Raspberry Carrot Cake Pancakes Recipe
If you’re looking to brighten up your breakfast routine, Raspberry Carrot Cake Pancakes are the perfect way to bring a burst of color, flavor, and fun to your table. These pancakes are everything you love about classic carrot cake—spiced, moist, and wholesome—layered with the sweet-tart pop of raspberries. Each bite is a little celebration, whether you’re making a leisurely weekend brunch or a cheerful weekday breakfast. They’re packed with veggies, fruit, and cozy spices, so you can indulge while feeling good about every fluffy forkful!
Ingredients You’ll Need
Every ingredient in this recipe has a special role, creating pancakes that are tender, flavorful, and vibrant. Gather these simple staples to build layers of taste and texture that make Raspberry Carrot Cake Pancakes truly unforgettable.
- All-purpose flour: The backbone for fluffy pancakes with a light crumb.
- Baking powder: Gives the pancakes their signature rise and airy texture.
- Baking soda: Works with the buttermilk for extra lift and tenderness.
- Cinnamon: Adds that classic carrot cake warmth and depth.
- Nutmeg: Lends a subtle, aromatic spice that pairs perfectly with carrots and raspberries.
- Salt: Balances the sweetness and enhances all the flavors.
- Brown sugar: Gives a gentle molasses sweetness and a hint of caramel.
- Buttermilk (or milk + vinegar): Makes the pancakes extra moist and tangy; a splash of vinegar in regular milk works in a pinch.
- Egg: Binds the ingredients together and contributes to the pancakes’ richness.
- Vanilla extract: Brings a sweet, fragrant note that ties it all together.
- Finely grated carrots: The star vegetable, adding moisture, color, and a hint of natural sweetness.
- Fresh or frozen raspberries: Bursts of juicy, tart fruit—no need to thaw if using frozen!
- Melted butter or coconut oil: Adds richness and keeps the pancakes tender; use extra for the skillet.
- Chopped walnuts or pecans (optional): For a nutty crunch reminiscent of classic carrot cake.
How to Make Raspberry Carrot Cake Pancakes
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar in a large mixing bowl. This step ensures all your rising agents and spices are evenly distributed, giving your Raspberry Carrot Cake Pancakes their signature fluffy texture and spiced flavor in every bite.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk (or milk and vinegar), egg, vanilla extract, and melted butter or coconut oil until smooth. This mixture brings moisture, richness, and that unmistakable vanilla aroma to your pancake batter, making the final result irresistibly soft and fragrant.
Step 3: Bring the Batter Together
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined—don’t overmix, or your pancakes could turn out dense. A few lumps are perfectly fine! The key is to keep the batter light so your Raspberry Carrot Cake Pancakes will be tender and airy.
Step 4: Fold in Carrots, Raspberries, and Nuts
Now, gently fold in the grated carrots, raspberries, and nuts if you’re using them. Be careful not to crush the raspberries too much; you want lovely pockets of fruit throughout. Let the batter rest for about 5 minutes, allowing the flour to fully hydrate and the flavors to meld together.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and add a little butter or oil to coat the surface. Drop the batter by 1/4-cupfuls onto the hot pan. Cook for 2–3 minutes per side, or until golden brown and cooked through. Flip gently to preserve those precious raspberries, and repeat with the rest of the batter.
How to Serve Raspberry Carrot Cake Pancakes
Garnishes
Take your Raspberry Carrot Cake Pancakes over the top with a finishing flourish! A drizzle of maple syrup, a dollop of tangy Greek yogurt, or a dusting of powdered sugar all pair beautifully. For extra flair, scatter a few fresh raspberries or a sprinkle of chopped nuts on top before serving.
Side Dishes
While these pancakes are a star on their own, they play well with others! Serve alongside crispy bacon, scrambled eggs, or a fresh fruit salad for a well-rounded breakfast. A hot mug of coffee or a glass of cold milk also makes a perfect pairing.
