Prepare Ingredients: Begin by assembling all necessary ingredients to streamline the cooking process.

Make the Batter:

In a large mixing bowl, combine the flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt. Whisk thoroughly to blend the dry ingredients.

In a separate bowl, mix the buttermilk, brown sugar, egg, and vanilla extract until smooth. Gradually stir this mixture into the dry ingredients, ensuring the batter remains slightly lumpy.

Incorporate the grated carrots and melted butter, stirring until just combined. Allow the batter to rest while preparing the frosting and toppings.

Prepare the Frosting:

In a medium-sized bowl, whisk the softened cream cheese, milk, powdered sugar, and vanilla extract together until the mixture is smooth and easily pourable. Set aside for later use.

Assemble the Topping:

Combine the toasted coconut flakes, golden raisins, pecans or walnuts, and optional candied ginger in a small bowl. Stir well and set aside.

Cook the Pancakes:

Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter.

Using a 1/4-cup measure, pour batter onto the hot surface, spacing the pancakes evenly. Cook for 2–3 minutes, or until bubbles appear on the surface and the edges start to set. Flip and cook the opposite side for an additional minute or until golden and fluffy. Repeat with the remaining batter, adjusting heat as needed and re-greasing the pan as necessary.