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!
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).
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.
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.
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.
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!
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.
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!
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Recipe Card
