Carrot Cake Pancakes Recipe

4.5 2 2
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Carrot Cake Pancakes Recipe

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4.5 2 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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
  • 1 carton (4 ounces) whipped cream cheese
  • 1/2 cup chopped pecans or walnuts

Directions

In a bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In another 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).
Originally published as Carrot Cake Pancakes in Country Woman January/February 2007, p21

Nutritional Facts

3 each: 840 calories, 40g fat (13g saturated fat), 164mg cholesterol, 985mg sodium, 107g carbohydrate (67g sugars, 6g fiber), 18g protein.

  • 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
  • 1 carton (4 ounces) whipped cream cheese
  • 1/2 cup chopped pecans or walnuts
  1. In a bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In another bowl, beat eggs and milk; stir into the dry ingredients just until moistened. Stir in carrots.
  2. 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.
  3. 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).
Originally published as Carrot Cake Pancakes in Country Woman January/February 2007, p21

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nanajacobsen User ID: 1685497 97090
Reviewed Jul. 6, 2012

"Delious not just for breakfast but anytime of day!!"

MY REVIEW
l2bake User ID: 2030987 152983
Reviewed Oct. 18, 2010

"I just made the pancakes and they are wonderful! I served them with maple syrup."

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