If you’re craving a breakfast that feels like a celebration in every bite, this Raspberry Carrot Cake Pancakes Recipe is nothing short of magical. Imagine fluffy pancakes bursting with the warmth of cinnamon and nutmeg, sweet bursts of fresh raspberries, and the gentle crunch of grated carrots—all topped with a vibrant raspberry coulis and whipped cream. It’s like your favorite carrot cake transformed into a morning treat that’s as delightful as it is delicious. Trust me, once you try this, your pancake game will never be the same.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a vital role in making this dish shine. From the fragrant spices that give depth to the batter, to the fresh raspberries that provide brightness and a touch of tartness, every component contributes to the perfect balance of flavor and texture.
- 1 1/2 cups all-purpose flour: The foundation for light, fluffy pancakes.
- 1/4 cup granulated sugar: Adds just the right touch of sweetness to the batter.
- 1 teaspoon baking powder: Helps pancakes rise and become airy.
- 1/2 teaspoon baking soda: Works with buttermilk for extra fluffiness.
- 1 teaspoon ground cinnamon: Infuses the batter with warm, comforting spice notes.
- 1/4 teaspoon ground nutmeg: Adds a subtle, nutty flavor that complements the carrots perfectly.
- 1/4 teaspoon ground ginger: Gives a gentle spicy kick for complexity.
- 1/2 teaspoon salt: Enhances all the flavors in the batter.
- 2 large eggs: Bind the ingredients and give pancake structure.
- 1 cup buttermilk: Adds moisture and tang for tender, flavorful pancakes.
- 1 teaspoon vanilla extract: Brings out the sweetness and ties all the ingredients together.
- 1 cup grated carrots: Infuses the batter with natural sweetness and a bit of texture.
- Butter or oil, for the griddle: Ensures pancakes don’t stick and add a light golden crust.
- 2 cups fresh raspberries: Used both in the batter topping for bursts of juicy brightness.
- 1/4 cup granulated sugar (for coulis): Sweetens the raspberry sauce perfectly.
- 1 tablespoon lemon juice: Adds fresh acidity to balance the sweet raspberry coulis.
- Whipped cream: A luscious topping that makes each bite extra special.
- Fresh raspberries (for serving): Add color and freshness on top.
- Crushed walnuts: Provide crunchy contrast and nutty flavor that pairs beautifully with the soft pancakes.
How to Make Raspberry Carrot Cake Pancakes Recipe
Step 1: Mix the Dry Ingredients
Begin by whisking together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl. This blend of spices and leavening agents is what gives the pancakes their signature carrot cake flavor and fluffy texture.
Step 2: Combine the Wet Ingredients
In a separate bowl, beat the eggs with buttermilk and vanilla extract to create a smooth, rich mixture. Pour this into the dry ingredients and gently stir just until combined — you want the batter a little lumpy. Then, fold in the grated carrots carefully, keeping all those natural carrot shreds intact for moisture and texture.
Step 3: Cook the Pancakes
Heat a griddle or nonstick pan over medium heat and brush with butter or oil to prevent sticking. Drop the batter by 1/4 cupfuls onto the hot surface. As the pancakes cook, bubbles will form and pop on top— that’s your cue to flip. Cook on the other side until pancakes are golden brown and cooked through. The aroma at this stage is irresistible!
Step 4: Make the Raspberry Coulis
While the pancakes are cooking, place the fresh raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally until the raspberries break down and the mixture thickens into a beautiful sauce. This coulis adds a lovely fresh-tart contrast that elevates the sweet, spiced pancakes.
Step 5: Assemble and Serve
Stack the pancakes on plates, spoon over the bright raspberry coulis, add a dollop of fluffy whipped cream, sprinkle fresh raspberries and a handful of crushed walnuts on top. The final presentation looks as stunning as the flavors taste.
How to Serve Raspberry Carrot Cake Pancakes Recipe
Garnishes
The charm of this Raspberry Carrot Cake Pancakes Recipe is in its toppings. A generous swirl of whipped cream adds richness, while the fresh raspberries bring a refreshing bite. Adding crushed walnuts not only gives texture but a lovely nutty finish that mirrors carrot cake’s classic crunch.
Side Dishes
Serve these pancakes with crispy bacon or turkey sausage if you want a savory contrast. Fresh fruit salad makes for a light and healthy complement, while a simple glass of orange juice brightens the whole experience. These pancakes are substantial enough to be a meal on their own but welcome company on the plate.
