Carrot Cake Pancakes

Carrot cake for breakfast? Yes, when it's our Carrot Cake Pancakes packed with carrots, raisins and walnuts.

  • Prep Time 15 min
  • Total Time 25 min
  • Servings 6

Pancakes

2
cups Original Bisquick™ mix
2
cups shredded carrots
1
cup milk
2
tablespoons packed light brown sugar
2
tablespoons chopped walnuts
2
tablespoons raisins
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/4
teaspoon ground ginger
2
eggs

Cream Cheese Topping

4
oz cream cheese, softened
1/4
cup powdered sugar
2
tablespoons milk
1/2
teaspoon vanilla
Additional cinnamon, if desired

  • 1 In large bowl, stir together all Pancake ingredients until just combined. Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
  • 2 Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until golden brown. Transfer to plate. Repeat with remaining batter.
  • 3 Beat cream cheese with electric mixer on high speed until fluffy, about 1 minute. Add powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla; beat to combine.
  • 4 Spoon cream cheese topping on top of warm pancakes. Sprinkle with a dash of cinnamon.

Expert Tips

No need to peel the carrots before shredding them; you won’t notice the texture once they’re cooked in the pancakes.

Adjust the spices to your tastes; add a little more cinnamon, take out the ground ginger or swap it with some allspice. Get creative!