Carrot Cake Pancakes

Who doesn’t love a big piece of yummy carrot cake?! Carrot cake is almost always topped with the most delectable sweet and tangy cream cheese frosting and once again, who doesn’t love that?!

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Sadly, it’s not quite acceptable to have cake for breakfast. But carrot cake pancakes? You betcha! These are a fun treat for breakfast, with all of the yummy flavors of a carrot cake in pancake form! They’re even topped with the most delicious cream cheese maple syurp!!

Ingredients:

recipe from: bakerbettie.com

for the pancakes

1/4 c sugar
2 1/2 cups cake flour
1 tsp salt
1 tbls baking powder
2 tsp pumpkin pie spice
3 eggs
2 c buttermilk
1 tbls pure vanilla extract
4 tbls melted butter
2 c finely grated carrot
for the syrup
4 oz cream cheese, softened
maple syrup

Instructions:

for the pancakes
In a large bowl whisk together sugar, cake flour, salt, pumpkin pie spice, and baking powder. Make a well in the center.
In a medium bowl, whisk the eggs until fluffy. Beat the buttermilk, vanilla extract, and melted(slightly cooled) butter into the eggs.
Pour the wet ingredients into the dry ingredients and gently mix just until combined. (The batter will be lumpy. Do not over mix.) Gently fold in the carrots.
Let the batter sit at room temperature while making the syrup.
Fry the cakes on a lightly greased and very hot griddle.
When bubbles appear on the surface of the cakes, flip them before the bubbles burst.
for the syrup
In a small bowl stir the cream cheese until smooth and drizzle in the maple syrup until you get the desired consistency. Use less syrup for a more thick frosting like topping, and use more syrup for more of a glaze.
Drizzle over hot pancakes.
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