Name: Carrot Cake Pancakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: For the Cream Cheese Topping (makes 1 1/2 cups): -; 8 ounces cream cheese, room temperature -; 1/4 cup (60ml) heavy whipping cream -; 1/2 cup (81g) golden brown sugar, packed -; 1 teaspoon vanilla extract -; 1/2 teaspoon cinnamon -; For the Carrot Cake Pancakes: -; 2 cups (284g) all-purpose flour -; 2 tablespoons (24g) brown sugar, packed -; 1 teaspoon (3g) baking powder -; 1/2 teaspoon (2g) baking soda -; 1/2 teaspoon (3g) kosher salt -; 1 teaspoon (3g) ground cinnamon -; 1/4 teaspoon ground nutmeg -; 1/4 teaspoon ground ginger -; 1/8 teaspoon ground cloves -; 2 cups (480ml) buttermilk -; 2 large eggs -; 3 tablespoons (44g) unsalted butter, melted and cooled -; 1 teaspoon vanilla extract -; 1 cup (116g) carrots, peeled and finely grated -; 1/2 cup (57g) pecan halves, finely chopped plus more for topping -; 1/4 cup (37g) raisins roughly chopped -; Vegetable oil, as needed for cooking -; To serve: -; Pure maple syrup, as needed for topping -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cake Pancakes

1. For the Cream Cheese Topping (makes 1 1/2 cups): -

2. 8 ounces cream cheese, room temperature -

3. 1/4 cup (60ml) heavy whipping cream -

4. 1/2 cup (81g) golden brown sugar, packed -

5. 1 teaspoon vanilla extract -

6. 1/2 teaspoon cinnamon -

7. For the Carrot Cake Pancakes: -

8. 2 cups (284g) all-purpose flour -

9. 2 tablespoons (24g) brown sugar, packed -

10. 1 teaspoon (3g) baking powder -

11. 1/2 teaspoon (2g) baking soda -

12. 1/2 teaspoon (3g) kosher salt -

13. 1 teaspoon (3g) ground cinnamon -

14. 1/4 teaspoon ground nutmeg -

15. 1/4 teaspoon ground ginger -

16. 1/8 teaspoon ground cloves -

17. 2 cups (480ml) buttermilk -

18. 2 large eggs -

19. 3 tablespoons (44g) unsalted butter, melted and cooled -

20. 1 teaspoon vanilla extract -

21. 1 cup (116g) carrots, peeled and finely grated -

22. 1/2 cup (57g) pecan halves, finely chopped plus more for topping -

23. 1/4 cup (37g) raisins roughly chopped -

24. Vegetable oil, as needed for cooking -

25. To serve: -

26. Pure maple syrup, as needed for topping -

How to cook deliciously - Carrot Cake Pancakes

1. Stage

Make the cream cheese topping: Add cream cheese, heavy cream, brown sugar, vanilla, and cinnamon to the bowl of a stand mixer or use a hand mixer. Beat the ingredients together on medium speed until fully combined and smooth, scraping down the sides of the bowl as needed, 45 to 60 seconds. Set it aside, and make the pancakes.

2. Stage

Combine the dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

3. Stage

Combine the wet ingredients: In a medium bowl, whisk together buttermilk, eggs, cooled melted butter, and vanilla until smooth. Stir in the finely grated carrots, chopped pecans, and chopped raisins.

4. Stage

Make the batter: Gently stir in the wet ingredients into the dry ingredients, there should be a few flour streaks and batter should be lumpy. Let the batter rest for 10 minutes before cooking. The unmixed flour should hydrate while the batter sits; if it doesn't, stir the batter once or twice and let it sit a few more minutes.

5. Stage

Prepare the pan: Heat a large 12-inch nonstick skillet over medium heat. Add 1 teaspoon of vegetable oil, use a paper towel to wipe a thin layer of oil over the surface.

6. Stage

Cook the pancakes: Add 1/4 cup of pancake batter into the pan. Use the back of a spoon to form into a circle. Cook three pancakes at a time, if your pan allows. Cook until the pancakes are golden brown, edges are set, and a few small bubbles appear on the surface, about 2 to 3 minutes. Carefully flip the pancakes and cook until golden brown, about 1 to 2 minutes. Repeat the process with the remaining batter, greasing the pan as needed.

7. Stage

Serve: Serve pancakes with cream cheese topping, chopped pecans, and maple syrup.