Carrot Cake Pancakes with Maple Cream Cheese Icing
Serves 1035 mins prep45 mins cook
These carrot cake pancakes with brown sugar cream cheese are the perfect way to start or end the day!
0 servings
What you need
Instructions
In a large bowl add together all of the dry ingredients. The pancake mix, sugar, cinnamon, ginger, and nutmeg. Mix together. In a medium size bowl combine the wet ingredients. Whisk together the eggs, milk, vanilla extract, and carrots. Heat a large non-stick pan or griddle over a low setting. . Otherwise grease the pan with a little bit of butter, clarified butter, or cooking spray if you have it. Take the pancake batter out of the fridge. Once the pan is warm use a 1/4 cup to pour the pancake batter into the pan one at a time. It doesn't have to be a full 1/4 cup just about that size. Sprinkle in the raisins as desired. When you see holes/bubbles start to form on the surface of the pancake that means its ready to flip. You want to make sure the pancakes are golden brown on each side. MAPLE CREAM CHEESE GLAZE Whisk the cream cheese in a small bowl until it is uniformly soft and pliable, with no lumps. If your cream cheese is not soft enough yet to do this, try putting it in the microwave for just a few seconds at a time. Whisk in the maple syrup, milk, lemon zest, and confectioners sugar. Add more milk if you want to thin out the mixture, add more confectioners sugar if you feel it needs to be smoother. Drizzle over the finished pancakes.View original recipe