Ingredients
4 oz. cream cheese, softened
1/4 c. maple syrup
1/4 c. powdered sugar
2 tbsp. heavy cream
1 c. all-purpose flour
1/4 c. packed light brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. kosher salt
1/4 tsp. nutmeg
1/2 c. whole milk
1/2 c. sour cream
2 large eggs
2 tbsp. butter, melted, plus more for pan
1 tsp. pure vanilla extract
1/2 c. shredded carrots
1/2 c. finely chopped toasted walnuts, plus more for serving
Preparation
Step 1Make glaze: In a medium bowl, beat cream cheese, maple syrup, and powdered sugar until smooth. Add heavy cream and beat until combined. Add more heavy cream, if needed, until desired consistency is reached. Step 2Make pancakes: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg. Step 3In another bowl, whisk together milk, sour cream, eggs, melted butter, and vanilla. Add to dry ingredients and mix until just a few dry streaks remain. Stir in carrots and walnuts. Step 4In a medium skillet over medium heat, melt enough butter to coat bottom of skillet. Add about ⅓ cup of batter to skillet, and cook until golden on bottom and bubbles appear around edges, 2 to 3 minutes. Flip and cook until golden, about 2 minutes more. Repeat with remaining batter, adding more butter as needed and adjusting heat. Step 5Serve warm with glaze and more walnuts.
Have you made these yet? Let us know how it went in the comments below!
