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
Scale
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
