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Earlier this week a brand new cookbook became available from famed chef, Bobby Flay. At long last, Bobby shares his simplest, most sought-after recipes—while still delivering his signature intense flavors. I whipped up Bobby’s Carrot Cake Pancakes with Maple-Cream Cheese Drizzle earlier this week and am excited to share the recipe with you. I just love pancakes, even a pancake bar is great.
Before I share this carrot cake pancakes recipe with you, check out these other breakfast recipes that are perfect for special occasions:
Baked Pumpkin French Toast | Banana Split Crepes | Cinnamon Crunch Coffee Cake
Bobby Flay may be best known for his skills at the grill, but brunch is his favorite meal of the week. In Brunch @ Bobby’s he includes 140 recipes starting with the lip-smacking cocktails, both spiked and virgin, that we have come to expect from him, along with hot and iced coffees and teas. He then works his way through eggs; pancakes, waffles, and French toast (including flavored syrups and spreads); pastries (a first) and breads; salads and sandwiches; and side dishes. Pull up a seat and enjoy a Sangria Sunrise, Carrot Cake Pancakes with Maple-Cream Cheese Drizzle, Sautéed Bitter Green Omelets, and Wild Mushroom-Yukon Gold Hash. This is how Bobby does brunch.
About the Authors
BOBBY FLAY, New York Times bestselling author, is the chef-owner of five fine-dining restaurants, including Gato, Bar Americain, Mesa Grill, and Bobby Flay Steak, and an expanding roster of Bobby’s Burger Palaces. He is the host of numerous popular cooking shows on Food Network—from the Emmy-winning Bobby Flay’s Barbecue Addiction to Iron Chef America, Throwdown! with Bobby Flay, and Food Network Star—as well as Brunch @ Bobby’s on Cooking Channel. His website is www.bobbyflay.com.
STEPHANIE BANYAS has been Bobby Flay’s business assistant since 1996. She is the coauthor of Bobby Flay’s Barbecue Addiction; Bobby Flay’s Throwdown!; Bobby Flay’s Burgers, Shakes & Fries; Bobby Flay’s Grill It!; Bobby Flay’s Mesa Grill Cookbook; and Bobby Flay’s Grilling for Life. Stephanie and her cat, Fred, divide their time between New York City and Woodstock, New York.
SALLY JACKSON lives in New York City with her husband, their children, and one especially well-fed poodle. This is her seventh cookbook with Bobby Flay and Stephanie Banyas.
My mouth was drooling just a few pages into this cookbook. Page after page of enticing recipes and gorgeous images of perfectly plated food will have you craving brunch – no matter what time of the day. It’s been a while since I got this excited over a cookbook. I’m one of those people who enjoys eating breakfast anytime of the day, and this book gives me so much inspiration. I couldn’t resist making the Carrot Cake Pancakes with Maple-Cream Cheese Drizzle first. They were amazing! I’ll definitely be making them again.
These Carrot Cake Pancakes are light, fluffy and chock-full of the flavors that make carrot cake so delicious. As you can see from my pictures, the Maple-Cream Cheese Drizzle turned into more of an avalanche. I just couldn’t stop myself! Bite after bite, these pancakes were sinfully delicious!
Carrot Cake Pancakes with Maple-Cream Cheese Drizzle
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon fine sea salt
2 large eggs
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted, plus more for the griddle
1/2 teaspoon pure vanilla extract
1 cup loosely packed finely grated peeled carrots, patted dry on paper towels (about 3 medium)
1 teaspoon grated orange zest
1/4 cup finely diced candied ginger
1/4 cup finely chopped toasted pecans or walnuts, plus coarsely chopped nuts for serving
3 ounces cram cheese, at room temperature
1 cup pure grad B maple syrup
Pro tip: Using Parchment Paper will help make less of a mess and will make clean up a breeze. You can order parchment paper online because I have found some stores do not carry it. And parchment paper is not the same as wax paper.
Directions:
1. Whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. Whisk together the eggs, buttermilk, butter, vanilla, carrots, and orange zest in a large bowl until smooth. Add to the flour mixture, fold in the ginger and finely chopped pecans, and mix with a rubber spatula until just combined. Cover and refrigerate for 30 minutes.
2. Preheat the oven to 250 degrees. Line a baking sheet with parchment.
3. Combine the cream cheese and maple syrup in the bowl of a stand mixer, fitted with the whisk attachment and whip until combined, about 1 minute. Transfer to a heatproof bowl and then pop in the oven until just warmed through and easy to drizzle.
4. Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
5. Stack the pancakes on plates, drizzle with the cheese mixture, and sprinkle with coarsely chopped nuts.
Recipe Source: Brunch @ Bobby’s
LEARN MORE
Learn more on BobbyFlay.com
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#BrunchatBobbysBook
What’s your favorite brunch food?
Carrot Cake Pancakes with Maple-Cream Cheese Drizzle
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 3 tablespoons unsalted butter melted, plus more for the griddle
- 1/2 teaspoon pure vanilla extract
- 1 cup loosely packed finely grated peeled carrots patted dry on paper towels (about 3 medium)
- 1 teaspoon grated orange zest
- 1/4 cup finely diced candied ginger
- 1/4 cup finely chopped toasted pecans or walnuts plus coarsely chopped nuts for serving
- 3 ounces cram cheese at room temperature
- 1 cup pure grad B maple syrup
Instructions
- 1. Whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. Whisk together the eggs, buttermilk, butter, vanilla, carrots, and orange zest in a large bowl until smooth. Add to the flour mixture, fold in the ginger and finely chopped pecans, and mix with a rubber spatula until just combined. Cover and refrigerate for 30 minutes.
- 2. Preheat the oven to 250 degrees. Line a baking sheet with parchment.
- 3. Combine the cream cheese and maple syrup in the bowl of a stand mixer, fitted with the whisk attachment and whip until combined, about 1 minute. Transfer to a heatproof bowl and then pop in the oven until just warmed through and easy to drizzle.
- 4. Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
- 5. Stack the pancakes on plates, drizzle with the cheese mixture, and sprinkle with coarsely chopped nuts.
- Recipe Source: Brunch @ Bobby's
These look so wonderful! I just love trying new pancake flavors!
This sounds and looks delicious. Carrot cake is a favorite of mine. I’ll have to try it.
Those Carrot Cake Pancakes look AMAZING! I think I could eat those every weekend!
Wow, these look sooooo good. I like watching Bobby Flay on TV, so I know his food is good.
I want to try this recipe. The carrot cake pancakes look delicious.
I love the carrot cake flavor these will have.
I love carrot cake. My fear is that I will go through all the effort of making these and then they won’t live up to the expectations. But I guess that is the risk you face with any new recipe.