"You absolute cooking queen"
my friends