Carrot Cake Pancakes

(from castro15’s recipe box)

Categories: Breakfast

Ingredients

  • 2 cups pancake mix
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup finely shredded carrots
  • Toppings:
  • 1/2 cup maple syrup
  • 1/8 tsp ground cinnamon
  • 2/3 cup whipped cream cheese
  • 1 tbsp. whole milk
  • 1/2 cup chopped walnuts or pecans, toasted
  • Finely shredded carrots, optional

Directions

  1. Combine pancake mix, cinnamon, nutmeg and cloves. Beat eggs and milk; stir into dry ingredients just until moistened. Stir in carrots.

  2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown.

  3. In a saucepan, combine maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer 1 minute. Combine the cream cheese and milk. Serve pancakes with cream cheese mixture and syrup; sprinkle with nuts and, if desired, shredded carrots.

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