I absolutely love sharing this Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe with you because it’s one of those cozy, feel-good breakfasts that feels just right for autumn mornings – or honestly, any time you want a little pumpkin spice magic! What makes these pancakes special is how effortlessly they come together without any eggs or dairy, yet still end up fluffy and packed with warm, cozy spices like cinnamon and cardamom. You get the wholesome nutrition of whole wheat flour paired with the natural sweetness of pumpkin for a mix that both you and your family will adore.
When I first tried making egg-free pumpkin pancakes, I was worried they’d turn out flat or gummy. But this recipe nailed it every time for me! You’ll find that the addition of applesauce and a blend of spices creates the perfect balance of moisture, flavor, and texture. It’s a fantastic recipe to keep in your back pocket if you or someone in your home avoids eggs or dairy, and it’s also a surefire way to impress guests without much fuss.
Why You’ll Love This Recipe
- Egg & Dairy-Free Delight: Perfect for those with allergies or diet preferences without sacrificing texture or taste.
- Rich Pumpkin Flavor: The pumpkin puree adds moisture and natural sweetness, making every bite comforting and flavorful.
- Wholesome Whole Wheat: Using whole wheat flour boosts fiber and nutrients, keeping you fuller longer.
- Simple & Quick: Ready in about 10 minutes, these pancakes are an easy crowd-pleaser for busy mornings.
Ingredients You’ll Need
This recipe relies on accessible ingredients that blend beautifully to create a fluffy, flavorful pancake batter without eggs or dairy. When shopping, I recommend choosing a plant milk you enjoy the taste of, since it subtly influences the final flavor.
- Pumpkin Puree: Adds moisture, natural sweetness, and that unmistakable fall flavor; make sure it’s pure pumpkin, not pumpkin pie filling.
- Plant Milk: Any non-dairy milk works here – almond, oat, or soy – pick your favorite for best results.
- Water: Helps thin out the batter for perfect consistency.
- Applesauce: Acts as an egg substitute while adding natural sweetness and moisture.
- Agave or Maple Syrup: Sweetens the batter gently and complements the pumpkin spices wonderfully.
- Vanilla Extract: Enhances all the flavors and brings warmth to the batter.
- Whole Wheat Flour: Provides a hearty base and boosts the pancake’s fiber content.
- Baking Powder: The leavening agent that makes your pancakes rise and stay fluffy.
- Sea Salt: Just a pinch to balance the sweetness and enhance flavors.
- Cardamom: Gives a fragrant, slightly citrusy note that makes these pancakes stand out.
- Cinnamon: A classic spice pairing perfectly with pumpkin.
- Ground Ginger: Adds a gentle spicy warmth.
- Nutmeg: Brings a cozy depth to the spice mix.
Variations
One of the best parts about this Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe is how easy it is to customize. I like to switch things up depending on the season or what I have on hand, so feel free to get creative!
- Gluten-Free Version: Try replacing whole wheat flour with a gluten-free blend; I’ve found they still rise nicely if you include a bit of xanthan gum.
- Spice Up or Tone Down: I sometimes add a pinch of cloves or extra cinnamon when I’m craving a stronger pumpkin spice vibe.
- Sweetener Swap: Maple syrup gives a richer flavor than agave, and brown sugar works too, just adjust liquids slightly.
- Adding Mix-ins: Toss in some pumpkin seeds or vegan chocolate chips for texture and extra yum.
How to Make Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe
Step 1: Mix the Wet Ingredients
Start by combining the pumpkin puree, plant milk, water, applesauce, agave (or maple syrup), and vanilla extract in a large bowl. I like to whisk it really well to make sure everything is fully blended and smooth. This is key because you want that pumpkin flavor to evenly spread throughout the batter, plus the applesauce will help bind as our egg-free substitute.
Step 2: Combine the Dry Ingredients
Next, sift in the whole wheat flour, baking powder, sea salt, and all your spices—cardamom, cinnamon, ginger, and nutmeg—into the wet mixture. I prefer sifting here because it breaks up lumps and helps incorporate air for fluffier pancakes. Then stir gently with a fork or large spoon until everything comes together into a creamy batter. You don’t want to overmix—just enough so the flour is moistened.
Step 3: Cook Your Pancakes
Heat a non-stick skillet or griddle over medium-high heat and lightly spray with cooking oil. Let it warm for about 2 minutes before adding batter—that’s when it’s hot enough to start creating those beautiful golden edges. Pour about 1/3 cup batter for each pancake. When you see bubbles forming on the top, it’s time to flip! Cook for another 2-3 minutes until both sides are golden brown and cooked through. Repeat until the batter is used up.
Step 4: Plate and Top Your Pancakes
Transfer pancakes to a warm plate and get ready for your favorite toppings. I love piling on chopped pecans, a dollop of vegan whipped cream, and a generous drizzle of pure maple syrup. The combo adds lovely texture and sweetness that elevates the cozy pumpkin flavor to breakfast perfection.
Pro Tips for Making Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe
- Don’t Overmix the Batter: Mixing just until combined keeps your pancakes tender; overmixing can make them dense.
- Use Ripe Plant Milk: Choosing a plant milk with a mild flavor helps the pumpkin and spices shine without overpowering.
