Fluffy Vegan Carrot Cake Pancakes

Celebrate the onset of Spring with the FLUFFIEST vegan carrot cake pancakes! Perfect for meal prep, a cozy weekend brunch, or breakfast in bed. 

Today we’re turning our 5-Star Vegan Buttermilk Pancakes into fluffy pancakes that combine the flavors of carrot cake. 

When topped with a sweet cream cheese drizzle, maple syrup, shredded carrots, and chopped walnuts, it’s the perfect spring-worthy twist on an old favorite. 

And if you love carrot cake as much as we do, try these Carrot Cake Bars and Carrot Cake Cookie Sandwiches next!

Ingredients You’ll Need 

• Flax egg: While we don’t always use an egg replacer in our pancake recipes, the grated carrots, nuts, and raisins in this recipe benefit from a binder to help hold the batter together. 
• Vegan buttermilk: A simple mix of almond milk (or any plant-based milk) and apple cider vinegar creates a tangy, vegan buttermilk that helps yield the fluffiest pancakes.
• Baking powder:  Helps the batter rise and stay light. The key to tall, fluffy pancakes!
• Sugar: Cane sugar lightly sweetens the batter without overpowering the warm spices. Opt for organic sugar to ensure it’s vegan!
• Carrots, raisins, and walnuts: The ingredients that make carrot cake pancakes truly taste like carrot cake! If you’re nut-free, or prefer your carrot cake without nuts, feel free to omit the walnuts. 
• Spices: Ground cinnamon, nutmeg, and cloves add warmth and a classic, cozy carrot cake flavor to every bite.

For the Cream Cheese Drizzle

• Vegan cream cheese: Use your favorite store-bought or homemade vegan cream cheese. If you prefer to keep your pancakes oil-free, make our homemade version or opt for the brand Kite Hill.
• Powdered sugar: Adds sweetness and helps create a smooth, creamy consistency without any grittiness. 
• Almond milk: Thins out the cream cheese drizzle to your desired consistency. 

Equipment Needed

• Small and large mixing bowls
• Whisk
• Non-stick pan or griddle
• Spatula

How to Make Vegan Carrot Cake Pancakes

1. Make a flax egg. In a small bowl, combine the flaxseed meal and water and mix until uniform. Set aside for 10-15 minutes to thicken.
2. Combine the wet ingredients. In a large bowl, whisk together the almond milk, apple cider vinegar, shredded carrots, vanilla extract, and flax egg until uniform. 
3. Add the remaining ingredients. Next, add the flour, baking powder, vegan cane sugar, salt, raisins, chopped walnuts, and spices. Combine everything until a uniform batter forms. Do not over-stir as this creates tough pancakes. 
4. Set aside for 10 minutes to become fluffy. 
5. Make the cream cheese drizzle. Add the vegan cream cheese, powdered sugar, and 1 tablespoon almond milk to a small bowl. Whisk together until smooth and creamy. Adjust the sweetness and consistency to taste, as needed. Set aside. 
6. Cook the pancakes for 2 minutes on each side. Lightly grease a non-stick pan or pancake griddle over medium heat. Once warm, add the pancake batter ¼ cup at a time. Flip once the edges dry and bubbles appear on the surface, about 2 minutes. Cook for a couple minutes more. Repeat until all of the pancake batter is used up. 

Serving Suggestions

Enjoy these carrot cake pancakes while warm with a drizzle of the cream cheese frosting, plus additional shredded carrots, crushed walnuts, raisins, and maple syrup. 

If you’re looking for vegan breakfast sides that pair well with any pancakes, you can’t go wrong with:

• Basic Tofu Scramble
• Tempeh Bacon or Tofu Bacon
• Breakfast Potatoes
• Vegan Buttermilk Biscuits

Can I make these pancakes gluten-free?

Yes! To make this recipe gluten-free, we suggest using Bob’s Red Mill 1:1 Baking Flour. We have used it before with success. 

Storage Instructions

Leftover pancakes will keep for up to 5 days in the refrigerator or several months in the freezer. 

If you love pancakes as much as we do, we highly recommend making a double or triple batch and then store the excess for a delicious vegan meal prep. 

More Vegan Pancake Recipes You May Enjoy:

Gluten Free

3-Ingredient Vegan Pancakes (Gluten-free)

Breakfast

Easy Vegan Banana Pancakes

Breakfast

Blender Oatmeal Pancakes (Vegan)

Breakfast

Fluffy Sweet Potato Pancakes {gluten- and oil-free}

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!