Vegan Carrot Cake Pancakes
5 from 2 votes

These vegan carrot cake pancakes are so fluffy and filling! Made with finely grated carrot and cinnamon, they’re reminiscent of carrot cake. As a bonus, the pancakes are an easy way to sneak veggies onto a breakfast plate.

An image of two nicely browned vegan carrot cake pancakes, topped with a pat of butter and served on a round white plate.

I’ve said many times that vegan carrot cake is my all-time favorite cake.

I’m never opposed to eating a slice of carrot cake (or a carrot cake cupcake) for breakfast, honestly.

But what if it were possible to channel some of the flavor and texture that I love about carrot cake into a more traditional breakfast recipe?

These vegan carrot cake pancakes are the answer.

An overhead image of a rectangular baking dish, which is filled with golden brown pancakes.

A veggie-infused breakfast pancake

I know that “carrot cake pancake” actually makes this recipe sound quite sweet, maybe even dessert-y.

But the truth is that the carrot cake pancakes aren’t overly sweet, and actually, the finely grated carrots give them a nutritional boost.

Carrots are a good source of beta-carotene, fiber, potassium, Vitamin K1, and lutein.

Lutein is an antioxidant that, along with the beta-carotene in the carrots, may be beneficial for eye health.

The carrots give the pancakes some nice texture, too.

The genius of finely grating carrots (for baking or pancakes)

When I developed the recipe for my favorite vegan carrot cake with cream cheese frosting years ago, I learned something about grating carrots.

Coral Lee’s best carrot cake recipe for Food52 was my teacher.

Coral noted that grating carrots on the fine side of a box grater, or with a microplane zester, creates grated carrots that are wisp-like and delicate.

The result of this is that finished carrot cake (or carrot cake pancakes) is tender and refined, rather than “salad-y.”

Genius. I’ve never made carrot cake without finely grating my carrots since.

A large, white mixing bowl has been filled with pancake batter into which finely grated, orange carrots have been folded.

Once grated, those tiny wisps of carrot will almost melt into your pancake batter. Your prepared pancakes will be simultaneously textured and satisfying—thanks to the addition of carrots—and also fluffy and ultra-tender.

An image of two nicely browned vegan carrot cake pancakes, topped with a pat of butter and served on a round white plate.
An image of two nicely browned vegan carrot cake pancakes, topped with a pat of butter and served on a round white plate.
5 from 2 votes

Vegan Carrot Cake Pancakes

Author – Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 4 servings

Ingredients

  • 1 1/3 cups unbleached, all-purpose flour (160g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine salt
  • 1 cup vegan buttermilk
  • 1 1/2 tablespoons cane sugar
  • 1 tablespoon avocado oil (plus extra for cooking)
  • 3/4 cup peeled, finely grated, lightly packed carrots (about 2 medium small carrots)
  • Vegan butter and maple syrup, for serving (optional)

Instructions

  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
  • In another, medium sized mixing bowl, mix together the buttermilk, sugar, and avocado oil. 
  • Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.) Fold in the carrots.
  • Oil a griddle or large nonstick skillet and heat it over medium for a few minutes. 
  • Transfer the pancake batter to the skillet in 1/3 cup / 80ml portions. Cook for 2-3 minutes, or until you see small bubbles forming on top of the pancake. Gently flip the pancake over. Cook for another 2-3 minutes, or until the pancake is golden brown on each side and nicely puffy. Repeat this process with all of the pancake batter, cooking 2-3 pancakes at a time, or as many will fit into your skillet without crowding.
  • Serve with maple syrup, vegan butter or other toppings of choice.

If you’re searching for new weekend brunch ideas, give these a shot!

An image of two nicely browned vegan carrot cake pancakes, topped with a pat of butter and served on a round white plate.

Your home will smell of cinnamon and ginger, and your body will thank you for sneaking some fresh veggies into your morning meal.

