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Carrot Cake Pancakes Recipe

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.

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Carrot Cake Pancakes Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

2 cups pancake mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 eggs
1 cup milk
1 cup finely shredded carrots
CINNAMON SYRUP:
1 cup maple syrup
2 tablespoons butter
1/4 teaspoon ground cinnamon
2/3 cup whipped cream cheese
1/2 cup chopped pecans or walnuts

Directions

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 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, butter and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. Serve pancakes with cream cheese and syrup; sprinkle with nuts. Yield: 1 dozen (1 cup syrup).

Nutritional Facts 1 serving (3 each) equals 840 calories, 40 g fat (13 g saturated fat), 164 mg cholesterol, 985 mg sodium, 107 g carbohydrate, 6 g fiber, 18 g protein.

Originally published as Carrot Cake Pancakes in Country Woman January/February 2007, p21

Pan-Sized Pancake

It’s time-consuming to fry a few pancakes, then try to keep them warm while the rest cook. Instead, I spread my batter in a lightly greased jelly roll pan and bake at 375° for 12 minutes or until puffed and golden. I cut it into squares and serve. (I use 3 cups of pancake mix for a 15-inch x 10-inch pan.) —TerryAnn M., Oaklyn, New Jersey