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)
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
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 8g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
