Carrot Cake Pancakes

Coffee Cakes & Sweet Treats

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





14 (4-inch) pancakes

Prep Time

15 minutes

Rise Time

1 hour

Cook Time

5 minutes per batch


  • 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 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


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.