Name: Fluffy Carrot Cake Pancakes Perfect for a Cozy Morning
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup self-raising flour (can substitute with whole wheat flour for a denser pancake); 1 cup semi-skimmed milk (or almond milk for a dairy-free option); 1 large free-range egg (or flaxseed egg for a vegan substitute); 1 teaspoon ground cinnamon (can use nutmeg for a different spice profile); 1/2 cup sultanas (substitute with raisins if unavailable); 1/2 cup walnuts (replace with pecans for a milder taste); 1 cup grated carrot (use grated zucchini as a variation); 2 tablespoons olive oil (can be substituted with coconut oil for richer flavor); 1 cup natural yoghurt (can use plant-based yoghurt for dairy-free); 2 tablespoons runny honey (or agave syrup for a vegan alternative); 3 pieces clementines (optional; fresh berries can be an alternative topping)

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The tantalizing aroma of fresh pancakes sizzling on the griddle wafts through the air, promising a breakfast that feels like a warm hug. These Carrot Cake Pancakes with Walnuts and Sultanas are not just a morning meal; they’re an experience that transforms the joy of carrot cake into a delightful breakfast. In just 10 minutes, you can whip up these fluffy wonders, making them a quick and easy choice for any busy morning or a festive Pancake Day celebration. Not only are they healthy, packed with fiber and moisture from the carrots, but the combination of sweet sultanas and crunchy walnuts brings a delightful texture that everyone will adore. Ready to flip your mornings around with this delicious recipe? Let’s dive in!

Why Choose Carrot Cake Pancakes?

Breakfast reimagined: These Carrot Cake Pancakes allow you to enjoy the beloved flavors of dessert while starting your day on a healthy note.

Quick and easy: In just 10 minutes, you can have a delicious breakfast ready, making it perfect for busy mornings or a festive Pancake Day.

Nutritious indulgence: Packed with fiber from carrots and protein from eggs, these pancakes offer a wholesome meal that keeps you fueled for the day ahead.

Flavors for everyone: The mix of sweet sultanas and crunchy walnuts creates an irresistible texture that will leave everyone asking for seconds.

Perfect for sharing: Ideal for brunch gatherings or cozy family breakfasts, these pancakes are a crowd-pleaser, sure to impress even the pickiest of eaters.

If you love these pancakes, don’t miss out on the sweetness of a Strawberry Icebox Cake or the indulgence of our Blueberry Cream Cake for a delightful dessert option!

Carrot Cake Pancake Ingredients

For the Batter

Self-Raising Flour – Provides structure and a light texture; can substitute with whole wheat flour for a denser pancake.
Semi-Skimmed Milk – Adds moisture; alternatively, use almond milk for a dairy-free option.
Large Free-Range Egg – Binds ingredients and provides richness; a flaxseed egg can be used for a vegan substitute.
Ground Cinnamon – Infuses a warm spice flavor; use nutmeg for a different spice profile.
Sultanas – Adds natural sweetness and texture; raisins can be swapped if unavailable.
Walnuts – Offers crunch and nutty flavor; can replace with pecans for a milder taste.
Carrot – Provides moisture and fiber; use grated zucchini as a variation for added moisture.
Olive Oil – Used for frying; can be substituted with coconut oil for a richer flavor.

For Serving

Natural Yoghurt – Adds creaminess; can use plant-based yoghurt for dairy-free.
Runny Honey – Adds sweetness; agave syrup can be used as a vegan alternative.
Clementines (optional) – For serving; fresh berries can be an alternative topping.

Get ready to savor the delightful flavors of Carrot Cake Pancakes—a wholesome breakfast that’s just a whisk away!

Step‑by‑Step Instructions for Carrot Cake Pancakes

Step 1: Mix Dry Ingredients
In a mixing bowl, sift together 1 cup of self-raising flour and 1 teaspoon of ground cinnamon. This step ensures a light and airy texture for your Carrot Cake Pancakes. Combine well until fully blended. Set this bowl aside while you prepare the wet ingredients; let the aroma of cinnamon fill the air as you anticipate the delicious pancakes to come.

