If you’re in the mood for breakfast bliss that tastes like dessert but feels wonderfully wholesome, you cannot go wrong with Raspberry Carrot Cake Pancakes. Imagine fluffy stacks infused with the natural sweetness of carrots, tiny tangy bites of raspberry, warm spices, and just the hint of maple. It’s pure joy on a plate, whether you’re treating yourself on a lazy weekend or impressing family and friends for brunch. These pancakes prove that a “treat yourself” breakfast can be beautiful, hearty, and a little playful—all at the same time!
Ingredients You’ll Need
Making Raspberry Carrot Cake Pancakes is easier than you might think, thanks to a list of delicious staples that come together for maximum flavor. Each ingredient plays a special part, from fluffy flour to bursts of fresh raspberries—so don’t skip a thing if you want the ultimate experience!
- All-purpose flour: The foundation for soft, fluffy pancakes every time.
- Baking powder: Gives your stacks a beautiful lift and tender crumb.
- Baking soda: Works with buttermilk to keep the pancakes extra light.
- Ground cinnamon: Adds cozy warmth that makes every bite feel like a hug.
- Ground nutmeg: Brings a gentle, aromatic depth that complements the carrots.
- Salt: Just a pinch enhances all those sweet and spiced flavors.
- Large egg: Binds the batter together and helps with that delicious, rich texture.
- Buttermilk: Tangy and rich, it ensures the pancakes are tender and moist.
- Maple syrup: Sweetens the batter with a naturally complex flavor.
- Vanilla extract: A splash of this brings the whole “carrot cake” vibe together.
- Melted butter or coconut oil: Keeps things rich with a hint of nuttiness.
- Finely grated carrots: Adds natural sweetness, color, and beautiful moistness.
- Fresh raspberries (lightly mashed): Juicy, tart, and bursting inside every bite.
- Chopped walnuts (optional): For crunch and nutty heartiness—skip or swap as you like.
- Cooking spray or additional butter: Ensures your pancakes release from the skillet perfectly golden.
How to Make Raspberry Carrot Cake Pancakes
Step 1: Whisk Dry Ingredients
In a large bowl, combine the all-purpose flour with baking powder, baking soda, cinnamon, nutmeg, and salt. Give everything a thorough whisk—this way the spices and leaveners spread out evenly, guaranteeing that every pancake has that comforting, carrot cake flavor.
Step 2: Blend the Wet Ingredients
In a separate bowl, beat the egg first to ensure even texture, then stir in the buttermilk, maple syrup, vanilla extract, and melted butter or coconut oil. Mixing these wet ingredients together before combining them with the dry prevents overmixing and keeps your Raspberry Carrot Cake Pancakes extra light.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry bowl and gently stir until the batter just comes together. Don’t worry about a few lumps—overmixing can make pancakes tough, and we’re aiming for soft, billowy stacks.
Step 4: Fold in Carrots, Raspberries, and Walnuts
Now, fold in the grated carrots, mashed raspberries, and walnuts if you’re using them. It’s important to add these at the end so they stay distributed and the berries don’t completely disappear into the batter. Each scoop will be jewel-bright with real fruit and veg!
Step 5: Cook the Pancakes
Preheat your nonstick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour about 1/4 cup of batter for each pancake, allowing space for spreading. Cook for 2–3 minutes, or until bubbles pop on the surface and the edges begin to set. Flip them over, then cook for 1–2 minutes more, just until golden brown and fully cooked inside.
Step 6: Serve and Enjoy!
Stack those warm pancakes high, tuck in a few extra raspberries, and drizzle generously with maple syrup. If you want to go the extra mile, a cloud of yogurt or cream cheese glaze absolutely seals the deal. Raspberry Carrot Cake Pancakes, ready for your breakfast table!
How to Serve Raspberry Carrot Cake Pancakes
Garnishes
A good garnish can make these pancakes pop both in flavor and presentation. Try scattering fresh raspberries over the stack, dusting with extra chopped walnuts, or adding a swirl of cream cheese glaze for a classic carrot cake nod. Even a sprinkle of cinnamon or a light dusting of powdered sugar feels festive!
