Carrot Cake Pancakes With Sweet Orange Cream Recipe

Name: Carrot Cake Pancakes With Sweet Orange Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces cream cheese, softened; ¼ cup powdered sugar, sifted; 3 tablespoons milk; 1 teaspoon orange zest (from 1 orange); 1 cup all-purpose flour (~5 oz.); 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon kosher salt; ¼ teaspoon ground ginger; ½ teaspoon ground cinnamon; 2 tablespoons pecans, chopped; 1 egg, beaten; 2 tablespoons light brown sugar; 1 cup milk; ½ teaspoon vanilla extract; 2 cups grated carrots; 4 tablespoons butter; 1 ½ tablespoons pecans, chopped for garnish (optional)

Servings: persons

4 ounces cream cheese, softened
¼ cup powdered sugar, sifted
3 tablespoons milk
1 teaspoon orange zest (from 1 orange)
1 cup all-purpose flour (~5 oz.)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
2 tablespoons pecans, chopped
1 egg, beaten
2 tablespoons light brown sugar
1 cup milk
½ teaspoon vanilla extract
2 cups grated carrots
4 tablespoons butter
1 ½ tablespoons pecans, chopped for garnish (optional)

1
ORANGE CREAM.
2
In a small bowl, mix together the ingredients and reserve until ready to serve.
3
PANCAKES.
4
Adjust oven rack to middle position.
5
Preheat oven to 200 degrees F. Place a rack set in a rimmed baking sheet in the oven.
6
In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and 2 tablespoons chopped pecans.
7
In a separate bowl, whisk together the egg, brown sugar, milk, and vanilla.
8
Add about 1/3 of the dry mixture to the wet mixture and mix just until combined.
9
Repeat until all dry mixture has been incorporated.
10
Fold in carrots.
11
Melt 1 tablespoon butter in a skillet over medium-high heat.
12
Add batter using a 1/4 cup scoop, fitting as many as desired as long as they don't touch.
13
When bubbles begin to form on the surface of the pancake, flip the pancake and continue to cook until pancakes have browned, about 3 minutes.
14
Set cooked pancakes on rack in rimmed baking sheet in oven while you cook remaining pancakes.
15
Repeat from Step 9.
16
Serve pancakes with orange cream and additional pecans.

589

kcal

Calories

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 18 ingredients. The key ingredients include: 4 ounces cream cheese, softened, ¼ cup powdered sugar, sifted, 3 tablespoons milk, 1 teaspoon orange zest (from 1 orange), and more.

Yes, Carrot Cake Pancakes With Sweet Orange Cream 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 With Sweet Orange Cream

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