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Bobby Flay's Carrot Cake Pancakes Recipe

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle

About a Mom
5 from 4 votes

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
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