Carrot Cake Pancakes – Bisquick Recipes

Prep

15

min
Total

25

min
Servings

6

Carrot cake for breakfast? Yes, when it’s our Carrot Cake Pancakes packed with carrots, raisins and walnuts.

Ingredients

Pancakes

2

cups Original Bisquick™ mix
2

cups shredded carrots
1

cup milk
2

tablespoons packed light brown sugar
2

tablespoons chopped walnuts
2

tablespoons raisins
1

teaspoon vanilla
1/2

teaspoon ground cinnamon
1/2

teaspoon ground nutmeg
1/4

teaspoon ground ginger
2

eggs

Cream Cheese Topping

4

oz cream cheese, softened
1/4

cup powdered sugar
2

tablespoons milk
1/2

teaspoon vanilla
Additional cinnamon, if desired

Steps

1

In large bowl, stir together all Pancake ingredients until just combined. Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
2

Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until golden brown. Transfer to plate. Repeat with remaining batter.
3

Beat cream cheese with electric mixer on high speed until fluffy, about 1 minute. Add powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla; beat to combine.
4

Spoon cream cheese topping on top of warm pancakes. Sprinkle with a dash of cinnamon.

Recipe Tips

tip 1

No need to peel the carrots before shredding them; you won’t notice the texture once they’re cooked in the pancakes.
tip 2

Adjust the spices to your tastes; add a little more cinnamon, take out the ground ginger or swap it with some allspice. Get creative!

Nutrition

Nutrition Facts are not available for this recipe

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