Bobby Flay Carrot Cake Pancakes Recipe

This Bobby Flay Carrot Cake Pancakes Recipe is a fluffy and spiced recipe, which includes finely grated carrots and buttermilk. It’s the ultimate comfort food breakfast, ready in about 45 minutes.

Bobby Flay Carrot Cake Pancakes Ingredients

For the pancakes:

• 1 1/2 cups all-purpose flour
• 4 tablespoons pure cane sugar
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 large eggs
• 1 1/2 cups buttermilk
• 3 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon pure vanilla extract
• 1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
• 1 teaspoon finely grated orange zest, optional
• 1 tablespoon finely diced candied ginger
• 1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
• Cooking spray or melted butter

For the maple-cream cheese drizzle:

• 8 ounces softened cream cheese
• 1/2 cup grade B pure maple syrup
• 4 tablespoons butter

How To Make Bobby Flay Carrot Cake Pancakes

1. Prep the dry ingredients: Preheat your oven to 200 degrees Fahrenheit to keep the finished pancakes warm. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda, and sea salt until well combined.
2. Mix the wet ingredients: In a separate large bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Stir in the orange zest and the grated carrots (make sure they are patted dry) until evenly distributed.
3. Combine and rest the batter: Pour the wet mixture into the dry ingredients and stir gently. Fold in the candied ginger and pecans (if using) until just mixed—do not overmix. Cover the bowl and refrigerate for 30 minutes (or up to 3 hours) to let the batter rest.
4. Heat the griddle: Place a large griddle or nonstick skillet over medium heat. Lightly grease the surface with cooking spray or a little melted butter.
5. Cook the pancakes: Scoop 1/4 cup mounds of batter onto the hot skillet. Cook for about 2 minutes, or until bubbles form on the surface and the edges look set.
6. Flip and finish: Carefully flip the pancakes and cook for another minute until the bottoms are golden brown and cooked through.
7. Keep warm: Transfer the cooked pancakes to a baking sheet and keep them in the warm oven while you repeat the process with the remaining batter.
8. Make the drizzle: While the pancakes cook, place the softened cream cheese, maple syrup, and butter in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for about 2 minutes until light and fluffy.
9. Serve: Stack the warm pancakes on plates, top generously with the maple-cream cheese drizzle, and garnish with extra chopped pecans if desired.

Recipe Tips

• Why you must dry the carrots: Carrots hold a lot of water. If you don’t pat them dry with paper towels before adding them to the batter, your pancakes will turn out heavy and soggy instead of fluffy.
• Don’t skip the resting time: Letting the batter rest for 30 minutes allows the gluten to relax and the buttermilk to react with the leavening agents. This is the secret to getting that thick, diner-style rise.
• Avoid pre-shredded carrots: Store-bought shredded carrots are too thick and dry. You need to grate them yourself on the finest setting of a box grater so they cook through in the short time the pancake is on the griddle.
• Managing the heat: Because this batter has sugar and carrots, it can burn easily. Keep your heat at medium or slightly lower to ensure the inside cooks before the outside burns.

What To Serve With Bobby Flay Carrot Cake Pancakes

These decadent pancakes are a meal on their own, but salty sides help balance the sweetness.

• Crispy bacon or sausage links
• Scrambled eggs with chives
• Fresh fruit salad (berries and melon)
• Hot coffee or espresso
• Sparkling mimosas

How To Store Bobby Flay Carrot Cake Pancakes

• Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Store the cream cheese drizzle in a separate container.
• Freeze: Place pancakes in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They keep for up to 2 months. Reheat in a toaster or oven.

Bobby Flay Carrot Cake Pancakes Nutrition Facts

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 480mg
• Total Carbohydrates: 55g
• Protein: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Coconut Cake Recipe
• Bobby Flay Carrot Cake with Cream Cheese Marshmallow Frosting
• Bobby Flay Lemon Ricotta Pancakes Recipe