Pancakes taste so much better when you make them with cake mix. And top them with frosting. These Carrot Cake Pancakes with cream cheese frosting are light, moist, fluffy, and just sweet enough. They would make a perfect addition to a birthday brunch, bridal shower, or baby shower. They are an alternative to dessert that is fitting for brunch, and they are pretty enough to be the centerpiece of an event.
You can stack these pancakes up and slice into them like a cake, or you can serve short stacks of pancakes. While I love the cream cheese frosting, you could opt to serve these pancakes with butter and maple syrup instead. You could also make these pancakes even more like the carrot cakes you love by adding raisins or walnuts.
Ingredients
- Betty Crocker Supermoist Carrot Cake Mix
- ½ cup Vegetable Oil even though the box calls for ⅔ cup
- 1 cup Water
- 3 Eggs
- ½ cup ⅓ Less Fat Cream Cheese
- 1 ½ cups Powdered Sugar
- 3 tablespoons Cream
- 1 teaspoon Vanilla
- Optional topping: Pecans
Instructions
- Start by making the frosting. In an electric mixer combine the cream cheese, powdered sugar, cream, and vanilla. Mix on a medium speed, until the frosting is smooth, stopping to scrape down the sides of the bowl as necessary. Set the frosting aside as you make the pancakes.
- Whisk the cake mix, vegetable oil, water, and eggs together.
- I used a really great non stick pan, so I didn't need to grease the pan, but you might want to butter your pan first. Make the pancakes using about 3 tablespoons of cake mix per pancake. Heat the pan over medium low, and flip the pancakes once air bubbles form, this will take about 2 minutes. Then let the second side of the pancakes brown, it will also take about 2 minutes.
- Continue making pancakes until all of the batter has been used up.
- Top the pancakes with the frosting and chopped pecans.
