Carrot cake lovers unite! Now, you can quickly and easily make your favorite spring dessert in breakfast form while still enjoying the sweet spiced flavors and rich creamy frosting you know and love with these Mini Carrot Cake Pancakes with Vanilla Greek Yogurt Frosting.

Mini Carrot Cake Pancakes with Vanilla Greek Frosting from Holley Grainger - Image of four cakes on a white plate from top view with more on a marble cutting board

It’s not every day that you can have your cake and eat your veggies too however this recipes allows you to do just that! Serve as a delicious breakfast or brunch item, the carrot cake pancakes pack in nutritious ingredients like oats, walnuts, Greek yogurt and, of course, carrots.

Mini Carrot Cake Pancakes with Vanilla Greek Frosting from Holley Grainger - Image of five cakes stacked on a white plate with icing drizzle

Plus, with just a few simple swaps, you can transform traditional cream cheese frosting into a smooth, rich vanilla Greek yogurt frosting that doubles as a creamy pancake topping.

Mini Carrot Cake Pancakes with Vanilla Greek Frosting from Holley Grainger - Image of five cakes stacked on a white plate with icing drizzle and a wedge shaped piece cut through the stack

If you really want to go all out to play off the look of a layered carrot cake, double the frosting then stack the mini pancakes slathering vanilla Greek yogurt frosting between each layer.

Mini Carrot Cake Pancakes with Vanilla Greek Frosting from Holley Grainger - Image of four cakes stacked on plate, dripping with icing and speared by a fork

Finish off the recipe by topping each stack with grated carrots, ground cinnamon, or a sprinkle of toasted oats. Served with fresh berries, your spring brunch game just got even more on point.

What are some of your favorite breakfasts and brunch recipes to make during the spring?

 

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Mini Carrot Cake Pancakes with Vanilla Greek Frosting, from Holley Grainger