✓Recipe: Delicious Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans.

You can cook Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans using 12 ingredients and 6 steps. Here is how you cook that.

Prepare 1 large of container of pancake mix.
It's 1 of water.
It's 1 tsp of pumpkin pie spice.
Prepare 1 cup of packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots).
It's 1 tsp of finely grated orange zest, optional.
It's 1 tbsp of finely diced candied ginger.
It's 1/4 cup of finely chopped toasted pecans or walnuts, optional, plus more for garnish.
It's 1 of Cooking spray or melted butter.
You need of MAPLE-CREAM CHEESE DRIZZLE.
You need 8 oz of softened cream cheese.
You need 1/2 cup of grade B pure maple syrup.
It's 4 tbsp of butter.

In mixing bowl, Mix pancake mix and pumpkin pie spice with water as directed on package..
Add the carrots and orange zest, if using, and mix until smooth..
Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours..
Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired..
For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes..
To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using..