Maple-Infused Carrot Cake Pancakes with Toasted Pecans and Coconut

Ingredients

Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon

Wet Ingredients:
- 1 1/4 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted

Additional Ingredients:
- 1 1/2 cups grated carrots (about 3 medium carrots)
- Cooking spray

Toppings:
- 4 ounces cream cheese, softened
- 2 tablespoons maple syrup
- 1/2 cup chopped toasted pecans
- 1/2 cup toasted coconut flakes

Instructions

1. Prepare the Dry Mix:
- In a large bowl, combine 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1 teaspoon ground cinnamon. Whisk together until well mixed.

2. Mix the Wet Ingredients:
- In another bowl, whisk together 1 1/4 cups buttermilk, 2 large eggs, and 1 teaspoon vanilla extract until smooth. Gradually stir in 4 tablespoons of melted unsalted butter.

3. Combine Ingredients:
- Pour the wet mixture into the dry ingredients, and gently stir until just combined. Be careful not to over-mix the batter.
- Fold in 1 1/2 cups of grated carrots until evenly distributed.

4. Preheat the Oven:
- Preheat your oven to 200°F (93°C). This will be used to keep cooked pancakes warm.

5. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.
- Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges appear set, about 2-3 minutes. Flip and cook until the opposite side is golden brown, about 2 more minutes.
- Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven while you cook the remaining batter.

6. Prepare Maple Cream Cheese Spread:
- In a small bowl, mix 4 ounces softened cream cheese with 2 tablespoons maple syrup until smooth and creamy.

7. Assemble and Serve:
- Stack pancakes on serving plates, and top with the maple cream cheese spread.
- Garnish with 1/2 cup chopped toasted pecans and 1/2 cup toasted coconut flakes.
- Drizzle additional maple syrup as desired before enjoying.

Preparation & Cooking Time

Preparation Time:
PT15M
15 minutes

Cooking Time:
PT20M
20 minutes

Total Time

PT35M
35 minutes

Type of Dish

Breakfast

Keywords

Carrot cake pancakes, breakfast pancakes, maple cream cheese, toasted pecans, toasted coconut, easy brunch, carrot pancakes, oven cooking, gourmet breakfast, vegetarian breakfast

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 2,200

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