Carrot Cake Pancakes

Carrot Cake Pancakes

  • Prep

    15

    min

  • Total

    25

    min

  • Servings

    6

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

Steps

  • 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.

Recipe Tips

  • tip 1

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

  • tip 2

    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

Nutrition Facts are not available for this recipe
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