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

Bobby Flay
Recipe courtesy Bobby Flay
Show: Brunch at Bobby's Episode: Brunch Americain

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5

Average Rating:

Total Reviews: 9

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  • on May 12, 2013

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    Dee-licious! A bit of work, but probably easier if you prepare the batter the night before. Very filling pancakes. We'll definitely make them again. I made my own candied ginger by making a ginger syrup (for Whiskey Gingers and just coating the ginger slices in sugar and drying. Came in handy for this recipe.

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  • on March 23, 2013

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    Stellar pancakes

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  • on July 22, 2012

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    Over the top delicious chef Flay!
    James

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  • on July 17, 2012

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    I made these pancakes today and they were the best EVER!!!!!!! I don't think I will be making them again anytime soon because I will be 500 lbs!

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  • on July 15, 2012

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    Carrot cake is my favorite, so I HAD to make the pancakes for supper..........OMG great! Thank you Bobby for a fabulous new recipe that I'm going to use as often as I can.....though I suppose I'll have to share with the kids again.

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  • on January 07, 2012

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    Delicious! Will add raisins next time.

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  • on October 16, 2011

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    OMG, carrot cake for breakfast, yum! Moist, fluffy and light just like the other reviews. I cannot wait to serve this to my family for Thanksgiving! Thank you for creating this one!

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  • on September 29, 2011

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    These are terrific, lite moist, crunch of pecans and not to sweet. Cream cheese topping is great. YUMMY! Next time I may add raisins and maybe some wheatgerm Wonderfu;

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  • on September 25, 2011

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    This was a huge hit with the entire family. The pancakes were light, fluffy and not too sweet. We added some raisins to the last few pancakes in the batch, also tasty.

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