These Easy Pumpkin Pancakes are thick, fluffy, and deliciously spiced—basically like having a slice of pumpkin pie, but in pancake form! They’re also incredibly easy to make, with simple ingredients you probably already have on hand. Plus, these pancakes are egg-free, dairy-free, and totally vegan-friendly, so they’re perfect for anyone with food allergies or dietary preferences. And if you love meal prepping, you’re in luck! They freeze beautifully, so you can whip up a batch now and enjoy them whenever you need a warm, comforting breakfast in minutes. Give them a try—you’ll fall in love with these cozy pumpkin pancakes!

Oriana’s Thoughts On The Recipe
If there’s a cozy, autumn-inspired breakfast that just fills the kitchen with all the warm spices we love, it’s these Easy Pumpkin Pancakes. I adore how these pancakes combine the comforting flavors of pumpkin and spices into every soft, fluffy bite! They’re perfect for those crisp fall mornings when you want to start the day with something heartwarming and delicious.
These Easy Pumpkin Pancakes are super simple to whip up and totally free of eggs and dairy. My kids love these pancakes as much as I do, and they work great for friends or family members with food allergies, too. With a few pantry ingredients and a can of pumpkin puree, you’re set for a delightful stack that everyone can enjoy.
And here’s a little secret: these pancakes are freezer-friendly! I love making a big batch on weekends so we can have a quick, tasty breakfast ready in minutes all week long. Trust me, you’ll want to save some for later because once you taste that soft, fluffy texture and rich pumpkin spice flavor, one serving is never enough!
What I Love About This Recipe
- Easy, Foolproof Recipe: No need to stress over fancy techniques or hard-to-find ingredients. This recipe is super simple, and with just a few basic steps, you’ll have a stack of perfect pumpkin pancakes!
- Allergen-Friendly: These pancakes are completely egg-free, dairy-free, and vegan, making them ideal for anyone with food allergies. They’re deliciously inclusive for everyone around the table!
- Simple Ingredients: Everything you need is likely already in your pantry or fridge.
- Bursting with Pumpkin Spice Magic: The flavor of these pancakes truly falls in every bite.
- Perfectly Thick & Fluffy: Each pancake is thick, soft, and fluffy, holding up beautifully under a drizzle of syrup or a dollop of vegan butter. The texture is just right – moist without being heavy and fluffy without crumbling.
- Freezer-Friendly for Easy Mornings: I love making extra and freezing them for easy breakfasts during the week. They reheat beautifully and taste just as delicious, so a cozy breakfast is only minutes away.
Potential Recipe Challenges & Pro Tips
- Challenge: Getting the Perfect Fluffy Texture: Achieving a fluffy pancake without eggs might seem tricky. Pro Tip: Make sure your baking powder and baking soda are fresh. They’re the magic behind that lovely rise and soft texture. A splash of apple cider vinegar adds fluffiness by adding extra lift when combined with baking soda.
- Challenge: Pancakes Sticking to the Pan: Nothing’s worse than pancakes that stick and fall apart! Pro Tip: Preheat the pan well and grease it lightly with vegan butter or oil before each batch. Nonstick pans work best here, but you can use any well-greased skillet.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: The base that gives the pancakes structure. Note: For a gluten-free option, try a 1:1 gluten-free flour blend.
- Baking Powder & Baking Soda: These leavening agents help the pancakes rise, giving that fluffy texture.
- Salt: Just a pinch brings out the flavors.
- Pumpkin Pie Spice: The essence of these pancakes! This blend of cinnamon, nutmeg, ginger, and cloves gives that cozy, spiced pumpkin flavor.
- Brown Sugar: Adds a touch of sweetness and a bit of depth with its molasses flavor.
- Milk (Dairy or Non-Dairy): Any milk works, but I love oat milk for a creamy, dairy-free option.
- Apple Cider Vinegar: Mixed with milk, it creates a homemade “buttermilk” that adds extra fluffiness.
- Pure Pumpkin Puree: This provides flavor, color, and moisture. Note: Make sure it’s pure pumpkin, not pumpkin pie filling.
- Butter (Dairy or Non-Dairy): Adds richness. Melt it before adding to the batter for easier mixing.
- Vanilla Extract: Rounds out the flavors with a hint of sweetness.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Use coconut, oat, or rice milk to make this recipe nut-free.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar in a medium bowl and stir using a balloon whisk to combine.