Step 2: Prepare Wet Ingredients
In a separate bowl, whisk together 1 cup of semi-skimmed milk and 1 large free-range egg until the mixture is smooth and frothy. This will add moisture and richness to your pancake batter. Ensuring these ingredients are well combined helps create a fluffy texture in your Carrot Cake Pancakes, so take your time and blend for about 30 seconds.

Step 3: Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix, as a few lumps in the batter will help achieve fluffiness. The batter should be slightly thick but pourable; you want to see a few small bubbles forming as your Carrot Cake Pancakes start to take shape.

Step 4: Fold in Flavorful Additions
Gently fold in 1 cup of grated carrot, ½ cup of sultanas, and ½ cup of chopped walnuts. This mix of sweet sultanas and crunchy walnuts will create a delightful texture in your pancakes. Ensure even distribution to enjoy these flavors in every bite. Once incorporated, let the batter rest for a few minutes while you preheat your frying pan.

Step 5: Heat the Frying Pan
Place a non-stick frying pan over medium heat and add a drizzle of olive oil. Allow the oil to heat for about 1-2 minutes until shimmering; this ensures a beautiful golden-brown color on your pancakes. Create a warm cooking environment to help the Carrot Cake Pancakes rise properly and develop a scrumptious crust.

Step 6: Cook the Pancakes
Using a ladle, pour about ¼ cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes, until bubbles appear on the surface, indicating that it’s time to flip. The edges should look slightly set; resist the urge to flip too early to ensure even cooking of the Carrot Cake Pancakes.

Step 7: Flip and Finish Cooking
Carefully flip the pancake using a spatula, cooking for another 2-3 minutes until the other side is golden brown. Pay attention to the aroma—when it starts to smell like fresh-baked carrot cake, they’re almost ready! Repeat this process for the remaining batter, adding oil as necessary between batches.

Step 8: Serve and Enjoy
Once all the Carrot Cake Pancakes are cooked, serve them warm topped with a dollop of natural yoghurt and a drizzle of honey. If desired, garnish with fresh clementine segments for a burst of citrus freshness. Enjoy this scrumptious breakfast treat and let everyone savor the delightful flavors of carrot cake reinvented!

Make Ahead Options

These Carrot Cake Pancakes are perfect for meal prep enthusiasts! You can prepare the pancake batter up to 24 hours in advance by mixing the dry ingredients and wet ingredients separately, then storing them in airtight containers in the refrigerator. Just before cooking, gently fold in the grated carrot, sultanas, and walnuts to maintain their texture and flavor. If you want to save even more time, cook the pancakes in batches and store them in an airtight container in the fridge for up to 3 days or freeze them for up to a month. When ready to serve, simply reheat the pancakes in a toaster or microwave for that freshly made taste, ensuring your breakfasts remain just as delicious!

Expert Tips for Carrot Cake Pancakes

Preheat the Pan: Ensure your frying pan is sufficiently preheated to prevent pancakes from sticking and to achieve that perfect golden brown finish.
Don’t Overmix: For fluffier Carrot Cake Pancakes, stir the batter until just combined, leaving a few lumps. Overmixing can lead to dense pancakes.
Watch Cooking Time: Cooking times may vary based on your stove’s heat; keep an eye out for bubbles forming on the surface before flipping.
Customize Sweetness: Feel free to adjust the amount of sultanas and walnuts based on your preference for sweetness and texture; everyone has a unique taste!
Use Fresh Ingredients: High-quality, fresh carrots and walnuts will elevate flavor significantly, making your Carrot Cake Pancakes even more delicious.

Carrot Cake Pancakes Variations & Substitutions

Feel free to explore these delightful variations to elevate your Carrot Cake Pancakes and suit your personal taste!

Dairy-Free: Swap semi-skimmed milk with almond milk or coconut milk for a rich, creamy texture without dairy.
Gluten-Free: Use a gluten-free flour blend to accommodate dietary restrictions while still enjoying fluffy pancakes.
Nut-Free: Replace walnuts with seeds, such as sunflower or pumpkin seeds, for a similar crunch without the nuts.
Extra Spice: Add a pinch of nutmeg or ginger to the batter for an exciting flavor twist that complements the cinnamon beautifully.
Fruit Boost: Incorporate mashed bananas or shredded zucchini in place of half the carrot for added moisture and a new flavor dimension.

