Ingredients

• 1.25 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons pumpkin pie spice
• 0.5 teaspoons baking soda
• 0.25 teaspoons table salt
• 1 cup whole buttermilk
• 0.25 cups packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 0.75 cups finely grated carrot
• 3 tablespoons unsalted butter , melted, plus more for griddle

Instructions

1. 1 Gather all ingredients.
2. 2 To make the pancake batter: Whisk flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt together in a large bowl.
3. 3 Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set batter aside while you prepare the frosting and topping.
4. 4 To make the frosting: Whisk cream cheese, milk, powdered sugar, and vanilla together in a medium bowl until smooth. Set aside.
5. 5 To prepare the topping: Stir raisins, pecans, coconut, and ginger together in a small bowl. Set aside.
6. 6 Heat a large nonstick skillet or griddle over medium heat; grease with butter.
7. 7 Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd it. 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.
8. 8 Divide pancakes evenly among 4 plates; drizzle evenly with frosting and sprinkle evenly with topping.

Nutrition per serving