CARROT CAKE PANCAKES
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
Time 30m
Yield 1 dozen (0.50 cup syrup).
Number Of Ingredients 14
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.
CARROT CAKE PANCAKES WITH MAPLE-CREAM CHEESE DRIZZLE AND TOASTED PECANS
Provided by Bobby Flay
Time 1h
Yield About 14 pancakes
Number Of Ingredients 18
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 CAKE PANCAKES
Carrot cake for breakfast? Yes, when it's our Carrot Cake Pancakes packed with carrots, raisins and walnuts.
Provided by Stephanie Wise
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- In large bowl, stir together all Pancake ingredients until just combined. Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
- Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until golden brown. Transfer to plate. Repeat with remaining batter.
- Beat cream cheese with electric mixer on high speed until fluffy, about 1 minute. Add powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla; beat to combine.
- Spoon cream cheese topping on top of warm pancakes. Sprinkle with a dash of cinnamon.
Nutrition Facts : ServingSize 1 Serving
CARROT PANCAKES
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
Time 30m
Yield 4 servings.
Number Of Ingredients 17
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
Make and share this Carrot Cake Pancakes recipe from Food.com.
Provided by Chris from Kansas
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat griddle.
- Combine all ingredients except cream cheese in medium bowl; stir until well blended.
- Pour batter by 1/4 cupfuls onto hot well-greased griddle.
- Turn pancakes when tops are covered with bubbles and edges look dry.
- Turn only once.
- Spread pancakes with softened cream cheese, if desired.
Nutrition Facts : Calories 453.2, Fat 7.2, SaturatedFat 2.9, Cholesterol 28.2, Sodium 960, Carbohydrate 87.3, Fiber 3.8, Sugar 25.3, Protein 11.2
CARROT PANCAKE CAKE
Carrot cake pancakes with cream cheese frosting are stacked into a charming cake.
Provided by Snacking in the Kitchen
Categories Side Dish Vegetables Carrots
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Stir carrots and raisins packet and hot water together in a bowl.
- Stir carrot cake mix, vegetable oil, and eggs together in a bowl until batter is well-combined. Stir carrot-raisin-hot water mixture into batter. Add 1/3 cup chopped pecans to batter; stir in enough flour to reach a pancake-batter consistency.
- Heat a griddle over medium-high heat and brush with melted butter. Drop batter by 1/3 cupfuls onto griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to a wire rack to cool.
- Place 1 pancake on a plate and top with a layer of cream cheese frosting. Place another pancake on top of the frosting and top with another layer of cream cheese frosting. Top with a final pancake and garnish with 1/4 of the shredded carrot and 1/4 of the toasted pecans. Repeat with remaining pancakes, frosting, carrots, and pecans to create 3 more cakes.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 66.9 g, Cholesterol 77.6 mg, Fat 31.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 9.1 g, Sodium 439.3 mg, Sugar 45.6 g
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Occupation Recipe Developer And Video HostTotal Time 25 mins
- In a large mixing bowl, whisk together flour, baking powder, baking soda, spices and salt until well combined. In a separate bowl, whisk together buttermilk, vanilla, vegetable oil, honey, and egg. Add wet ingredient mixture to dry ingredients and whisk until no dry pockets of flour remain. Fold in shredded carrot and coconut.
- Heat a large frying pan over medium heat. Add just enough oil to coat the bottom of the pan. Cooking no more than three at a time, measure out 1/4 cupfuls of pancake mixture into the hot oil and use the back of a spoon to spread each mound into a shallow circle. Use a spatula to flip each pancake once the bottom has become lightly browned, about 2 minutes. Continue frying until pancakes are cooked through, 2 to 3 minutes. Repeat frying process with remaining batter and more oil if necessary.
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- Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
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