Dairy-Free Pumpkin Pancakes Recipe (or Waffles!)

The great pumpkin drought seems to be past us, for now. Despite rising prices and nearly bare shelves, I still managed to find pumpkin for $1 a can – at Whole Foods no less. And since one cannot live on dairy-free pumpkin pie alone, I thought I would revive this dairy-free pumpkin pancakes recipe.

Pumpkin Pancakes (or Waffles) that are Better than Martha’s

I originally adapted this recipe from a classic Martha Stewart recipe back in 2008. They turned out surprisingly fluffy for pumpkin pancakes thanks to the thicker-than-usual batter. But you can make them even more light and fluffy by adding just a couple of whipped egg whites (don’t worry, the recipe has an egg-free option too!).

This recipe also worked very well as waffles, and they freeze well. Plus, it’s a great way to enjoy even more flavors of the season. I’ve topped them with leftover cranberry sauce, pumpkin butter, and even gingerbread-flavored maple syrup!

Special Diet Notes: Pumpkin Pancakes or Waffles

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. An egg-free and vegan option is included.

For gluten-free and dairy-free pumpkin pancakes, you can substitute your favorite grain-based, gluten-free flour blend for the flour. Just gluten-free oat flour will also work well. But I recommend using the egg and not an egg substitute.

Dairy-Free Pumpkin Pancakes (or Waffles)

 

Author: Alisa Fleming

Recipe type: Breakfast

Cuisine: American

• 1¼ cups all-purpose or whole-wheat pastry flour (or a combination of the two)
• 2 teaspoons baking powder
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg or allspice
• ½ teaspoon salt
• Pinch cloves
• ¼ cup + 2 tablespoons pumpkin puree
• 1 egg, room temperature (see Vegan Option below for egg-free)
• 2 tablespoons oil, plus additional for cooking
• 2 tablespoons firmly packed brown sugar
• 1 cup unsweetened plain or vanilla dairy-free milk beverage, room temperature
• 2 egg whites, room temperature (optional)
• Cranberry sauce, pumpkin butter, and/or maple syrup, for topping

1. In a mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg or allspice, salt, and cloves.
2. In a large glass measuring cup, whisk together the pumpkin, egg, oil, and sugar until well combined. Whisk in the milk beverage, until combined.
3. For even fluffier pancakes, place the egg whites in a mixing bowl and whisk or beat with a hand mixer just until soft peaks form.
4. Pour the liquid pumpkin mixture into the flour mixture, and whisk until just combined; some floury spots and lumps are all good. If using, gently but quickly fold in the whipped egg whites.
5. Heat a little oil in a skillet over medium or medium-low heat. Scoop a scant ¼ cup of batter per pancake into the skillet and cook for roughly 2 to 3 minutes per side, or until golden. The tops of the pancake will have bubbles breaking at the surface when it is time to flip.
6. Serve topped with leftover cranberry sauce, pumpkin butter, or the traditional maple syrup.

Flour Note: For the lightest, fluffiest, cheapest pancakes, use all-purpose flour. I use whole wheat pastry flour instead of all-purpose in my baking for a touch of heartiness.
Pumpkin Note: This amount of pumpkin keeps them light and fluffy, but offers a very mild pumpkin flavor. For more pumpkin goodness, you can increase it to ½ cup, but the pancakes will be more moist and less fluffy.
Vegan Option: Omit the egg and egg whites. Beat ¼ cup aquafaba with a hand mixer until soft peaks form. Gently but quickly fold the aquafaba into your pancake batter per the egg white step. Optionally increase the baking powder to 2⅛ teaspoon for a little extra lift.

3.5.3229

More Dairy-Free Pumpkin Breakfast Recipes

No Rise Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Protein Shake

Pumpkin Pie Oatmeal