Carrot Cake Pancakes Topped with Maple Cream Cheese

Carrot Cake Pancakes with Maple Cream Cheese

This pancake recipe is a delicious and unique twist on traditional pancakes. Richly spiced carrot cake pancakes are cooked to perfection and topped with luscious maple cream cheese for an unforgettable breakfast.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 large eggs
• 1 1/2 cups buttermilk
• 3 tablespoons melted butter
• 1 cup grated carrots
• 1/2 cup chopped pecans
• 2 tablespoons maple syrup
• 4 ounces cream cheese, softened

Directions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
2. In a medium bowl, whisk together the eggs, buttermilk, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the carrots and pecans.
3. Heat a griddle or large skillet over medium heat. Grease with butter or oil. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until the edges are set and bubbles appear on the surface, about 2 minutes. Flip the pancakes and cook for an additional 1 to 2 minutes, until golden brown.
4. In a small bowl, whisk together the maple syrup and cream cheese. Spread the cream cheese mixture on the warm pancakes. Serve immediately.

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