These pancakes can also be transformed into a dessert option! Drizzle them with chocolate syrup or serve with a scoop of ice cream for a fun treat. You could even try adding some chocolate chips for a sweeter, indulgent breakfast or brunch option. If you’re looking for something a bit fruity, consider topping with fresh berries or a side of our delicious Strawberry Icebox Cake for a refreshing complement!

Let your imagination run wild and tailor these pancakes to fit your mood and cravings!

What to Serve with Carrot Cake Pancakes

Elevate your breakfast experience with these delightful pairings that bring vibrancy and flavor to your table.

Fresh Berries: The tartness of strawberries, blueberries, or raspberries provides a refreshing contrast to the sweet pancakes. They add a juicy pop that balances out the rich flavors of the carrot cake.
Natural Yoghurt: A dollop of creamy yoghurt adds smoothness, enhancing the pancakes’ flavor while also contributing to a lovely tang.
Clementine Segments: Citrus segments brighten up each bite, offering a burst of freshness that complements the warm spices in the pancakes.
Maple Syrup: A classic favorite, a drizzle of pure maple syrup adds a rich sweetness that perfectly matches the comforting taste of carrot cake.
Cinnamon Applesauce: A spoonful of warm cinnamon applesauce pairs wonderfully, adding a soft, sweet element that enhances the overall experience.
Coffee or Chai Latte: Sip on a warm cup of coffee or a comforting chai latte, both elevating your morning to cozy perfection with their aromatic flavors.
Honey Drizzle: For an extra touch of sweetness, a drizzle of honey over the pancakes ties the flavors together. The floral notes in honey enhance the cinnamon beautifully.
Chocolate Chip Cream Cheese Frosting: For a decadent twist, spread a bit of chocolate cream cheese frosting on your pancake—making each bite feel like dessert!

How to Store and Freeze Carrot Cake Pancakes

Fridge: Keep leftover pancakes in an airtight container in the fridge for up to 3 days. Layer them with parchment paper to prevent sticking.

Freezer: For longer storage, freeze pancakes in a single layer, then transfer to a freezer-safe bag for up to 1 month. Separate layers with parchment paper for easy access.

Reheating: Reheat pancakes in a toaster or microwave. For toasting, place in the toaster until warmed through, about 2–3 minutes. Enjoy the soft, fluffy goodness of your Carrot Cake Pancakes again!

Make-Ahead: Prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just stir gently before cooking!

Carrot Cake Pancakes Recipe FAQs

How do I choose the right carrots for my pancakes?
Absolutely! Look for firm, bright orange carrots without dark spots or wilting. The fresher the carrot, the sweeter and juicier it will be, enhancing the flavor of your Carrot Cake Pancakes.

What’s the best way to store leftover pancakes?
Very! Store leftover pancakes in an airtight container in the fridge for up to 3 days. Layer them with parchment paper to keep them from sticking together. To reheat, pop them in the microwave for about 30 seconds or use a toaster for that fresh taste!

Can I freeze Carrot Cake Pancakes?
Sure can! For freezing, place pancakes in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag with parchment paper between layers. They’ll stay good for up to 1 month. When ready to enjoy, reheat in the toaster or microwave until they’re warmed through.

What should I do if my pancake batter is too thick?
No worries at all! If your batter feels too thick, gradually add a bit more milk (1 tablespoon at a time) until you reach your desired consistency. This will ensure your Carrot Cake Pancakes remain fluffy and easy to pour, so don’t hesitate to adjust.

Are there any common allergies I should consider when serving these pancakes?
Yes, indeed! If you’re serving these pancakes to others, be mindful of potential allergens. The recipe contains eggs, wheat, and nuts (walnuts). For a nut-free version, simply substitute with seeds or leave them out entirely. Additionally, if you want to make it dairy-free, opt for almond milk or other plant-based milk alternatives.