Carrot Cake Pancakes with Maple Cream Cheese

Carrot Cake Pancakes with Maple Cream Cheese

  • Cook Time

    15 mins

  • servings

    8

  • appliance

    Skillet

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What You'll Need

Carrot Cake Pancakes:
1 1/2 cups all-purpose flour
1/4 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp each ground cloves, allspice and nutmeg
1/4 tsp salt
2 eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil, divided
1 tsp vanilla extract
1 tsp orange zest
1 cup grated carrots

Maple Cream Cheese Topping:
4 oz plain brick-style cream cheese, at room temperature
2 tbsp maple syrup
1 tbsp orange juice
1/2 tsp vanilla

Assembly:
1/3 cup chopped toasted walnuts
2 tbsp maple syrup

What To Do

Carrot Cake Pancakes:

  1. In large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, cloves, allspice, nutmeg and salt. In separate bowl, whisk together eggs, buttermilk, 2 tbsp oil, vanilla and orange zest until blended; stir into flour mixture (batter will be lumpy). Stir in carrots; let stand for 5 minutes.
  2. Meanwhile, brush BELLA Electric Skillet with 2 tsp oil and preheat to 350˚F  about 5 minutes before cooking.
  3. Pour about 1/4 cup batter per pancake into skillet, leaving space between each pancake; cook for about 2 minutes or until bubbles form on the surface. Flip over and cook for 1 minute or until golden brown. Repeat with remaining batter, wiping skillet between batches and brushing with remaining oil as needed (hold prepared pancakes in warm oven until ready to serve.)
  4. Maple Cream Cheese Topping: Using electric mixer, beat together cream cheese, maple syrup, orange juice and vanilla until smooth.
  5. Assembly: Serve pancakes with cream cheese topping. Sprinkle with walnuts and drizzle with maple syrup.

Tip: Substitute pecans, almonds or hazelnuts for walnuts if desired.

Nutrition Facts

Per 1/8 recipe
Calories 330
Fat 17g
Cholesterol 65mg
Sodium 440mg
Carbohydrate 35g
Fibre 2g
Sugars 15g
Protein 8g