Carrot Cake Pancakes

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 large egg
• 2 tablespoons packed brown sugar
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 2 cups finely grated carrots
• 3 tablespoons butter, for griddle
• cream cheese, topping
• 4 ounces cream cheese, at room temperature
• 1/4 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon pure vanilla extract
• 1 dash ground cinnamon

Recipe

• 1 place a rack in the upper third of your oven and preheat to 200°f this will keep the pancakes warmed as they’re fried in batches.
• 2 to make the pancakes: in a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. in a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. stir in carrots. stir carrot mixture into dry ingredients, stirring until just incorporated.
• 3 to make the cream cheese topping: in a small bowl, beat the cream cheese until fluffy and lump-free. whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon.
• 4 over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. spoon 2 tablespoons batter into the hot pan per pancake. flipping once, until pancakes are golden on both sides, about 2 minutes per side. transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.
• 5 serve warm with cream cheese topping.