If you’re a Carrot Cake fan like me then you will love these Carrot Cake Pancakes With Maple Glazed Walnuts. The pancakes are fluffy and tender and loaded with spicy carrot cake flavor then topped with some softened cream cheese and some maple glazed walnuts and you will think your eating a delicious piece of carrot cake for breakfast.
During the week when things can be a bit hectic, I don’t usually have time to make a special breakfast. It’s usually a quick scrambled egg or a bowl of oatmeal that is scoffed down before starting my day, but on the weekend it’s a different story. Weekends are for taking some time to spend with family and what better way, than enjoying a meal together. This is also the time when I like to try out new recipes. Since its morning, I’m thinking pancakes. Now I know your thinking, a pancake is a pancake, but there are so many ingredients that you can add to a simple pancake recipe to make them into something special. Now since it’s Spring and I have had Carrot Cake on my mind, I figured why not make Carrot Cake Pancakes. Not only would it taste great but anytime I can sneak a vegetable into something, I feel like I am doing good for my family. I must say they were a big hit. The fluffy pancakes were moist and tender and had great spicy carrot cake flavor. The bit of softened cream cheese on top with the maple glazed walnuts made it feel like you were eating a slice of carrot cake with cream cheese frosting. Another words, all together, it was the perfect bite.
Ingredients Needed To Make Carrot Cake Pancakes
- Flour: A good all purpose flour works best.
- Brown Sugar: You can use light or dark. The dark brown sugar will contain more molasses, which will give the pancakes a more caramelized flavor.
- Cinnamon & Nutmeg: These will give your pancakes that warm spicy flavor.
- Baking Powder & Baking Soda: These are leavening agents which will make your pancakes fluffy.
- Buttermilk: This is the acid that reacts with the baking soda to give them rise.
- Salt: Flavor enhancer.
- Eggs: Helps bind all the ingredients together, adds moisture and rich flavor.
- Butter: I always use unsalted so that I can control the salt in my recipes.
- Carrots: Pealed and shedded using the smallest setting of a box grater. Just watch your knuckles.
- Maple Syrup: I always use pure maple syrup. It may be a bit more expensive but the flavor can not be beat.
- Walnuts: Chopped into small pieces.
- Cream Cheese: This is optional but to me completes the dish.
Other Pancake Recipes
- Chocolate Pancakes With Whipped Cream & Strawberry Sauce
- Cinnamon Apple Pancakes With Warm Sautéed Apples
- Strawberry Pancakes With Strawberry Compote
- Lemon Ricotta Pancakes With Blackberry Compote
- Orange Ricotta Pancakes With Orange Syrup
- Blueberry Apple Pancakes
Carrot Cake Pancakes With Maple Glazed Walnuts
Course: BreakfastThese Carrot Cake Pancakes With Maple Glazed Walnuts are a real treat. They are moist and fluffy and have the warm spicy flavor of a delicious carrot cake.
Ingredients
- For The Pancakes
2 1/2 Cups all purpose flour
1 Tablespoon baking powder
1 Teaspoon baking soda
2 Tablespoons brown sugar
2 Teaspoons ground cinnamon
1/2 Teaspoon ground nutmeg
1 Teaspoon salt
2 Cups buttermilk
4 Tablespoons butter melted + more for cooking
2 Eggs
1 1/2 Cups carrots pealed and shredded.
- Toppings:
1/2 Cup chopped walnuts
1/4 Cup pure maple syrup
Softened cream cheese, optional for topping
Directions
- To a large mixing bowl, whisk together the flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg and salt until combined. Set to the side.
- To a separate large mixing bowl, whisk together the buttermilk, melted butter and eggs until combined.
- Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold in until just combined. Add the grated carrots and gently fold them in until combined. Let the batter rest on the counter for 10 minutes.
- Melt about 1 tablespoon of butter in a large frying pan on medium heat. Add about 1/3 cup of batter to the pan and cook until bubbles start to appear on the surface. Flip the pancake and cook an additional 2 to 3 minutes or until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.
- Meanwhile, for the maple glazed walnuts, to a separate frying pan set over medium heat add the maple syrup and chopped walnuts and cook stirring occasionally for 5 to 8 minutes or until the maple syrup has been absorbed and has coated the nuts. Remove from heat and pour nuts out onto a sheet of aluminum to cool.
- Serve pancakes with room temperature cream cheese and top with maple glazed walnuts and warm maple syrup.
- Enjoy.
