-
1
For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl.
-
2
Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl.
-
3
Add the carrots and orange zest, if using, and mix until smooth.
-
4
Add the wet ingredients to the dry ingredients.
-
5
Fold in the ginger and pecans, if using, and mix until just combined.
-
6
Cover and refrigerate for at least 30 minutes and up to 3 hours.
-
7
Heat a large nonstick skillet or griddle over medium heat.
-
8
Coat the skillet with cooking spray or brush with melted butter.
-
9
Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula.
-
10
Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes.
-
11
Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute.
-
12
Repeat with the remaining batter.
-
13
Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
-
14
For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
-
15
To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle.
-
16
Sprinkle with chopped walnuts or pecans, if using.