Till soon,

xo

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Categories: Breakfast, Pancakes & Waffles
Method: Stovetop
Dietary Preferences: Soy Free, Tree Nut Free, Vegan

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    31 Comments
  1. I made these this morning and they turned out very globby and thick. Nothing like traditional pancake batter. Probably won’t use this recipe again.

  2. Thanks so much for the correction, Gena! 🙂 I will definitely try it again. And I’d like to add that we really enjoyed these with generous squeezes of fresh lemon juice on top- sounds weird, but when I heard an English person say that was the way their culture ate pancakes (instead of syrup), it became our new favorite!

  3. This is a GREAT base recipe, but there is WAY too much baking soda in here! Is it a mistake? Did you intend to say powder? We are trying to add something acidic to the rest of the batter to neutralize the strong taste 🙁 Ideas?

    • So sorry, Julie! I did mean powder, not soda. Forgive me — and I hope you’ll try the recipe again 🙁

  4. The carrot cake pancakes were really good! Next time I’ll try them with the frosting.

  5. Thank god you posted these!!! Every Sunday morning I have a “Cereal Sunday” which is no longer cereal but breakfast, PJs and Disney movies 🙂 and I make fresh carrot celery juice and I cannot stand to throw the pulp away. Since we don’t use compost this will be perfect…. Carrot juice and carrot pancakes!! I will let you know how it goes 🙂 Btw, you can check out a post that I did on my breakfast club here: http://www.theholykale.com/2011/12/raw-apple-walnut-oatmeal/. Might give you some ideas!

  6. I love anything to do with carrots and raisins, and since I’m on a tight budget and carrots are a bargain this time of year, this is very fitting.

  7. These look delicious! I actually prefer my pancakes savoury, so I think I’ll make these and leave out the raisins. 🙂

  8. Teehee! As soon as you said these weren’t too sweet, I though “carrot cake pancake peanut butter sandwiches with a bit of maple syrup!” Then I kept reading and saw that you’d already got there, albeit with more fancypants cashew butter. I never should have doubted you 😉

  9. These look wonderful! I like the idea of them being healthy-tasting (though I think healthy IS tasty!) I almost bought a juicer today but didn’t. The more I think about it the more I regret it!

  10. wow, i am so impressed how you are able to use up every part of the vegetable in your meals! I have not tried incorporating juice pulp in my recipes, but i need to get a juicer first to get some pulp 😉

  11. These looks so good! I’ve been making pumpkin pancakes for the last few days and finally used up the batter this morning. I wish I had a friend who saved her juice pulp for me, I’d be all over that!

  12. These are fabulous! Made them this morning, substituting buckwheat flour for whole wheat and light soy milk for the almond (what I had on hand) and my 14 yr old gobbled them up! Of course when he asked what was in them, I responded cinnamon arisen. The carrot pulp can be our little secret! Thanks as always!

  13. These look really healthy and delicious! ^^ I think that (when I juice) I need to start putting these into pancakes instead of the dense (but nutritious) muffins that I make.

  14. Congratulations on your feature in O Magazine, I only just saw it today! well done Gena.

  15. Oh these sound so delicious!!! I can’t wait to make these when I go home for winter break…perfect for the day after Christmas 😀

  16. Love!! So Awesome. You could most likely use pumpkin purée in place of the carrot pulp, and just add a little less liquid to the rest of the recipe. Yum!

  17. i always use coconut oil when making pancakes. so good! i was just thinking of making carrot cake pancakes actually for my dog’s birthday tomorrow. she loves pancakes and carrots. hers will get some peanut butter frosting. thanks for the recipe!

  18. Yum they look great! And way to go with using up the carrot pulp. I could have a field day with that, actually, because carrots make everything so moist and delicious when baking with it.

    And the coconut oil, too…great combo.

    Don’t study too hard, okay!! 🙂

  19. I’m in two minds about whether or not to make this for the roommate tomorrow, who I would definitely class as a more of a “mainstream eater”. They sound delicious to me though AND I just happen to have all the ingredients on hand!

    Hmm, maybe I’ll risk it. 🙂