Skip to main content

Carrot Cake Pancakes

(0 reviews)
Carrot Cake Pancakes
  • Prep Time 15 min
  • Total Time 25 min
  • Servings 6
  • Pinterest
    323
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    323
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Carrot cake for breakfast? Yes, when it's our Carrot Cake Pancakes packed with carrots, raisins and walnuts.

Ingredients

Pancakes

2
cups Original Bisquick™ mix
2
cups shredded carrots
1
cup milk
2
tablespoons packed light brown sugar
2
tablespoons chopped walnuts
2
tablespoons raisins
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/4
teaspoon ground ginger
2
eggs

Cream Cheese Topping

4
oz cream cheese, softened
1/4
cup powdered sugar
2
tablespoons milk
1/2
teaspoon vanilla
Additional cinnamon, if desired

Directions

  • 1 In large bowl, stir together all Pancake ingredients until just combined. Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
  • 2 Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until golden brown. Transfer to plate. Repeat with remaining batter.
  • 3 Beat cream cheese with electric mixer on high speed until fluffy, about 1 minute. Add powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla; beat to combine.
  • 4 Spoon cream cheese topping on top of warm pancakes. Sprinkle with a dash of cinnamon.
Tips  

No need to peel the carrots before shredding them; you won’t notice the texture once they’re cooked in the pancakes.

Adjust the spices to your tastes; add a little more cinnamon, take out the ground ginger or swap it with some allspice. Get creative!

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet