Carrot Cake Pancakes

By Tracy

6 Person

20 Minutes

0 Calories

Pancakes taste so much better when you make them with cake mix. And top them with frosting. These Carrot Cake Pancakes with cream cheese frosting are light, moist, fluffy, and just sweet enough. They would make a perfect addition to a birthday brunch, bridal shower, or baby shower. They are an alternative to dessert that is fitting for brunch, and they are pretty enough to be the centerpiece of an event.

Ingredients

Pecans
1 tsp. Vanilla
3 tbsp. Cream
1 1/2 cups Powdered Sugar
1/2 cup Fat Cream Cheese
3 Eggs
1 cup Water
1/2 cup Vegetable Oil
Carrot Cake Mix

Method

01

Start by making the frosting. In an electric mixer combine the cream cheese, powdered sugar, cream, and vanilla. Mix on a medium speed, until the frosting is smooth, stopping to scrape down the sides of the bowl as necessary. Set the frosting aside as you make the pancakes.
02

Whisk the cake mix, vegetable oil, water, and eggs together.
03

I used a really great non-stick pan, so I didn't need to grease the pan, but you might want to butter your pan first. Make the pancakes using about 3 tablespoons of cake mix per pancake. Heat the pan over medium-low.
04

And flip the pancakes once air bubbles form, this will take about 2 minutes. Then let the second side of the pancakes brown, it will also take about 2 minutes.
05

Continue making pancakes until all of the batters has been used up. Top the pancakes with the frosting and chopped pecans.

Related Tags

Carrot Cake Pancakes

4.8

( By Tracy )

01 Information

Grade medium
Serving 6 servings
Prep Time 20 Mins
Total Time 20 Mins

02 Ingredients

Pecans

1 tsp. Vanilla

3 tbsp. Cream

1 1/2 cups Powdered Sugar

1/2 cup Fat Cream Cheese

3 Eggs

1 cup Water

1/2 cup Vegetable Oil

Carrot Cake Mix

03 Method

Step 1

Start by making the frosting. In an electric mixer combine the cream cheese, powdered sugar, cream, and vanilla. Mix on a medium speed, until the frosting is smooth, stopping to scrape down the sides of the bowl as necessary. Set the frosting aside as you make the pancakes.

Step 2

Whisk the cake mix, vegetable oil, water, and eggs together.

Step 3

I used a really great non-stick pan, so I didn't need to grease the pan, but you might want to butter your pan first. Make the pancakes using about 3 tablespoons of cake mix per pancake. Heat the pan over medium-low.

Step 4

And flip the pancakes once air bubbles form, this will take about 2 minutes. Then let the second side of the pancakes brown, it will also take about 2 minutes.

Step 5

Continue making pancakes until all of the batters has been used up. Top the pancakes with the frosting and chopped pecans.

04 Author