Carrot Cake Pancakes

Cooking time
Serves4 people

These fluffy American-style pancakes have a sweet twist - a couple of carrots hiding in the batter. With a little mixed spice and sultanas, they taste just like our favourite teatime treat, carrot cake.


  • 3 eggs
  • 150ml full cream milk
  • 175g plain flour
  • 2 tsp baking powder
  • A pinch of sea salt
  • 50g caster sugar
  • ½ tsp mixed spice
  • 50g sultanas
  • 2 carrots
  • Coconut oil, for frying

Prep: 10 mins | Cook: 30 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Whisk the eggs and milk together. Sift the flour, baking powder and a pinch of sea salt into a separate bowl. Stir in the sugar and mixed mixed spice. Slowly whisk in the milk to make a smooth, thick batter that has the consistency of double cream.
2. Add the sultans to the bowl. Peel and coarsely grate the carrots. Add them too and stir to mix everything together. Set your oven to its lowest temperature.
3. Warm 1 tsp coconut oil in a big frying pan. Dollop in 1 tbsp batter per pancake - you should be able to cook 3-4 pancakes at one time. Fry for 3 mins. Flip. Fry for another 2-3 mins.
4. Slide the cooked pancakes onto a plate and keep warm in the oven while you cook the rest of the batter, adding more oil to the pan as you need it. You should be able to cook 12-16 pancakes. Serve them warm with butter and a drizzle of honey.
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself: