Carrot Cake Pancakes

Adapted from Smitten Kitchen

• Ready In: 25 mins
• Serves: 4
• Yields: 12 pancakes

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

Directions

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.