Creative Ways to Present
Try layering the pancakes with cream cheese frosting between each one for a fun take on carrot cake stacks. Alternatively, drizzle some melted white chocolate over the top to add a luscious sweetness. For a brunch spread, set out various toppings like toasted coconut, chopped pecans, or maple syrup for guests to personalize their pancakes.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), let the pancakes cool completely before stacking them with parchment paper in between. Store them in an airtight container in the refrigerator for up to 3 days. This way, each pancake stays fresh and ready to enjoy.
Freezing
To keep your Raspberry Carrot Cake Pancakes Recipe fresh longer, flash-freeze individual pancakes on a baking sheet until solid, then transfer them into a freezer-safe bag. Frozen pancakes can be stored for up to 2 months, perfect for quick breakfasts when time is tight.
Reheating
Reheat refrigerated or frozen pancakes in a toaster oven or skillet over low heat to warm through without drying out. Avoid microwaving to keep their fluffy texture intact. You’ll find they taste nearly as good as fresh, especially when topped again with the luscious raspberry coulis and whipped cream.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well for the coulis and as a pancake topping. Just thaw them first and drain any excess liquid to avoid making the batter soggy.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. It will mimic buttermilk’s acidity and tang perfectly.
Can I make these pancakes gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture will still be tender and delicious.
How do I keep the pancakes from sticking to the griddle?
Make sure your griddle or pan is well-heated and greased with butter or oil before adding the batter. Avoid flipping too early; wait until bubbles form and pop on the surface to ensure they release easily.
Can I add nuts to the batter?
Yes, finely chopped walnuts or pecans can be stirred into the batter for extra crunch inside the pancakes, complementing the crushed walnuts on top beautifully.
Final Thoughts
This Raspberry Carrot Cake Pancakes Recipe is truly a game changer, turning an ordinary morning into something extraordinary. The interplay of warmly spiced batter, juicy raspberries, and crunchy nuts makes every bite wonderfully memorable. I’m so excited for you to try this recipe—you’ll find it becomes a fast favorite for weekend brunches and special breakfasts. Happy cooking and even happier eating!
Print
Raspberry Carrot Cake Pancakes Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Raspberry Carrot Cake Pancakes combine the warm spices and moistness of carrot cake with the light, fluffy texture of pancakes. Topped with a vibrant raspberry coulis, fresh raspberries, whipped cream, and crunchy crushed walnuts, this dish makes for a perfect indulgent breakfast or brunch treat that’s both flavorful and visually stunning.
Ingredients
Pancakes
- 1 1/2 cups all-purpose flour
- 1/4 cup 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
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- Butter or oil, for the griddle
Raspberry Coulis
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Toppings
- Whipped cream
- Fresh raspberries
- Crushed walnuts
Instructions
- Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined. This creates the flavorful and spiced base for the pancakes.
- Mix wet ingredients: In a separate bowl, beat the eggs, then add buttermilk and vanilla extract. Stir the wet ingredients into the dry mixture just until moistened, taking care not to overmix. Gently fold in the grated carrots to add moisture, texture, and sweetness reminiscent of carrot cake.
- Cook pancakes: Heat a griddle or large skillet over medium heat and lightly grease it with butter or oil. Pour 1/4 cupfuls of batter onto the griddle, spacing them apart. Cook until bubbles form on the surface and begin to burst, about 2-3 minutes, then flip carefully and cook the other side until golden brown, about 2 minutes more. Repeat with remaining batter and keep pancakes warm.
- Make raspberry coulis: In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook, stirring occasionally, until the raspberries break down and the mixture thickens into a smooth sauce, approximately 5-7 minutes. Remove from heat and strain through a sieve if a smoother texture is desired.
- Serve pancakes: Stack the pancakes on plates and top with a generous dollop of whipped cream. Drizzle the warm raspberry coulis over the pancakes, add fresh raspberries, and sprinkle with crushed walnuts for added crunch and contrast. Serve immediately for best flavor and texture.
Notes
- Ensure not to overmix the pancake batter to keep the pancakes tender and light.
- Grated carrots add moisture and natural sweetness; make sure they are finely grated for best results.
- If buttermilk is not available, you can substitute with regular milk plus 1 tablespoon of lemon juice or vinegar per cup to mimic acidity.
- The raspberry coulis can be strained for a smooth sauce or left chunky for texture.
- Keep cooked pancakes warm by placing them in a low oven (around 200°F / 90°C) while finishing the batch.
- Walnuts can be toasted beforehand to bring out their flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
