Carrot Cake Pancakes
Carrot Cake Pancakes is all I needed to hear…two of my favorite things collide in this stellar breakfast dish!
It’s hard to beat a stack of buttermilk pancakes but if you use a carrot cake buttermilk batter, you will swoon! Drizzle cream cheese glaze over the stack and sprinkle a vanilla wafer topping over the whole shebang and this will take the prize for the best breakfast EVER! I’m sure it’s healthy, too, with all those carrots in it, right?!
Begin by making the crumble topping. Place vanilla wafer cookie crumbs, melted butter and brown sugar in a bowl and combine. Then, spread the mixture onto a sheet pan and bake in the oven for a few minutes. Remove it from the oven and let it cool.
Make the cream cheese topping by beating together cream cheese, icing sugar, milk and vanilla. Set this aside.
Make the batter by mixing the dry ingredients together (flour, baking powder, salt and spices). In another bowl, stir together the buttermilk, melted butter, maple syrup, brown sugar, eggs and vanilla. Stir the milk mixture and grated carrots into the dry ingredients, but don’t over-mix it. Let the batter rest while the pan is heating up.
Drop 1/4-cupfuls of batter into a hot skillet that’s been coated with cooking spray. Cook until bubbles form and then flip and cook the second side until golden. You can keep them warm in the oven while you finish cooking the rest of the pancakes.
Stack a few on a plate, drizzle the cream cheese glaze over the pancakes and sprinkle with the crumble topping. Heaven on a plate!
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Carrot Cake Pancakes
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 1 hour & 15 minutes
Total Time: 2 hours & 50 minutes
Ingredients
Crumble Topping:
- 1/2 cup vanilla wafer crumbs
- 1/2 cup brown sugar
- 2 tbsp unsalted butter, melted
Cream Cheese Topping:
- 4 oz cream cheese, softened
- 6 tbsp icing sugar
- 3 tbsp whole milk
- 1/2 tsp vanilla extract
Carrot Cake Pancakes:
- 2 & 1/4 cups flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 1 & 3/4 cups buttermilk
- 1/4 cup butter, melted
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups finely grated carrots, pat dry on paper towel
Instructions
For the crumble topping, preheat oven to 350ºF. In a small bowl, combine vanilla wafer crumbs, brown sugar and melted butter. Place mixture on a parchment-lined baking sheet. Bake for 6 minutes and then remove from oven and let cool. Once cool, crumble up the topping.
For the cream cheese topping, using an electric mixer, beat together cream cheese, icing sugar, milk and vanilla extract until smooth. Can be refrigerated until ready to use over pancakes.
For the pancakes, in a large mixing bowl, combine flour, baking powder, salt, cinnamon and pumpkin pie spice. Set aside. In a medium bowl, whisk buttermilk, butter, maple syrup, brown sugar, eggs and vanilla extract. Stir milk mixture and grated carrots into the dry ingredients. Do not over-mix (lumps are okay in the batter). Let the batter rest while the skillet heats up.
Heat a large, non-stick skillet over medium heat. Coat the skillet with non-stick cooking spray. Spoon ¼ cup pancake batter into the hot skillet. Cook until bubbles form, then flip over and cook on the other side until golden. Keep warm in 200°F oven or serve immediately. To serve, stack pancakes, drizzle with cream cheese topping and sprinkle vanilla wafer crumble over top.
Recipe from Bite Me More
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