Carrot Cake Pancakes

• Carrot Cake Pancakes
• 21/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoons kosher salt
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoons pumpkin pie spice
• 13/4 cups buttermilk
• 1/4 cups butter, melted
• 1/4 cups maple syrup
• 1/4 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots, pat dry on paper towel
• Topping (Cream Cheese & Crumble)
• 4 ounces cream cheese
• 6 tablespoons icing sugar
• 3 tablespoons whole milk
• 1/2 teaspoons vanilla extract
• 1/2 cups vanilla wafer crumbs
• 1/2 cups brown sugar
• 2 tablespoons butter, melted

1. For the pancakes, in a large mixing bowl, combine flour, baking powder, salt, cinnamon and pumpkin pie spice. Set aside. In a medium bowl, whisk buttermilk, butter, maple syrup, brown sugar, eggs and vanilla extract. Stir milk mixture and grated carrots into the dry ingredients. Do not over-mix (lumps are okay in the batter). Let the batter rest while the skillet heats up.
2. Heat a large, non-stick skillet over medium heat. Coat the skillet with non-stick cooking spray. Spoon 1/4 cup pancake batter into the hot skillet. Cook until bubbles form, then flip over and cook on the other side until golden. Keep warm in 200u0b0F oven or serve immediately. To serve, stack pancakes, drizzle with cream cheese topping and sprinkle vanilla wafer crumble over top.
3. For the cream cheese topping, using an electric mixer, beat together cream cheese, icing sugar, milk and vanilla extract until smooth. Can be refrigerated until ready to use over pancakes.
4. For the crumble topping, preheat oven to 350u0b0F. In a small bowl, combine vanilla wafer crumbs, brown sugar and melted butter. Place mixture on a parchment-lined baking sheet. Bake for 6 minutes and then remove from oven and let cool. Crumble over pancakes.

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Taken from food52.com/recipes/29174-carrot-cake-pancakes (may not work)