Carrot Cake Pancakes

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

Carrot Cake Pancakes

Carrot Cake Pancakes

Yield

14 (4-inch) pancakes

Prep Time

0:15

Cook Time

5 minutes per batch

Rise Time

1 hour

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Ingredients

  • 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® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2-1/4 cups very warm milk (120° to 130°F)
  • 1/4 cup corn oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Directions

  1. 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.
  2. 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.
  3. Serve warm with Buttery Cinnamon Syrup.
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Carrot Cake Pancakes

  • Yield: 14 (4-inch) pancakes
  • Prep Time: 0:15
  • Cook Time: 5 minutes per batch
  • Rise Time: 1 hour

Ingredients

  • 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® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2-1/4 cups very warm milk (120° to 130°F)
  • 1/4 cup corn oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Directions

  • 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.