• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eight Forest Lane
  • Recipe Index
  • Latest Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Latest Recipes
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast

    Carrot Cake Pancakes

    Published: Mar 29, 2021 · Modified: Mar 28, 2021 by Sally · Leave a Comment

    Jump To Recipe

    These carrot cake pancakes are soft and fluffy, with all the classic flavours of carrot cake. These pancakes are perfect for the weekend topped with crunchy walnuts and a generous drizzle of maple syrup.

    Fork with bite of carrot cake pancakes

    Hello to all my fellow carrot cake lovers! Today I have a recipe that I just know you are going to love because with the first bite of these pancakes you’ll wonder why carrot cake pancakes haven’t been on your weekend menu earlier.

    Breakfast has to be my favourite meal of the day, and I love trying new and exciting recipes on the weekend to make breakfast in my kitchen feel like a fancy cafe.

    Being dairy-free, I never get to enjoy the thick and fluffy cafe style pancakes, but ever since I realised how to make my own dairy-free buttermilk pancakes at home I’ve come to love the ritual of Sunday morning pancakes whenever I’m wanting to indulge in a lazy weekend at home without the hassle of getting out of my pajamas.

    Large stack of carrot cake pancakes

    There is something about Easter and the subsequent carrot cake that always seems to go along with it that has me reminded, year after year, that carrot cake is one of my absolute favourite flavours.

    I love the warm spices, the delicious crunch of the walnuts and the fact that a simple vegetable can be transformed into such a tasty cake.

    These pancakes are the ultimate way to enjoy carrot cake for breakfast, I guess in a more socially accepted way rather than literally just eating carrot cake for breakfast.

    Like my blueberry buttermilk pancakes, the ingredient list of these pancakes is a little long but don’t let that turn you off. Every single addition helps to create the most incredibly soft and fluffy, full of flavour pancakes that you’ll ever eat.

    Once you make these pancakes for your family or friends, they’ll be requesting them time after time as they simply are that good.

    Carrot cake pancake batter in a bowl

    How to make carrot cake pancakes

    To make these pancakes, we need to start with the base pancake batter. You’ll need three bowls, a whisk and a medium non-stick frying pan.

    First, in a small bowl make your ‘buttermilk’ by mixing together the dairy-free milk and white vinegar. I love to use almond milk but feel free to sub your favourite here such as oat or soy. The milk will start to curdle depending on what you use but that’s totally ok and normal.

    In your second bowl, gently whisk together the flour, baking powder, bicarbonate of soda, spices and salt.

    Finally, in your large mixing bowl whisk together the brown sugar, egg, canola oil and vanilla. Add the milk mixture and continue to whisk to combine. Slowly add the dry ingredients and whisk until a thick batter forms.

    Add in your grated carrot and chopped walnuts and fold through with a rubber spatula until combined.

    You’ll see the batter start to puff and bubble as the bicarbonate of soda and vinegar react with each other (which is what is going to make these pancakes so thick and fluffy). Set the batter aside for about 10 minutes to rest before cooking.

    Stack of carrot cake pancakes on a plate

    Resting the pancake batter is essential to allow the gluten to relax and therefore result in a lighter pancake that will cook much more evenly so do not skip this step.

    Also if you want to read more about why I use buttermilk (or in this cake a homemade, dairy-free buttermilk substitute) instead of regular milk, then definitely read my post before the blueberry pancake recipe.

    Heat your pan and spray lightly with canola oil. Add ⅓ cup of the pancake batter to the pan and once bubbles have formed on the surface, flip the pancake and cook for another 1-2 minutes. Repeat until all of the batter has been used.

    This recipe makes 6 large pancakes which is approximately enough for 3 people or 2 if you’re really hungry. Like most pancakes, these are best eaten straight away.

    I like to serve them simply with a drizzle of pure maple syrup, maybe a little butter, but you could also use some cream cheese, maybe some fresh berries – really the possibilities are all yours.

