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