Go Back
–+ servings
Carrot cake pancakes

Fluffy Carrot Cake Pancakes That Taste Like a Dream

Delicious carrot cake pancakes that are fluffy and packed with wholesome ingredients, perfect for a quick breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup self-raising flour substitute with gluten-free flour if needed
  • 1 cup semi-skimmed milk use almond milk for a dairy-free option
  • 1 large free-range egg or use a flax egg for vegan alternative
  • 1 teaspoon ground cinnamon can supplement with nutmeg for extra spiciness
  • 140 grams sultanas may replace with raisins or dried cranberries
  • 60 grams chopped walnuts can swap with pecans if preferred
  • 1 medium grated carrot grated zucchini can be used as a lighter alternative
  • 1 tablespoon olive oil coconut oil is a good substitute
For Topping
  • 200 grams natural yoghurt can replace with dairy-free yogurt for vegans
  • to taste runny honey maple syrup can be used for a vegan option
  • 2 medium clementines optional, can swap with orange slices or omit

Equipment

  • Mixing Bowl
  • Whisk
  • non-stick skillet
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine 1 cup of self-raising flour, 1 cup of semi-skimmed milk, 1 free-range egg, and 1 teaspoon of ground cinnamon. Whisk together until the mixture is smooth and well-blended, taking care not to overmix.
  2. Gently fold in 140g of sultanas, 60g of chopped walnuts, and 1 grated carrot into the batter, ensuring all ingredients are evenly distributed.
  3. Place a non-stick skillet over medium heat and allow it to warm up for about 1-2 minutes. Lightly grease the skillet with olive oil.
  4. Pour a ladleful of batter onto the skillet, cooking for 2-3 minutes until bubbles form, then flip and cook for another 2 minutes until golden brown.
  5. Once cooked, stack them on a plate and serve warm, topped with natural yogurt, a drizzle of honey, and a sprinkle of clementines.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 1000IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Avoid overmixing the batter for light and fluffy pancakes. Serve immediately for the best taste.

Tried this recipe?

Let us know how it was!