Total Time
35mins
Prep 15 mins
Cook 20 mins

Love carrot cake and bet these are good. From Womans Day 2013. Placing it here for safe keeping.

Ingredients Nutrition

Directions

  1. Preheat oven to 200-degrees Fahrenheit.
  2. In a medium bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg.
  3. In measuring cup or small bowl, measure out buttermilk. Add egg and vanilla; beat until combined.
  4. Add we ingredients to dry ingredients; mix until just combined. The batter should have some small to medium lumps.
  5. Gently fold in grated carrots, pecans and pineapple.
  6. Preheat skillet over medium heat; brush with 1 1/2 teaspoon butter or 1 teaspoon oil.
  7. Using a 1/4 cup measure, scoop batter onto warm skillet. Cook for 2 - 3 minutes until small bubbles form on surface of pancakes, then flip over. Reduce heat to medium-low; cook on opposite sides 1 - 2 minutes or until golden brown.
  8. Transfer pancakes to baking sheet; place in oven to keep warm. Repeat process with remaining batter, adding more butter or oil to skillet as needed. Serve with cream cheese glaze.
  9. CREAM CHEESE GLAZE: In medium bowl on medium-low speed, beat cream cheese until whipped. Add remaining ingredients until smooth. Makes 1 cup.