Name: Fluffy Vegan Carrot Cake Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water); 1 cup non-dairy milk; 1 cup finely shredded carrots; 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 4 teaspoons baking powder; 3 tablespoons sugar; ½ teaspoon salt; 1/4 cup raisins; 3 tablespoons finely chopped walnuts; 1 heaping teaspoon ground cinnamon; Optional: 1/4 teaspoon ground nutmeg; Optional: 1/8 teaspoon ground cloves; 3 oz. vegan cream cheese; 2 tablespoons powdered sugar; 1-2 tablespoons almond milk, as needed; Shredded carrots; Walnuts, crushed; Raisins; Maple Syrup; Cream cheese topping (above)

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

pouring maple syrup on stack of vegan carrot cake pancakes on white plate with raisins and whipped cream

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

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.
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.
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.
Set aside for 10 minutes to become fluffy.
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.
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.

jasmine briones posing in front of samsung fridge with stack of carrot cake pancakes

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:

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.

stack of vegan carrot cake pancakes on white plate with raisins and whipped cream

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!