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
Scale
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
