Carrot Cake Pancakes

When dessert turns into breakfast, you know I’ll be a fan! These Carrot Cake Pancakes are full of all of the best carrot cake flavors and topped with a maple cream cheese syrup.

Course Breakfast

Cuisine American

Prep Time 40

Cook Time 15

Total Time 55

Servings servings

Calories 649kcal

Author Deborah Harroun

Ingredients

1 1/2 cups all-purpose flour
1/4 cup 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, plus more for the griddle
1/2 teaspoon vanilla extract
1 cup loosely packed grated peeled carrots patted dry on paper towels
1 teaspoon grated orange zest
1/4 cup pecans toasted and chopped, plus more for serving
2 tablespoons crystallized ginger finely diced
4 oz cream cheese at room temperature
1/2 cup pure maple syrup

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt.
1 1/2 cups all-purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
In another bowl, combine the eggs, buttermilk, melted butter, and vanilla. Whisk to combine. Stir in the carrots and orange zest.
2 large eggs, 1 1/2 cups buttermilk, 3 tablespoons unsalted butter, 1/2 teaspoon vanilla extract, 1 cup loosely packed grated peeled carrots, 1 teaspoon grated orange zest
Add the wet ingredients to the dry ingredients, stirring just until mostly combined. Add the pecans and ginger and fold in. Cover the bowl and set in the refrigerator for 30 minutes.
1/4 cup pecans, 2 tablespoons crystallized ginger
Heat the oven to 200ºF. Place the cream cheese in a heat proof bowl and beat until smooth. Add the maple syrup and beat on high until combined and light. Place the bowl in the oven and heat until it is a pourable consistency.
4 oz cream cheese, 1/2 cup pure maple syrup
Heat a griddle or nonstick saute pan over medium heat. Butter the surface of the griddle. Drop scant 1/4 cupfuls of the batter onto the hot griddle, spreading out with a spatula if needed. Cook until bubbles start to form and burst, about 2 minutes. Flip the pancakes and cook on the second side until cooked and browned, another minute or two. As the pancakes are finished, transfer them to a parchment lined baking sheet and set in the oven to keep warm.
To serve, stack the pancakes on a plate and drizzle with the maple cream cheese. Top with chopped pecans.

Notes

*prep time includes resting time.

slightly adapted from BRUNCH AT BOBBY’S

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition