Carrot Cake Pancakes

Step 1

Saute carrots: Melt butter in a 10-inch skillet over medium-high heat. Once butter is melted add carrots and saute just until tender, about 3 minutes. Remove from heat and set aside until cool (now is a good time to prepare glaze).

Step 2

Preheat griddle: Heat an electric griddle to 375 degrees (or you can use two non-stick skillets to cook the pancakes, wait to preheat over medium heat until you're almost ready to cook them).

Step 3

Whisk dry ingredients: In a medium mixing bowl whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt for 20 seconds.

Step 4

Whisk wet ingredients: In a separate mixing bowl whisk together buttermilk, milk, brown sugar, eggs and vanilla.

Step 5

Mix in carrots then flour mixture: Add carrot mixture to buttermilk mixture and whisk to combine. Add flour mixture into buttermilk mixture and whisk just until combined (careful not to over-mix or pancakes won't be as fluffy).

Step 6

Cook on griddle: Butter griddle or skillets and drop about 1/3 cup batter at a time onto griddle (batter will be thick) then spread into an even round, about 5-inches wide. Cook until bottom is golden brown then flip and cook opposite side until golden brown.

Step 7

Repeat process until all of the batter has been used up. Serve warm topped with cream cheese glaze and pecans.

Step 8

For the cream cheese glaze: In a mixing bowl using an electric hand mixer cream together cream cheese and butter until smooth and fluffy. Mix in powdered sugar, milk and vanilla extract.