November 7, 2010

Carrot Cake Pancakes

by IsaChandra

Makes 12 three inch pancakes

When you want carrot cake but it’s way too early to eat cake and retain your dignity…Carrot Cake Pancakes to the rescue! These are moist and homey with hints of spice, just like their cakey inspiration. You can also add pecans or walnuts (1/2 cup or so), if that’s how you roll. I was just craving straight-up carroty goodness so I skipped them.

A note about the grated carrot: I do mean grated not just shredded. Since the cooking time on these is so short, the smaller you can get the carrot the better. If you don’t feel like grating the carrots by hand, use the shredding attachment on your food processor. Then remove that attachment and put in your metal blade. Pulse until carrots look grated (not pureed!) They should look something like this:

2 tablespoons ground flaxseeds
1 cup almond milk (or your fave non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract

1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice

1  cup peeled grated carrot, about 6 ounces (see note)

In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.

In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.

Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.

Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.

  • November 7, 2010 at 7:29 pm: kelly

    sweet mother of god

  • November 7, 2010 at 7:30 pm: MegVegLibrarian

    Oh my god. These sound heavenly. I think tonight will be a Breakfast-For-Dinner sort of night.

  • November 7, 2010 at 7:32 pm: Vegan Diet

    Wow – I have to get off this site right now – I am starving – everything here looks so great!

  • November 7, 2010 at 7:33 pm: T

    YUM! And here I thought that every possible pancake variation had already been discovered.

  • November 7, 2010 at 8:00 pm: jayedee aka ntiveheart

    dignity be darned! it’s really NEVER too early for carrot cake, is it? that, notwithstanding, i LOVE the idea of carrot cake pancakes! thank you!

  • November 7, 2010 at 8:10 pm: Jon Church

    Will the carrot pulp left over from juicing work just as well?

  • November 7, 2010 at 8:11 pm: Jojo

    Holy wow! Those look SO amazing!

  • November 7, 2010 at 8:11 pm: Nicole

    Will my dignity be harmed if I slather this in cream cheeze frosting?? Would it still count as breakfast?

  • November 7, 2010 at 10:01 pm: Fanny


  • November 7, 2010 at 10:28 pm: Kate

    making these for my boys tonight for dinner. Yum yum!

  • November 7, 2010 at 11:29 pm: Deanne

    I cannot wait to make these! Wait…why wait?? Pancakes for dinner. Yummy!

  • November 8, 2010 at 12:32 am: jackie

    ok yeah, i guess i know what i am having for dinner. who cares if i eat pancakes for dinner, these look too amazing to wait til tomorrow morning!

  • November 8, 2010 at 12:58 am: Jackie Smith

    Don’t be ridiculous, it’s never too early for cake!

  • November 8, 2010 at 4:23 am: JoLynn-dreaminitvegan

    I so want this now! Can’t wait to make these.

  • November 8, 2010 at 6:16 pm: amey

    holy shiitake isa, you are a mad genius. I can’t wait to make these. amazeballs!

  • November 9, 2010 at 2:39 pm: Ty (Meccabell)

    Sooooo freakin’ awesome. I am hungry just looking at them.

  • November 9, 2010 at 4:17 pm: Melomeals: Vegan for $3.33 a Day

    That is freaken fantastic.

  • November 9, 2010 at 6:01 pm: Mo

    AMAZING! I am so down to make these!

  • November 9, 2010 at 8:30 pm: Becca

    Any recs on turning this into a totally awesome waffle recipe?

  • November 10, 2010 at 5:48 pm: Maija Haavisto

    I’ve had this idea to try developing all kinds of carrot-cake inspired desserts (even before I had the fantastic carrot cake cookies from VCTYCJ), but I have to admit I hadn’t thought about pancakes. Also, I just realized I usually make the scones from VWAV adding carrot pulp from a juicer, but never thought about turning them into sweet carrot cake like scones (where I come from scones are always savoury). In Finland carrot pancakes are fairly popular, but always savoury, as well.

    Hmm. Lots of carrot inspiration!

  • November 10, 2010 at 8:21 pm: Dawn

    I so want these! And I think all the carrot helping with the body, they’ll be easier to make gf than some pancakes.

  • November 12, 2010 at 7:55 am: chensh

    look very yammy. i want to have a try

  • November 13, 2010 at 10:14 pm: carrie

    i made them today, followed the recipe exactly – and no matter how long i cooked them they were soooo soggy on the inside :(

  • November 14, 2010 at 6:08 pm: Teresa


  • November 20, 2010 at 8:28 pm: Melody

    Carrie, did you squeeze the excess moisture out of the carrots before putting them in the batter? I’m guessing that’s what Isa meant by “(see note).”

