In a medium bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg.
In measuring cup or small bowl, measure out buttermilk. Add egg and vanilla; beat until combined.
Add we ingredients to dry ingredients; mix until just combined. The batter should have some small to medium lumps.
Gently fold in grated carrots, pecans and pineapple.
Preheat skillet over medium heat; brush with 1 1/2 teaspoon butter or 1 teaspoon oil.
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.
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.
CREAM CHEESE GLAZE: In medium bowl on medium-low speed, beat cream cheese until whipped. Add remaining ingredients until smooth. Makes 1 cup.