Description
These Raspberry Carrot Cake Pancakes are a vibrant, delicious twist on traditional pancakes—fluffy, warmly spiced, and naturally sweetened with carrots and fresh raspberries. Think carrot cake meets pancake stack, perfect for a cozy brunch, Easter breakfast, or a healthy treat!
Ingredients
Scale
- 1½ cups all-purpose flour (or half whole wheat for a heartier version)
- 2 tbsp brown sugar or coconut sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup buttermilk (or milk + 1 tbsp lemon juice)
- 2 large eggs
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- ¾ cup fresh raspberries (plus more for topping)
- ¼ cup chopped walnuts or pecans (optional)
Instructions
1. Prepare the Batter
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and gently stir until just combined (do not overmix).
2. Fold in Carrots and Raspberries
- Gently fold in grated carrots, raspberries, and nuts if using. Batter will be thick.
3. Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Scoop about ¼ cup batter onto the skillet for each pancake.
- Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden and cooked through.
4. Serve
- Stack pancakes high, top with extra raspberries, maple syrup, whipped cream, or a drizzle of vanilla yogurt!
Notes
- Healthier Version: Use whole wheat flour and reduce sugar slightly.
- Dairy-Free: Substitute buttermilk with almond milk plus 1 tbsp lemon juice, and use coconut oil.
- More Carrot Cake Flavor: Add raisins or a tiny pinch of ground cloves.
- Brighter Pancakes: Gently fold raspberries at the last second to avoid turning batter pink.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pancakes
- Cuisine: American
Nutrition
- Serving Size: 12 pancakes
- Calories: 140 kcal
- Sugar: 5 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Trans Fat: 0g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: Raspberry Carrot Cake Pancakes