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
Scale
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