- Let the Batter Rest: Waiting 5 minutes before cooking allows the baking powder to activate fully, resulting in fluffier pancakes.
- Medium Heat is Key: Cooking on too high heat causes burning on the outside and raw batter inside; medium heat cooks pancakes evenly.
How to Serve Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe
Garnishes
I love topping my Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe with a handful of chopped pecans for crunch, a swirl of vegan whipped cream for creaminess, and pure maple syrup for that sweet finish. Fresh berries or sliced bananas are also great if you want a fruity touch.
Side Dishes
For a simple breakfast, pair these pancakes with crispy vegan sausages or a side of sautéed apples tossed in cinnamon. I’ve also enjoyed them alongside a warm cup of chai tea or a freshly brewed coffee – the spices complement the pumpkin so well.
Creative Ways to Present
When I’ve hosted friends, I like stacking these pumpkin pancakes tall and decorating with a sprinkling of powdered sugar, extra pecans, and even edible flowers to make an autumn-themed centerpiece. Another fun idea is serving them taco-style—folded with vegan cream cheese and cinnamon sugar inside for a delightful twist.
Make Ahead and Storage
Storing Leftovers
I usually let leftover pancakes cool completely, then stack them with a parchment sheet between each to avoid sticking and store them in an airtight container in the fridge. They keep perfectly for 2-3 days and still taste great with a quick reheat.
Freezing
Freezing these pancakes works wonderfully! Arrange them in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top bag. When you want a quick breakfast, just pop a few in the toaster or oven straight from the freezer.
Reheating
To bring leftovers back to life, I either toast them in a toaster oven or warm gently in a skillet over medium heat. This helps maintain their crisp edges and fluffy center – no microwave sogginess here!
FAQs
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Can I use regular wheat flour instead of whole wheat in this recipe?
Yes, you can swap in all-purpose wheat flour if you prefer a lighter texture, but keep in mind the pancakes won’t be as high in fiber. The flavor will be slightly different as whole wheat lends a nutty taste that complements the pumpkin really well.
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What can I use instead of applesauce as an egg replacement?
Mashed banana or flaxseed “egg” (1 tbsp ground flaxseed mixed with 3 tbsp water) are good alternatives, but they may subtly alter the flavor and texture. Applesauce provides mild sweetness and moisture, making it my top choice for this recipe.
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How do I store leftover pancakes to keep them fresh?
Store cooled pancakes between parchment paper layers in an airtight container in the fridge for up to 3 days or freeze them after flash freezing individually. Reheat using a toaster or skillet for best texture.
Final Thoughts
This Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe has become a morning favorite in my kitchen because it strikes that perfect balance of health, flavor, and ease. Whether you’re cooking for yourself, your family, or guests with dietary restrictions, these pancakes have got you covered—and they taste like an indulgent treat without the fuss. I really hope you give them a try and experience how satisfying a cozy pumpkin breakfast can be made so simply. Happy cooking!
Print
Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 12 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Delicious and wholesome whole wheat pumpkin pancakes that are both egg and dairy-free, perfect for a cozy breakfast or brunch. These fluffy pancakes are flavored with warm spices like cinnamon, cardamom, and nutmeg, and are naturally sweetened with agave or maple syrup. Topped with vegan whipped cream, maple syrup, and chopped pecans, they offer a comforting, nutritious start to your day.
Ingredients
Pancakes
- 1 cup pumpkin puree
- 3/4 cup plant milk
- 1/2 cup water
- 2 tbsp applesauce
- 2 tbsp agave or maple syrup
- 1.5 tsp vanilla extract
- 1.5 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1.5 tsp cardamom
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
Toppings
- Chopped pecans
- Vegan whipped cream
- Pure maple syrup
Instructions
- Mix wet ingredients: In a large bowl, whisk together pumpkin puree, plant milk, water, applesauce, agave or maple syrup, and vanilla extract until the mixture is smooth and thoroughly blended.
- Add dry ingredients: Sift the whole wheat flour, baking powder, sea salt, cardamom, cinnamon, ground ginger, and nutmeg into the wet mixture. Stir gently with a fork or large spoon until the batter becomes creamy and evenly combined, taking care not to overmix.
- Heat the skillet: Spray a non-stick skillet or griddle with cooking oil and heat it over medium-high heat for about 2 minutes to ensure it’s evenly hot before cooking the pancakes.
- Cook pancakes: Using a ladle or measuring cup, pour about 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles begin to form on the surface, then carefully flip and cook the other side until golden brown, about 2 to 3 minutes per side. Repeat this process until all the batter is used.
- Serve and top: Plate the pancakes and add desired toppings like vegan whipped cream, pure maple syrup, and chopped pecans for extra flavor and texture.
Notes
- You can substitute plant milk with any non-dairy alternative like almond, oat, or soy milk.
- For extra fluffiness, ensure your baking powder is fresh and properly measured.
- Adjust the consistency of the batter by adding a little more water or plant milk if it seems too thick.
- Use a non-stick skillet or griddle to avoid sticking and reduce the need for excess oil.
- The spice quantities can be adjusted based on personal preference for warmth and intensity.
Nutrition
- Serving Size: 2 pancakes
- Calories: 82
- Sugar: 5g
- Sodium: 107mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
