In a large bowl, sift together the pancake mix and spices. Add all remaining ingredients and mix well. Let the batter set 5 minutes before using.

Heat a griddle or large frying pan to medium high heat and coat generously with cooking spray.

Pour batter in 1/4 amounts to make each pancake. Cook until edges look dry and the top surface is covered with bubbles. Flip and cook until other side is golden brown.

Serve warm with butter and syrup. Or for the full carrot cake experience, spread with cream cheese.


The pancake mix I use for this recipe is a just-add-water-or-milk type. If your mix calls for oil and/or eggs, I'd suggest that you add those ingredients according to the directions on the package.

Mr Breakfast would like to thank Britney for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 4 votes.

From NoDonutCop

Rating (out of 5):

These were great. I added walnuts for texture and cooked them on a lower heat too. Very good. Cream cheese icing fared much better as a topping.

Comment submitted: 1/18/2011 (#11934)



From Dani_Zaz (Team Breakfast Member)

Rating (out of 5):

I did not have pancake mix, so I used a basic whole wheat pancake recipe and added the spices, carrots, sugar and raisins. While doing it this way, make sure to cook them at a lower temp or carrots remain too crunchy.

Comment submitted: 4/23/2010 (#10363)



From mtbike40 (Team Breakfast Member)

Rating (out of 5):

I thought that the pancakes were great, but the maple cream cheese spread did not do much for me. I enjoyed the pancakes with just old fashioned butter and syrup.

Comment submitted: 1/4/2009 (#7272)



From Jodie

Rating (out of 5):

Wonderful!

Comment submitted: 6/26/2008 (#5611)



From ANI

Delicious... Anita, Brandon, FL.

Comment submitted: 1/14/2008 (#4382)

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