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Stack of apple carrot pancakes with raisin bran, cinnamon, butter, and maple syrup

Apple Carrot Pancakes with Raisin Bran and Cinnamon

Apple carrot pancakes are thick, hearty pancakes with a muffin-like texture, warm cinnamon flavor, and a satisfying mix of fruit, vegetables, and raisin bran. They make a comforting breakfast choice when you want a more substantial twist on classic pancakes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 448
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 3/4 cups raisin bran cereal
  • 1 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet ingredients
  • 1 egg
  • 3/4 cup buttermilk (+ extra milk to thin the batter)
  • 1/4 cup canola oil
Add-ins
  • 3/4 cup finely chopped peeled tart apple
  • 3/4 cup grated carrots

Method
 

Preparation
  1. Combine raisin bran cereal, flour, sugar, baking soda, cinnamon, and salt in a bowl.
  2. In a separate small bowl, beat together the egg, buttermilk, and canola oil.
  3. Add the wet mixture to the dry ingredients and stir just until combined. Fold in the chopped apple and grated carrots.
Cooking
  1. Place 1/3 cup of batter onto a griddle over medium heat.
  2. Allow the pancake to cook until the bottom is firm enough to hold together before carefully flipping.
  3. Continue cooking until the pancakes are cooked through, then remove and serve with butter and maple syrup.

Notes

This batter is technically closer to muffin batter, which creates very thick pancakes. Extra milk can be added to thin the mixture slightly, but the pancakes will not cook or flip like traditional pancakes because they take longer to set and require gentler handling. The finished pancakes have a delicious flavor despite their thicker texture.