    So whether you are looking for a fun family breakfast for the Easter long weekend, or you’re just wanting to transform your home into a fancy bunch spot, this is the perfect recipe.

    Stack of carrot cake pancakes with bite taken

    More Easter recipes:

    Carrot & Coconut Layer Cake
    Easter Sugar Cookies
    Easy Rocky Road
    Chocolate Hot Cross Buns
    Vegan Carrot Cake Cupcakes

    Carrot Cake Pancakes

    These carrot cake pancakes are soft and fluffy, with all the classic flavours of carrot cake. These pancakes are perfect for the weekend topped with crunchy walnuts and a generous drizzle of maple syrup.
    No ratings yet
    Print Pin Rate
    Course: Breakfast
    Cuisine: Australian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Resting Time: 10 minutes
    Author: Sally
    Prevent your screen from going dark

    Ingredients

    • ¾ cup dairy-free milk
    • 2 tablespoons white vinegar
    • 1 cup plain flour
    • 1 teaspoon baking powder
    • ½ teaspoon bicarbonate of soda
    • ½ teaspoon salt
    • ½ teaspoon mixed spice
    • ½ teaspoon cinnamon
    • 2 tablespoons brown sugar
    • 1 egg
    • 2 tablespoons canola oil
    • 1 teaspoon vanilla
    • 1 cup grated carrot about 2 carrots
    • ¼ cup walnuts chopped

    Instructions

    • In a small bowl, make the ‘buttermilk’ by mixing the vinegar with the dairy-free milk and set aside.
    • In a large mixing bowl combine flour, baking powder, bicarbonate of soda, salt and spices and whisk to combine.
    • In another bowl, whisk together egg, canola oil, brown sugar, vanilla and milk mixture. Add wet ingredients to dry and whisk until a thick batter forms. Fold through the grated carrot and walnuts with a spatula. Set aside and rest for 10 minutes.
    • Heat a non stick frying pan and lightly spray with oil. Add ⅓ cup of batter per pancake to the pan. Once bubbles have formed on the surface, flip pancake and cook for another 1-2 minutes. Repeat with remaining batter, wiping out excess oil with a paper towel between batches.
    • Serve pancakes with butter and/or a very generous drizzle of maple syrup.

    Notes

    Pancakes are notorious for burning! To prevent this, make sure to monitor the heat of your pan as you progress. Start with your pan on high and turn down to medium after cooking the first one or two to ensure the pancakes cook evenly as you go.
    Not from Australia? Check out my US Conversion Guide. 

    Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.

    Have you made this recipe?Leave a comment and a rating below and tag your creations with #eightforestlane on Instagram!
    Not fom Australia? Check out my US Conversion Guide

    Save it for later:

    Carrot Cake Pancakes Pinterest Image

    More Breakfast

    • Honey Nut Granola
    • No-Bake Peanut Butter Muesli Bars
    • Dutch Pancake
    • Blueberry Buttermilk Pancakes

    Reader Interactions

    Made this recipe? Leave a review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Sally and welcome to Eight Forest Lane. Here you will find easy and delicious recipes for any special dietary needs. Let me show you how to make cooking fun! 

    More about me →

    Latest Recipes

    • Classic Lamingtons
    • Vegan Banana Pancakes (Gluten Free)
    • Top 10 Recipes of 2022
    • Easy Gingerbread Snack Cake

    Trending Recipes

    • Healthy Banana Bread with Oats
    • 21 Dairy Free Dinner Recipes
    • Air Fryer Lemon Pepper Chicken

    Footer

    Info

    • About Me
    • Privacy Policy
    • Disclaimer

    Explore

    • Resources
    • Recipes
    • Life / Opinion

    Say Hello

    • Contact
    • Facebook
    • Instagram

    We acknowledge all Aboriginal and Torres Strait Islander persons as the first inhabitants of the nation and traditional custodians of the land in which we work and live, and pay our respects to Elders past, present and emerging.

    ↑ back to top

    10% of all money earnt via advertising is donated to charity.

    Copyright © 2022 Eight Forest Lane