Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

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Pancakes:

1 1/2 cups all-purpose flour

4 tablespoons pure cane sugar

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

2 large eggs

1 1/2 cups buttermilk

3 tablespoons unsalted butter, melted and cooled

1/2 teaspoon pure vanilla extract

1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)

1 teaspoon finely grated orange zest, optional

1 tablespoon finely diced candied ginger

1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish

Cooking spray or melted butter

Maple-Cream Cheese Drizzle:

8 ounces softened cream cheese

1/2 cup grade B pure maple syrup

4 tablespoons butter