Morning pancakes made from carrot cake flavored pancake batter.
Whisk together flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda in a large bowl.
Whisk together buttermilk, melted butter, and eggs in another bowl.
Add wet ingredients to dry ingredients. Fold with a rubber spatula until combined. Then fold in grated carrots.
Let batter rest for 30 minutes at room temperature.
Melt 1 tablespoon of butter in a skillet over medium-low heat. When butter is bubbling, add ⅓ cup of batter to pan. Cook for 2-3 minutes or until bubbles start appearing on surface. Flip pancake over and cook for 1-2 minutes or until golden brown and cooked through. Repeat with remaining batter.
Serve pancakes with cream cheese, a drizzle of maple syrup, and walnuts.