The Best Vegan Carrot Cake Pancakes
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The Best Vegan Carrot Cake Pancakes
These Vegan Carrot Cake Pancakes are fluffy, flavorful, and taste just like a slice of carrot cake in breakfast form! Made with grated organic carrots, all-purpose flour, and flax eggs, they’re completely dairy-free and egg-free yet still light and pillowy. Warm spices from my Dessert Lover Blend, vanilla, and maple syrup give them that cozy carrot cake flavor, while almond milk and apple cider vinegar create the perfect tender crumb. Gluten-free, Make Ahead, + Freeze-option.
Despite being dairy-free, egg-free, and full of healthy fiber and fats, these Vegan Carrot Cake Pancakes are decadent and so fun to make and eat. They're a family-favorite meal and a great way to get kids in the kitchen. Cooked with a touch of vegan butter and topped with your choice of maple syrup, coconut whipped cream, toasted nuts, raisins, or extra carrots, these pancakes are a wholesome and indulgent way to start the day. Perfect for brunch, Easter morning, or anytime you’re craving carrot cake in pancake form.
Plus, if you're into anything carrot-flavored, then you'll enjoy the flavors in these pancakes----especially since they remind me of my Southern-Style Carrot Cake Cinnamon Rolls and they're just as delicious as this Roasted Carrot Soup + Cheesy Croutons, Maple Herb Roasted Carrots, Creamy Carrot Ginger Dressing, Spiced Carrot Cake Overnight Oats, and Carrot Ginger Citrus Turmeric Juice.
Why You’ll Love These Vegan Carrot Cake Pancakes
- Fluffy and flavorful with cozy carrot cake spices
- 100% vegan, dairy-free, and egg-free
- Easy to make with simple pantry ingredients
- Perfect for brunch, Easter, or meal prep
- Customizable with endless topping options
Jump to:
- Why You’ll Love These Vegan Carrot Cake Pancakes
- What Are Carrot Cake Pancakes?
- How to Make Vegan Carrot Cake Pancakes
- Ingredients
- Tips for the Fluffiest Vegan Pancakes
- Grating The Carrots Is Key!
- Troubleshooting Vegan Carrot Cake Pancakes
- Variations and Flavor Swaps
- How to Store and Reheat
- Can You Make Carrot Cake Pancakes Ahead of Time?
- Common Q + A's for The Best Vegan Carrot Cake Pancakes
- More Delicious Cozy Recipes
- MADE OUR RECIPE(S)?
- The Best Vegan Carrot Cake Pancakes
What Are Carrot Cake Pancakes?
Carrot cake pancakes are the perfect mash-up of a cozy dessert and a wholesome breakfast. They combine the warm spices, grated carrots, and sweet maple syrup you’d expect from carrot cake, but in a light, fluffy pancake form. The best part? This version is 100% vegan, dairy-free, and egg-free, but still tastes indulgent.
How to Make Vegan Carrot Cake Pancakes
Don't be intimidated by the word "vegan" in front of this pancake recipe. These plant-based carrot-flavored pancakes are just as easy to make as any other "normal" pancake recipe. Don't worry. You can also see my Tips for Making the Perfect Pancakes post that gives amazing step-by-step tricks for getting the perfect batch every time!
Ingredients
Here's what you need to make fluffy vegan carrot cake pancakes for breakfast:
- Grated Carrots. The star ingredient that gives these pancakes their signature carrot cake flavor, natural sweetness, and moisture. Be sure to pat them dry to avoid excess liquid. You can also use shredded zucchini or pumpkin for a fun twist.
- All-Purpose Flour. Creates the base structure for light, fluffy pancakes. For a healthier option, use whole wheat pastry flour or spelt flour. For gluten-free, a 1:1 gluten-free baking blend works perfectly.
- Baking Powder. The leavening agent that makes the pancakes rise and stay fluffy. Always check that your baking powder is fresh for best results.
- Dessert Lover Blend (or Warm Spice Mix). Adds cozy, carrot cake-inspired flavor. If you don’t have this blend, use a mix of cinnamon, nutmeg, ginger, and a pinch of cloves. Pumpkin pie spice also works in a pinch.
- Sea Salt. Balances sweetness and enhances all the flavors in the batter. Kosher salt or Himalayan pink salt are great substitutes.
- Flax Eggs. A vegan egg replacement made from flaxseed meal and water. It binds the batter together while adding extra fiber. You can also use chia eggs or a store-bought egg replacer.
- Almond Milk. Keeps the pancakes tender and dairy-free. Any plant-based milk—oat, soy, coconut, or cashew—can be used. Dairy milk also works if you’re not strictly vegan.
- Apple Cider Vinegar. Reacting with baking powder, it creates extra lift for fluffy pancakes while adding a subtle tang. White vinegar or lemon juice are good alternatives.
