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Carrot Cake Pancakes
Carrot Cake Pancakes
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Prep Time:
15 minutes
Total Time:
25 minutes
Delicious Carrot Cake Pancakes made with carrots, raisins, and walnuts - a perfect breakfast treat!
Ingredients:
  • 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
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • Additional cinnamon, if desired
Instructions:
  • Combine all Pancake ingredients in a large bowl until just mixed. Heat a 10-inch or larger skillet or griddle over medium heat (325°F) and lightly brush with oil.
  • Ladle batter onto hot skillet in slightly less than 1/4 cupfuls. Cook until golden underneath and bubbles appear on top, approximately 3 minutes. Flip and cook for another 2 minutes until golden brown. Transfer to a plate and continue with the rest of the batter.
  • Using an electric mixer, whip cream cheese until fluffy for about 1 minute. Add powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla; continue to beat until well combined.
  • Spread luscious cream cheese topping over freshly made pancakes and gently dust with fragrant cinnamon.

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