Best Dairy Free Pumpkin Pancakes

Finding a breakfast that works for everyone in the family can feel impossible, especially when you’re dealing with dairy sensitivities or just trying to eat a little healthier. Between rushing to get the kids ready for school and making sure everyone actually eats something nutritious, mornings can quickly turn into chaos.

That’s where these dairy free pumpkin pancakes come to the rescue. They’re fluffy, full of fall flavor, and gentle on sensitive stomachs, plus they freeze beautifully for those crazy busy mornings when you need breakfast ready in minutes.

What Kind of Pumpkin Puree Should I Use?

For these pancakes, you’ll want to grab a can of pure pumpkin puree from the baking aisle – just make sure it’s not pumpkin pie filling, which already has spices and sugar added. Libby’s is probably the most common brand you’ll find, but any 100% pure pumpkin will work perfectly. If you happen to have fresh pumpkin on hand and want to make your own puree, that’s great too, though canned is definitely more convenient and gives consistent results. Just check the ingredient list to make sure it only says “pumpkin” and nothing else – you want that pure, smooth texture for the fluffiest pancakes.

Options for Substitutions

These pancakes are already pretty adaptable, but here are some easy swaps you can make:

• Canned pumpkin puree: You can use fresh pumpkin puree if you have it on hand, or try sweet potato puree for a similar texture and sweetness. Butternut squash puree works too, though the flavor will be a bit milder.
• Avocado oil: Any neutral oil works here – try vegetable oil, canola oil, or melted coconut oil. If using coconut oil, make sure it’s cooled slightly so it doesn’t solidify when mixed with the cold almond milk.
• Coconut sugar: Regular granulated sugar, brown sugar, or maple syrup all work fine. If using maple syrup, reduce the almond milk by 1-2 tablespoons to keep the batter consistency right.
• Unsweetened almond milk: Any plant-based milk works great – oat milk, soy milk, or coconut milk from a carton. You can even use regular dairy milk if you’re not strictly dairy-free.
• All-purpose flour: For gluten-free pancakes, use a 1:1 gluten-free flour blend. Whole wheat flour works too, though your pancakes will be a bit denser and nuttier in flavor.
• Pumpkin pie spices: If you don’t have pumpkin pie spice, mix together 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin pancakes is overmixing the batter, which develops too much gluten and results in tough, chewy pancakes instead of fluffy ones – mix just until the ingredients are barely combined, even if there are a few lumps remaining.

Another common error is cooking them on heat that’s too high, causing the outside to burn before the inside cooks through due to the thick pumpkin puree, so keep your pan at medium-low heat and be patient.

Don’t skip letting the batter rest for 5-10 minutes after mixing, as this allows the flour to fully hydrate and the baking powder to activate, giving you lighter pancakes.

Finally, make sure your pumpkin puree is well-drained if it seems watery, and test your first pancake to adjust the heat – these take a bit longer to cook than regular pancakes, so wait for bubbles to form on the surface before flipping.

What to Serve With Dairy Free Pumpkin Pancakes?

These fluffy pumpkin pancakes are perfect with a drizzle of pure maple syrup and a sprinkle of chopped pecans or walnuts for some extra crunch. Since they’re already packed with warm pumpkin spice flavors, I love serving them with fresh berries like blueberries or sliced bananas to add a bit of brightness to the plate. For a cozy fall breakfast, try adding a dollop of coconut whipped cream or even a spread of almond butter between the pancakes. A hot cup of coffee or chai tea makes the perfect drink pairing to round out this comforting breakfast.

Storage Instructions

Refrigerate: Leftover pumpkin pancakes keep really well in the fridge for up to 4 days. Just stack them with a piece of parchment paper between each pancake and store in an airtight container. They make breakfast so much easier during busy mornings!

Freeze: These pancakes are perfect for freezing! Let them cool completely, then place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer to a freezer bag and they’ll keep for up to 3 months.

