Pumpkin Pancakes Dairy-Free Egg-Free
These easy pumpkin pancakes are both dairy-free and egg-free.
But nobody will ever know!
These are the perfect warm and hearty breakfast for fall.
See the recipe below.
Get our printable recipe sheet for this and 24 other top MAM recipes when you join membership. See recipe below.
If you find yourself with a half used can of pumpkin puree and don't want it to go to waste, I have the perfect recipe for you.
Dairy-free and eggless pumpkin pancakes are absolutely delicious!
Warm pumpkin and cinnamon topped with real maple syrup. What could be better?
This recipe is a big hit with family.
My husband even requests them for dinner in the fall, and he's not even a breakfast-for-dinner kind of guy.
Your family will be begging for more and not even realize they're eating their vegetables.
We love our pumpkin pancakes with a side of bacon or sausage and fruit.
See the recipe below!
PUMPKIN PANCAKES RECIPE
Makes 24 mini pancakes
Serves 6
INGREDIENTS
Dry Ingredients
2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
4 tablespoons dark brown sugar
Wet Ingredients
4 tablespoons melted coconut oil or vegetable oil
2 and ¼ cup dairy-free milk
1 cup pumpkin puree
DIRECTIONS
Mix dry ingredients together in a large bowl.
Mix wet ingredients together in a separate medium bowl.
Make a well in the dry ingredients.
Pour the wet mixture into the well.
Combine the wet and dry ingredients just until mixed. Don't overmix. A few lumps are ok.
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, ¼ 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!
You can save this pancake recipe on Pinterest for later.
And see more dairy-free pumpkin recipes below!
MORE PUMPKIN RECIPES
Here are more favorite dairy-free pumpkin recipes you may enjoy:
- Pumpkin Chocolate Chip Muffins
- Perfect Pumpkin Bread
- Pumpkin Cream Cheese Bars
- Pumpkin Chocolate Chip Cookies
If we can tolerate dairy, can I still
Use milk?
Hi Charlotte! If you can do dairy, regular milk works. 🙂
This recipe sounds YUMMY, I will try it with my little girl. And it’s perfect. She’s allergic to Milk, Egg, and Peanut.
Thanks, Liza! Happy to help. If you make them, we'd love to hear!
Can I swap out regular flour to almond flour?? Also switch out sugar?
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. 🙂
Dang ads… would oat flour work?
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!
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??
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! 🙂
The middle didn't cook and there was no pumpkin flavor.
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. 🙂
Absolutely delicious! I used Trader Joe's Pumpkin Spice Almond Beverage for the milk alternative and it made them extra spicy and yummy. Thanks!
How are theses vegan? My grandson can't have eggs OR milk due to allergies... I get frustrated searching for milk free egg free and finding recipes like this.
Kathy, you are a wonderful grandma for doing your research! This recipe was easily made vegan because all it requires is a dairy-free milk replacement. But I can see how our write-up is misleading so we are getting that fixed. Thanks for bringing this to attention and with dairy-free milk, I hope your grandson can enjoy these!
What can I substitute the milk with? My son can’t have the following due to Intolerance:
Cows milk
Almond Milk
Rice Milk
Coconut Milk
Would water work?
Can you have hemp or flax milk?
Have you tried oat milk
We have not but I'm sure it would work in this recipe! 🙂