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Carrot cake pancakes recipe

Carrot cake pancakes recipe

18 ratings

Jamie says: 'Here I’ve taken the familiar flavours of carrot cake and applied them to my one-cup pancake method. Perfect for a Pancake Day breakfast with the kids’ See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 479 calories / serving
  • Healthy
  • Vegetarian


  • 250g self-raising flour
  • 430ml semi-skimmed milk
  • 1 large free-range or organic egg
  • 1 tsp ground cinnamon, plus extra for dusting
  • 140g sultanas
  • 60g walnuts
  • 1 carrot
  • olive oil
  • 4 tbsp natural or plant-based yogurt, to serve
  • clear honey, to serve

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    3g 15%
  • Sugars

    25g 28%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 73.8g Protein 14.1g Fibre 4.1g


Jamie Oliver 155x255

  1. Fill the cup with the flour and tip into a large bowl. Fill the same cup with milk and pour that into the bowl, then crack in the egg and add 1 tsp cinnamon. Whisk everything together until nice and smooth.

  2. Roughly chop the sultanas and bash the walnuts in a clean tea towel with a rolling pin and add both to the bowl. Coarsely grate in the carrot and mix well.

  3. Place a large non-stick frying pan on a medium heat. Once hot, add a small drizzle of olive oil. Once the oil starts to sizzle, add 4 large spoonfuls of batter to the pan – you’ll need to do this in batches. Wait for little bubbles to form on the surface of the pancakes (about 1-2 mins), then use a fish slice to flip them over to cook for another 1-2 mins, or until golden again, on the other side. Transfer to a plate and keep warm in a low oven. Carefully wipe out the pan with a scrunched-up ball of kitchen paper, then add another drizzle of oil and cook the next batch.

  4. Serve the pancakes with a dollop of yogurt, an extra dusting of cinnamon and a drizzle of honey.

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