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.

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.

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.

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.

Find the full printable recipe here: Fluffy Vegan Carrot Cake Pancakes