Join me for a member-inspired Blackstone griddle breakfast as I whip up moist carrot cake pancakes drizzled with a sweet cream cheese sauce, thanks to longtime supporter Paul McCoy. This mouthwatering recipe highlights how to cook on the Blackstone griddle, complete with griddle breakfast ideas, essential griddle breakfast accessories, and tips for mastering Blackstone griddle cooking. Whether you’re exploring new Blackstone griddle recipes or learning how to use Blackstone griddle for creative griddle breakfast recipes, these pancakes are sure to sweeten your morning routine!
Ingredients:
Pancakes:
1 cup Krusteaz pancake mix
3/4 cup milk
1/4 tsp salt
3 Tbs brown sugar
2 tsp pumpkin pie spice
1/4 tsp cardamom
1 cup shredded carrots
1/2 cup chopped pecans
Sauce:
1/2 cup brown sugar
1 Tbs butter
1/2 cup milk
1/4 cup cream cheese
Directions:
1. Preheat griddle to low.
2. In a mixing bowl, combine pancake mix with, milk, brown sugar, salt pumpkin pie spice and cardamom. Mix well.
3. Add, shredded carrots and chopped pecans. Mix together. Let rest while you make the sauce.
4. To make the sauce, add brown sugar and butter to a separate sauce pan(disposable aluminum pan works great) on low / med heat. Cook until both the butter and sugar are melted and caramelized.
5. Turn down the heat to low, and add the milk slowly, whisking as you pour.
6. Add cream cheese and continue to whisk until all the lumps have dissolved and the sauce is smooth.
7. Lower griddle temp to around 350 and ladle out 1/2 cup of batter per pancake into the griddle, and when bubbles start forming, flip the pancakes. Cook until both sides are browned. Add a pat of butter to each pancake.
8. Plate pancakes with a drizzle of sauce. and some chopped pecans on top if desired.
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