Description
These Raspberry Carrot Cake Pancakes combine the wholesome flavors of carrot cake with fresh raspberries for a delightful breakfast treat. Fluffy and moist, these pancakes are infused with warm spices and a hint of vanilla, making them perfect for a comforting morning meal.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup buttermilk
- 1 large egg
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Additional Ingredients
- ¾ cup finely grated carrots
- ½ cup fresh raspberries, lightly mashed
- ¼ cup chopped walnuts (optional)
- Cooking spray or additional butter for the skillet
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep pancakes fluffy.
- Fold in Additions: Carefully fold in the finely grated carrots, lightly mashed fresh raspberries, and chopped walnuts if using, ensuring even distribution without overmixing.
- Rest Batter and Preheat Skillet: Let the batter rest for 5 minutes to hydrate the ingredients. Meanwhile, preheat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Cook Pancakes: Pour ¼ cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes, or until bubbles form on the surface and edges start to set.
- Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 1 to 2 minutes, or until the other side is golden brown and the pancake is cooked through.
- Serve Warm: Serve the pancakes warm topped with maple syrup, yogurt, or a dollop of whipped cream as desired.
Notes
- You can substitute whole wheat flour for half the all-purpose flour to add a heartier texture.
- If fresh raspberries are unavailable, frozen raspberries can be used; thaw and drain them thoroughly before folding into the batter.
- For extra sweetness, drizzle with honey or sprinkle powdered sugar on top before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
