How does "cake for breakfast" sound? The spices in these pancakes take you right to the flavors of a carrot cake. They are drizzled with a thin frosting and topped with raisins, coconut flakes, nuts, and candied ginger.
- all-purpose flour : 1.25 cups
- baking powder : 1.5 tsp
- ground cinnamon : 1 tsp
- pumpkin pie spice : 0.5 tsp
- baking soda : 0.5 tsp
- table salt : 0.25 tsp
- whole buttermilk : 1 cup
- packed light brown sugar : 0.25 cup
- egg : 1 piece
- vanilla extract : 1 tsp
- finely grated carrot : 0.75 cup
- unsalted butter, melted, plus more for griddle : 3 Tbsp
- cream cheese, softened : 3 ounces
- whole milk : 1 Tbsp
- powdered sugar : 2 Tbsp
- vanilla extract : 0.5 tsp
- golden raisins : 3 Tbsp
- toasted chopped pecans or walnuts : 3 Tbsp
- toasted unsweetened coconut flakes : 3 Tbsp
- finely chopped candied ginger (Optional) : 1 Tbsp
Stages of cooking
Prepare the Pancakes: Whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined. Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set aside.
Prepare the Frosting: In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside.
Prepare the Topping: In a small bowl, stir together raisins, pecans, coconut, and ginger, if desired. Set aside.
Heat a large nonstick skillet or griddle over medium. Grease skillet or griddle with butter.
Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd skillet. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed.
Divide pancakes evenly among 4 plates. Drizzle Pancakes evenly with Frosting, and sprinkle evenly with Topping.