The thought of a big holiday breakfast always makes me excited!
All year long, breakfast is a mindful utilitarian meal, meant to start our day off on the right track. Oatmeal. Scrambled eggs. Green smoothies.
However, around the holidays breakfast tends to get all willy-nilly. It can be whatever we want it to be; there are no limits. Calories don’t count and fat grams don’t matter.
In fact, the more lavish the holiday breakfast is, the better. After all, we’re celebrating!
Ever since we installed a 36-inch KitchenAid® Commercial-Style Gas Rangetop, in our kitchen, pancakes have been my favorite thing to make for breakfast.
Our rangetop not only has four large professional grade burners, it has a griddle in between the burners, perfect for grilling sandwiches, burgers, seared veggies, and of course pancakes!
The griddle makes flat top cooking so much easier than using a skillet. You can control the temperature with great accuracy. It’s easy to flip foods because they are not over crowded.
Now I can make all my pancake components in one place, flipping pancakes as high as I dare. Plus, the lower-heat simmer burner keeps my syrup warm without fear of burning.
These Carrot Pancakes with Cream Cheese Syrup and Candied Pecans are a new family favorite for the holidays. They are decadent, moist, and packed with goodness. The carrot pancakes are reminiscent of carrot cake, yet with a more rustic appeal.
Creamy tangy-sweet syrup is poured over the top, followed by stovetop candied pecans.
These pancakes are sheer heaven for this guilt-free season of indulgence!
To make Carrot Pancakes with Cream Cheese Syrup and Candied Pecans, start by whisking the pancake batter and letting it rest. This gives the freshly shredded carrots time to soften and infuse their flavor throughout the batter.
Then place pecans, brown sugar, cinnamon, and water in a small skillet from the KitchenAid® Stainless Steel 8-Piece Set, and set over medium heat. As the pecans start to simmer in the sugar, gently toss them to coat the nuts.
Pour the candied pecans out on parchment paper to dry.
Make the topping by simply whisking pure maple syrup into cream cheese warming on the stovetop, adding a little at a time. If you add it all at once, you’ll end up with lumpy syrup.
Once the candied pecans and cream cheese syrup are ready, start cooking the carrot pancakes on the griddle.
Portion out the batter onto the hot buttered griddle. Cook for 2-3 minutes. When the edges look like they are starting to firm up, carefully flip the pancakes and cook another 2-3 minutes.
You can fit 4 pancakes on the griddle, if you want to practice your fancy flipping techniques, or 6 pancakes if you are in a hurry.
Either way, once the carrot pancakes are ready, stack them up, pour the silky cream cheese syrup over the pancakes, and sprinkle candied pecans on top.
Then sink your fork into holiday ecstasy!
Carrot Pancakes with Cream Cheese Syrup and Candied Pecans
Yield: 12-14 pancakes
Prep Time: 20 minutes
Cook Time: 15 minutes
For the Pancakes
2 cups freshly shredded carrots
1 ½ cup all purpose flour
¼ light brown sugar, packed
2 ½ teaspoons baking powder
1 ½ teaspoon cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
1 cup whole milk
1 large egg
3 tablespoons melted butter + more for griddle
For the Cream Cheese Syrup
¾ cup pure maple syrup
6 ounces cream cheese
For the Candied Pecans
1 cup whole shelled pecans
1/3 cup light brown sugar, packed
½ teaspoon ground cinnamon
2 tablespoons water
Pinch of salt
For the Pancakes:
In a large bowl whisk together the flour, sugar, baking powder, cinnamon and salt. Once combined, whisk in the vanilla, milk, egg and butter. Then stir in the shredded carrots. Set aside to let the batter rest.
Preheat the griddle on your KitchenAid Commercial-Style Rangetop to 350 degrees F.
For the Candied Pecans:
Place all the ingredients for the candied pecans in a skillet. Set the skillet over medium heat and bring to a simmer. Shake the pan to coat the pecans and let them simmer for 5 minutes, gently tossing every minute. Then pour the candied pecans out of the skillet onto a sheet of parchment or wax paper. Separate the pecans with a wooden spoon and allow them to dry.
For the Cream Cheese Syrup:
Place the cream cheese in a small saucepot over medium-low heat. Move the cream cheese around the pot to start melting. Then slowly add 1-2 tablespoons of maple syrup at a time, whisking thoroughly to slowly incorporate the syrup into the cream cheese. (If you dump all the syrup in at once, you’ll have chunks in your syrup.) Once all the syrup is blended smoothly into the cream cheese, keep over low heat to stay warm.
Once the candied nuts and syrup are ready, start cooking the pancakes. Butter the griddle. Use a ¼ cup scoop to portion four pancakes onto the griddle. Cook 2-3 minutes per side. Flip when the edges start to look dry and firm. Once flipped, do not press the pancakes down with the spatula. Move the pancakes off the griddle and repeat with remaining batter.
Serve the carrot pancakes hot with warm creamy syrup and candied pecans on top!
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*