Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, carrot cake pancakes with maple-cream cheese drizzle and toasted pecans. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook carrot cake pancakes with maple-cream cheese drizzle and toasted pecans using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans:

1. Prepare 1 large container of pancake mix
2. Make ready 1 water
3. Make ready 1 tsp pumpkin pie spice
4. Take 1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
5. Prepare 1 tsp finely grated orange zest, optional
6. Take 1 tbsp finely diced candied ginger
7. Take 1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
8. Take 1 Cooking spray or melted butter
9. Prepare MAPLE-CREAM CHEESE DRIZZLE
10. Prepare 8 oz softened cream cheese
11. Make ready 1/2 cup grade B pure maple syrup
12. Get 4 tbsp butter

Instructions to make Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans:

1. In mixing bowl, Mix pancake mix and pumpkin pie spice with water as directed on package.
2. Add the carrots and orange zest, if using, and mix until smooth.
3. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.
4. Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
5. For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
6. To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.
7. Ready to serve and ENJOY!

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