CARROT CAKE PANCAKES

Carrot Cake Pancakes image

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

Provided by Stephanie Wise

Categories Breakfast

Time 25m

Yield 6

Number Of Ingredients 16

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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 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
4 oz cream cheese, softened
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
Additional cinnamon, if desired

Steps:

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

Nutrition Facts : ServingSize 1 Serving

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