Description
Fluffy, spiced Raspberry Carrot Cake Pancakes made with shredded carrots, fresh raspberries, and a drizzle of creamy glaze. A perfect mix of cozy carrot cake flavor and fruity brightness for a dreamy breakfast treat.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup grated carrot
- 3/4 cup fresh raspberries
- 2 tablespoons brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 2 tablespoons milk
Instructions
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- In another bowl, mix eggs, buttermilk, vanilla, and melted butter.
- Combine wet and dry ingredients, stirring until just mixed.
- Fold in grated carrots and raspberries gently.
- Preheat a nonstick skillet over medium-low heat and lightly grease.
- Pour 1/4 cup of batter per pancake and cook until bubbles form, then flip and cook until golden.
- For glaze, whisk cream cheese, powdered sugar, and milk until smooth.
- Stack pancakes, drizzle glaze, and top with raspberries and shredded carrots before serving.
Notes
- Let batter rest for 5 minutes before cooking for fluffier pancakes.
- Use coconut oil instead of butter for a dairy-free option.
- Store leftovers in the fridge for up to 3 days or freeze for later.
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 14g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg