Who says you need eggs and dairy to have the most indulgent breakfast ever? Honestly, sometimes you just crave that spiced, cozy flavor of carrot cake, but you don’t want to wait for dessert time. That’s why I developed these spectacular Vegan Carrot Cake Pancakes! Seriously, they are so fluffy, deeply spiced with cinnamon and nutmeg, and taste exactly like their cake counterpart. My favorite part is folding in those little bits of shredded carrot. Making a batch of these on a Sunday morning makes the whole house smell incredible. They come together in less than 30 minutes!
Why You Will Love These Vegan Carrot Cake Pancakes
I know, I know, vegan pancakes can sometimes sound… sad. Not these, trust me! They are built to deliver the ultimate morning experience. When you want a breakfast treat that hits all the right notes without any animal products, this is your go-to recipe. You can serve these knowing everyone at the table, regardless of diet, is going to adore them.
- Talk about fluffy! They rise beautifully without any eggs, which is just magic.
- The flavor is spot-on carrot cake—all that warm spice hits perfectly.
- Super fast prep time. You’ll be flipping them before you can even decide on a topping.
- Completely dairy-free and egg-free, so they fit right into any vegan routine. Check out more breakfast ideas over at my breakfast section!
Essential Ingredients for Perfect Vegan Carrot Cake Pancakes
Getting the right texture in a vegan pancake is all about how you treat your substitutes. Don’t skip the initial step with the milk, okay? That little bit of acid is what gives us lift since we aren’t using eggs. Here is what you’ll need to gather up before turning on the griddle:
- 1 1/2 cups all-purpose flour (the base of our fluff!)
- 2 tablespoons brown sugar (for that deeper caramel note)
- 2 teaspoons baking powder and 1 teaspoon baking soda (our double-acting leavening crew)
- 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg (don’t skimp on the spice!)
- 1/4 teaspoon salt (just a pinch to wake everything up)
- 1 cup unsweetened plant milk (I prefer soy or oat for richness)
- 1/2 cup grated carrots (freshly grated is totally best, trust me)
- 1/4 cup unsweetened applesauce (this replaces most of the fat and adds moisture)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar (essential for our ‘buttermilk’)
- 1/4 cup chopped walnuts or pecans (optional, but they add a great crunch!)
Remember that first step? You mix the plant milk and apple cider vinegar and let it sit for about five minutes until it looks slightly curdled. That’s your vegan buttermilk working its magic!
Ingredient Notes and Substitutions for Vegan Carrot Cake Pancakes
I get asked a lot about switching things up, and usually, you can, but handle the flour carefully! If you want to sneak in some extra fiber, go ahead and swap half of that all-purpose flour for whole wheat flour. It might make them a tiny bit denser, but still delicious.
Also, if you love extra pops of sweetness, you absolutely must add 1/4 cup of raisins when you fold in the carrots. My cousin doesn’t like nuts, so she always uses raisins instead. It’s perfect. Just make sure whatever mix-ins you choose—nuts, raisins, or both—are folded in gently at the very end so you don’t deflate all the air we worked so hard to create!
Step-by-Step Instructions for Fluffy Vegan Carrot Cake Pancakes
Okay, let’s get cooking! These pancakes are so simple once you get the hang of the mixing method. The key here is patience in the beginning and restraint at the end. We aren’t making cement; we are making fluffy breakfast clouds!
Preparing the Buttermilk Substitute and Dry Mix
First thing first, remember that plant milk and vinegar trick? Pour them together right away and let that sit for a solid five minutes. You want to see it start to curdle a bit—that’s your vegan buttermilk ready to go. While that’s working, grab your big bowl. Whisk the flour, brown sugar, baking soda, baking powder, and all those gorgeous spices (cinnamon and nutmeg!) until everything looks completely uniform. Whisking them well now means you won’t get a bald spot of baking soda later on, which is super important for an even rise.
Combining Wet and Dry Ingredients for Vegan Carrot Cake Pancakes
Next up, pour your thickened milk mixture, the applesauce, and that vanilla right into the dry ingredients. Do NOT reach for the electric mixer here! Just use a spatula or a wooden spoon. Mix it only until you see the flour streaks disappear. I mean it—just combined. If you mix too much, these will turn tough faster than you can say “second batch.” Once it’s *just* smooth, gently fold in your grated carrots and those optional nuts. You want those carrots nestled in there, not pummeled into submission.