- Maple Syrup. Adds natural sweetness and a touch of caramel flavor. Agave nectar, coconut nectar, or even honey (if not vegan) can be used instead.
- Vanilla Extract. Boosts the warm, dessert-like flavor of the pancakes. Almond extract can be used for a nuttier, bakery-style twist.
- Vegetable Oil. Adds moisture and softness to the batter. You can substitute with melted coconut oil, avocado oil, or even olive oil for a richer flavor.
- Vegan Butter. Helps the pancakes cook up golden brown with slightly crispy edges. Coconut oil or neutral vegetable oil can also be used to grease the pan.
Optional Toppings
- Pure Maple Syrup. Classic and naturally sweet.
- Coconut Whipped Cream. Light and dairy-free.
- Extra Grated Carrots. For a pretty garnish and extra carrot cake vibes.
- Toasted Nuts. Pecans, walnuts, or almonds for crunch.
- Raisins. For traditional carrot cake flavor and chewiness.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE PANCAKES!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Vegan Carrot Cake Pancakes recipe. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Tips for the Fluffiest Vegan Pancakes
Pat carrots dry. Too much moisture can weigh down the batter. Gently squeeze the grated carrots before mixing.
Don’t over-mix the batter. Stir until just combined. A few lumps are fine and will keep the pancakes fluffy.
Let the batter rest. A quick 5-minute rest allows the flax eggs and baking powder to activate for better rise.
Cook low and slow. Use medium-low heat to ensure the pancakes cook through without burning.
Flip only once. Wait until bubbles form on top before flipping for the perfect golden-brown crust.
Keep warm in the oven. If making a large batch, place cooked pancakes on a baking sheet in a 200 degrees Fahrenheit oven until ready to serve.
Grating The Carrots Is Key!
Using freshly grated carrots is super important and really makes this recipe, the pancakes will come out extra moist and sweet with the tender carrots, but fully cooked in the center. I recommend grating your carrots extra finely as its ALOT easier to incorporate them into the batter and cook through well.
You can use a regular old cheese grated on the finer setting or if you're feeling a little lazy (Trust me I get it..Haha) then pop the carrots into your food processor some food processors even have a grater attachment. But no worries if you don't have one the old-school cheese grater does the trick and will earn you some muscles...
Troubleshooting Vegan Carrot Cake Pancakes
Why are my pancakes dense or gummy?
Over-mixing the batter or adding too much liquid can lead to dense pancakes. Mix until just combined and let the batter rest for 5 minutes before cooking so the flax eggs and baking powder activate.
Why did my pancakes burn before cooking through?
The heat may be too high. Cook on medium-low heat so the outside browns slowly while the inside cooks through. Using a non-stick skillet or griddle also helps with even cooking.
Why is my batter too thick?
If your carrots weren’t squeezed dry enough, extra moisture can thicken the batter. Add a splash of almond milk until you reach a pourable consistency.
Why is my batter too runny?
This often happens if you added too much plant-based milk. Stir in a little extra flour until the batter is thick but scoop-able, not watery.
Why are my pancakes sticking to the pan?
The pan may not be hot enough or greased properly. Always preheat your skillet and use vegan butter or oil to prevent sticking.
Why don’t my pancakes rise?
Flat pancakes usually mean the baking powder is expired or the batter sat too long before cooking. Always check freshness and cook the batter soon after mixing.
Why do my pancakes taste bland?
Don’t skip the spices! The Dessert Lover Blend (or cinnamon, nutmeg, and ginger) is what gives these pancakes their cozy carrot cake flavor. Adjust sweetness with more maple syrup if needed.
Variations and Flavor Swaps
- Extra Sweetness: Fold in raisins or vegan white chocolate chips for a dessert-style pancake.
- Nut-Free: Skip the toppings or use seeds like pumpkin or sunflower instead of nuts.
- Spice Boost: Add extra cinnamon, ginger, or nutmeg for bold carrot cake flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Protein Packed: Add a scoop of vanilla plant-based protein powder or hemp seeds to the batter.
How to Store and Reheat
Reheat: Pop in the toaster, oven, or a hot skillet to bring them back to life without getting soggy.
Fridge: Store leftover pancakes in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
Can You Make Carrot Cake Pancakes Ahead of Time?
Yes! You can prepare the batter the night before and refrigerate it. Just give it a quick stir before cooking. Or, cook a full batch, freeze the pancakes, and reheat for an easy grab-and-go breakfast during the week.
Common Q + A's for The Best Vegan Carrot Cake Pancakes
Yes! If using frozen shredded carrots, make sure to thaw and squeeze out any excess liquid before adding them to the batter to prevent soggy pancakes.
This usually happens from overmixing the batter or using too much liquid. Stir gently until just combined and let the batter rest for a few minutes before cooking.
Definitely. Use a 1:1 gluten-free flour blend and make sure your baking powder is gluten-free. The texture will stay soft and fluffy.
