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Carrot Cake Pancakes

  • Beginner
  • 14 (4-inch) pancakes
  • 50 min
Baking Success Or Baking Mess


1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup uncooked multigrain hot cereal
3 tablespoons brown sugar
1 (2-1/4 tsp.) 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 Oil
1 egg
1 teaspoon pure vanilla extract
1/2 cup shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts


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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