Carrot Cake Pancakes – In Honor of Pancake Day, February 17
Who doesn’t love carrot cake? In this reimagining of the classic spring dessert, the flavors of carrot cake are added to a breakfast staple: pancakes. The result is hybrid heaven. Try just one of the toppings or both of them together; you’ll love them either way!
Prep Time: 15 Min
Cook Time: 5 Min
Difficulty: Easy
Serves: 6
Ingredients
1 1/4 cups all-purpose flour
1/4 cup finely chopped pecans, toasted
2 tsp baking powder
1 1/4 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup Brown Sugar
3/4 cup buttermilk
1 Tbsp canola or vegetable oil
1 1/2 tsp vanilla
2 eggs, lightly beaten
2 cups (1lb) finely grated carrots
Cooking Spray
Topping 1:
3 Tbsp butter, softened
2 Tbsp honey
Topping 2:
3 oz cream cheese
1/2 cup whipped topping
Preparation
- In a large bowl, sift together flour, pecans, pumpkin pie spice, baking powder, and salt. In a separate bowl, whisk together brown sugar, buttermilk, oil, vanilla, and eggs. Add the sugar mixture to the flour mixture and fold together just until combined.
- Heat a large non-stick skillet or griddle over medium heat. Coat the surface with cooking spray. Using a 1/4 measuring cup, spoon batter mounds in the pan, four at a time, spreading with a spatula. Cook until the surfaces of the pancakes are bubbling and they’re brown around the edges (about 2 minutes). Flip them over and cook for 1 more minute. Repeat the procedure twice more to make 12 pancakes.
- For the first topping, combine honey and butter. For the second topping, mix together the cream cheese and the whipped topping (the mixture will be stiff). Serve the pancakes warm with one or both of the toppings.
