I’ve recently discovered a blogging group who goes by “Holiday Fun with our Blogging Friends” and they do themed events or even themed weeks around holidays. How could I not join the fun!?
This week, 13 bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!
I’d already planned to do a week of carrot cake inspired recipes and figured, why not?!
I didn’t link yesterday’s Cocoa Carrot Cake in with the group because it was more of a cookbook review and even though it wasn’t a sponsored post, I didn’t know if it’d be allowed in the scope of the event.
Today I’m sharing Carrot Cake Pancakes from our favorite brunch cookbook Brunch at Bobby’s.
Disclaimer: This post contains affiliate links.
We’ve made these pancakes twice. And twice I had issues with the cream cheese maple syrup. I’m sorry, Bobby, but I think there’s a typo with your recipe. Even a full block of cream cheese and a cup of maple syrup did not look like the thick syrup in that beautiful full page photograph accompanying the recipes. And I had a ton of this glaze-type sauce left over, which I used for cinnamon rolls (recipe tomorrow, so stay tuned!).
I would highly suggest starting with half a block of softened cream cheese, a hand mixer, and adding maple syrup until the consistency and flavor profile meets your preferences. Next time I make these pancakes, I’ll take my advice and update the recipe with the ratio that worked best for us. (**)
Carrot Cake Pancakes
- 1 1/2 C flour
- 1/4 C sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 eggs
- 1 1/2 C buttermilk
- 3 tbsp butter, melted
- 1 tsp orange zest
- 1/2 tsp vanilla extract
- 1 C shredded carrots
- 1/4 C chopped walnuts (optional)
- 1/8 C crystalized ginger, chopped
- 3 oz cream cheese, at room temperature**
- 1 C real maple syrup**
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk together the eggs, buttermilk, melted butter, zest, and vanilla. Mix in the carrots.
- Combine wet ingredients into the dry ingredients. Fold in the walnuts and ginger.
- On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and syrup until smooth. Transfer to an oven safe bowl and warm in a 250 degree F oven until easy to drizzle.**
**This cream cheese syrup recipe did not work, see my suggestion above.
*This recipe is adapted from from Brunch at Bobby’s*
Be sure to check out these other Easter recipes, too:
Italian Easter Bread by Palatable Pastime
Torta Salata Pasquale by A Day in the Life on the Farm
Dill Roasted Radishes by A Kitchen Hoor’s Adventures
Roasted Parmesan Asparagus by Family Around The Table
Praying Arm Pretzels by Amy’s Cooking Adventures
Creamy Coconut Mini Tarts by Making the Most of Naptime
And here are the recipes from Monday:
Deviled Ham Bites by A Kitchen Hoor’s Adventures
30 Minute Dinner Rolls by Amy’s Cooking Adventures
Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
Easy Citrus Ham by Jolene’s Recipe Journal
Sausage and Vegetable Strata by A Day in the Life on the Farm
Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden
Dipped Strawberry Carrots by Family Around The Table
Easter Malted Milk Dip by Hezzi-D’s Books and Cooks
Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee
Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime