The Zesty Raspberry Carrot Cake Pancakes Recipe You’ll Adore

Breakfast transforms into a delightful morning adventure with these raspberry carrot cake pancakes that blend comfort and excitement.

Fluffy stacks of goodness combine sweet carrots and bursting raspberries into an irresistible morning treat.

Each golden pancake carries the warm spices of classic carrot cake, creating a symphony of flavors.

Tender carrots and juicy raspberries dance through the batter, promising a meal that feels like both dessert and breakfast.

Delicate and light, these pancakes offer a playful twist on traditional morning fare.

Weekend brunch reaches new heights with this creative and delicious recipe that will make everyone at the table smile.

Prepare to savor every delectable bite of this unique breakfast experience.

FAQs

• Can I make the batter ahead of time?

Yes, you can prepare the pancake batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking to ensure even consistency.

• How do I know when to flip the pancakes?

Look for small bubbles forming and bursting on the surface of the pancake. When these bubbles start to pop and the edges look slightly dry, it’s time to flip.

• Can I use frozen raspberries for the coulis?

Absolutely! Frozen raspberries work perfectly for the coulis. Just thaw them slightly before cooking, and they’ll break down just as easily as fresh raspberries.

Why Raspberry Carrot Pancakes Are a Treat

• Boost Nutrition: Pack your plate with a veggie-loaded meal that delivers essential vitamins, minerals, and protein from fresh zucchini, tomatoes, and eggs.
• Versatile Cooking Method: Master a simple one-pan technique that transitions seamlessly from stovetop to oven, creating a restaurant-quality dish with minimal cleanup.
• Family-Friendly Feast: Craft a crowd-pleasing meal that appeals to both kids and adults, perfect for breakfast, brunch, or a light dinner with its colorful ingredients and cheesy topping.
• Quick Weeknight Winner: Prepare a satisfying meal in under an hour using basic ingredients, making it an ideal solution for busy households seeking delicious and nutritious dining options.

What’s Inside Raspberry Carrot Cake Pancakes

• Flour: Provides the base structure for the pancake batter.
• Sugar: Adds sweetness to the pancake mixture.
• Baking Powder: Helps the pancakes rise and become fluffy.
• Baking Soda: Assists in creating a light texture.
• Salt: Enhances the overall flavor of the pancakes.

• Cinnamon, Nutmeg, Ginger: Create a warm, aromatic flavor profile reminiscent of carrot cake.

• Eggs: Bind the ingredients and add richness to the batter.
• Buttermilk: Provides moisture and a slight tanginess to the pancakes.
• Vanilla Extract: Adds a subtle, sweet flavor to the batter.

• Grated Carrots: Bring moisture and a classic carrot cake taste to the pancakes.

• Raspberries, Sugar, Lemon Juice: Combine to create a vibrant, sweet-tart sauce.

• Whipped Cream, Fresh Raspberries, Crushed Walnuts: Provide additional texture and flavor to the finished dish.

Steps for Fluffy Raspberry Carrot Pancakes

Step 1: Whisk Dry Ingredients

Grab a large mixing bowl and combine all the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Use a whisk to blend everything together until perfectly mixed and lump-free.

Step 2: Prepare Wet Ingredients

In a separate bowl, crack the eggs and add buttermilk and vanilla extract. Whisk these ingredients until they’re well combined and smooth.

Step 3: Create Pancake Batter

Pour the wet ingredients into the dry ingredients. Stir gently until just combined – don’t overmix!

The batter should look slightly lumpy. Fold in the freshly grated carrots, distributing them evenly throughout the batter.

Step 4: Heat Cooking Surface

Warm up a griddle or non-stick skillet over medium heat. Lightly butter the surface to prevent sticking and ensure golden edges.

Step 5: Cook Pancakes

Scoop batter onto the hot surface using a 1/4 cup measure. Watch for bubbles to form and pop on the surface, which signals it’s time to flip.

Cook until both sides are a beautiful golden brown.

Step 6: Craft Raspberry Coulis

• Raspberries
• Sugar
• Lemon juice

Cook over medium heat, mashing the raspberries as they soften.

Let the sauce simmer and reduce for 5-7 minutes until it reaches a smooth, syrupy consistency.

Step 7: Plate and Garnish

Stack the warm pancakes on plates.

• Fresh whipped cream
• Additional fresh raspberries
• Crushed walnuts

Serve immediately and enjoy your decadent breakfast creation!

