Carrot Cake Pancakes

Name: Carrot Cake Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 pancakes, 4 serving(s)
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

Submitted by mommymakeit4u

"Adapted from Smitten Kitchen"

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Ready In:: 25mins
Ingredients:: 18
Yields:: 12 pancakes
Serves:: 4

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

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.
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.
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.
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.
Serve warm with cream cheese topping.