Griddling Your Perfect Vegan Carrot Cake Pancakes
Heat up your non-stick pan or griddle over medium heat. I like to add just a tiny bit of oil or vegan butter to make sure things don’t stick. Scoop about a quarter cup of batter for each pancake onto the hot surface. Don’t crowd the pan! Let them cook for about two to three minutes. You’ll know they are ready to flip because bubbles will start popping up all over the top surface, and the edges will look dry and set. Flip them over quickly and cook that other side until it matches the golden brown beauty on top. You can find my favorite non-stick skillet recommendations over here if you need an upgrade for your kitchen!
Expert Tips for the Best Vegan Carrot Cake Pancakes Results
Listen, even with the perfect ingredient list, you can still mess up a pancake if you rush the process. My biggest piece of advice for anyone making Vegan Carrot Cake Pancakes, or really *any* pancake, is to respect the batter! We talked about not overmixing, but let me tell you why that’s doubly true here.
The last time I was rushing before work, I mixed the batter too aggressively while trying to rush the carrots in. Ugh. Those pancakes were sadly tough—like sad little disks instead of fluffy clouds. I learned my lesson immediately! They tasted good because of the spices, but the texture was all wrong.
If you find your batter looks a little too thick after folding everything in, resist the urge to add more milk right away unless you absolutely have to. A slightly thick batter equals a thick, fluffy pancake. If you do need to thin it out, add plant milk one *teaspoon* at a time. That way, you keep total control.
Another little secret for gorgeous, uniform pancakes? Use that measuring cup you used for the batter—the quarter cup measure—for pouring onto the griddle every single time. Consistency in size means consistency in cooking! You won’t have sad, tiny edges burning while the center is still raw, which can happen if you freehand the pour.
If you happen to have three extra minutes—and seriously, who doesn’t?—let the finished batter sit on the counter while you heat the pan. This tiny break lets the flour fully absorb the liquid and gives the baking soda/vinegar a chance to really work its magic. For more tips on getting vegan baking fluffy, check out my guide to fluffy vegan banana pancakes!
Serving Suggestions for Your Vegan Carrot Cake Pancakes
Now that you’ve made the most gorgeous, spiced, dairy-free pancakes, the fun part begins: topping them! You can’t just eat these plain; they deserve the full carrot cake treatment, just veganized, of course. Maple syrup is always a winner, obviously, but we can do better!
My absolute favorite way—and I think this is what truly seals the carrot cake deal—is whipping up a quick vegan cream cheese style topping. It’s so easy! You just take a small bowl and beat together a little bit of vegan cream cheese until it’s super smooth. Then, you slowly mix in powdered sugar and just a splash of plant milk until it gets pourable. A dash of vanilla in there makes it sing!
If you prefer something simpler, a generous dusting of powdered sugar looks so festive, especially if you’ve got chopped pecans sprinkled on top—it mimics that little bit of crumble on top of a actual slice of cake. No matter what you choose, make sure the topping is cool enough that it doesn’t just melt right into the hot pancakes. You want those distinct layers of flavor and texture begging for the next bite!
Storage and Reheating Instructions for Leftover Vegan Carrot Cake Pancakes
It’s rare that we have leftovers because these Vegan Carrot Cake Pancakes disappear so fast in my house, but when we do, storing them is super easy. You definitely don’t want to just leave them out on the counter—they lose all that springtime fluffiness overnight!
Stack any saved pancakes flat in an airtight container. They keep really well in the fridge for about three days. I love them for a quick breakfast later in the week. When it’s time to eat them again, ditch the microwave if you can. Microwaving makes them chewy, and that’s the opposite of what we want!
The best way to reheat them is right in a toaster—yes, a toaster!—on a low setting, or quickly in a dry skillet over medium-low heat for about a minute per side. That gentle dry heat brings back that perfect outer warmth and makes them taste almost freshly griddled. Trust me on the toaster trick; it’s a lifesaver!
Frequently Asked Questions About Vegan Carrot Cake Pancakes
Whenever I post these beauties online, I get flooded with questions about how to tweak them, especially since we’re navigating the world of vegan baking where reactions can be a little different than regular recipes. Don’t stress, though! These pancakes are forgiving, but checking these common questions might save you a cooking headache down the line. If you’ve got more questions, I’ve got answers!
Can I make these Vegan Carrot Cake Pancakes gluten-free?
That’s a great question, especially since keeping things light and fluffy is our main goal here. Based on the base recipe, you can definitely substitute half of the all-purpose flour with a quality 1-to-1 all-purpose gluten-free blend. That usually keeps them tasting pretty close to the original!
If you need them to be completely gluten-free, feel free to use a full 1-to-1 GF blend for the entire 1 1/2 cups of flour. Just remember that sometimes GF flours absorb moisture differently, so if the batter looks drastically dry, add maybe a teaspoon or two more of the plant milk until it looks right. You can check out some of my other alternative baking experiments over at my vegan cinnamon crunch banana bread post for more tips on GF swaps!
What is the best plant milk to use in this Vegan Carrot Cake Pancakes recipe?
This is where plant milk choice really matters for vegan recipes! Since we are relying on the vinegar to curdle the milk and create that ‘buttermilk’ effect, you need something with a little bit of protein content to grab onto that acid. I find that plain, unsweetened soy milk is the absolute champion here; it curdles beautifully and provides a nice richness.
Oat milk is a very close second, giving you great, fluffy results. I’d generally steer clear of plain almond milk unless it’s an already sweetened or barista blend, because sometimes the thinner milks don’t react as strongly with the vinegar, and you might end up with thinner batter that spreads too much on the griddle. Remember: rich milk equals fluffy pancakes!
Can I prepare the batter for Vegan Carrot Cake Pancakes ahead of time?
This is a tricky one for pancakes in general, and especially for our vegan versions! Because we rely on the baking soda and baking powder to react with the acidic liquids (the ‘buttermilk’), the leavening power starts ticking down the second they meet. If you mix the batter and let it sit for hours, you’ll likely find your Vegan Carrot Cake Pancakes turn out a little flat an hour later.
My absolute best recommendation is to mix the batter no more than 15 minutes before you plan to start cooking. If you absolutely must prep early, mix all of your dry ingredients together, and mix all of your wet ingredients (milk, vinegar, applesauce, vanilla) together in separate containers. Then, right before you hit the heat, combine everything and fold in your carrots. That way, you maximize that lovely fluffiness!
Estimated Nutritional Information for Vegan Carrot Cake Pancakes
I always like to give you an idea of what you’re eating when you indulge in these amazing Vegan Carrot Cake Pancakes! Keep in mind that all my baking calculations are based on using standard, unflavored ingredients, so your final numbers might shift slightly based on the brand of applesauce or plant milk you choose.
These figures are based on a serving size of about two pancakes:
- Calories: 280
- Sugar: 8g
- Fat: 5g (mostly healthy fats!)
- Protein: 7g
- Fiber: 3g
Since we aren’t using any butter or eggs, you’ll be thrilled to see that cholesterol is zero! It’s a relatively guilt-free way to get that comforting carrot cake spice into your morning routine. Enjoy them!
Share Your Fluffy Vegan Carrot Cake Pancakes Experience
Alright, that’s the whole scoop on my favorite morning indulgence! Now it’s your turn to head to the griddle and make something spectacular.
I genuinely want to hear how these Vegan Carrot Cake Pancakes turned out for you. Did they hit the spot? Did you manage to get that perfect golden-brown edge everyone raves about? Please, don’t be shy—jump down into the comments below and let me know! A rating helps other folks know this recipe is a keeper!
And listen, if you snap a picture of your gorgeous stack—especially if you went wild with that cream cheese drizzle—you have to share it! Tag me on social media so I can see your work. It absolutely makes my day seeing these recipes come to life in your kitchens.
If you ran into any little hiccups or have a brilliant substitution I never thought of, let’s chat about it in the comments too. We bakers need to stick together! If you have any general questions about future recipes or just want to give feedback, you can always find my contact form right here at the bottom of the page. Don’t forget to reach out via the contact page if you want to send a private note!
Happy cooking, and enjoy that spiced breakfast goodness!
Print
Vegan Carrot Cake Pancakes
- Total Time: 25 min
- Yield: About 8 pancakes 1x
- Diet: Vegan
Description
A recipe for fluffy, spiced pancakes made without animal products, flavored like carrot cake.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsweetened plant milk
- 1/2 cup grated carrots
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Mix the plant milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the curdled milk mixture, applesauce, and vanilla extract to the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the grated carrots and nuts, if using.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter per pancake onto the hot surface.
- Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set, then flip and cook the other side until golden brown.
- Serve immediately.
Notes
- For a cream cheese style topping, mix powdered sugar with a small amount of vegan cream cheese and plant milk.
- You can substitute whole wheat flour for half of the all-purpose flour for added fiber.
- Add 1/4 cup of raisins with the carrots for extra sweetness.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8
- Sodium: 250
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 7
- Cholesterol: 0
Keywords: vegan, carrot cake, pancakes, breakfast, dairy-free, egg-free, spiced pancakes