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Carrot Cake Pancakes

Quick Facts

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


  • 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 Mazola® Corn Oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts


  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.