Ingredients
4
4 servings
- •1.25 cups all-purpose flour
- •1.5 teaspoons baking powder
- •1 teaspoon ground cinnamon
- •0.5 teaspoon pumpkin pie spice
- •0.5 teaspoon baking soda
- •0.25 teaspoon table salt
- •1 cup whole buttermilk
- •0.25 cup packed light brown sugar
- •1 large egg
- •1 teaspoon vanilla extract
- •0.75 cup finely grated carrot
- •3 tablespoons unsalted butter, melted, plus more for griddle
- •3 ounces cream cheese, softened
- •1 tablespoon whole milk
- •2 tablespoons powdered sugar
- •0.5 teaspoon vanilla extract
- •3 tablespoons golden raisins
- •3 tablespoons toasted chopped pecans or walnuts
- •3 tablespoons toasted unsweetened coconut flakes
- •1 tablespoon finely chopped candied ginger
Instructions
- Gather all ingredients.
- Prepare the Pancakes: Whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined.
- Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set aside.
- Prepare the Frosting: In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside.
- Prepare the Topping: In a small bowl, stir together raisins, pecans, coconut, and ginger, if desired. Set aside.
- Heat a large nonstick skillet or griddle over medium. Grease skillet or griddle with butter.
- 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.
- Divide pancakes evenly among 4 plates. Drizzle Pancakes evenly with Frosting, and sprinkle evenly with Topping.
Nutritional Facts
Per 4 servings
- Calories: 458
- Carbohydrate: 49g
- Fat: 25g
- Fiber: 4g
- Protein: 11g
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