Who says you can't have cake for breakfast? ;) These carrot cake pancakes come together super quick with the help of a boxed mix, leaving you plenty of time to whip up the decadent Biscoff cream cheese glaze to pour over top of these...
Foodie confession time- I do not own a food processor.
Yep, I hear you all gasping at this. ;)
I mean, I have tried to own one... twice now.
The first one I ever had in my kitchen didn't make it past a week before I had boxed it up and returned it to the store.
Food processors & I are just not good company. I always have issues with the lids not locking correctly, or changing out the blades, or snapping in the container the right away. I would literally spend like 15 minutes just trying to get the darn thing lidded & snapped in right just so it would turn on!
I did give it a shot once more. That food processor ended up in a yard sale a few months later.
Sigh.
And I am still contemplating the possibility that I actually need one of these handy contraptions. I have come across about million recipes that the ease of a food processor would have been perfect for!
So yes, I am presently in the market- recommendations would be much appreciated! :)
One of the recipes that my husband just loves for me to make that I find myself often wishing I owned a food processor for is carrot cake.
Have you tried grating carrots by hand? Or tried to break them down with a smoothie blender?
It takes forever...
That is why I just absolutely love boxed carrot cake mix! No peeling or grating carrots.
Which I am totally okay with if it means we can have more carrot cake flavor in our lives more often. ;)
Although for special recipes, like my Carrot Cake Swirled Cheesecake, I will go out & make it 100% from scratch.
My husband pretty much loves carrot cake in any form, so I thought why not pancakes?
But I couldn't just leave it at moist, fluffy carrot cake pancakes brimming with shredded coconut and pecans.
Oh no, you all.
I had to go and create a Biscoff Cream Cheese Glaze to drizzle over top of them.
Just so know, carrot cake+cream cheese+cookie butter= delicious heaven. ;)
Yield: 10-12 pancakes
Cake Mix Carrot Cake Pancakes
Prep time: 15 min Cook time: 10 min Total time: 25 min
Ingredients:
- 1 box of carrot cake mix
- 1/2 cup flour
- 2 eggs
- 2 1/2 cups of milk (I used almond milk, but you can use any kind.)
- 1/4 cup coconut oil
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
For the Biscoff Cream Cheese Glaze
- 1/4 cup Biscoff (cookie butter)
- 4 oz. cream cheese, softened
- 2 cups powdered sugar
- 5 tbsp milk
Instructions:
How to make Cake Mix Carrot Cake Pancakes
- Preheat your griddle.
- In a large bowl, whisk together the carrot cake mix & the flour. Add in the eggs, milk, & coconut oil. Whisk until smooth. Fold in the chopped pecans and coconut.
- Pour the batter into 4-5 inch pours on your griddle. Flip when the batter starts to bubble. Cook until golden brown.
- While the pancakes are cooking, prepare the Biscoff cream cheese glaze. In a medium mixing bowl, cream together the cookie butter & cream cheese. Add in the powdered sugar one cup at a time, beating on medium-low speed. Add the milk one tablespoon at a time until the glaze is a pourable consistency.
- Serve the pancakes warm in stacks of 3 with a generous drizzle (or pour!) of the Biscoff cream cheese glaze.
- Enjoy!
- Adapted from THIS RECIPE from Tastes of Lizzy T.
These Cake Mix Carrot Cake Pancakes would be so fun and tasty for Easter morning- or any morning really! :) And the Biscoff Cream Cheese Glaze really does take this easy pancake recipe to a whole other yummy level of deliciousness.
My husband and son oohed and awed over these. In fact, my son went back for another helping which is rare for him when it comes to pancakes.
Are you food processor challenged like myself?
Or to do you happen to be a food processing pro who can recommend a good one to me that won't break the bank? ;)
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