Step 2 – Combine Wet Ingredients
Mix milk and vinegar in a measuring cup. Add pumpkin puree, melted butter, and vanilla; mix to combine.
Step 3 – Mix Dry And Wet Ingredients
Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
Step 4 – Cook The Pancakes
Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Serve pancakes immediately with butter and pure maple syrup.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
- Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
- Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
- Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
- Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
Variations & Additions
- Chocolate Chip Pumpkin Pancakes: Add a handful of dairy-free chocolate chips for a decadent twist.
- Nutty Crunch: Fold in chopped pecans or walnuts for extra texture and flavor.
- Extra Spice: Love the warmth of spices? Add an extra pinch of cinnamon or a sprinkle of cardamom.
Serving Suggestions
Top these pumpkin pancakes with a pat of vegan butter and a drizzle of pure maple syrup. For a fun treat, you can also add a sprinkle of cinnamon sugar or a dollop of coconut whipped cream!
Storing and Freezing Instructions
Storing: Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container for up to 3 months. To reheat, wrap frozen pancakes in a damp paper towel and microwave until heated through, about 45 – 60 seconds, for a quick breakfast!
Frequently Asked Questions
I don’t recommend it because pumpkin pie filling is pre-sweetened and spiced, which could alter the texture and flavor of the pancakes.
Almond or oat milk gives the best creamy texture, but any plant-based milk will do. Just make sure it’s unsweetened if you prefer a more neutral taste.
I don’t recommend it, as the leavening agents lose their effectiveness over time, which can result in flat, dense pancakes. For the best, fluffiest pancakes, make the batter right before cooking—it’s quick and easy, so it won’t take much time!
More Recipes You’ll Love!
- Simple Pumpkin Muffins (Egg-Free And Dairy-Free)
- Pumpkin Everything: Egg-Free Pumpkin Recipes for a Cozy Autumn
- Egg-Free Recipes to Survive the Egg Shortage
- The Best Egg-Free Savory Breakfasts Recipes for the Whole Family
- Easy Apple Cider Muffins (No Eggs or Dairy)
- Mini Chocolate Chip Muffins (Egg-Free & Dairy-Free)
- Easy Cinnamon Swirl Quick Bread (no eggs – no dairy)
- Browse more recipes…
Recipe Card
Easy Pumpkin Pancakes (Egg-Free & Dairy-Free)
Ingredients
- 1 cup (140 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/4 teaspoon (1 g) salt
- 1 teaspoon pumpkin pie spice
- ¼ cup (50 g) brown sugar
- 3/4 cup (180 ml) dairy-free milk (non-dairy or dairy will work)
- 1 tablespoon (15 ml) apple cider vinegar
- 1/2 cup (120 g) pure pumpkin puree
- 2 tablespoons (30 g) dairy-free unsalted butter, (non-dairy or dairy will work)
- 1 teaspoon (5 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar in a medium bowl and stir using a balloon whisk to combine.
- Mix milk and vinegar in a measuring cup. Add pumpkin puree, melted butter, and vanilla; mix to combine.
- Mix dry and wet ingredients until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
- Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
- Serve pancakes immediately with butter and pure maple syrup.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: Use coconut, oat, or rice milk to make this recipe nut-free.
- Challenge: Getting the Perfect Fluffy Texture: Achieving a fluffy pancake without eggs might seem tricky.
- Pro Tip: Make sure your baking powder and baking soda are fresh. They’re the magic behind that lovely rise and soft texture. A splash of apple cider vinegar adds fluffiness by adding extra lift when combined with baking soda.
- Challenge: Pancakes Sticking to the Pan: Nothing’s worse than pancakes that stick and fall apart!
- Pro Tip: Preheat the pan well and grease it lightly with vegan butter or oil before each batch. Nonstick pans work best here, but you can use any well-greased skillet.
- Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
- Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
- Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
- Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
- Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
- Chocolate Chip Pumpkin Pancakes: Add a handful of dairy-free chocolate chips for a decadent twist.
- Nutty Crunch: Fold in chopped pecans or walnuts for extra texture and flavor.
- Extra Spice: Love the warmth of spices? Add an extra pinch of cinnamon or a sprinkle of cardamom.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
These were fantastic! Fluffy and so tasty. My toddler devoured them. Thanks