Dairy Free Pumpkin Pancakes

A stack of dairy free pumpkin pancakes on a white plate next to an orange napkin and a decorative pumpkin.

Embrace the chilly fall mornings with a stack of these delicious dairy free pumpkin pancakes.  They’re perfectly fluffy and full of tasty pumpkin spice flavor.  A great cozy breakfast that’s perfect for a weekend meal with the family!

Ingredients

Here is a photo of the ingredients you’ll need, along with some selected ingredient notes:

Bowls of ingredients, including flour, oat milk, baking powder, salt, brown sugar, oil, pumpkin, pumpkin spice, egg, and vanilla.
  • Pumpkin pie spice – Pumpkin pie spice is a mixture of several aromatic spices.  It’s typically used when baking a pumpkin pie, but can be mixed into many other baked goods too – like these pancakes!  If you don’t have pumpkin pie spice on hand, you can substitute the 2 teaspoons with this blend:  1 ¼ teaspoon cinnamon, ¼ tsp ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves or allspice.
  • Oat milk – I love oat milk for baking because it’s creamy and sweet, but you can use any milk alternative of your choice here.

Step by Step Instructions

You’ll find the full recipe amounts and instructions at the recipe card at the bottom of the post, but here’s a helpful overview with photos.

Start by mixing together the pumpkin, brown sugar, vanilla, pumpkin spice, and oil.  Then go ahead and whisk in the egg.  The batter will look like the photo below at this point:

A bowl with pumpkin, brown sugar, vanilla, pumpkin spice, oil, and egg whisked together.

Now, mix together your dry ingredients in a separate bowl:

Flour, baking powder, and salt mixed together in a bowl.

Go ahead and mix the dry ingredients with the wet ingredients.  You want it to be combined, but try to avoid overmixing (or the pancakes can come out tough).  Your batter will look like this:

A bowl of pancake batter to make dairy free pumpkin pancakes.

Let the pancake batter rest for a few minutes while you preheat your griddle.  Resting the batter allows the starches to swell, the gluten to “relax” a bit, and the leavening agent to start to work.  The result is tender and fluffy pancakes!

When the griddle is hot, go ahead and pour the batter on.  I use a ¼-cup measuring cup to make evenly sized medium pancakes, but you can do whatever floats your boat – big ‘ol restaurant style pancakes or silver dollar pancakes or anything in between!

Pancake batter cooking on a griddle.

Cook for a few minutes on each side, then stack on a plate and serve with dairy free butter and maple syrup.

Recipe FAQ

Here are some common questions that may come up as you are preparing this recipe:

Can you use homemade pumpkin puree instead of canned pumpkin?

Yes – use the same amount of homemade puree as you would canned puree.  Note that occasionally homemade purees can be a thinner texture; in this case you may need to slightly reduce the amount of liquid in the recipe.

What should you do if the pancake batter is too thick? 

This usually occurs when the flour is packed in the measuring cup, rather than spooned and leveled.  For an easy fix, simply add an extra ¼ cup of oat milk to the batter.

What should you do if the pancake batter is too thin? 

This can occur if the liquids were mismeasured, or if you used a jumbo egg (instead of a large egg).  Add an extra 2 tablespoons of flour at a time, mixing it into the batter, until it reaches the right consistency.

Can you freeze dairy free pumpkin pancakes?

Yes!  Place the pancakes in a single layer in a zip top bag, and freeze.  When you’re ready to enjoy them, remove as many as you’d like to eat, place on a microwave-safe plate, and microwave until warm (usually 30 seconds per pancake).

Dairy free pumpkin pancakes on a white plate next to a fork and napkin.

Allergens in this recipe

* Disclaimer:  Always double check ingredients and product packaging to confirm a recipe meets your allergy needs.  While I try to note potential allergens below, there is always the chance I may miss something or that manufacturer formulations may change.

As written, this recipe is dairy free, soy free, and nut free.

This recipe does contain wheat/gluten and egg.  While I haven’t tested substitutions for these, here are my estimated suggestions (based on cooking knowledge):

  • To make gluten free:  You should be able to use a gluten free 1:1 all-purpose substitute – just measure out the same amount of that rather than the all-purpose flour.
  • To make egg free:  Substitute with a flax egg, or increase the pumpkin puree to 1 cup.

If you personally make this recipe with substitutions and found that it worked, I’d love to hear about it in the comments.

More Dairy Free Pancake Recipes

Let’s be real – pancakes are one of the best breakfast treats!  Expand your repertoire with all of these dairy free options:

I hope you enjoy these dairy free pumpkin pancakes!  If you get a chance to try them, please feel free to leave a recipe rating or comment below.

Dairy Free Pumpkin Pancakes

These dairy free pumpkin pancakes make the perfect fall treat on a chilly morning!
Course Breakfast
Cuisine American
Keyword dairy free pumpkin pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14 pancakes
Calories 134 kcal
Author Dairy Free for Baby

Ingredients

  • ¾ cup canned pumpkin puree
  • ¼ cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice
  • 3 tablespoons avocado oil (or canola oil)
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 ¾ cups oat milk

Instructions

  1. In a large mixing bowl, combine the pumpkin, brown sugar, vanilla, pumpkin spice, and oil. Whisk in the egg.
  2. In another bowl, combine the flour, baking powder, and salt. Mix together, then add the dry ingredients to the bowl with the wet ingredients. Stir together until combined (do not overmix).
  3. Let the batter sit for 5 minutes while you preheat a griddle to 350 degrees F.
  4. Pour ¼ cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles have formed on top, then flip and cook another 2 to 3 minutes. Repeat in batches until all the batter is used.
  5. Enjoy while warm. Feel free to top with dairy-free butter and maple syrup!

Recipe Notes

  • If your pancake batter seems too thick, you may have packed the flour into your measuring cup (as opposed to spooned and leveled). If this occurs, just add extra oat milk until it reaches the right consistency.
  • If you don’t have pumpkin pie spice on hand, you can substitute the 2 teaspoons with this blend: 1 ¼ teaspoon cinnamon, ¼ tsp ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves or allspice.
  • This recipe makes approximately 14 pancakes.

 

Nutrition analysis (approximate per pancake): 134 calories, 4 g fat, 0.5 g saturated fat, 170 mg sodium, 21 g carbohydrate, 1 g fiber, 5.5 g sugar, 3 g protein, Vitamin D: 3%, Calcium: 9%, Iron: 7%, Potassium: 2%

Share:  What’s your favorite way to use pumpkin in the fall?  If you tried these pancakes, what did you think?

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A stack of dairy free pumpkin pancakes with syrup being drizzled on top.

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