Bobby Flay Carrot Cake Pancakes

Bobby Flay’s Carrot Cake Pancakes are made with flour, sugar, baking powder, pumpkin pie spice, baking soda, salt, eggs, buttermilk, unsalted butter, vanilla extract, carrots, orange zest, candied ginger, and pecans, topped with maple-cream cheese drizzle and ready within an hour!

Try More Bobby Flay Recipe:

• Bobby Flay Biscuits And Gravy
• Bobby Flay Lemon Ricotta Pancakes
• Bobby Flay Pumpkin Bread Pudding

🧡 Why You’ll Love This Carrot Cake Pancakes Recipe:

• Combines the warm, spiced flavors of carrot cake with the light, fluffy texture of pancakes.
• Topped with a rich and creamy maple-cream cheese drizzle.
• Easy to make with a simple batter that includes common pantry ingredients.
• Offers versatile options for customization with nuts and ginger.

❓ What Is Bobby Flay’s Carrot Cake Pancakes Recipe?

Bobby Flay’s Carrot Cake Pancakes combines flour, sugar, baking powder, pumpkin pie spice, baking soda, salt, eggs, buttermilk, unsalted butter, vanilla extract, carrots, orange zest, candied ginger, and pecans into a fluffy batter, topped with a creamy maple-cream cheese drizzle.

🥕 Bobby Flay Carrot Cake Pancakes Ingredients

For the 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
  

For the maple-cream cheese drizzle:

• 8 ounces softened cream cheese
• 1/2 cup grade B pure maple syrup
• 4 tablespoons butter

🥞 How To Make Bobby Flay Carrot Cake Pancakes

For the pancakes:

1. Bring the oven up to 200 degrees Fahrenheit. Combine the flour, sugar, baking powder, pumpkin pie spices, baking soda, and sea salt in a large bowl.
2. Combine the eggs, buttermilk, melted butter, and vanilla in a large bowl. Incorporate the orange zest and carrots, if using, and blend until combined. Pour the wet ingredients into the dry ones.
3. Gently incorporate the pecans and ginger (if using) and stir until just mixed. Refrigerate, covered, for 30 minutes, or up to 3 hours.
4. Bring a big griddle or nonstick skillet to medium heat. Apply cooking spray or melted butter to the skillet.
5. Evenly distribute 1/4 cup mounds of batter onto the skillet using a spatula. Cook for about 2 minutes, or until the tops are bubbly and the edges look to be done.
6. Flip the pancakes carefully and cook them for another minute or until the bottoms are lightly browned.
7. Do it again with the rest of the batter. If preferred, keep cooked pancakes warm in the oven on a baking sheet.

For the maple-cream cheese drizzle:

1. Beat the cream cheese, maple syrup, and butter together for around 2 minutes in the bowl of a stand mixer fitted with the whip attachment.
2. To serve: Place the pancakes on the plate and top with the maple-cream cheese drizzle. Add chopped pecans or walnuts on top if you like.

💭 Recipe Tips

• Ensure the carrots are finely grated and patted dry to avoid excess moisture.
• Let the batter rest in the refrigerator for at least 30 minutes for better texture.
• Use medium heat on the griddle to cook pancakes evenly without burning.
• Flip pancakes when bubbles form on the surface and the edges look set.

🍨 What To Serve With Carrot Cake Pancakes?

Serve Carrot Cake Pancakes with a bowl of fresh fruit, a dollop of yogurt, a scoop of vanilla ice cream, or a cup of Red Sangria or Cranberry Martini.

🎚 How To Store Leftovers Carrot Cake Pancakes?

• In The Fridge: Store leftover carrot cake pancakes in an airtight container for up to a week.
• In The Freezer: Freeze leftover carrot cake pancakes in a single layer, then transfer to a bag for up to 2 months.

🥵 How To Reheat Leftovers Carrot Cake Pancakes?

• On The Stove: Reheat leftover carrot cake pancakes in a nonstick skillet over medium heat for 30 seconds per side until warm.
• In The Microwave: Warm leftover carrot cake pancakes in a microwave-safe plate on half power for 10 to 20 seconds until heated through.
• In The Air Fryer: Heat leftover carrot cake pancakes in an air fryer basket at 350°F (180°C) for 3 minutes until hot.

FAQs

Try More Bobby Flay Recipe:

• Bobby Flay Red Velvet Cake
• Bobby Flay Caramel Apple Cheesecake
• Bobby Flay Throwdown Pumpkin Pie

Bobby Flay Carrot Cake Pancakes Nutrition Facts

Amount Per Serving

• Calories 182.2
• Total Fat 2.1g
• Saturated Fat 0.6g
• Cholesterol 12.5mg
• Sodium 424.1mg
• Potassium 186.9mg
• Total Carbohydrate 43.3g
• Dietary Fiber 1.4g
• Sugars 26.5g
• Protein 3.3g