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These carrot cake pancakes are fluffy, moist, flavor-packed, and entirely dairy and egg-free in under 30 minutes – a crowd-pleasing mid-week and Easter brunch treat!
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Why You’ll Love This Recipe
If there’s ever a chance to disguise vegan carrot cake as breakfast – count me in! I’ve already shared a recipe for carrot cake oatmeal and carrot cake muffins, but these carrot cake pancakes are a new obsession – fluffy inside, loaded with fresh carrot and warm cinnamon, with lightly crispy edges, and lots of optional mix-ins like extra spices, walnuts, raisins, and more.
Not only do they look and taste great, but these vegan carrot cake pancakes contain far less sugar and fat than cake and come together with 11 inexpensive, pantry-friendly ingredients in a couple of bowls. You can even freeze them to reheat later – perfect for a cozy breakfast/ brunch or feeding crowds on holidays and special occasions, like Easter brunch.
Why stop at one twist on a classic? Try carrot cake baked oats, carrot cake cookies, and easy carrot cupcakes for more carroty creations!
The Ingredients
Please refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Recipe Variations
- Other spices: Try nutmeg, ground ginger, cloves, and/or cardamom.
- Orange zest: (or lemon zest) For brightness and subtle citrus flavor.
- Oats: Add more fiber and filling power by replacing up to 50% flour with oat flour.
- Chunky mix–ins: Add a handful of dried fruit (raisins, cranberries, sultanas, etc.), chopped nuts (pecans, walnuts, etc.), shredded coconut, crushed pineapple (thoroughly drained), vegan chocolate chips, chopped candied ginger, etc.
How to Make Vegan Carrot Cake Pancakes
Step 1: Whisk the vegan milk and apple cider vinegar in a large bowl until it thickens (becoming like buttermilk). Then whisk in the oil, applesauce, vanilla extract, and sugar until the sugar has almost entirely dissolved.
Step 2: Shred the carrots using the medium holes on a box grater (or a food processor shredding disk, then pulse to small bits), and add to the wet mix.
Step 3: In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Incorporate the dry ingredients into the wet ones, being careful not to over-mix. A few tiny lumps are fine. Then, let it rest for a few minutes.
Step 4: Heat a non-stick pan over medium heat and spray it with oil. Scoop ¼ cup portions of pancake batter onto the pan and use the bottom of the measuring cup to slightly flatten it. Cook the carrot pancakes for 2-4 minutes per side. Then, flip and cook until browned underneath. Transfer cooked pancakes to a lidded container, side by side, to keep warm while repeating the above step with the remaining batter. Finally, add your favorite toppings, and enjoy!
FAQs
Yes, use a 1:1 gluten-free AP blend like King Arthur or Bob’s Red Mill, though pancakes may be slightly denser.
You can prepare the batter a day ahead, then bring it to room temperature before using.
Pro Recipe Tips
- Use freshly grated carrots: Pre-shredded are usually far too thick and large (and dry!). Fresh carrots provide better flavor and texture.
- Use finely shredded carrot: Pancakes are cooked quickly, so small carrot pieces will ensure they won’t be rock hard. If using larger pieces, optionally steam them to soften them first.
- Don’t over-mix: To avoid dense, rubbery pancakes. If you think you’ve overworked the batter, rest it for 20-30 minutes to relax the gluten.
- Preheat the pan: This ensures the pancakes cook evenly and don’t absorb excess oil.
- Cook a test pancake: This is a great test to adjust temperature and cooking time if needed. If it’s too hot, the outside burns too quickly. If it’s not hot enough, they’ll absorb excess oil and take ages to cook.
What To Serve With Carrot Cake Pancakes?
- A pat of vegan butter
- Maple syrup, cinnamon sugar, or vegan date caramel sauce
- Vegan whipped cream or plant-based yogurt
- Vegan cream cheese drizzle/frosting
- Toasted pecans or walnuts (or nut butter)
- Apple or pineapple compote
- Fresh fruit – like banana or berries
- Vegan vanilla ice cream or banana ice cream
Storage Instructions
Store: Store the cooled vegan carrot pancakes in an airtight container, separated by layers of parchment paper, for 4-5 days.
Freeze: Flash-freeze them on a tray, then transfer to a Ziplock/Stasher bag for up to 3 months. Reheat from frozen or thaw overnight in the fridge.
Reheat: Microwave 30–40 seconds (1–2 minutes from frozen), use a toaster, or wrap in foil and warm in the oven at 350°F/180°C for 8–12 minutes.
More Vegan Pancake Recipes
Vegan Breakfasts
Easy Banana Spinach Pancakes
Vegan Breakfasts
Easy Sweet Potato Pancakes (Vegan)
Vegan Breakfasts
Fluffy Mango Pancakes
Vegan Breakfasts
Apple Cinnamon Pancakes
If you tried this carrot cake pancakes recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Carrot Cake Pancakes
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Equipment
Ingredients
- 1 cup of plant-based milk (soy works best)
- 1 tablespoon of apple cider vinegar
- 3 tablespoons of neutral oil plus more for cooking
- 1 (3.9-ounce) pack of unsweetened applesauce
- 1 teaspoon of vanilla extract
- 2 tablespoons of brown sugar
- 1 cup of grated carrot
- 1 cup of all-purpose flour
- 1 ½ teaspoons of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 2 teaspoons of cinnamon
Instructions
- In a large bowl, combine the plant-based milk and apple cider vinegar. Whisk until the vegan milk begins to thicken and becomes buttermilk. Add the oil, applesauce, vanilla extract, and sugar. Whisk until the sugar is mostly dissolved.
- Add in the grated carrots and mix well. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Do not overmix.
- Heat a non-stick pan over medium heat and lightly oil it.
- Using a ¼ cup measuring cup, scoop the batter into the pan. The batter will be thick—use the bottom of the measuring cup to gently flatten and shape the pancakes.
- Cook each side for 2 to 4 minutes, or until the edges look dry and the underside is golden brown. Flip and cook the other side.
- Transfer the pancakes to a container with a lid to keep them warm. Repeat until all the batter is used.
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Notes
- Use finely shredded carrot: Pancakes are cooked quickly, so small carrot pieces will ensure they won’t be rock hard. If using larger pieces, optionally steam them to soften them first.
- Don’t over-mix: To avoid dense, rubbery pancakes. If you think you’ve overworked the batter, rest it for 20-30 minutes to relax the gluten.
- Preheat the pan: This ensures the pancakes cook evenly and don’t absorb excess oil.
- Cook a test pancake: This is a great test to adjust temperature and cooking time if needed. If it’s too hot, the outside burns too quickly. If it’s not hot enough, they’ll absorb excess oil and take ages to cook.
