Recipe of Super Quick Homemade Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Perfect Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans:

1. 1 large container of pancake mix
2. 1 water
3. 1 tsp pumpkin pie spice
4. 1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
5. 1 tsp finely grated orange zest, optional
6. 1 tbsp finely diced candied ginger
7. 1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
8. 1 Cooking spray or melted butter
9. MAPLE-CREAM CHEESE DRIZZLE
10. 8 oz softened cream cheese
11. 1/2 cup grade B pure maple syrup
12. 4 tbsp butter

Steps to make Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

1. In mixing bowl, Mix pancake mix and pumpkin pie spice with water as directed on package.
2. Add the carrots and orange zest, if using, and mix until smooth.
3. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.
4. Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
5. For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
6. To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.

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So that's going to wrap it up for this exceptional food Recipe of Homemade Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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