Carrot Cake Pancakes Recipe

Name: Carrot Cake Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon salt; 2 cups buttermilk; ⅓ cup firmly packed light brown sugar; ¼ cup butter, melted; 2 large eggs, lightly beaten; 2 teaspoons vanilla extract; 2 cups finely grated carrots; ½ cup chopped toasted pecans; ⅓ cup chopped golden raisin; 8 ounces mascarpone cheese; ¼ cup powdered sugar; 2 teaspoons vanilla extract; 1 cup whipping cream

Servings: persons

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups buttermilk
⅓ cup firmly packed light brown sugar
¼ cup butter, melted
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups finely grated carrots
½ cup chopped toasted pecans
⅓ cup chopped golden raisin
8 ounces mascarpone cheese
¼ cup powdered sugar
2 teaspoons vanilla extract
1 cup whipping cream

1
Stir together the first 5 ingredients in a large bowl.
2
Whisk together the buttermilk and next 4 ingredients.
3
Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
4
Fold in carrots and next two ingredients.
5
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle (350) or large nonstick skillet.
6
Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
7
Turn and cook 3-4 minutes or until done.
8
Place pancakes in a single layer on a baking sheet, and keep warm in a 200 oven for up to 30 minutes.
9
Mascarpone Cream--whisk together cheese, powdered sugar, and vanilla in a large bowl just until blended.
10
Beat whipping cream at medium speed with an electric mixer until stiff peaks form.
11
Fold whipped cream into mascarpone mixture.
12
Serve pancakes with Mascarpone Cream.

1873

kcal

Calories

159

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and more.

Yes, Carrot Cake Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Pancakes

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