Makes six 6-inch pancakes

Vegan carrot cake pancakes, warmly spices and perfect for a springtime brunch. Mother's day, easter, father's day brunch perfection.

When you want carrot cake but it’s a little early to commit to actual cake, vegan carrot cake pancakes are the answer. These pancakes have all the flavor of classic carrot cake in a fluffy breakfast stack. They’re warmly spiced with cinnamon, ginger, nutmeg, and allspice, sweetened with maple syrup, and packed with freshly grated carrot.

These are the kind of pancakes you make when you want to impress someone at brunch. Not just everyday pancakes, but the kind that make people stop mid-bite and ask what’s in them. The batter comes together quickly and cooks up into tender pancakes that smell like a bakery kitchen in the middle of spring. Toasted walnuts on top and a generous pour of maple syrup turn them into something that feels a little special without being complicated.

If you like carrot cake, these pancakes hit all the same notes. The carrots keep the pancakes moist, the spices bring that classic carrot cake flavor, and the maple syrup adds just enough sweetness without making them heavy. They’re a great choice for Easter brunch, Mother’s or Father’s Day breakfast, or any spring weekend when you want something a little more interesting than plain pancakes.

Everything comes together in about 30 minutes, which makes them surprisingly practical for a weekend breakfast. The batter is simple and forgiving, and once the pancakes are on the griddle the kitchen fills with that warm carrot cake smell that makes everyone (your cat, your neighbor, your mailperson) wander in to see what’s cooking.

One note on the carrot: grated, not shredded. You want the smallest pieces possible so they cook through in the short time the pancakes are on the pan. A box grater works great, or use the shredding attachment on your food processor and then pulse with the metal blade until the pieces are fine but not pureed. Like this:

Carrot top tips for perfect vegan carrot cake pancakes

  • Medium heat is your friend. These need a little more time than a basic pancake to cook through, so resist the urge to crank up the heat. Medium is where you want to be.
  • Cover the pan. After you flip, put a lid on the pan for the last couple of minutes. It traps steam and makes sure the center cooks all the way through without burning the outside.
  • Let the batter rest. Give it at least 5 minutes before you start cooking. The leavener needs time to do its thing and you’ll get a fluffier pancake for it.
  • Grate fine, not coarse. The finer the carrot, the better it cooks through and the more evenly it distributes through the batter. A box grater on the fine side, or food processor as described above.
  • Toast the walnuts. Just a few minutes in a dry pan over medium heat until they smell nutty and look golden. It makes a real difference on top.
  • Measuring cup for portioning. A 1/2 cup scoop gives you consistent, round pancakes every time. Rinse it off between pancake ladling.

VEGAN CARROT CAKE PANCAKE FAQ FOR PERFECT BRUNCH PANCAKES

Can I add walnuts and raisins to the batter? For sure, make it classic. Fold in about 1/2 cup each of chopped walnuts and raisins along with the carrot.

Can I make these gluten-free? Yup, a few readers have had good results with a 1:1 gluten-free flour blend. The texture will be slightly different but still very good.

Can I make the batter the night before? Not really, no. The leavener activates once the wet and dry ingredients combine, so the batter is best cooked fresh. You can grate your carrots the night before and store them in the fridge though.

What do I serve these with? Pure maple syrup and toasted walnuts on top is the move. A dollop of vegan cream cheese or coconut whipped cream would also not be out of place here.

Vegan carrot cake pancakes

Carrot Cake Pancakes

Isa Chandra
Warmly spiced vegan pancakes loaded with freshly grated carrot and topped with toasted walnuts. Special enough for Easter or Mother's Day brunch, easy enough for any weekend morning.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Servings 6 6-inch pancakes

Ingredients
  

  • 2 tablespoons ground flaxseeds
  • 1 cup unsweetened oat 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)
  • 1 cup walnuts, toasted

Instructions
 

  • In a small mixing bowl, beat the flax seeds together with the milk using a fork for about a minute. Add the vinegar, water, maple syrup, oil, and vanilla. Mix well.
  • In a large bowl, sift together the 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 the grated carrot. Let the batter rest for at least 5 minutes.
  • Preheat a large non-stick pan over medium heat. Lightly coat with cooking spray or a little oil. Add batter in 1/2 cup scoops, one or two at a time depending on your pan size. Cook for about 4 to 5 minutes, until the tops look mostly set and the edges are dry. Flip, then cover the pan with a lid and cook for another 2 to 3 minutes, until cooked through. Repeat with remaining batter.
  • Keep finished pancakes on a plate tented with foil until ready to serve. Top with toasted walnuts and pure maple syrup.
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