Carrot cake pancakes are moist and fluffy pancakes laced with the delicious flavors of an old-fashioned carrot cake, complete with raisins and walnuts. This recipe includes a maple flavored cream cheese syrup that will transport you to dessert-for-breakfast heaven!
Preheat a griddle to 375°F, or a non-stick frying pan over medium-low heat.
Whisk together the melted butter and the egg.
Whisk in the buttermilk, water, and vanilla.
In a separate bowl, stir together the flour, sugar, baking powder, spices, and salt.
Whisk the dry ingredients into the wet and then gently fold in the carrots, walnuts, and raisins.
Allow the batter to rest for five minutes. During this time you can make the cream cheese syrup.
Place the cream cheese in a microwave safe medium-sized bowl. Use 80% power and microwave for 45 seconds.
Using the whisk attachment on a hand mixer, whisk the cream cheese smooth. Add the maple syrup and vanilla extract and mix until smooth again.
Finally, add the milk and whisk once more until smooth.
To cook the pancakes, drop by spoonfuls onto preheated griddle/frying pan. Spread out until about ½ inch thick.
Cook for 4-5 minutes on the first side and then 3-4 minutes on the second side.
Serve with the cream cheese syrup.
Notes
Make Ahead Ideas:
Shred the carrots and keep them stored in an airtight container in the fridge.
Chop the walnuts and keep them stored at room temperature in a cool dry spot or in the fridge for longer periods of time.
If you bought cream cheese that isn't already spreadable, be sure to bring it to room temperature to soften it.
Storage Suggestions: Keep pancakes without toppings in an airtight container in the fridge for up to 3 days. Any leftovers will make a great quick and easy breakfast or snack the next day or a fun way to replace carrot cake for dessert!Reheating: Reheat leftover pancakes in the toaster or the microwave until warm.