Carrot Cake Pancakes with Maple Mascarpone Topping

Cake for breakfast?!? Dreams do come true. All the delicious flavours of carrot cake are here and in pancake form (except for raisins because they are the shittiest version of a delicious grape).  

Carrot Cake Pancakes with Maple Mascarpone Topping

Prep time: 15 minutes + 30 minutes inactive
Cook time: 15 minutes
Total time: 30 minutes + 30 minutes inactive
Yield: ~12 pancakes

INGREDIENTS

For the Pancake Batter

Dry Ingredients:

• 2 cups all purpose flour

• 1 ½ tsp. baking powder

• ½ tsp. baking soda

• 1 ½ tsp. ground cinnamon

• 1 tsp. ground ginger

• ½ tsp. salt

Wet Ingredients:

• 2 large eggs

• 4 tbsp. maple syrup

• 1 ½ tbsp. vanilla extract

• 2 cups grated carrots

• Zest of 1 orange

• 1 ½ cups buttermilk

For the Maple Mascarpone Topping

• ¾ cup mascarpone cheese

• ¼ cup whipping cream

• 1 tbsp. maple syrup

• ½ tsp. vanilla extract

For the Candied Walnuts

• 1 cup chopped walnuts

• 1 tbsp. butter

• 2 tbsp. maple syrup

• ¼ tsp. salt

DIRECTIONS

Combine the wet ingredients and the dry ingredients for the pancake batter in separate mixing bowls then slowly add the dry to the wet. Cover and refrigerate for 30 minutes.

In a medium-sized mixing bowl, combine all ingredients for the maple mascarpone topping. Set aside.

To make the candied pecans, melt butter over medium heat in a sauté pan. Add in walnuts and sea salt and continue to cook until walnuts are lightly browned. Add in maple syrup and continue to cook until walnuts are coated and the syrup has reduced slightly. Remove from heat and set aside.

Butter or oil a large skillet or griddle and turn the heat to medium-high. Scoop 1/3 a cup of batter onto pre-heated skillet. Once bubbles break the surface of the batter flip and continue to cook until lightly browned. Continue this process until all the batter is used up. To serve top with maple mascarpone topping, sprinkle with candied pecans and drizzle with additional maple syrup.