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Preheat the oven to 200 degrees Fahrenheit so you can keep the pancakes warm before serving.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
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In a smaller bowl, whisk together the egg, Muscovado/brown sugar, buttermilk and vanilla.
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Stir in the carrots, then dump the wet mixture into the dry mixture all at once. Stir just until incorporated. Let the mixture rest for 5 minutes while you preheat your griddle/skillet.
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Over medium heat, melt a big pat of butter in a cast-iron skillet or griddle. Pour a scant ¼ cup batter into the hot pan, using the measuring cup to pat the batter down and out a bit. Cook, flipping once, until the pancakes are golden on both sides.
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Place pancakes on an ovenproof plate and keep in the oven while you cook the remaining pancakes, adding more butter to the pan as needed. Serve with maple syrup on the side.