Delicious pumpkin pancakes, dairy-free & egg-free.
The best way to eat vegetables for breakfast.
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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 it was grand to discover that I could add 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 mama a lot of time in the kitchen!
This is the perfect recipe to do that, just double it!
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.
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.
Enjoy the dairy-free and egg-free pumpkin pancake recipe below!
And be sure to see our quick pancake video in this post, as well.
PUMPKIN PANCAKE RECIPE
Dairy-Free & Egg-Less
Makes 24 mini pancakes
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 c. flour, 2 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, 2 tsp. pumpkin pie spice, 4 Tbs. brown sugar.
Mix wet ingredients together in a separate large bowl:
4 tbs. oil, 2 c. dairy-free milk, and 1 c. 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.
Be sure to cook these low and slow, low heat, slow cook. The batter is thick!
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!
For 6 health benefits of pumpkin, see this post from Web MD.