You can substitute chia eggs (chia seeds + water) or a store-bought vegan egg replacer. Mashed banana or unsweetened applesauce also work as binders, though they will slightly change the flavor.
Yes, you can refrigerate the batter for up to 12 hours. Just give it a quick stir before cooking. Keep in mind that the flax eggs will thicken the batter slightly as it sits.
Place cooked pancakes on a baking sheet in a 200 degrees Fahrenheit oven to keep them warm and fluffy until you’re ready to serve.
Absolutely! Let them cool, then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster, oven, or skillet for a quick breakfast.
Maple syrup, coconut whipped cream, toasted pecans or walnuts, raisins, and extra shredded carrots are classic. For a fun twist, try shredded coconut or vegan cream cheese drizzle.
More Delicious Cozy Recipes
Try these other delicious cozy, comforting recipes for the whole family next:
- Fluffy Vegan Banana Bread Pancakes
- Easy Southern Peach Cobbler [with Canned Peaches]
- Biscoff Cookie Butter Cinnamon Rolls
- 35 Most Popular Fall Drinks
- Most Loved Fall Recipes
- Peach Cobbler Baked French Toast
- Biscoff Cookie Overnight Oats
- Fancy Pomegranate Lamb Chops
- Gochujang Sweet Potato + Chickpea Bowl
- Hubby's Maple Chocolate Chip Cookies
- Date Night Roasted Garlic Parmesan Bucatini
MADE OUR RECIPE(S)?
If you tried my Best Vegan Carrot Cake Pancakes or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
The Best Vegan Carrot Cake Pancakes
Ingredients
PANCAKES:
- 1 cup grated carrots, organic (You'll want to pat + squeeze them dry)
- 2 cups organic all-purpose flour
- 2 tsps baking powder
- 1 teaspoon My Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See Notes)
- ¼ teaspoon sea salt
- 2 flax eggs (You'll need 2 Tbsps flaxseed meal + 4 Tbsps warm water)
- 1 ½ cups Almond milk (You can use your fave plant-based milk!)
- 1 tablespoon apple cider vinegar
- 3 Tbsps pure maple syrup
- 2 tsps vanilla extract
- 2 Tbsps vegetable oil, organic (See Notes!)
- Vegan butter, for cooking
OPTIONAL TOPPINGS:
- Pure maple syrup, for drizzle
- Coconut whipped cream
- Grated carrots
- Toasted nuts (You can use your faves like pecans, walnuts, etc.)
- Dried raisins
Instructions
TO MAKE THE VEGAN 'BUTTERMILK':
- Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
TO MAKE THE FLAX 'EGGS':
- Add the flaxseed meal and water together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "paste-like".
TO MAKE THE PANCAKE BATTER:
- In a large bowl, add the flour, baking powder, Dessert Lover Blend, and salt together and whisk until combined.
- Make a small well in the middle of the dry ingredients and add in the ACV-milk mixture, grated carrots, flax eggs, maple syrup, vanilla, and oil, stirring gently (using a spatula) until just combined. DO NOT OVER-MIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
COOK THE PANCAKES:
- Add 1 tablespoon of vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
- Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used. NOTE: You don't need to add more butter for cooking of each pancake.
- To serve, stack pancakes onto one another and top with coconut whipped cream, freshly-grated carrots, your fave nuts, raisins, and/or drizzle with maple syrup, if desired. Feel free to mix + match whatever toppings preferred.
- Bon Appetit!
Tips & Tricks
- FREEZE OPTION: If you’d like to make these pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.
- GLUTEN-FREE VERSION: See FAQ section for details!
- SWEETENER: If you choose to opt out of maple syrup, you can always substitute with organic cane sugar, honey (if not restricted to vegan), date syrup, coconut sugar, brown sugar, etc.
- OIL: Instead of vegetable oil, you can always use melted vegan butter, coconut oil or grapeseed oil, if preferred.
- HOMEMADE SPICE BLEND: You can make your own blend using 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ⅛ teaspoon allspice.
Nutrition
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Truly love the updated version of this recipe. It's so much more delicious! Thank you!
These were so good thanks!! Carrot cake pancakes were a hit at da crib!!
I'm not exactly sure what went wrong, but the pancakes came out extremely doughy in terms of texture, and even the flavor seemed to be mostly a flour taste. I didn't include all spice, but I don't think that would impact the flavor this drastically, and wouldn't affect the texture. I cooked each pancake longer than suggested, probably about 3-4 minutes each side and still ended up seemingly undercooked.
It's the first time making the recipe so it definitely could be user error! But these were inedible unfortunately 😢
Hi Sean! I'm so sorry to hear that these pancakes didn't turn out great! I actually plan on remaking + reshooting this recipe this month after perfecting the recipe and hope that you get a chance to remake them! Thanks so much! 🙂