Carrot Cake Pancakes

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans from Brunch at Bobby's by Bobby Flay.
Photo by Joanne P.

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

14

servings

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

14

servings

Ingredients

  • PANCAKES:

  • 1 1/2

    cups all-purpose flour

  • 4

    Tbsp. pure cane sugar

  • 1

    tsp. baking powder

  • 1

    tsp. pumpkin pie spice

  • 1/2

    tsp. baking soda

  • 1/2

    tsp. fine sea salt

  • 2

    large eggs

  • 1 1/2

    cups buttermilk

  • 3

    Tbsp. unsalted butter, melted and cooled

  • 1/2

    tsp. pure vanilla extract

  • 1

    cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)

  • 1

    tsp. finely grated orange zest, optional

  • 1

    Tbsp. finely diced candied ginger, optional

  • 1/4

    cup finely chopped toasted pecans or walnuts, optional, plus more for garnish

  • Cooking spray or melted butter

  • MAPLE-CREAM CHEESE DRIZZLE:

  • (try only half these amounts)

  • 8

    ounces softened cream cheese

  • 1/2

    cup grade B pure maple syrup

  • 4

    Tbsp. butter

Directions

For the pancakes: Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours. Preheat the oven to 200 degrees F. Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired. For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes. To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.

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