Initially, I had intended to post an Easter brunch recipe on Wednesday instead of a drink recipe, but let’s just say that the recipe testing for a brunch recipe was a struggle. I so wanted to make a loaded carrot cake oatmeal work, but the result was only appetizing when paired with copious amounts of cream cheese. It just did not come together as I had hoped and, even though I hate being wasteful, the leftovers will likely make their way to the garbage can during fridge cleaning tomorrow.
Sometimes big mess-ups such as those have yummy endings after all, which was the case this time around. These carrot cake pancakes were tastier than I had ever hoped the oatmeal would be.
Let’s just dive right into the inner workings of these pancakes, shall we? So first off, hello cream cheese topping! I tried to lighten the best part of any carrot cake dish up slightly by using plain Greek yogurt. Now, obviously sugar and light cream cheese are still involved, so this really isn’t an everyday recipe, but every little bit helps, right? There just really isn’t a point in eating carrot cake anything unless there’s a little bit of cream cheese lovin’ involved.
And then adding brown sugar pecans and leftover toasted coconut takes the whole dish up a notch or 5 with some sweet, crunchy goodness. The marriage of all of the components is just heavenly.
Now, I do want to warn you, you might be freaked out about the carrot addition to your pancakes initially if you take a bite of one straight off the skillet sans toppings. Unless you’re just totally cool with veggies all up in your sweet breakfast treats (I am not). But I promise you that once they are fully assembled, you’ll be all like, “what carrot?” and all will be right with the world.
You totally deserve to have these pancakes for brunch on Easter. I promise they’ll make up (at least in part) for the fact that the Easter bunny doesn’t come to visit you anymore.
I hope that your weekends are full of lots of yummy dishes and eggs of the Cadbury and Reese’s variety!
Other recipes perfect for your Easter weekend: Coconut Cream Cake, Bloody Caesars with Maple Bacon, Kentucky Bourbon Pecan Pie, Fluffy Homemade Pancakes with Roasted Grapes, and Bread Pudding with Dark Chocolate and Roasted Strawberries.
- 2¼ cups flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- 1¾ cups buttermilk (see note)
- ¼ cup butter, melted
- ¼ cup pure maple syrup
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots, dried with a paper towel
- 3 ounces light cream cheese, softened
- 4 tablespoons plain Greek yogurt
- 6 tablespoons confectioner’s sugar
- ½ teaspoon vanilla extract
- 2 teaspoons butter
- ½ cup chopped pecans
- 2 teaspoons brown sugar
- Combine ingredients in the bowl of a stand mixer with a scraper paddle attachment (I use this one). Beat on medium speed until well combined. Store in fridge until ready to use.
- Melt butter in a skillet over medium-low heat. Stir in chopped pecans and toast until pecans are fragrant, about 3 to 5 minutes. Remove from heat, sprinkle with brown sugar, and stir to combine.
- In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a medium bowl, whisk together the buttermilk, butter, maple syrup, brown sugar, eggs, and vanilla extract. Stir in the grated carrots.
- Stir the wet ingredients into the dry ingredients, being careful not to over-mix (lumps in batter are okay). Allow the batter to rest while you are heating the skillet.
- Heat a large non-stick skillet over medium heat. Coat the skillet with a small pad of butter or non-stick cooking spray.
- Once the skillet is hot, transfer batter to skillet ¼ - ½ cup at a time (depending on your desired size of pancake). Cook until bubbles form in the center of the pancake, then flip over and cook on the other side until golden brown. (Note: If you are making a large number of pancakes, you may want to consider keeping them warm in a 200 degree oven until you are ready to serve.)
- Top pancakes with a dollop of the cream cheese topping (I used 1 tablespoon per 2 large pancakes), a light dusting of powdered sugar, syrup, brown sugar pecans, and leftover toasted coconut, along with whatever else your heart desires!
Pancake recipe from food52.