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
Keyword carrot cake pancakes
Prep Time 40 minutesminutes
Cook Time 15 minutesminutes
Total Time 55 minutesminutes
Servings 4servings
Calories 649kcal
Author Deborah Harroun
Ingredients
1 1/2cupsall-purpose flour
1/4cupsugar
1teaspoonbaking powder
1teaspoonpumpkin pie spice
1/2teaspoonbaking soda
1/2teaspoonfine sea salt
2large eggs
1 1/2cupsbuttermilk
3tablespoonsunsalted buttermelted, plus more for the griddle
1/2teaspoonvanilla extract
1cuploosely packed grated peeled carrotspatted dry on paper towels
1teaspoongrated orange zest
1/4cuppecanstoasted and chopped, plus more for serving
2tablespoonscrystallized gingerfinely diced
4ozcream cheeseat room temperature
1/2cuppure maple syrup
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt.
In another bowl, combine the eggs, buttermilk, melted butter, and vanilla. Whisk to combine. Stir in the carrots and 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.
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.
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