Carrot Pancakes With Cream Cheese Spread Recipes

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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

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

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 WITH MAPLE-CREAM CHEESE DRIZZLE AND TOASTED PECANS



Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans image

Provided by Bobby Flay

Time 1h

Yield About 14 pancakes

Number Of Ingredients 18

1 1/2 cups all-purpose flour
4 tablespoons pure cane sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
1 teaspoon finely grated orange zest, optional
1 tablespoon finely diced candied ginger
1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
Cooking spray or melted butter
8 ounces softened cream cheese
1/2 cup grade B pure maple syrup
4 tablespoons butter

Steps:

  • For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.
  • Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
  • For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
  • To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.

CARROT PANCAKES WITH CREAM CHEESE SPREAD



Carrot Pancakes With Cream Cheese Spread image

If you are looking for something a bit different for breakfast, try these pancakes! With the cream cheese spread, the flavor is similar to carrot cake. Delicious!

Provided by Dine Dish

Categories     Breakfast

Time 30m

Yield 12 pancakes

Number Of Ingredients 15

1 1/4 cups flour
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 or 1/3 cup granulated sugar
1 cup milk
1 cup grated carrot
1 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon

Steps:

  • In a bowl, combine the first 6 ingredients.
  • Combine egg, brown sugar, milk, carrots and vanilla in another bowl; mix well.
  • Stir carrot mixture into dry ingredients just until moistened.
  • Pour batter by 1/4th cupfuls onto a greased hot griddle.
  • Turn when bubbles form on top of pancake; flip and cook until golden brown.
  • For topping, place cream cheese, powdered sugar, milk and vanilla.
  • in food processor; cover and process until smooth.
  • Transfer to a bowl; sprinkle with cinnamon.
  • Serve with pancakes.

Nutrition Facts : Calories 140.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 29.1, Sodium 165.9, Carbohydrate 21.4, Fiber 0.8, Sugar 9.3, Protein 3.3

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