  • November 21, 2010 at 4:32 pm: Elle J

    “see note” means read the directions about grating not shredding.

  • November 27, 2010 at 9:18 pm: Jean Barnicoat


  • December 4, 2010 at 8:21 am: dawn

    it’s what’s for breakfast tomorrow at the kids request!!

  • December 22, 2010 at 7:09 pm: Tom

    This was a fantastic recipe; really enjoyed it! One thing to note, we had a pretty raw first batch because we were cooking them on high heat for a short period of time (like we do with regular pancakes), but these needed a bit longer, at a medium heat. Again, really yummy recipe!

  • December 31, 2010 at 7:07 pm: Werve

    Made these this morning with carrot juicer pulp and a hangover.
    Highly recommended hangover food…

  • January 11, 2011 at 6:00 pm: Marlene

    Isa, is the vinegar necessary in this recipe? I get frequent migraines and am trying to eliminate all potential trigger foods–which includes vinegar, citrus, soy, nuts, yeast… I use your recipes for most of my cooking and baking, and am having a hard time replacing some of these ingredients, especially the vinegar, citrus, or yeast. Any tips you might have would be awesome! (The internet is not very helpful with this “diet” as I seem to be the only migraine sufferer who’s also vegan!)

    • January 11, 2011 at 8:03 pm: IsaChandra

      You can eliminate the vinegar, but add maybe 1/4 teaspoon extra baking powder.

  • January 12, 2011 at 1:21 pm: Marlene


  • January 15, 2011 at 12:18 pm: Eryn

    Vinegar is used in baking to help replace eggs as a binder.,when combined with baking powder. I personally would not replace the vinegar with more baking powder, but probably 2 teaspoons of potato starch and a bit of xanthan gum.

    • January 15, 2011 at 3:46 pm: IsaChandra

      Actually I used vinegar to help react with the leavener. There is plenty of binding simply with the flour. I think Xanthan gum is going too far for most people.

  • January 15, 2011 at 4:01 pm: Mama T

    Hi- do you provide nutritional data for any recipes?

  • January 22, 2011 at 12:38 pm: Eryn

    OH! so you mean baking SODA not baking POWDER!

  • January 23, 2011 at 2:27 pm: Kirsten

    I have made these so many times since discovering this recipe. It has replaced my mother’s pancake recipe as my favourite (and it’s much more nutritious too!). Thanks so much! Btw – making some now – my batter is ‘resting’ as I type :)

    • January 23, 2011 at 3:29 pm: IsaChandra

      Thanks for the reminder! I meant to make carrot waffles today.

  • January 23, 2011 at 9:23 pm: Marla @ 180turning30

    I made these for my very first time making pancakes from scratch and they are SOOOOOOOO GOOD. The consistency and combination of spices are just perfect. Carrot cake should so be a standard pancake flavor!

  • January 31, 2011 at 12:51 am: Cate

    I made these pancakes today and they were excellent! I made a few modifications because I didn’t have a couple of ingredients. I substituted soy free earth balance (melted) for canola oil and white vinegar for apple cider vinegar, in the same proportions. I also added a 1/2 tsp of cloves (hey why not). I totally agree with the previous comment that “carrot cake should so be a standard pancake flavor!”

  • February 3, 2011 at 5:46 pm: Genki Kitty

    So amazing! We made these as a last-minute dinner idea since we were getting paperwork done. The recipe worked out to be perfectly easy and more importantly delicious! We couldn’t wait for breakfast the next day when we could have them again as leftovers! I think I’ll add a little more cinnamon next time but other than that, they are perfect! Thanks as always!

  • February 4, 2011 at 3:59 pm: bluetulip212

    These are great! Made them for breakfast this morning. I substituted honey (I’m not vegan) for half the maple syrup since I was running out of syrup and they turned out just fine. My one-year-old daughter loved them too!

  • February 8, 2011 at 7:46 pm: Laura

    Could you make waffles out of this?
    They sound so yummy and I can’t wait to make these pancakes!

  • February 18, 2011 at 3:24 pm: Ashley

    These pancakes were fantastic, my 5 year old daughter even loved them! I added coconut to the recipe and it added just the right amount of sweetness.

  • February 24, 2011 at 11:45 pm: JennaKate

    This recipe was just what I needed to whip up a supper in a grocery-barren pantry (payday isn’t til tomorrow!). YUM! Thank you!

  • February 27, 2011 at 4:43 pm: Chryssy88

    These were so delish! And with the maple syrup, they were sweet but not too sweet. Another great recipe that will be added to my collection.

