If you love cozy breakfasts that taste like dessert but pack a little nourishment, you’re going to adore these Raspberry Carrot Cake Pancakes. Imagine fluffy stacks studded with juicy raspberries and flecks of sweet carrot, all wrapped up in aromatic spices. These pancakes bring the nostalgia of classic carrot cake and the tart pop of fresh raspberries together, making them perfect for any morning you want to treat yourself (or your loved ones) to something really special.

Raspberry Carrot Cake Pancakes Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things delightfully simple with common pantry staples and a few star ingredients. Each one plays a role in giving Raspberry Carrot Cake Pancakes their beautiful flavor, tender crumb, and inviting color.

All-purpose flour: Forms the base of the pancakes and provides just the right texture for a fluffy stack.
Baking powder: Helps the pancakes rise for a light and airy bite.
Baking soda: Works with the buttermilk to add extra lift and tanginess.
Ground cinnamon: Infuses the batter with warm, homey spice notes.
Ground nutmeg: Gives a subtle nutty undertone—just a little goes a long way.
Salt: Balances sweetness and perks up every other flavor.
Brown sugar: Adds richness and a hint of molasses that echoes carrot cake’s depth.
Large egg: Binds everything together and brings structure.
Buttermilk: Makes the pancakes extra tender and a bit tangy, for that classic cake vibe.
Vanilla extract: Rounds out the flavors and adds a sweet aroma.
Finely grated carrots: The star veggie, adding moisture, color, and natural sweetness.
Fresh or frozen raspberries: Bursts of tart berry flavor in every bite—chop larger ones for even distribution.
Melted butter: Keeps things moist and adds that rich, indulgent touch pancakes need.
Chopped walnuts or pecans (optional): For a gentle crunch and nutty flair, just like your favorite carrot cake.

How to Make Raspberry Carrot Cake Pancakes

Step 1: Mix the Dry Ingredients

Start by grabbing a medium bowl and whisking together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar. This quick step ensures that every bit of spice and leavener is evenly distributed, so your Raspberry Carrot Cake Pancakes have the right rise and a beautiful, even flavor in every bite.

Step 2: Whisk the Wet Ingredients

In a separate bowl, whisk the egg, buttermilk, vanilla extract, and melted butter. Stir in those finely grated carrots—they should essentially disappear into the batter, adding moisture and sweetness without overwhelming the flavor. This mix creates the lush base that sets these pancakes apart.

Step 3: Combine Wet and Dry & Add the Goodies

Pour the wet ingredients into the bowl with your dry mixture. Gently stir everything together until just combined; a few small lumps are perfectly fine (overmixing can make pancakes tough). Now comes the fun part—fold in those vibrant raspberries and, if you’re feeling a little extravagant, the chopped nuts. This is where Raspberry Carrot Cake Pancakes get their personality!

Step 4: Let the Batter Rest

Resist the urge to rush—let your batter sit for five minutes. This rest allows the flour to fully hydrate and the baking powder and soda to kick in, which makes your pancakes softer, fluffier, and tastier.

Step 5: Cook to Perfection

Warm up a nonstick skillet or griddle over medium heat and brush (or swirl) on a bit of butter. Drop the batter onto the hot surface by the quarter cup, spacing them out so they have room to expand. Cook until you see bubbles forming on the surface, about 2–3 minutes, then flip and cook another minute or two. Your kitchen is about to smell heavenly!

Step 6: Serve Warm with Your Favorite Toppings

Once all the pancakes are cooked—golden on the outside, fluffy inside—stack ‘em up and serve right away. Whether you’re going classic with maple syrup or decadent with a drizzle of cream cheese glaze, Raspberry Carrot Cake Pancakes deserve to be enjoyed fresh and warm.

How to Serve Raspberry Carrot Cake Pancakes

Garnishes

When it comes to garnishing these Raspberry Carrot Cake Pancakes, a little flourish goes a long way. Try a dusting of powdered sugar, extra fresh raspberries, or that dreamy cream cheese glaze from the notes. You can even sprinkle a few toasted nuts on top for a beautiful finish and a hint of crunch.

