If you love the cozy flavors of carrot cake paired with the fresh zing of raspberries, you’re going to fall head over heels for this Raspberry Carrot Cake Pancakes Recipe. Imagine fluffy, tender pancakes speckled with warm spices and sweet shredded carrots, topped with a vibrant homemade raspberry coulis that bursts with fruity brightness. This is breakfast comfort taken to a whole new level, blending the best of cake and pancakes into a stack you’ll want to enjoy any day of the week. It’s a delightful way to start your morning or impress brunch guests with something truly memorable and delicious.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step towards these scrumptious pancakes. Each element brings its own magic — the flour and leavening agents create that perfect fluffy texture, while the spices add warmth and depth. Fresh carrots lend subtle sweetness and moisture, and raspberries create a luscious topping that brightens the whole dish.
- 1 1/2 cups all-purpose flour: The sturdy base that gives structure and fluff to the pancakes.
- 1/4 cup granulated sugar: Adds just enough sweetness to balance the spices without overpowering.
- 1 teaspoon baking powder: Helps the pancakes rise beautifully and stay light.
- 1/2 teaspoon baking soda: Works with the buttermilk for a tender crumb and subtle lift.
- 1 teaspoon ground cinnamon: Brings warm, aromatic notes reminiscent of classic carrot cake.
- 1/4 teaspoon ground nutmeg: Adds a hint of nutty spice that elevates the overall flavor.
- 1/4 teaspoon ground ginger: A subtle zing that pairs wonderfully with the carrots and raspberry.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 2 large eggs: Provide richness and help bind everything together.
- 1 cup buttermilk: Adds tanginess and reacts with baking soda to make the pancakes light.
- 1 teaspoon vanilla extract: Infuses a sweet, mellow aroma that complements the spices.
- 1 cup grated carrots: Fresh, finely grated for natural sweetness and moist texture.
- Butter or oil, for the griddle: Prevents sticking and gives pancakes a golden crust.
- 2 cups fresh raspberries: Used for making the bright and tangy raspberry coulis.
- 1/4 cup granulated sugar: Sweetens the raspberry sauce just right.
- 1 tablespoon lemon juice: Adds brightness to the coulis, balancing the sweetness.
- Whipped cream: A luscious topping that makes the pancakes feel indulgent.
- Fresh raspberries: For garnish and an extra burst of freshness.
- Crushed walnuts: Adds delightful crunch and a nutty flavor that pairs perfectly with the carrots.
How to Make Raspberry Carrot Cake Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the all-purpose flour, granulated sugar, baking powder, baking soda, and the trio of warm spices: cinnamon, nutmeg, and ginger, along with salt. Mixing the dry ingredients thoroughly ensures that every pancake will have an even distribution of that cozy carrot cake flavor that makes this recipe so irresistible.
Step 2: Combine the Wet Ingredients
In another bowl, beat the eggs until they’re light and frothy, then whisk in the tangy buttermilk and fragrant vanilla extract. This mixture is the key to tender, flavorful pancakes, providing moisture and richness that complements the dry mix perfectly.
Step 3: Bring it Together With Grated Carrots
Stir the wet ingredients into the dry ingredients gently, just until the batter is moistened to keep the pancakes light and fluffy. Then fold in the freshly grated carrots, which add natural sweetness, moisture, and a beautiful speckled texture reminiscent of a classic carrot cake.
Step 4: Cook the Pancakes to Perfection
Heat a buttered griddle or non-stick pan over medium heat until hot, then ladle 1/4 cupfuls of batter onto it. Watch closely for bubbles to form on the surface before flipping gently to reveal gorgeous golden brown bottoms. Cooking them just right produces the perfect balance of fluffy inside and slightly crispy edges — pure pancake perfection.
Step 5: Make the Raspberry Coulis
While your pancakes cook, prepare the raspberry coulis for a fresh, tangy topping. Simmer fresh raspberries with sugar and lemon juice in a small saucepan over medium heat until the berries break down into a luscious sauce. This vibrant coulis adds a zingy contrast that lifts the whole dish.
Step 6: Plate and Garnish
Stack your warm pancakes high, then lavish them with a generous drizzle of the bright raspberry coulis, a dollop of whipped cream, fresh raspberries, and a sprinkle of crushed walnuts for crunch. The layers of texture and flavor will make every bite a real treat.
How to Serve Raspberry Carrot Cake Pancakes Recipe
Garnishes
A fluffy cloud of whipped cream atop this stack adds a creamy smoothness that contrasts beautifully with the tart raspberry coulis and the subtle spiced carrot pancakes. Fresh raspberries sprinkled over the top bring freshness and a pop of color, while crushed walnuts add a satisfying crunch with their nutty flavor.
