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Carrot Cake Pancakes

Updated September 5, 2022
Have your cake and eat it for BREAKFAST with these easy carrot cake pancakes! This simple pancake recipe is perfect for Easter brunch!
Total Time 45 mins
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a stack of pancakes being dug into with a fork

These carrot cake pancakes are basically cake posing as breakfast food. And if that doesn’t sum up my blog, I don’t know what will.

Why you’ll love this recipe

This recipe is a keeper, guys. Here are just three reasons why:

  1. They come together SUPER quickly
  2. They’re packed with delicious carrot flavour and spice
  3. They’re vegan friendly AND served with a healthy dairy-free frosting!
a stack of pancakes topped with coconut yoghurt and walnuts

How to make carrot cake pancakes

Prepare the batter by mixing together dairy-free milk, date sugar and a flaxseed egg, then whisking in the dry ingredients. Add the grated carrot and chopped walnuts (photo 1) then stir to form the batter (photo 2).

Cook 2 tbsp of the pancake batter at a time in a frying pan until golden (photo 3).

I love serving these carrot cake pancakes with a dollop of coconut yoghurt (as a breakfast-appropriate frosting alternative) and LOTS of maple syrup!

notes on this recipe

  • Make sure you finely grate the carrot. If you use a grater with large holes, the carrot will not cook.
  • Flip the pancakes once only! When you see little bubbles on top of the pancake, wait a little longer until the bubbles *just* start to pop and remain there as holes, THEN flip the pancake.
  • Grease your frying pan well to avoid the pancakes sticking.
  • Cook the pancakes one at a time – unless you have a very large frying pan.
maple syrup being poured onto a stack of pancakes


What can I use instead of date sugar?

Substitute light brown sugar or omit entirely and go crazy with the maple syrup;)

What can I use instead of walnuts?

Feel free to omit the walnuts or substitute another nut such as almonds.

How long do pancakes last?

Extra pancakes can be stored in the fridge without toppings for 1-2 days. You can reheat them on the stovetop, microwave, or even in the toaster!

Can I freeze pancakes?

Yes! Store cooked pancakes without toppings in a ziploc bag in the freezer for up to 1 month. Then reheat in a frying pan or toaster when the pancake craving hits!

More vegan pancake recipes:

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

a stack of pancakes being dug into with a fork
Print Recipe
5 from 1 vote

Carrot Cake Pancakes

Have your cake and eat it for BREAKFAST with these easy carrot cake pancakes! This simple pancake recipe is perfect for Easter brunch!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: American, vegan
Servings: 8 pancakes
Calories: 532kcal
Author: Shivani Raja


  • 1 tbsp Ground Flaxseed
  • 1 cup/ 215 ml Non-dairy milk I like hazelnut
  • 2 tbsp Date Sugar sub light brown sugar, or omit completely
  • ½ tsp Cinnamon
  • ¼ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • 1 tsp Baking Powder
  • ½ cup/ 65 grams Wholewheat flour sub plain flour
  • ¼ cup/ 30 grams Porridge Oats
  • pinch Salt
  • 1 cup/ 90 grams Finely Grated Carrot I used a medium carrot
  • ¼ cup/ 25 grams Walnuts optional

To serve:

  • Coconut Yoghurt
  • Maple Syrup


  • Prepare the flaxseed egg by mixing 1 tbsp ground flaxseed with 2.5 tbsp water in a large mixing bowl. Set aside to thicken whilst you peel and finely grate the carrot.
  • Once the flax egg has thickened, whisk in the dairy-free milk and date sugar. Add the spices, flour, baking powder, and salt. Whisk until few lumps remain.
  • Add the oats, grated carrot and chopped walnuts, if using. whisk to Combine.
  • Add 1 tsp oil to a frying pan over medium-low heat. Once the pan is hot, add about 2 tbsp of batter to the frying pan and spread into a circle measuring roughly 4 inches/ 10 cm in diameter.
  • Once you see bubbles appear on top of the pancake, flip it. They will take 1-2 minutes on each side – watch them carefully!
  • Repeat with the rest of the batter. Enjoy hot with coconut yoghurt and maple syrup!

Shivani’s Tips

  • Leftover pancakes can be stored in the fridge for 1-2 days to enjoy later. You can reheat them on the stovetop, microwave, or even in the toaster!
  • You can also store these carrot cake pancakes in the freezer for up to 1 month. They’re the perfect thing to meal prep on a Sunday to enjoy throughout the week.


Serving size: 4 pancakes served with 1.5 tbsp coconut yoghurt and 1 tbsp maple syrup.
Calories: 532 kcal | Fat: 23.2g | Saturated Fat: 9.8g | Cholesterol: 0mg | Sodium: 175mg | Carbohydrates: 74g | Fiber: 8.6g | Sugar: 30.1g | Protein: 13.8g 

Did you make this recipe?

Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

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4 thoughts on “Carrot Cake Pancakes”

  1. Hi Shivani,
    This recipe looks fantastic. Definitely goes on my “foods to try” list 😊
    Quick question on the dates sugar – do you use store bought or make it at home? If it is the latter, I was wondering if we could use dried dates to make this sugar instead of going through the whole process of drying the dates out in the oven and then processing them. Please advise. 🙂

    1. Hi Gayatri,

      Apologies for the late response! I usually buy my date sugar but you can definitely make your own too! You could also try blending a few dates into the pancake batter before adding the carrots and walnuts. All the best 🙂

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