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.
Ingredients
Scale
- 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
Instructions
- 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.
- Whisk eggs, buttermilk, and vanilla extract in a separate container until smooth and well-integrated.
- Gently merge wet and dry ingredients, stirring until just combined without overmixing; delicately incorporate freshly grated carrots into the batter.
- Prepare a griddle or non-stick skillet by lightly buttering the surface and heating to medium temperature (around 350°F).
- 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.
- Carefully flip pancakes when surface bubbles begin to pop, cooking an additional 2-3 minutes until achieving a golden-brown exterior.
- Simultaneously craft raspberry coulis by combining fresh raspberries, sugar, and a splash of lemon juice in a saucepan over medium heat.
- Simmer raspberry mixture for 5-7 minutes, periodically mashing berries to create a smooth, vibrant sauce.
- Plate pancakes by stacking and generously drizzling with warm raspberry coulis.
- 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