Side Dishes
Pair your Raspberry Carrot Cake Pancakes with crisp bacon or savory sausage for a balance of sweet and salty. For a lighter touch, fresh fruit salad or a simple green salad with citrus dressing complements the richness without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve pancakes mini-sized as bite-sized stacks on skewers for a party display. You can also layer them in a trifle dish with creamy yogurt and extra raspberry coulis between layers for a beautiful and indulgent dessert-style breakfast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the pancakes in an airtight container in the refrigerator for up to 3 days. Separating layers with parchment paper keeps them from sticking together, and storing the raspberry coulis separately preserves its fresh flavor.
Freezing
These pancakes freeze wonderfully. Lay them flat in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be kept for up to 2 months, making it easy to enjoy your favorite breakfast anytime.
Reheating
Reheat pancakes gently in a toaster or in a warm oven until heated through. The raspberry coulis can be warmed in a microwave or gently on the stove. This way, every bite tastes freshly made and just as delightful as the first time.
FAQs
Can I use frozen raspberries for the coulis?
Absolutely! Frozen raspberries work well for the coulis. Just thaw them slightly before cooking — they will break down nicely into a sauce and provide that same wonderful vibrant flavor.
What if I don’t have buttermilk?
You can make a quick buttermilk substitute by stirring one tablespoon of white vinegar or lemon juice into a cup of milk and letting it sit for 5-10 minutes until it thickens slightly. This will give you the same tangy reaction needed for tender pancakes.
Can I make this recipe dairy-free?
Yes! Use a plant-based milk with a tablespoon of vinegar as a buttermilk substitute, and swap out butter for a dairy-free oil like coconut or vegetable oil. The flavors and texture will remain wonderfully delicious.
Is it possible to add other mix-ins to the batter?
Definitely. Chopped nuts like walnuts or pecans can add extra texture, and a handful of raisins or dried cranberries makes for a sweet surprise that pairs well with the carrot and raspberry flavors.
How can I make the pancakes fluffier?
Be careful not to overmix the batter — stir just until combined for a tender crumb. Also, letting the batter rest for 5-10 minutes before cooking helps the leavening agents work their magic and creates lighter pancakes.
Final Thoughts
Once you try this Raspberry Carrot Cake Pancakes Recipe, it’s hard to go back to ordinary pancakes. The delightful blend of warm spices, tender carrot, and fresh raspberry coulis creates something truly special that feels like a treat but comes together so effortlessly. Serve them up for breakfast or brunch to bring a little sunshine and sweetness to your day — I guarantee these pancakes will become one of your most beloved recipes.
Print
Raspberry Carrot Cake Pancakes Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4.4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully moist and flavorful Raspberry Carrot Cake Pancakes combine the warmth of classic carrot cake spices with fresh raspberries and a tangy raspberry coulis. Perfect for a special breakfast or brunch, these fluffy pancakes are enhanced with grated carrots, cinnamon, nutmeg, and ginger, then topped with whipped cream, fresh raspberries, and crunchy walnuts for a deliciously satisfying morning treat.
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
To Serve
- Whipped cream
- Fresh raspberries
- Crushed walnuts
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined to ensure an even distribution of the spices and leavening agents.
- Combine wet ingredients: In a separate bowl, beat the eggs, then add the buttermilk and vanilla extract. Stir this mixture into the dry ingredients until just moistened, being careful not to overmix to keep the pancakes light and fluffy. Fold in the grated carrots gently.
- Cook pancakes: Heat a griddle or large skillet over medium heat and grease it lightly with butter or oil. Drop the batter by 1/4 cupfuls onto the hot surface. Cook until bubbles form on the surface and start to burst, then carefully flip each pancake and cook until the other side is golden brown and cooked through, about 2-3 minutes per side.
- Make raspberry coulis: In a small saucepan over medium heat, combine fresh raspberries with sugar and lemon juice. Cook, stirring occasionally, until the raspberries break down completely and the mixture thickens into a saucy consistency, about 5-7 minutes. Remove from heat and let cool slightly.
- Serve pancakes: Plate the warm pancakes and top with a generous dollop of whipped cream, a drizzle of the raspberry coulis, fresh raspberries, and a sprinkle of crushed walnuts for texture and added flavor. Enjoy immediately for the best taste and texture.
Notes
- Use fresh, firm carrots for the best texture in the pancakes.
- If buttermilk is unavailable, use regular milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute.
- For a nut-free version, omit the crushed walnuts or replace with toasted seeds.
- The raspberry coulis can be made ahead and refrigerated for up to two days.
- Adjust cooking temperature if pancakes are browning too quickly or too slowly to prevent burning or undercooking.