Side Dishes

Pair these pancakes with crisp bacon, breakfast sausage, or a simple fruit salad for balance. Because Raspberry Carrot Cake Pancakes are a touch on the sweeter side, sides with a little salt or acidity really round out your plate and keep everyone coming back for more.

Creative Ways to Present

Want to impress weekend guests or make brunch feel extra special? Stack your pancakes high, layer them with a thin spreading of cream cheese glaze between each one, and cascade berries down the sides. Or cut smaller “mini cakes” and serve as an adorable brunch buffet option—so much fun for kids and adults alike!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Raspberry Carrot Cake Pancakes, let them cool completely before stacking. Store in an airtight container in the fridge for up to 3 days; just pop them between pieces of parchment so they don’t stick together.

Freezing

Yes, you can freeze these pancakes! Arrange cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a zip-top bag. They’ll keep in the freezer for up to 2 months, ready for your next busy-morning treat.

Reheating

To bring your Raspberry Carrot Cake Pancakes back to life, use the toaster for crisp edges, or zap them in the microwave for soft warmth. For larger batches, reheat in a low oven—just cover the pancakes loosely with foil to prevent drying out.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! Whole wheat flour works beautifully for a heartier texture, though the pancakes may be a tad denser. Try substituting half the all-purpose flour with whole wheat for a happy compromise between nutty flavor and fluffiness.

Should I thaw frozen raspberries before adding?

Actually, it’s best to add them straight from the freezer. Thawed raspberries can get a little mushy and may streak the batter, but frozen ones help keep your Raspberry Carrot Cake Pancakes looking and tasting their best.

How do I make these dairy-free?

Swap the buttermilk for your favorite plant milk mixed with a teaspoon of lemon juice, and use plant-based butter or coconut oil. They’ll still be delicious and fluffy, with all that comforting carrot cake flavor.

Can I leave out the nuts?

Of course! The nuts add a wonderful crunch, but the pancakes are just as good without them—perfect if you’re serving nut-free brunch or have little ones at the table.

What’s the best way to grate carrots for pancakes?

Use the smallest holes on a box grater or a food processor with a fine shredding disc. Finely grated carrots fuse seamlessly into the batter and keep your Raspberry Carrot Cake Pancakes moist and tender.

Final Thoughts

There’s just something magical about the way Raspberry Carrot Cake Pancakes combine comfort, color, and crave-worthy flavors. If you’re seeking an inspired twist on breakfast classics, or just want to make someone’s morning a little more memorable, give these a try—you might just find a new favorite to share.

Raspberry Carrot Cake Pancakes Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 25 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

These Raspberry Carrot Cake Pancakes are a delightful twist on classic pancakes, combining the flavors of sweet raspberries, grated carrots, and warm spices. Perfect for a special breakfast or brunch treat!

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
2 tablespoons brown sugar

Wet Ingredients:

1 large egg
3/4 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons melted butter (plus more for cooking)

Additional Ingredients:

1/2 cup finely grated carrots
1/2 cup fresh or frozen raspberries (chopped if large)
1/4 cup chopped walnuts or pecans (optional)

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Instructions

Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar.
Wet Ingredients: In another bowl, whisk the egg, buttermilk, vanilla extract, and melted butter. Stir in the grated carrots.
Combine: Add the wet ingredients to the dry and mix until just combined. Gently fold in raspberries and nuts (if using). Let the batter rest for 5 minutes.
Cook: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake onto the skillet and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.
Serve: Serve warm with maple syrup, a dollop of yogurt or cream cheese glaze, and extra raspberries if desired.

Notes

For a cream cheese glaze, mix 2 ounces softened cream cheese with 1/4 cup powdered sugar and 1–2 tablespoons milk until smooth.
Pancakes freeze well—reheat in the toaster or microwave.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American