Carrot Cake Pancakes

Carrot Cake Pancakes

Blogger Stephanie Wise of Girl versus Dough brings the flavors of carrot cake into these hearty and delicious pancakes!

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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!

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.