Carrot Cake Pancakes
Recipe: #17248
February 07, 2015
Categories: Breakfast, Cheese, Pineapple, Carrot, Brunch Fathers Day, Mothers Day, Vegetarian, Cream Cheese, Kosher Dairy, Pancakes, more
"Love carrot cake and these pancakes are just as good a treat. Young and old will love them and are especially enjoyed on a lazy weekend morning."
Original is 4-8 servings
Ingredients
- FOR DRY MIX
-
-
-
-
-
-
-
- FOR WET MIX
-
-
-
- FOR MIX-INS
-
-
-
-
- CREAM CHEESE GLAZE
-
-
-
-
Nutritional
- Serving Size: 1 (281 g)
- Calories 560
- Total Fat - 26.7 g
- Saturated Fat - 13.9 g
- Cholesterol - 126.2 mg
- Sodium - 1028.9 mg
- Total Carbohydrate - 68.6 g
- Dietary Fiber - 2.3 g
- Sugars - 40.6 g
- Protein - 12.7 g
- Calcium - 296.8 mg
- Iron - 1.4 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200-degrees Fahrenheit.
Step 2
In a medium bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg.
Step 3
In measuring cup or small bowl, measure out buttermilk. Add egg and vanilla; beat until combined.
Step 4
Add we ingredients to dry ingredients; mix until just combined. The batter should have some small to medium lumps.
Step 5
Gently fold in grated carrots, pecans and pineapple.
Step 6
Preheat skillet over medium heat; brush with 1 1/2 teaspoon butter or 1 teaspoon oil.
Step 7
Using a 1/4 cup measure, scoop batter onto warm skillet. Cook for 2 - 3 minutes until small bubbles form on surface of pancakes, then flip over. Reduce heat to medium-low; cook on opposite sides 1 - 2 minutes or until golden brown.
Step 8
Transfer pancakes to baking sheet; place in oven to keep warm. Repeat process with remaining batter, adding more butter or oil to skillet as needed. Serve with cream cheese glaze.
CREAM CHEESE GLAZE
Step 9
In medium bowl on medium-low speed, beat cream cheese until whipped. Add remaining ingredients until smooth. Makes 1 cup.
Step 10
Makes about 8 pancakes
Tips
No special items needed.
11 Reviews
You'll Also Love
