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Family Favorite Pumpkin Pancakes Dairy-Free Egg-Free

Delicious pumpkin pancakes, dairy-free & egg-free.

The best way to eat vegetables for breakfast.

stack of pumpkin pancakes

Get our printable recipe sheet for this and 24 other top MAM recipes when you join membership. See recipe below.

 

Every fall, as I gather up cans and cans of pumpkin…

I inevitably find myself with an open, half-used container…

and not enough time to bake one more thing. 

That’s why I added pumpkin pancakes to our fall weekend breakfast line-up.

Let nothing go to waste, right?

We came up with amazing dairy-free and eggless pumpkin pancakes…

and have the recipe to share with you today!

These are so good hot off the griddle. 

But we also double the recipe to refrigerate and save pancakes for the rest of the week. 

In Milk Allergy Mom Membership, we call that batch-cooking or “cook once, eat twice”. 

It saves mom a lot of time in the kitchen.

And this is the perfect recipe to do just that, so double it!

pumpkin pancake batter

This recipe is a big hit with my breakfast-loving family,

even my husband likes them better than his regular pancakes!

These make a great hearty weekend breakfast or even a simple dinner.

It’s the one breakfast food my hubby will eat for dinner, lol. 

Topped with dairy-free butter and real maple syrup…

your kids and hubby will be begging for more and not even realize they’re eating their vegetables.

We love our dairy-free pancakes with a side of bacon and fruit.

RECIPE: Enjoy the dairy-free and egg-free pumpkin pancake recipe below!

VIDEO: Be sure to see our quick pancake video in this post, as well. 

PUMPKIN PANCAKES DAIRY & EGG FREE

Makes 24 mini pancakes

Serves 6

PUMPKIN PANCAKE INGREDIENTS

2 cup all-purpose flour 
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
4 tablespoons dark brown sugar
4 tablespoons melted coconut oil or vegetable oil
2 cup dairy-free milk 
1 cup pumpkin puree 

PUMPKIN PANCAKE DIRECTIONS

Mix dry ingredients together in a medium bowl:

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
4 tablespoons brown sugar 

Mix wet ingredients together in a separate large bowl:

4 tablespoons vegetable or liquid coconut oil
2 cups dairy-free milk
1 cups pumpkin puree

Make a well in the dry ingredients. 

Pour the wet mixture into the well. 

Combine the wet and dry ingredients until fully incorporated together. 

Heat a pancake griddle (affiliate link) to low-medium heat. 

Grease griddle with coconut oil or dairy-free butter. 

When the griddle is hot, pour pancake batter on the griddle, 1/4 cup at a time for mini pancakes. 

Cook on the first side until the bottom of the pancake is golden brown and will flip easily.

Then flip the pancakes, and cook on the second side for another couple minutes until the second side is golden. 

Pancakes are done when both sides are golden brown and the middle is cooked through. 

Serve hot with syrup, dairy-free butter, and nuts like pecans if you’re not allergic. 

Store extra pancakes, cooled, in the refrigerator for another day. 

Just heat in the microwave or toaster oven to eat as leftovers. 

Hope you enjoy these dairy-free and egg-free pumpkin pancakes as much as we do!

MORE PUMPKIN RECIPES

Pumpkin Chocolate Chip Muffins

Perfect Pumpkin Bread

Pumpkin Cream Cheese Bars

Pumpkin Chocolate Chip Cookies

 

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Marshelle

Sunday 27th of November 2022

Can I swap out regular flour to almond flour?? Also switch out sugar?

Jamie Kaufmann

Wednesday 30th of November 2022

Hi Marshelle, we haven't tried almond flour before because I'm allergic to almond. But I think you could sub a dry sugar like coconut sugar. :)

Melissa

Wednesday 16th of November 2022

Dang ads… would oat flour work?

Jamie Kaufmann

Saturday 19th of November 2022

So sorry, Melissa. We will take a look at the darn ads. :) I'm not sure on oat flour. If you try, we'd love to hear. Hope it does!

Sarah

Monday 25th of April 2022

I know this is an older post, so I'm not sure you'll even see this to answer. But 1) These are absolutely delicious! And 2) how do you think these would freeze??

Jamie Kaufmann

Tuesday 26th of April 2022

Hi Sarah! So glad to hear you love these. I think a flash freeze and then freezing in freezer bags would be worth a shot! :)

Jenny

Sunday 13th of September 2020

The middle didn't cook and there was no pumpkin flavor.

Jamie Kaufmann

Sunday 13th of September 2020

Sorry to hear that, Jenny. I'll make a note to cook these low and slow...that batter is super thick. That's what makes them so hearty. Of hundreds of our recipes here, this is my husband's favorite. :)

Becca

Wednesday 30th of October 2019

Absolutely delicious! I used Trader Joe's Pumpkin Spice Almond Beverage for the milk alternative and it made them extra spicy and yummy. Thanks!

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