  • March 3, 2011 at 10:27 pm: Hannah

    I made Isa’s “Pumpkin Pancakes” for my birthday breakfast a week ago, and for some reason they turned out awful :( I’ve made her vegan pancake recipes a number of times, and the first time I made them (not pumkin, just plain) was the only time they were okay. Ever since they have NEVER cooked in the middle no matter how long I cook them:(:( HELP???

  • March 3, 2011 at 10:29 pm: Hannah

    In fact, they turned out like nasty crepes- hard on the outside, runny on the inside. Is it possible that I over-beat the batter? Would that cause that?

  • April 15, 2011 at 6:55 pm: AshYTim

    Hannah-Are you letting your batter rest?

  • April 30, 2011 at 12:05 am: Christina

    I took my last midterm early this morning, then made these after I woke up from my celebratory nap at 3pm…So worth it. Subbed in 3/4 c. whole wheat flour, and didn’t have any pure maple syrup (just el cheapo Aunt Jemima, thanks college!) so I put in about 1 T. of molasses and a very scant 1/4 c. white sugar, as well as about 1/2 c. walnuts. SO fluffy and cakey!

  • May 1, 2011 at 1:23 pm: Dana

    So, mine were soggy in the middle, too. I let the batter rest, and I cooked on low heat for a long time to attempt giving them time to cook through without burning on the outside. I’ll try again – they look like they are definitely worth it! I didn’t see the note about squeezing out the water from the shredded carrots.

  • May 1, 2011 at 10:24 pm: pinkvegangirl

    I tried these today , my son and I loved it . Some one mentioned them being soggy , you have to spread it out in the pan thin then let it cook for a while before flipping it , I went and washed my dishes and came back to flip it thats how long it takes for it to brown hehe

  • May 1, 2011 at 11:08 pm: SillyGooseMama

    Made a double batch following the recipe and a double batch altered to be gluten free (family of ten). Everyone loved them–thanks for sharing your genius!!

  • May 11, 2011 at 10:20 pm: Hilary

    These pancakes were so good, it was insane. LOVE.

  • May 21, 2011 at 12:06 am: Vanessa

    I made these “tropical style” by using coconut cream (CocoLoco) instead of maple syrup and I added pineapple. Really, really good.

  • June 29, 2011 at 3:54 pm: Denise

    Hmm, I just had some of those and they are delicious! (Although I am not vegan – but I very much enjoy the creativity of good vegan cuisine.) All, best, Denise

  • July 8, 2011 at 4:44 pm: Katherine

    Delicious!! Mine came out soggy originally too… First, I tried cooking them for longer and spreading them out like suggested but they just burned. So, I added more flour and they plumped up and cooked all the way through!! Even my picky 7 year old LOVES these!

  • July 29, 2011 at 11:12 am: Jen

    Recently became vegan and these look awesome! My kids actually might not complain:) Oh and Isa I love that you don’t let people get away with ignorant comments about cooking or otherwise! You are great:)

  • July 31, 2011 at 4:30 pm: JJ

    These are fantastic! I’ve never been a huge fan of pancakes, always chose waffles or french toast first. THESE ARE AMAZING. How have I never had carrot cake pancakes before??? This is now my favorite brunch food! Thank you so much for the fabulous recipe!!!

  • August 20, 2011 at 4:24 pm: Julie

    Isa! Love, love the blog and the recipes. I bought Veganomicon to convince my vegetable-shy boyfriend that there was more to life than just peas and carrots, and it totally worked! I just have one comment about the blog itself – is there any way you could include ‘printable versions’ of the recipes? Like – just the recipe by itself without other info from the page, sort of like this: (not vegan, I’m sorry!)

    I’m in the process of trying to print this one off, and I’m having a hard time guesstimating how many pages to tell my printer to print to ensure that I get the recipe, but not all the adds and comments. Thanks! You are great :)

    • August 21, 2011 at 12:07 am: IsaChandra

      I know, I need to fix that. Instead just copy and paste the recipe.

  • September 14, 2011 at 7:40 pm: sammer9

    Let me just say this – I live in Italy and the concept of “regular” pancakes with maple syrup is strange enough to my friends and colleagues… so when they found out I was bringing vegan pancakes with carrots inside, well you can only imagine the fear in their eyes. But after one bite of these bad boys people BEG for me to make them again! DELICIOUS recipe, has worked like a charm for me every time (even the time I forgot to add the oil)! Thank you :)

  • September 21, 2011 at 5:48 pm: NCVegan

    Delicious!! I was a little worried about making these after reading the soggy comments. I used a box grater to grate my carrots. The bits of carrot did not look as small as the ones in the photo, but they worked out just fine. I did not have any issue with sogginess. I did spread the batter around a little bit to thin out the pancake. They came out great! I was hoping for a little more carrot-y flavor. Mostly, I just tasted the spices. But, still, so delicious! We had them with maple syrup and bananas on top. I ate the leftovers cold. Very yummy! Also, I used 1/2 cup whole wheat pastry flour and 3/4 cup white flour.

