+

Carrot Cake Pancakes

Carrot Cake Pancakes

Ingredients (25)

For the Walnut Topping:

  • 1 cup walnuts
  • 1 tablespoon butter, melted
  • 2 tablespoons brown sugar
  • ½ teaspoon ginger
  • pinch salt

For the Frosting-Syrup:

  • 4 ounces cream cheese, room temperature
  • 1 tablespoon maple syrup
  • 1/4 cup buttermilk
  • 1/8 teaspoon cinnamon

For the Pancakes:

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 egg
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cup buttermilk
  • 1 cup carrot, grated, 1/2 fine, 1/2 coarse (1/2 cup fine, ½ cup course)
  • 1 cup honeycrisp apple, grated
Try Amazon Fresh
Nutritional Information
  • Calories126
  • Fat5.97g
  • Saturated fat2.66g
  • Trans fat0.04g
  • Carbs15.18g
  • Fiber0.81g
  • Sugar6.52g
  • Protein3.27g
  • Cholesterol25.38mg
  • Sodium275.3mg
  • Nutritional Analysis per serving (13 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Carrot cake fans, rejoice. You can have it for breakfast but remain feeling virtuous because it’s in pancake form. It’s not like you’re eating dessert for breakfast. (Shhh, yes you are. But it’s vegetables, right?)

Instructions

For the Walnut Topping:
  1. 1Preheat oven to 350°F.
  2. 2Combine walnuts with melted butter in a small bowl until covered. Add brown sugar, ginger, salt, and mix until just combined. Lay ingredients out on a sheet pan and allow to bake for 7-10 minutes until the walnuts are nice a toasted. Once the are cooled, roughly chop and set aside to serve.

For the Frosting-Syrup:

  1. 1In a food processor, combine the cream cheese and maple syrup and blend until well combined. Add the buttermilk and cinnamon and continue to blend until smooth. Keep in refrigerator until ready to use.

For the Pancakes:

  1. 1In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  2. 2In a small bowl, whisk the egg, sugar, and vanilla until smooth. Add the buttermilk and whisk again until combined.
  3. 3Add the carrots and apples to the flour mixture, pour the wet ingredients on top, and fold with a spatula until just combined. Don’t over-mix.
  4. 4Grease a heated griddle with butter and scoop the pancake batter in 1/4-cup measurements onto the griddle, spread into a circle (it will be a thick batter), and let cook for about 2-3 minutes until edges set and bubbles start to appear. Flip carefully and cook another 1-2 minutes on the other side.
  5. 5To serve, place a couple pancakes on a plate, pour on desired amount of cream cheeese frosting-syrup, and sprinkle candied walnuts on top.
Load Comments

Recommended from Chowhound

12 Healthy Cooking & Pantry Essentials to Keep on Hand
Guides

12 Healthy Cooking & Pantry Essentials to Keep on Hand

by Abby Wolfe | Eating healthy can be pretty overwhelming—so daunting, in fact, that you decide to ditch the whole...

Must-Have Kitchen Gadgets for Anyone Who Loves Bread
Shop

Must-Have Kitchen Gadgets for Anyone Who Loves Bread

by Joey Skladany | If you are not among the many who have vowed to renounce carbs, you're in good company. And you're...

Unique Chocolate Treats for Valentine's Day
Shop

Unique Chocolate Treats for Valentine's Day

by Jen Wheeler | Move over, Russell Stover. For choosy chocolate lovers, common candies just won't do. If your girlfriend...