Carrot Cake Pancakes Recipes

CARROT PANCAKES

Carrot Pancakes image

When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1-1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 teaspoon vanilla extract
CREAM CHEESE SPREAD:
2 tablespoons milk
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
Dash ground cinnamon

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

Nutrition Facts : Calories 443 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 499mg sodium, Carbohydrate 63g carbohydrate (31g sugars, Fiber 3g fiber), Protein 11g protein.

CARROT CAKE PANCAKES RECIPE BY TASTY

Carrot Cake Pancakes Recipe by Tasty image

Vegetables for breakfast? You bet! These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices. Top your stack with a pat of cream cheese, a drizzle of maple syrup, and some crunchy walnuts for a decadent start to your day!

Provided by Tresha Lindo

Categories Breakfast

Time 55m

Yield 10 servings

Number Of Ingredients 16

Ingredients

2 ½ cups all-purpose flour
¼ cup brown sugar
2 teaspoons kosher salt
1 ¾ teaspoons McCormick® Ground Cinnamon
¼ teaspoon McCormick® allspice
½ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
1 stick unsalted butter, melted
2 large eggs
1 ½ cups carrot
5 tablespoons unsalted butter
¼ cup walnuts, chopped
10 tablespoons cream cheese
10 teaspoons maple syrup

Steps:

In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
Let the batter rest for 15-30 minutes at room temperature.
Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, Sugar 10 grams

CARROT CAKE PANCAKES

Carrot Cake Pancakes image

Here's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping. -Leane Goering, Salem, Indiana

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 1 dozen (0.50 cup syrup).

Number Of Ingredients 14

Ingredients

2 cups pancake mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, room temperature
1 cup whole milk
1 cup finely shredded carrots
TOPPINGS:
1/2 cup maple syrup
1/8 teaspoon ground cinnamon
2/3 cup whipped cream cheese
1 tablespoon whole milk
1/2 cup chopped walnuts or pecans, toasted
Finely shredded carrots, optional

Steps:

In a large bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into the dry ingredients just until moistened. Stir in carrots. , Pour batter by 1/4 cupfuls onto a nonstick skillet or a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown., For syrup, in a small saucepan, combine the maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with cream cheese mixture and half the syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate remaining syrup; save for another use.

Nutrition Facts : Calories 388 calories, Fat 16g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 673mg sodium, Carbohydrate 52g carbohydrate (21g sugars, Fiber 4g fiber), Protein 10g protein.

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