Side Dishes
Pair your Raspberry Carrot Cake Pancakes with tangy Greek yogurt, crispy turkey bacon, or a fresh fruit salad to round out your breakfast or brunch. If you want something a touch more decadent, a cappuccino or chai latte complements the spices perfectly.
Creative Ways to Present
For a playful twist, cut pancakes into mini shapes with cookie cutters and thread onto skewers with fresh fruit for brunch parties or kids’ breakfasts. You can even plate them in a single layer with each cut like a slice of cake and layer with a cream cheese-yogurt swirl for dramatic effect.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftovers, let the pancakes cool completely before storing in an airtight container. They’ll keep fresh in the refrigerator for up to three days without losing much of their tender, fluffy appeal.
Freezing
Raspberry Carrot Cake Pancakes freeze beautifully! Stack them between sheets of parchment, transfer to a freezer bag, and they’ll last for up to two months. This makes quick, homemade breakfasts on busy mornings so easy—just grab and go.
Reheating
To reheat, simply pop pancakes in the toaster, a low oven, or a quick zap in the microwave. For best texture, warming them on a skillet with a touch of butter revives that just-cooked flavor and gives you crisp edges with a soft center.
FAQs
Can I use frozen raspberries in Raspberry Carrot Cake Pancakes?
Absolutely! Thaw and drain them first to avoid excess moisture, then gently fold into the batter for perfect, juicy pockets in every bite.
How should I grate the carrots for the pancakes?
Finely grate your carrots for the best texture—they’ll blend seamlessly into the batter, keeping moistness high and crunchiness low. Using the small side of a box grater works perfectly.
Are Raspberry Carrot Cake Pancakes suitable for special diets?
They can be! You can swap half the flour for whole wheat for extra fiber, or use a flax egg and non-dairy milk to create a vegan-friendly version without losing flavor or texture.
Can I make Raspberry Carrot Cake Pancakes in advance?
Yes, make them ahead and store in the fridge or freezer—they reheat well without drying out. They’re perfect for prepping brunch or stocking your freezer for fast weekday breakfasts.
What’s the best way to serve them for guests?
Try stacking high and top with extras like cream cheese frosting, maple syrup, or fresh fruit for a real wow factor. Arrange on a platter with toothpicks for parties or customize with toppings to delight each guest.
Final Thoughts
If you’re ready to turn your morning into something truly special, Raspberry Carrot Cake Pancakes are calling your name. They’re easy enough for everyday but totally worthy of celebration. Give these pancakes a whirl and discover just how much joy can fit on one plate!
Print
Raspberry Carrot Cake Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Carrot Cake Pancakes are a delightful twist on traditional pancakes, combining the flavors of carrot cake with juicy raspberries. They are perfect for a special weekend breakfast or brunch, packed with wholesome ingredients and a hint of sweetness.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or coconut oil
Additional Ingredients:
- 3/4 cup finely grated carrots
- 1/2 cup fresh raspberries (lightly mashed)
- 1/4 cup chopped walnuts (optional)
- cooking spray or additional butter for the skillet
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Wet Ingredients: In another bowl, beat the egg, then stir in the buttermilk, maple syrup, vanilla extract, and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined.
- Add Mix-ins: Fold in the grated carrots, mashed raspberries, and walnuts if using.
- Cook Pancakes: Preheat a nonstick skillet or griddle over medium heat and lightly grease. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve: Serve warm with additional raspberries, maple syrup, or yogurt/cream cheese glaze.
Notes
- You can substitute whole wheat flour for half of the all-purpose flour for a heartier texture.
- For a vegan version, use a flax egg and non-dairy milk.
- Frozen raspberries can be used—just thaw and drain excess liquid first.
Nutrition
- Serving Size: 2 pancakes
- Calories: 215
- Sugar: 8g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
