Pumpkin Spice Pancakes
Last Updated on October 25, 2019 by Annie
These quick and fluffy pumpkin spice pancakes take a fall morning to the next level. Top them with maple syrup for the ultimate in fall flavor!
October has 6 days left. SIX DAYS! I have so many questions. When did this happen, how did this happen, WHERE DID THE TIME GO?!?
No, seriously. Is it just me or does fall seem to be the fastest paced season? Winter D-R-A-G-S all the way into April here… Spring is one month of floral explosion. And summer (goodbye sweet, beautiful friend) lingers for a few months. But just after the air gets that first hint of fall crisp, in a blink, the leaves have turned, fallen, and begun to brown on the ground.
I think this is why so many people make pumpkin spice recipes. They begin as soon as a breeze plucks some leaves off the tree and they keep going until the last leaf slowly descends to the ground.
Whether you are watching the leaves change and fall or wishing they would come back, these pumpkin spice pancakes remind you the glorious season of fall is still upon us. These perfect, dairy free pancakes pack tons of pumpkin flavor into each bite.
Dairy Free Changes for Pancakes
Making pancake recipes from scratch, pumpkin spice or not, comes with a few steps you can take to make them dairy free.
-Use a dairy-free milk.
-If the recipe calls for buttermilk, use vinegar or lemon to convert a non-dairy milk to buttermilk. My typical formula for non-dairy buttermilk can be found here.
–Replace any butter with vegan butter or oil, like in my Oatmeal Pancakes.
-Finally, top your pancakes with a vegan butter or keep it simple with maple syrup.
Pro Tips for Pumpkin Spice Pancakes
-Make sure the skillet is hot before adding your batter. This will help the pancake evenly cook.
-Wait for one of two things: Bubbles to form on the top OR the base to cook until the edges are brown.
-Place your finished pancakes in the oven on an oven safe plate on the warm setting until all pancakes are cooked or you are ready to serve.
Did you make these fall-tacular pancakes?!? Share a picture of them on Instagram by tagging @mylifeafterdairy so I can share your life after dairy!
Other Delicious Dairy Free Breakfast Recipes
Oatmeal Pancakes
Breakfast Tacos
Pumpkin Spice Cinnamon Rolls – COMING SOON
Pumpkin Spice Pancakes
These delicious dairy free pancakes are packed with fall flavors!
Ingredients
- 1¼ c. Almond Milk
- 1 c. Pumpkin Puree
- 2 Eggs
- 2 tsp. Vanilla
- 2 c. Flour
- 1 Tbsp. Baking Powder
- ¼ c. Sugar
- 2 Tbsp. Brown Sugar
- 2 tsp. Pumpkin Pie Spice
- 1 tsp. Cinnamon
- ½ tsp. Salt
Instructions
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In a large mixing bowl, stir together almond milk, pumpkin puree, eggs, and vanilla. Set aside.
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In a medium mixing bowl, stir together flour, baking powder, sugar, brown sugar, pumpkin pie spice, cinnamon, and salt.
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Pour the dry ingredients into the wet ingredients bowl and mix the batter together well.
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Heat a non-stick skillet over medium high heat, scoop ¼ cup of batter into the skillet and spread it out a little. Flip when the base is set (about 2-3 minutes). Cook on the other side for about 2 minutes and then move to an oven safe plate in the oven on warm.
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Keep pancakes in the oven on warm until all are finished. Serve with dairy free butter and maple syrup!
Recipe Notes
Add some dairy free mini chocolate chips to the batter!
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