Mohamed Shili This delicious carrot cake pancake recipe is a creative twist on a breakfast classic, inspired by Bobby Flay. Perfect for a quick and comforting morning meal, these fluffy pancakes are packed with the warm flavors of spices and sweet carrots. Topped with a creamy maple-cheese drizzle and toasted pecans, they’re irresistibly indulgent yet simple to make!
Ingredients Needed:
Pancakes:
- 1 1/2 cups all-purpose flour
- 4 tablespoons pure cane sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
- 1 teaspoon finely grated orange zest, optional
- 1 tablespoon finely diced candied ginger
- 1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
- Cooking spray or melted butter
Maple-Cream Cheese Drizzle:
- 8 ounces softened cream cheese
- 1/2 cup grade B pure maple syrup
- 4 tablespoons butter
How To Make Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans?
- Prepare the Batter: Mix the dry ingredients (flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt) in one bowl. In another bowl, whisk the wet ingredients (eggs, buttermilk, melted butter, and vanilla), then stir in the grated carrots and orange zest (if using). Combine the wet and dry mixtures, then fold in candied ginger and nuts (if using). Cover and refrigerate for at least 30 minutes.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat. Grease with cooking spray or butter. Pour 60ml batter for each pancake onto the skillet, spreading it into a circle. Cook until bubbles form and edges set 2 minutes, then flip and cook the other side until golden 1 minute. Keep cooked pancakes warm in a 93°C oven, if needed.
- Mix the Drizzle: Beat the cream cheese, maple syrup, and butter together until smooth.
- Assemble: Stack pancakes on a plate, drizzle with the maple-cream cheese topping, and sprinkle with nuts, if desired.
Recipe Tips:
- Dry the Carrots Well: After grating the carrots, pat them dry with paper towels. If they are too wet, the pancake batter can become soggy.
- Let the Batter Rest: Refrigerate the batter for at least 30 minutes. This improves the pancake texture and lets the flavors combine better.
- Don’t Overmix the Batter: Mix the wet and dry ingredients gently until just combined. Overmixing will make the pancakes dense instead of fluffy.
- Use the Right Heat: Cook the pancakes on medium heat. If the heat is too high, the outsides will burn while the insides remain uncooked.
- Make the Drizzle Smooth: Soften the cream cheese and butter before mixing the drizzle. This ensures a creamy and lump-free topping.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the pancakes to room temperature. Put them in an airtight container and keep them in the fridge for up to 2 days.
- Freeze: Cool the pancakes fully. Stack them with paper between each one, then store in a freezer-safe bag or box. Freeze for up to 2 months.
- Reheat: Use a nonstick pan on low heat. Warm the pancakes for 1-2 minutes on each side.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 300mg
- Potassium: 150mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 4g
Try More Bobby Flay Recipes:
- Bobby Flay Carrot Cake Pancakes
- Bobby Flay Carrot Cake
- Bobby Flay’s Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream
- Bobby Flay Lemon Ricotta Pancakes
Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans
Description
This delicious carrot cake pancake recipe is a creative twist on a breakfast classic, inspired by Bobby Flay. Perfect for a quick and comforting morning meal, these fluffy pancakes are packed with the warm flavors of spices and sweet carrots. Topped with a creamy maple-cheese drizzle and toasted pecans, they’re irresistibly indulgent yet simple to make!
Ingredients
Pancakes:
Maple-Cream Cheese Drizzle:
Instructions
- Prepare the Batter: Mix the dry ingredients (flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt) in one bowl. In another bowl, whisk the wet ingredients (eggs, buttermilk, melted butter, and vanilla), then stir in the grated carrots and orange zest (if using). Combine the wet and dry mixtures, then fold in candied ginger and nuts (if using). Cover and refrigerate for at least 30 minutes.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat. Grease with cooking spray or butter. Pour 60ml batter for each pancake onto the skillet, spreading it into a circle. Cook until bubbles form and edges set for 2 minutes, then flip and cook the other side until golden for 1 minute. Keep cooked pancakes warm in a 93°C oven, if needed.
- Mix the Drizzle: Beat the cream cheese, maple syrup, and butter together until smooth.
- Assemble: Stack pancakes on a plate, drizzle with the maple cream cheese topping, and sprinkle with nuts, if desired.
Notes
- Dry the Carrots Well: After grating the carrots, pat them dry with paper towels. If they are too wet, the pancake batter can become soggy.
- Let the Batter Rest: Refrigerate the batter for at least 30 minutes. This improves the pancake texture and lets the flavors combine better.
- Don’t Overmix the Batter: Mix the wet and dry ingredients gently until just combined. Overmixing will make the pancakes dense instead of fluffy.
- Use the Right Heat: Cook the pancakes on medium heat. If the heat is too high, the outsides will burn while the insides remain uncooked.
- Make the Drizzle Smooth: Soften the cream cheese and butter before mixing the drizzle. This ensures a creamy and lump-free topping.
Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans