Carrot cake pancakes from Le Petit Dejeuner

This recipe comes courtesy of Chef Marshay Utley from Le Petit Dejeuner.

Carrot cake pancakes

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
2 large eggs
1 1/2 cups buttermilk
1/4 cup sugar
3/4 cup grated carrots
Vanilla extract

Preheat a nonstick griddle to 350 degrees.
Mix all dry items together in a large bowl. Mix eggs, melted butter, and buttermilk together in a separate bowl. Pour the wet ingredients into bowl of dry ingredients and whisk until smooth. Add two capfuls of vanilla extract to the mix along with the grated carrots. Use cooking spray or butter to coat the griddle. Ladle 1/4 cup of batter onto preheated griddle. Cook for about two minutes or until top bubbles. Flip for an additional two minutes and then plate.