Carrot Cake Pancakes

Here's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping. —Leane Goering, Salem, Indiana

Calories

294

Carbohydrates

28g

Protein

28g

Potassium

315mg

Fiber

1g

Sugar

7g

Ingredients

2 cups pancake mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, room temperature
1 cup whole milk
1 cup finely shredded carrots
toppings:

1/2 cup maple syrup
1/8 teaspoon ground cinnamon
2/3 cup whipped cream cheese
1 tablespoon whole milk
1/2 cup chopped walnuts or pecans, toasted
Finely shredded carrots, optional

Direction

In a large bowl, combine pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into dry ingredients just until moistened. Stir in carrots.
Pour batter by 1/4 cupfuls onto a nonstick skillet or a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown.
For syrup, in a small saucepan, combine maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with cream cheese mixture and half syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate remaining syrup; save for another use.