Creative Ways to Present
Stack the pancakes high and layer with a swirl of cream cheese frosting for a true carrot cake experience, or cut them into mini rounds for a playful brunch platter. You can even roll them up with yogurt and berries for a fun breakfast wrap—there are so many ways to showcase these vibrant pancakes!
Make Ahead and Storage
Storing Leftovers
If you have extra Raspberry Carrot Cake Pancakes, let them cool completely, then store in an airtight container in the fridge. They’ll keep fresh for up to three days, making them a great grab-and-go breakfast or snack.
Freezing
These pancakes freeze beautifully! Stack with parchment between each one, place in a freezer-safe bag, and freeze for up to two months. You’ll love pulling out a batch for busy mornings or when you’re craving a wholesome treat.
Reheating
To reheat, simply pop the pancakes in the toaster, microwave, or a warm oven until heated through. They’ll taste just as soft and delicious as when you first made them, with the raspberries retaining their juicy burst.
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! You can swap in half whole wheat flour for a boost of fiber and a slightly nutty flavor. The pancakes will be just as fluffy, with a heartier texture that pairs perfectly with the carrots and raspberries.
Do I need to thaw frozen raspberries before adding?
No need! Just fold frozen raspberries straight into the batter. This keeps them from bleeding too much color and prevents the batter from getting too wet. Plus, it makes the process even quicker!
Can I make the batter ahead of time?
It’s best to cook the pancakes right after mixing so they stay light and fluffy. However, you can prep the dry and wet ingredients separately ahead of time and combine them just before cooking for maximum freshness.
What can I use instead of buttermilk?
If you’re out of buttermilk, simply stir 1 teaspoon of vinegar or lemon juice into regular milk and let it sit for a minute. This quick substitute will give your Raspberry Carrot Cake Pancakes the same tender crumb and subtle tang.
Are these pancakes suitable for kids?
Definitely! Kids love the bright color and sweet-tart flavor. Plus, you’ll feel great knowing they’re getting veggies and fruit with every bite—these are pancakes you can truly feel good about serving to the whole family.
Final Thoughts
I can’t wait for you to try these Raspberry Carrot Cake Pancakes. They’re a vibrant, creative twist on a breakfast classic that will bring a smile to anyone’s morning. Whether you’re making them for a special brunch or simply to treat yourself, these pancakes are sure to become a new favorite!
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Raspberry Carrot Cake Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
These Raspberry Carrot Cake Pancakes combine the warm, cozy flavors of carrot cake with the bright tartness of fresh raspberries, creating a healthy and delicious breakfast treat. Made with whole ingredients like grated carrots, fresh or frozen raspberries, and gently spiced with cinnamon and nutmeg, they are fluffy, moist, and perfect for a comforting morning meal.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 tablespoon brown sugar
Wet Ingredients
- ¾ cup buttermilk (or milk with 1 tsp vinegar)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil (plus more for cooking)
Additional Ingredients
- 1 cup finely grated carrots
- ½ cup fresh or frozen raspberries
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, vanilla extract, and melted butter or coconut oil until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the pancakes tender.
- Fold in Add-ins: Gently fold in the finely grated carrots, fresh or frozen raspberries, and chopped nuts if using, ensuring even distribution without breaking the berries.
- Rest the Batter: Let the batter sit for 5 minutes to allow the ingredients to meld and the baking powder to activate, resulting in fluffier pancakes.
- Heat the Pan: Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook the Pancakes: Using a ¼ cup measuring cup, pour batter onto the heated pan. Cook for 2 to 3 minutes on the first side, until bubbles form on the surface and edges start to look set.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 2 to 3 minutes on the other side until golden brown and cooked through.
- Serve Warm: Serve the pancakes warm topped with maple syrup, Greek yogurt, or a light dusting of powdered sugar as desired.
Notes
- Frozen raspberries work well and do not need to be thawed; gently fold them in to prevent bursting.
- You can substitute half of the all-purpose flour with whole wheat flour for increased fiber and a heartier texture.
- For nut-free version, simply omit the walnuts or pecans.
- Use buttermilk or milk with vinegar to achieve the best tang and fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