Warm Up: To enjoy your stored pancakes, just pop them in the toaster or toaster oven for a few minutes until heated through. You can also microwave them for 30-60 seconds, but the toaster gives them a nice crispy edge that I really love.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 520-600
• Protein: 9-11 g
• Fat: 18-22 g
• Carbohydrates: 85-95 g

Ingredients

• 3/4 cup pumpkin puree (canned)
• 2 tbsp avocado oil
• 3/4 cup plain almond milk, unsweetened
• 1/2 cup water
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 2 1/2 tsp pumpkin spice blend or ground cinnamon
• 2 tbsp coconut sugar

Step 1: Mix the Wet Ingredients

• 3/4 cup pumpkin puree (canned)
• 2 tbsp avocado oil
• 3/4 cup plain almond milk, unsweetened
• 1/2 cup water
• 1 tsp vanilla extract

In a large mixing bowl, whisk together the pumpkin puree, avocado oil, almond milk, water, and vanilla extract until the mixture is smooth and well combined.

This creates a flavorful liquid base for your pancake batter.

Step 2: Combine the Dry Ingredients and Make the Batter

• 1 1/2 cups all-purpose flour
• 2 1/2 tsp pumpkin spice blend or ground cinnamon
• 2 tbsp coconut sugar
• 1 tbsp baking powder

Add the all-purpose flour, baking powder, pumpkin spice blend or ground cinnamon, and coconut sugar to the bowl with the wet ingredients.

Stir everything together until you have a smooth, lump-free batter.

Take care not to overmix, as this keeps the pancakes fluffy.

I like to gently fold the flour in for the best texture.

Step 3: Preheat and Grease the Griddle

• avocado oil (reserve a bit from 2 tbsp for greasing)

Warm a pancake griddle or large skillet over medium heat.

Once hot, lightly grease it with a bit of avocado oil to prevent sticking and ensure a beautiful golden crust.

Step 4: Cook the Pancakes

• pancake batter from Step 2
• greased griddle from Step 3

Scoop about 3 tablespoons of batter per pancake onto the hot, greased griddle.

Let them cook for 2-3 minutes until the edges are dry and set, making it easy to slide a spatula underneath.

Flip the pancakes and cook for another 1-2 minutes until both sides are golden and the pancakes are cooked through.

Step 5: Serve and Store

Serve the pancakes warm, topped with maple syrup, pecans, or banana slices if desired.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days, or freeze them in zip lock bags for a quick treat later.

I like to toast leftover pancakes straight from the freezer for a fast, cozy breakfast.

Best Dairy Free Pumpkin Pancakes

Delicious Best Dairy Free Pumpkin Pancakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 560 kcal

Ingredients

  

• 3/4 cup pumpkin puree (canned)
• 2 tbsp avocado oil
• 3/4 cup plain almond milk, unsweetened
• 1/2 cup water
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 2 1/2 tsp pumpkin spice blend or ground cinnamon
• 2 tbsp coconut sugar

Instructions

 

• In a large mixing bowl, whisk together the pumpkin puree, avocado oil, almond milk, water, and vanilla extract until the mixture is smooth and well combined. This creates a flavorful liquid base for your pancake batter.
• Add the all-purpose flour, baking powder, pumpkin spice blend or ground cinnamon, and coconut sugar to the bowl with the wet ingredients. Stir everything together until you have a smooth, lump-free batter. Take care not to overmix, as this keeps the pancakes fluffy. I like to gently fold the flour in for the best texture.
• Warm a pancake griddle or large skillet over medium heat. Once hot, lightly grease it with a bit of avocado oil to prevent sticking and ensure a beautiful golden crust.
• Scoop about 3 tablespoons of batter per pancake onto the hot, greased griddle. Let them cook for 2-3 minutes until the edges are dry and set, making it easy to slide a spatula underneath. Flip the pancakes and cook for another 1-2 minutes until both sides are golden and the pancakes are cooked through.
• Serve the pancakes warm, topped with maple syrup, pecans, or banana slices if desired. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days, or freeze them in zip lock bags for a quick treat later. I like to toast leftover pancakes straight from the freezer for a fast, cozy breakfast.