Name: Carrot Cake Pancakes
Yield: 4
Ingredients: All-purpose flour - 1 ¼ cups; Baking powder - 1 ½ teaspoons; Ground cinnamon - 1 teaspoon; Pumpkin pie spice - ½ teaspoon; Baking soda - ½ teaspoon; Table salt - ¼ teaspoon; Whole buttermilk - 1 cup; Packed light brown sugar - ¼ cup; Egg - 1 large; Vanilla extract - 1 teaspoon; Finely grated carrot - ¾ cup; Unsalted butter, melted, plus more for griddle - 3 tablespoons; Cream cheese, softened - 3 ounces; Whole milk - 1 tablespoon; Powdered sugar - 2 tablespoons; Vanilla extract - ½ teaspoon; Golden raisins - 3 tablespoons; Toasted chopped pecans or walnuts - 3 tablespoons; Toasted unsweetened coconut flakes - 3 tablespoons; Finely chopped candied ginger (Optional) - 1 tablespoon

Recipe information

Cooking:

Servings per container:

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Ingredients for - Carrot Cake Pancakes

1. All-purpose flour - 1 ¼ cups

2. Baking powder - 1 ½ teaspoons

3. Ground cinnamon - 1 teaspoon

4. Pumpkin pie spice - ½ teaspoon

5. Baking soda - ½ teaspoon

6. Table salt - ¼ teaspoon

7. Whole buttermilk - 1 cup

8. Packed light brown sugar - ¼ cup

9. Egg - 1 large

10. Vanilla extract - 1 teaspoon

11. Finely grated carrot - ¾ cup

12. Unsalted butter, melted, plus more for griddle - 3 tablespoons

13. Cream cheese, softened - 3 ounces

14. Whole milk - 1 tablespoon

15. Powdered sugar - 2 tablespoons

16. Vanilla extract - ½ teaspoon

17. Golden raisins - 3 tablespoons

18. Toasted chopped pecans or walnuts - 3 tablespoons

19. Toasted unsweetened coconut flakes - 3 tablespoons

20. Finely chopped candied ginger (Optional) - 1 tablespoon

How to cook deliciously - Carrot Cake Pancakes

1. Stage

Gather all ingredients. Dotdash Meredith Food Studios

2. Stage

Prepare the Pancakes: Whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined.

3. Stage

Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set aside. Dotdash Meredith Food Studios

4. Stage

Prepare the Frosting: In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside. Dotdash Meredith Food Studios

5. Stage

Prepare the Topping: In a small bowl, stir together raisins, pecans, coconut, and ginger, if desired. Set aside.

6. Stage

Heat a large nonstick skillet or griddle over medium. Grease skillet or griddle with butter.

7. Stage

Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd skillet. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed. Dotdash Meredith Food Studios

8. Stage

Divide pancakes evenly among 4 plates. Drizzle Pancakes evenly with Frosting, and sprinkle evenly with Topping. Dotdash Meredith Food Studios