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Carrot Cake Pancakes with Maple Cream Cheese Icing

Pancakes:
1-1/2 cupsall-purpose flour
4 tablespoonspure cane sugar
1 teaspoonbaking powder
1 teaspoonpumpkin pie spice
1/2 teaspoonbaking soda
1/2 teaspoonfine sea salt
2 largeeggs
1-1/2 cupsbuttermilk
3 tablespoonsunsalted butter, melted and cooled
1/2 teaspoonpure vanilla extract
1 cuppacked finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
1 teaspoonfinely grated orange zest, optional
1 tablespoonfinely diced candied ginger
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Carrot Cake Pancakes with Maple Cream Cheese Icing - Ingredients Continued

1/4 cupfinely chopped toasted pecans or walnuts, optional, plus more for garnish
Cooking spray or melted butter
Maple Cream Cheese Drizzle:
8 ouncessoftened cream cheese
1/2 cupgrade B pure maple syrup
4 tablespoonsbutter
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Carrot Cake Pancakes with Maple Cream Cheese Icing - Instructions

For the pancakes:
Preheat the oven to 200 degrees F. 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.

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

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Carrot Cake Pancakes with Maple Cream Cheese Icing - Instructions Continued

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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