Dairy-Free Pumpkin Pancakes (or Waffles)
 
Prep time
Cook time
Total time
 
I like to use lots of spice in these pancakes, but you can omit ones you don't have or adjust them as desired. Sometimes I use 1½ teaspoons pumpkin pie spice in place of the spices. This recipe also works well as waffles. Cook the batter as directed on your waffle maker.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 3 to 4 servings
Ingredients
  • 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
Instructions
  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.
Notes
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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pumpkin-pancakes-waffles