  • November 12, 2011 at 6:32 am: andrea

    These are incredibly awesome. Came out exactly as the picture and are soooooooooooo good. Really nice cold as a snack too. Love them – thank you!!!!

  • December 30, 2011 at 5:07 pm: Maeve

    I just made these for my boyfriend and brother, and they were SO delicious!!! We added a little glaze/sauce made of melted EB, cream cheese and powdered sugar as a bonus, but they were great on their own. YUM! A keeper, for sure.

  • February 17, 2012 at 5:12 pm: Sam M.

    My sister still brags to people about my cooking skills after I made these for her. I also made a vanilla and maple cashew “cheese” spread to layer between the pancakes. Heaven.

  • May 23, 2012 at 10:56 am: Noamyah


  • October 13, 2012 at 11:12 am: Ro'Chele

    I have been waiting all week for Saturday morning, because this is what’s for breakfast today. No review necessary. These are going to be phenomenal.

  • October 24, 2012 at 8:11 am: Leeky CroCo

    Just found this – how many people do you think it serves?

  • October 26, 2012 at 10:15 pm: Emma

    I love this food.
    You are a messiah

  • December 4, 2012 at 3:48 pm: Jax

    These were delicious! My kids ate 3 each….and I loved that they were full of carrots and flax. Not soggy at all. I might even say perfect.

  • February 17, 2013 at 4:19 pm: Melinda

    Delicious! Great way to get veggies into my son’s body! I added sesame seds and raisins for extra nutrients and used ww pastry flour- yum!

  • March 26, 2013 at 1:03 pm: Anu

    I just made these for breakfast and they were wonderful! Thanks so much for the recipe :)

  • May 6, 2013 at 5:21 pm: R

    Can I freeze them and reheat them aftewards?

  • June 28, 2013 at 5:26 am: Esma

    Yummy !!! I just made these , thank you so much for posting such great recipe
    They were super moist . I layered the pancakes with spreadable cream cheese .

  • July 19, 2013 at 6:08 am: rox

    MM, how about some golden raisins in there…

  • August 6, 2013 at 7:14 pm: yaom008

    I juice a lot of carrots and this is the perfect recipe for the pulp! I love it!

  • October 19, 2013 at 3:14 pm: Marfigs

    These are *so* delicious! They perked up a fuzzy day and were so tasty my husband is eating them for breakfast, lunch and dinner! nom nom!

    I made mine with almond butter and cranberries on top – but even just like that they are lush.

  • January 15, 2014 at 3:56 am: Denise

    These carrot cake pancakes are delicious. Just the right sweetness for me without the extra maple syrup. Nice and moist. Next time, intend on adding a little more allspice to the mixture. Thank You Isa

  • February 16, 2014 at 4:04 am: Sierra's aunt

    These were amazing! My non-vegan boyfriend loved them, too!

  • February 18, 2014 at 5:51 pm: Ro

    Can you do these gluten free with coconut flour?

  • February 18, 2014 at 11:44 pm: Sandra

    We love these at my house. So much that my niece wants these for her birthday breakfast. Can I prepare the recipe the night before and keep it in refrigerator? Or should I just get all the dry ingredients ready and the carrots grated the night before?

  • February 20, 2014 at 10:47 pm: Morgan

    I want to make these right away but I don’t have maple syrup on hand. Could I use brown sugar in place of maple syrup, if so do I use an equal part brown sugar to sub for it? THANKS A BUNCH ISA! Your awesome!!!

  • March 9, 2014 at 7:23 pm: Dana

    Mine were soggy in the middle also. I think next time I will omit the water and use carrot pulp instead of shredded carrot. I bet they’d be perfection with that slight alteration. I’m wondering if some carrots are juicier than others.. Making the results vary… Still were delicious though with toasted pecans!!

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  • March 23, 2014 at 11:42 pm: Dannielle

    Just made these. Can die happy now.

  • September 12, 2014 at 12:07 am: Betty

    Can i replace canola oil? With coconut oil? Let me know

  • May 30, 2015 at 8:43 pm: Danielle

    Has anyone tried substituting ground chia seed for the ground flax in these?

  • August 8, 2015 at 11:56 pm: Kaje

    Well, I am happy to say that I used these to get even closer to my partner’s heart this evening :). These turned out wonderful and had the perfect consistency. I decided at the last minute to run out and buy the ground ginger, and I’m super glad I did. I think the ginger in this recipe is a must…