Carrot Cake Pancakes with Cream Cheese Butter

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Carrot Cake Pancakes with Cream Cheese Butter

Carrot Cake Pancakes with Cream Cheese Butter
3 cups Kodiak Whole Grain Flapjack and Waffle Mix
2 cups water
1 cup shredded carrot
1/2 cup Raley's Brown Sugar
1 tsp. Raley's Ground Cinnamon
1 tsp. Raley's Vanilla Extract
1/2 tsp. ground nutmeg
Cream Cheese Butter:
1/2 cup butter, softened
1/4 cup 1/3 less fat (Neufchatel) cream cheese, softened
2 tbsp. brown sugar
1/2 tsp. cinnamon

Prep: 15 minutes, Cook: 6 minutes, Makes: 16 medium pancakes

1. Stir all pancake ingredients together in a large bowl.

2. Lightly butter a large skillet or griddle or coat with nonstick cooking spray and place over medium heat. Pour about 1/4 cup batter for each pancake into skillet and cook for 3 minutes on each side.

3. Stir together all Cream Cheese Butter ingredients in a small bowl. Serve with pancakes.

Nutritional Information:
(2 pancakes): 330 calories, 9 g protein, 14 g total fat (8 g sat.), 48 g carbohydrate, 5 g fiber, 18 g sugar, 35 mg cholesterol, 360 mg sodium, 9 points plus


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My Sister-in Law made these pancakes for everyone at our family cabin the day before Easter and Everyone LOVED them, including my 2 year old son who couldn't get enough! Bravo!

Comment Number: 4998


Made these last fall on a cool morning. My husband loves carrot cake, so thought we'd give these a try. They're prety stinkin good! Definitely make them with the cream cheese butter - not a breakfast healthy enough for every weekend, but definitely delicious enough for a sweet treat or special occasion.

Comment Number: 5083