Carrot Cake Pancakes | Brunch at Bobby’s Review

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.

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If there is one thing I can get behind, it’s breakfast for dinner. Or breakfast for lunch. Or breakfast for breakfast, for that matter. Although around these parts, breakfast for breakfast is a rarity (I’m so tired in the mornings!) unless you count scrambled eggs, cereal, or some simple French toast.

But ladies and gentlemen, that just might change. All because of today’s cookbook review.
 
 

 
 
When I caught my first glance of Brunch at Bobby’s, I knew I needed a copy in my hands. If I had to choose one meal to eat the rest of my life, I would probably choose brunch. You get sweet, you get savory, you get everything in between. You all know that I go weak in the knees for a perfectly cooked egg, right? So yeah – I had to have this book.

I’m not gonna lie – I was a bit overwhelmed when I first started looking through the book. Because I want to make all. the. recipes. Seriously – Blackberry-Hazelnut Sticky Buns. Black Pepper Popovers. Texas Eggs Benedict – with strips of rib eye steak, people. This is definitely brunch done right. How are you even supposed to choose?? I sort of jokingly said to my husband that we may be having breakfast for dinner for a long time to come. Bobby Flay – congratulations. I am smitten.
 
 

 
 
Here are the details:

MY LATEST RECIPES

Numbers of Photos: Many. There isn’t a photo of every recipe, but there are still quite a few photos throughout the book and the majority of the recipes have a photo. I think that most people would be happy.

Difficulty Level of Recipes: Easy to Medium. There is some baking involved, there is some technique involved. But I think Bobby’s recipes are pretty approachable and written for the home cook, so I think that most people could make their way through the recipes pretty easily by following the instructions.

Availability of Ingredients: Easy to Medium. The majority of the recipes can be made with items found at most grocery stores. But there are a handful of recipes that have different ingredients that may be a little harder to locate, like yucca or blue corn tortillas.

Other recipes I want to make:
Double Chocolate Pancakes
Coconut Waffles
Crab Cakes Benedict
Calabrian Scrambled Eggs
Angel Biscuits
Orange French Yogurt Cake
Bacon and Hash Brown “Quesadilla”
Tropical Fruit Salad

Buy Brunch at Bobby’s on Amazon.
 
 

 
 
Like I said above, I really wanted to make everything, and I didn’t know where to start. So it only made sense to start with something that everyone associates with breakfast/brunch – pancakes. You can’t go wrong with pancakes, right?

Well, technically, you can go wrong – but these Carrot Cake Pancakes are all kinds of right. All of the best flavors from carrot cake, made into breakfast. No one will complain about these pancakes!!

I was afraid these were going to be overly sweet, but the pancakes themselves are not overly sweet. The syrup definitely takes the sweet level up, but not too much. I had to alter the amounts of the ingredients for the syrup because the original ratios didn’t work for me, but once I got these on my plate, I had zero complaints. In fact, I hadn’t eaten yet the day I made these, and then made them around lunchtime, and ate that entire plate of pancakes myself. #noshame

If you are a breakfast or brunch lover, you need this cookbook on your shelf. Start with the Carrot Cake Pancakes, move on to the Spanish Tortilla, and finish off with the Lemon Ricotta Fritters. You’re welcome.
 
 

 
 

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Carrot Cake Pancakes

• Prep Time: 40 mins
• Cook Time: 15 mins
• Total Time: 55 mins
• Yield: 4 servings

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Description

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.

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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

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Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt.
2. In another bowl, combine the eggs, buttermilk, melted butter, and vanilla. Whisk to combine. Stir in the carrots and orange zest.
3. 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.
4. 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.
5. 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.
6. To serve, stack the pancakes on a plate and drizzle with the maple cream cheese. Top with chopped pecans.

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Notes

*prep time includes resting time.

slightly adapted from Brunch at Bobby’s

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