Almost Martha’s Pumpkin Pancakes with Leftover Cranberry Sauce


Pumpkin?! But aren’t we past the pumpkin holi-daze? Not if you are a frugal foodie! With pumpkin pies and holiday baking behind us, those cans of pumpkin, cranberry sauce, and specialty pie spices are all on discount! After the holidays last year, I picked up numerous cans of organic pumpkin and sweet potato for less than $1 a piece and full-size jars of pumpkin pie spice for just $.25!  And trust me, that nice little blend of cinnamon, nutmeg, ginger, and cloves is useful well beyond the traditional pie. My favorite way to use up these leftover holiday goodies are these Pumpkin Pancakes with Cranberry Sauce!

Pumpkin Pancakes - Dairy-Free

My husband is not a big fan of pumpkin, so I waited for this lazy Sunday morning when he was out to indulge myself in some fluffy pumpkin pancakes. Since this recipe makes a full batch for 4, I decided to make up one generous serving as pancakes, and prepared the rest as waffles. I froze the waffles to toast up on those mornings when I am in a hurry. The batter turned into wonderful waffles as well!

Special Diet Notes: Pumpkin Pancakes

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, nut-free, and vegetarian.

For egg-free and vegan: Use a powdered egg replacer, such as Ener-G, or I spotted a successful suggestion to use 1 tablespoon of cornstarch in place of the egg, adding liquid only if needed to reach the right consistency (which should still be a bit thick). A flax egg should work as well.

For gluten-free: Use your favorite gluten-free glour blend.

Almost Martha's Pumpkin Pancakes with Leftover Cranberry Sauce
Serves: 3-4
  • 1¼ cups all-purpose or whole-wheat pastry flour*
  • 2 teaspoons baking powder
  • 1½ teaspoons pumpkin pie spice (or you can use ½ teaspoon each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of cloves)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons brown sugar, firmly packed
  • ⅓ cup to ½ cup pumpkin puree**
  • 2 tablespoons oil (I used grapeseed)
  • 1 Large Egg (see notes above for egg-free)
  • 1 cup vanilla dairy-free milk alternative
Optional toppings:
  • Cranberry sauce
  • Pumpkin butter
  • Maple syrup
  1. Into a medium sized bowl, sift together the flour, baking powder, spices, and salt.
  2. In a separate bowl, combine the sugar, pumpkin, oil, and egg until well combined.
  3. Stir in the milk alternative, followed by the flour mixture. Mix until just combined; no need to overmix, a few lumps are okay. Set that aside.
  4. Heat a wee bit of oil in a skillet over medium or medium-low heat. Scoop about ¼ cup of batter per pancake into the skillet and cook for roughly 3 minutes per side, give or take. The tops of the pancake will have bubbles breaking at the surface when it is time for that first flip.
  5. Serve topped with leftover cranberry sauce, pumpkin butter, or the traditional maple syrup.
*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.
**I used ½ cup of pumpkin to get at least a little more of that pumpkin flavor, but it does weight the pancakes down just a bit, making them more on the moist side than fluffy. A generous ⅓ cup will yield puffier results, but the pumpkin flavor will be very, very mild.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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