Notes for Sweet Raspberry Carrot Pancake Fans

• Use the smallest holes on your grater to ensure carrots blend smoothly into pancake batter without chunky texture.
• Pat grated carrots with paper towels to remove excess water, preventing soggy pancakes.
• Adjust spice quantities to personal taste, but maintain the warmth of cinnamon, nutmeg, and ginger.
• Wait for small bubbles to form and pop before flipping, ensuring even cooking and golden-brown surfaces.
• Strain sauce through a fine-mesh sieve for a smoother, more refined raspberry topping.

Swaps for Raspberry Carrot Pancake Mixes

• Gluten-Free Raspberry Carrot Cake Pancakes: Replace wheat flour with almond or oat flour for a celiac-friendly version. Ensure all ingredients are certified gluten-free.
• Vegan Raspberry Carrot Pancakes: Substitute eggs with flax eggs, use plant-based milk instead of buttermilk, and swap whipped cream for coconut cream. Add chia seeds for extra protein.
• Low-Carb Carrot Cake Pancakes: Use coconut flour or almond flour, replace sugar with stevia or monk fruit sweetener. Top with sugar-free raspberry sauce and chopped pecans.
• Dairy-Free Alternative: Use coconut milk or almond milk instead of buttermilk. Replace butter with coconut oil for cooking. Serve with dairy-free coconut whipped cream.

What Tastes Good With Pancake Stacks

• Pair Creamy Vanilla Latte: A smooth, warm vanilla latte complements the spicy-sweet pancakes, enhancing the cinnamon and nutmeg notes while providing a rich, creamy contrast to the fruity raspberry coulis.
• Boost Maple Mascarpone Spread: Create a luxurious maple mascarpone spread by mixing mascarpone cheese with pure maple syrup, offering a decadent, velvety topping that elevates the pancakes' texture and flavor profile.
• Match Toasted Almond Honey Tea: Brew a light, fragrant almond honey tea that balances the warmth of the pancake spices and cuts through the richness of the whipped cream, adding a delicate nutty undertone.

Storing Pancakes for Breakfast Later

• Store leftover pancakes in an airtight container for up to 3 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual pancakes in plastic wrap, then place in a freezer bag. Freeze for up to 2 months for best quality.
• Warm pancakes on a microwave-safe plate for 20-30 seconds. Cover with a damp paper towel to prevent drying out.
• Arrange pancakes on a baking sheet, cover with foil, and warm at 350°F for 5-7 minutes until heated through.

Raspberry Carrot Cake Pancakes Recipe

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4.6 from 14 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Raspberry carrot cake pancakes bring breakfast magic to weekend mornings with their delightful blend of sweet and hearty flavors. Spiced pancakes topped with fresh raspberries and cream cheese glaze promise a morning indulgence you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups (360 ml) all-purpose flour
• 1 cup (240 ml) grated carrots
• 2 large eggs
• 1 cup (240 ml) buttermilk
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Butter or oil, for the griddle

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Instructions

1. Blend dry ingredients in a spacious mixing vessel, combining flour, sugar, baking powder, baking soda, and aromatic spices like cinnamon, nutmeg, and ginger with a pinch of salt.
2. Whisk eggs, buttermilk, and vanilla extract in a separate container until smooth and well-integrated.
3. Gently merge wet and dry ingredients, stirring until just combined without overmixing; delicately incorporate freshly grated carrots into the batter.
4. Prepare a griddle or non-stick skillet by lightly buttering the surface and heating to medium temperature (around 350°F).
5. Ladle batter onto the heated surface in small circular portions, allowing approximately 3-4 minutes for bubbles to emerge and edges to appear slightly dry.
6. Carefully flip pancakes when surface bubbles begin to pop, cooking an additional 2-3 minutes until achieving a golden-brown exterior.
7. Simultaneously craft raspberry coulis by combining fresh raspberries, sugar, and a splash of lemon juice in a saucepan over medium heat.
8. Simmer raspberry mixture for 5-7 minutes, periodically mashing berries to create a smooth, vibrant sauce.
9. Plate pancakes by stacking and generously drizzling with warm raspberry coulis.
10. Garnish with a dollop of whipped cream, scatter fresh whole raspberries, and sprinkle crushed walnuts for added texture and visual appeal.

Notes

• Grate carrots finely to ensure even distribution throughout the pancake batter and prevent large chunks that might disrupt the smooth texture.
• Use room temperature eggs and buttermilk to help ingredients blend more smoothly and create a more consistent pancake batter.
• For gluten-free option, substitute all-purpose flour with almond or oat flour to maintain a similar light and fluffy pancake consistency.
• Adjust sugar levels in raspberry coulis by tasting and adding more or less depending on the natural sweetness of the raspberries to balance the overall flavor profile.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Desserts
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 237 kcal
• Sugar: 8 g
• Sodium: 340 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 55 mg