Carrot Cake Pancakes - America's Best Copycat Recipes

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Carrot Cake Pancakes



2 cups Bisquick mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
1 cup milk
1 cup finely shredded carrots
4 oz cream cheese (room temperature)
3 Tablespoons of maple syrup
powdered sugar to taste

1. In a large bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into the dry ingredients just until moistened. Stir in carrots.
2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown.
3. Mix the cream cheese and maple syrup and add some powdered sugar to get it as sweet as you like.
4. Spread the cream cheese onto the pancakes.
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