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 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 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
CARROT CAKE PANCAKES
This is a must-try for all you carrot cake lovers. Now you can have it for breakfast! These pancakes are fluffy and just melt in your mouth. We loved the texture and flavor the bits of pineapple, carrots, and walnuts give the pancakes. A delicious special occasion breakfast but easy enough for every day. This pancake recipe makes...
Provided by Michelle Bates-Phipps
Categories Pancakes
Time 1h
Number Of Ingredients 12
Steps:
- 1. Shred carrots in a food processor for best results. You can use baby carrots if you don't want to peel carrots. An 8-ounce bag will give you about 3 cups of carrots but you can use them for another recipe you've been dying to try!
- 2. Mix dry ingredients together in a large bowl. Use a fork or a wire whisk to make sure you get everything mixed up from the bottom.
- 3. Crack eggs into a small bowl and beat them together. Add milk and stir together. I make sure that there are no large gobs (technical term) of eggs in one place.
- 4. Slowly stir wet ingredients into the bowl with dry ingredients making sure you have everything mixed up from the bottom and not too many lumps.
- 5. Stir in carrots; mix well.
- 6. Drain liquid off of the pineapple and set aside. Stir pineapple chunks into the batter. If your batter is too thick, you can add some of the pineapple juice to thin it out and add more pineapple flavor through out the pancakes.
- 7. Preheat pancake griddle and a small amount of canola or vegetable oil. Using 1/4 cup measuring cup, place pancakes onto the griddle. I put 4 at a time on mine. Sprinkle with crushed walnuts. If you prefer you can add them to the batter, but I think they "get lost" doing it that way.
- 8. Turn pancakes after the bubbles that form on the sides and top. It takes only 1-2 minutes depending on the density of the batter. Let cook on the other side about a minute more. Press with a spatula. If they are too dense they might need longer to cook. Pressing them will squeeze the raw batter out of the sides and make them more even in thickness.
- 9. Enjoy with your favorite syrup or cream cheese frosting thinned out to a pourable consistency.
CARROT CAKE PANCAKES RECIPE BY TASTY
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
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
More about "carrot pancake cake recipes"
CARROT CAKE PANCAKES RECIPE - SOUTHERN LIVING
From southernliving.com
- 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.
CARROT CAKE PANCAKES RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
5/5 (7)Total Time 35 minsCategory Breakfast, Brunch, CakeCalories 477 per serving
CARROT CAKE PANCAKES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (1)Servings 16Cuisine AmericanTotal Time 45 mins
CARROT CAKE PANCAKES | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CARROT CAKE PANCAKES WITH CREAM CHEESE FROSTING
From biggerbolderbaking.com
CARROT CAKE PANCAKES {VEGAN & EASY} - FEELGOODFOODIE
From feelgoodfoodie.net
CARROT CAKE PANCAKES RECIPE
From allrecipes.com
CARROT CAKE PANCAKES | THE RECIPE CRITIC
From therecipecritic.com
RECIPES - PAGE 4 - BETTYCROCKER.COM
From bettycrocker.com
31 BANANA RECIPES TO PUT THAT OVERRIPE BUNCH TO WORK | EPICURIOUS
From epicurious.com
VEGAN CARROT CAKE RECIPE | EATINGWELL
From eatingwell.com
BEST FOODS CARROT CAKE - RECIPES - COOKS.COM
From cooks.com
WHOLE WHEAT CARROT CAKE PANCAKES - COOKIE AND KATE
From cookieandkate.com
CARROT CAKE PANCAKES - THE CONSCIOUS PLANT KITCHEN - TCPK
From theconsciousplantkitchen.com
CARROT CAKE PANCAKES RECIPE | MYRECIPES
From myrecipes.com
MY FIRST VIDEO AND RECIPE ON MY CHANNEL. PLEASE SUPPORT AND …
From youtube.com
CARROT CAKE PANCAKES • PANCAKE RECIPES
From pancakerecipes.com
CARROT AND PECAN CAKE RECIPE | MYFOODBOOK
From myfoodbook.com.au
CARROT CAKE PANCAKES (GLUTEN FREE & DAIRY FREE!) | AMBITIOUS KITCHEN
From ambitiouskitchen.com
RECIPES - PAGE 2 - BETTYCROCKER.COM
From bettycrocker.com
CARROT CAKE PANCAKES RECIPE - JAR OF LEMONS
From jaroflemons.com
DISNEY DREAMLIGHT VALLEY: HOW TO MAKE CARROT CAKE
From gamerant.com
RECIPE: NO SUGAR CARROT CAKE PANCAKES - STICKY FINGERS COOKING
From stickyfingerscooking.com
You'll also love