Carrot Cake Pancakes Recipe

1. Melt butter in a 10-inch skillet over medium-high heat.

2. Once butter is melted, add carrots and saute just until tender, for 3 minutes.

3. Remove from heat and set aside until cool .

4. Heat an electric griddle to 375 degrees F.

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

6. In a separate mixing bowl, whisk together buttermilk, milk, brown sugar, eggs and vanilla.

7. Add the carrot mixture to the buttermilk mixture, then whisk to combine.

8. Add flour mixture into buttermilk mixture, then whisk just until combined.

9. Butter griddle or skillets and drop about ⅓ cup batter at a time onto griddle.

10. Spread into an even round shapes, about 5-inches wide.

11. Cook until bottom is golden brown then flip and cook the opposite side.

12. Repeat process until all of the batter has been used up.

Cream Cheese Glaze:

1. In a mixing bowl using an electric hand mixer, cream together cream cheese and butter until smooth and fluffy.

2. Mix in powdered sugar, milk and vanilla extract.

3. Serve pancakes topped with cream cheese glaze and pecans, and enjoy!