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
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
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.
