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Carrot Cake Pancakes

The Goods
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup uncooked multigrain hot cereal
  • 3 tablespoons brown sugar
  • 1 envelope Fleischmann's® Quick Rise Yeast
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2-1/4 cups very warm milk (120° to 130°F)
  • 1/4 cup Mazola® Corn, Canola OR Vegetable Oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

All the great flavours of carrot cake in easy to make pancakes.

14 (4-inch) pancakes
Prep Time:
15 min
Cook Time:
5 minutes per batch
Rise Time:
1 hour
Total Time:
1 h 20 min
Make Good is Easy

Combine flours, cereal, brown sugar, undissolved yeast, salt and cinnamon in a large bowl.  Stir in milk, oil, egg and vanilla until well blended.  Mix in carrots, raisins and walnuts.  Cover; let rise in a warm draft-free place for 1 hour until doubled.  OR, cover, and refrigerate up to 24 hours.

Stir down batter.  Pour about 1/4 cup batter per pancake onto a hot, lightly oiled griddle or skillet.  Cook until edges of pancakes appear dry and small bubbles form on surface.  Turn; cook on other side until golden brown.

Serve warm with Buttery Cinnamon Syrup.



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