Carrot Cake Pancakes

Ingredients

Pancakes

• Dry Ingredients:
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
• Wet Ingredients:
  • 1 cup whole buttermilk
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup finely grated carrot
  • 3 tablespoons unsalted butter, melted (plus extra for greasing)

Cream Cheese Frosting

• 3 ounces cream cheese, softened
• 1 tablespoon whole milk
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Topping

• 3 tablespoons golden raisins
• 3 tablespoons toasted chopped pecans or walnuts
• 3 tablespoons toasted unsweetened coconut flakes
• 1 tablespoon finely chopped candied ginger (optional)

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Directions

1. Prepare Ingredients:
   • Dry Mix: In a large bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.
   • Wet Mix: In a separate bowl, combine buttermilk, brown sugar, egg, and vanilla extract. Add grated carrots and melted butter, stirring gently until just combined. Let the batter rest.
2. Make the Frosting:
   • In a medium bowl, whisk together softened cream cheese, milk, powdered sugar, and vanilla extract until smooth. Set aside.
3. Prepare the Topping:
   • Mix raisins, nuts, coconut flakes, and ginger (if using) in a small bowl. Set aside.
4. Cook Pancakes:
   • Heat a nonstick skillet or griddle over medium heat and grease lightly with butter.
   • Using ¼ cup of batter per pancake, pour onto the skillet, ensuring not to overcrowd.
   • Cook until bubbles form on the surface and edges appear dry (about 2–3 minutes). Flip and cook the other side for 1 minute until pancakes are fluffy and golden. Repeat with remaining batter, greasing as needed.
5. Serve:
   • Divide pancakes among plates. Drizzle with cream cheese frosting and sprinkle the prepared topping evenly over each serving.

Enjoy your delightful Carrot Cake Pancakes!