Raspberry Carrot Cake Pancakes

There’s something undeniably delightful about a breakfast that combines the sweetness of pancakes with the comforting spices of carrot cake. These Raspberry Carrot Cake Pancakes have quickly become a family favorite in my home. The fluffy texture, enriched with the goodness of grated carrots, is elevated by a homemade raspberry coulis that adds a burst of fruity tang. Every bite feels like a treat, and the vibrant colors make breakfast feel special. My family loves them so much that they often request them for weekend brunch. Whether you’re looking to impress guests or simply indulge yourself, these pancakes are sure to satisfy!

Ingredients

For the 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

For the Raspberry Coulis:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

For Garnish:

• Whipped cream
• Fresh raspberries
• Crushed walnuts

Instructions

1. Prepare the Pancake Batter:

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
• In a separate bowl, beat the eggs, buttermilk, and vanilla extract. Stir this mixture into the dry ingredients until just moistened; do not overmix. Gently fold in the grated carrots.

1. Cook the Pancakes:

• Heat a buttered griddle over medium heat.
• Drop batter by 1/4 cupfuls onto the griddle. Cook until bubbles on the surface burst, then flip and cook until golden brown, about 2-3 minutes per side.

1. Make the Raspberry Coulis:

• In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries break down into a sauce, stirring occasionally. This should take about 5-7 minutes.

1. Serve:

• Stack pancakes on plates and top with a dollop of whipped cream, a drizzle of raspberry coulis, fresh raspberries, and a sprinkle of crushed walnuts.

Nutrition Facts

• Servings: 4
• Calories: 280 kcal per serving
• Sugar: 15 g
• Sodium: 340 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 80 mg

Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes

How to Serve

• Stack pancakes in a tower on each plate.
• Top with a dollop of whipped cream.
• Drizzle with homemade raspberry coulis.
• Garnish with fresh raspberries and crushed walnuts for added texture and flavor.

Additional Tips

1. Use Fresh Ingredients: Fresh raspberries and freshly grated carrots enhance flavor and texture.
2. Don’t Overmix: To keep the pancakes light and fluffy, mix until just combined.
3. Adjust Sweetness: Feel free to adjust the sugar in the pancake batter based on your sweetness preference.
4. Make Ahead: The raspberry coulis can be made ahead of time and stored in the refrigerator.
5. Keep Warm: If making multiple pancakes, keep them warm in a low oven while you cook the rest.

Recipe Variations

• Add Nuts: Incorporate chopped pecans or walnuts into the batter for extra crunch.
• Spices: Experiment with spices such as cardamom or allspice for a different flavor profile.
• Different Berries: Substitute raspberries with blueberries or strawberries for a different fruit flavor.
• Vegan Option: Use flax eggs and plant-based milk to make the recipe vegan-friendly.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.

Serving Suggestions

• Serve with a side of bacon or sausage for a savory contrast.
• Pair with fresh fruit salad for a refreshing addition.
• Enjoy with a cup of coffee or tea for a cozy breakfast experience.

Freezing and Storage

• Freezing: Allow pancakes to cool completely, then stack with parchment paper in between. Place in a freezer bag and freeze for up to 3 months.
• Reheating: To reheat, microwave for 30-60 seconds or toast in a toaster oven until warmed through.

FAQ Section

1. Can I use frozen raspberries for the coulis?

• Yes, frozen raspberries work well; just ensure they are thawed before cooking.

1. How can I make these pancakes fluffier?

• Make sure your baking powder is fresh and don’t overmix the batter.

1. What can I substitute for buttermilk?

• You can use regular milk with a tablespoon of vinegar or lemon juice added to it.

1. Can I make these pancakes ahead of time?

• Yes, you can prepare the batter and store it in the fridge for up to 24 hours.

1. What if I don’t have a griddle?

• A non-stick skillet works just as well for cooking pancakes.

1. How can I store leftover raspberry coulis?

• Store in an airtight container in the refrigerator for up to a week.

1. Are these pancakes suitable for kids?

• Absolutely! They are not only delicious but also packed with nutritious carrots.

1. Can I add protein powder to the batter?

• Yes, you can, but adjust the liquid content slightly if you do.

1. Is this recipe easily doubled?

• Yes, simply double the ingredients and follow the same cooking instructions.

1. What is the best way to serve leftover pancakes?
   • Reheat and serve with fresh toppings to maintain their flavor and appeal.

Conclusion

Raspberry Carrot Cake Pancakes are a unique twist on traditional pancakes, marrying the flavors of a classic carrot cake with a delightful raspberry topping. They are perfect for breakfast, brunch, or even dessert. With their vibrant color and delicious taste, these pancakes are sure to be a hit at your next gathering or simply as a special treat for your family. Enjoy making these delightful pancakes, and watch as they disappear from the plate!

Print