Fluffy Pumpkin Pancakes Without Eggs
Make fluffy pumpkin pancakes without eggs using canned pumpkin, warm spices, and pantry staples. A cozy dairy-free breakfast ready in about 30 minutes.
By Nora Bellweather ·
Recipe
Fluffy Pumpkin Pancakes Without Eggs
By Nora Bellweather · American
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1½ cups all-purpose flour, spooned into the measuring cup and leveled
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp fine salt
- 1¼ cups unsweetened soy milk or other unsweetened plant-based milk
- ½ cup plain canned pumpkin puree, not pumpkin pie filling
- 3 tbsp neutral oil, divided: 2 tablespoons for the batter and 1 tablespoon for the skillet
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- ¼ cup maple syrup, for serving
Method
- 1
Whisk the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl until evenly combined.
- 2
Whisk the plant-based milk, pumpkin puree, 2 tablespoons oil, vinegar, and vanilla in a separate medium bowl until smooth.
- 3
Pour the wet mixture into the dry mixture and fold with a flexible spatula just until no dry flour remains; leave small lumps rather than beating the batter smooth.
- 4
Let the batter rest for 5 minutes; it should thicken slightly but still fall from a measuring cup in thick ribbons.
- 5
Heat a 12-inch nonstick skillet over medium-low heat for 2–3 minutes, then brush it lightly with some of the remaining tablespoon of oil. A small drop of water should sizzle gently rather than vanish immediately.
- 6
Scoop three 1/4-cup portions of batter into the skillet, leaving space between them and gently spreading each to about 4 inches wide.
- 7
Cook for 2–3 minutes, until the edges look matte, bubbles appear across the tops, and the undersides are golden brown; lower the heat if they darken before the edges set.
- 8
Flip each pancake once with a thin spatula and cook for another 1–2 minutes, until the second side is golden and the center springs back lightly when touched. The first pancake cut open should have a set, fluffy center with no wet batter.
- 9
Repeat with the remaining batter, lightly oiling the skillet between batches as needed; the recipe makes about 12 pancakes.
- 10
Serve the pancakes warm with the maple syrup.
The story behind it
These pumpkin pancakes have soft, fluffy centers, golden edges, and just enough spice. Canned pumpkin adds moisture and helps hold the batter together without eggs. You only need everyday ingredients and a skillet.
What Makes These Pancakes Fluffy?
Pumpkin gives pancake batter moisture and structure, but too much can make the centers heavy. This recipe uses enough pumpkin for color and flavor without weighing down the flour. Baking powder provides lift, while a little baking soda reacts with the vinegar to create additional bubbles.
A light hand matters. Stir the wet and dry ingredients together only until the dry flour disappears. Small lumps are fine. A short rest lets the flour absorb liquid, so the batter holds its shape in the skillet rather than spreading into thin pancakes.
Ingredient Tips and Substitutions
- Pumpkin: Choose plain canned pumpkin puree, not pumpkin pie filling. Homemade puree works if it is thick and smooth. Drain watery puree in a fine-mesh strainer before measuring.
- Plant-based milk: Unsweetened soy milk gives dependable results. Unsweetened oat or almond milk also works. Avoid canned coconut milk, which is much thicker and richer.
- Spices: Replace the pumpkin pie spice with 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground ginger if that is what you have.
- Flour: For a slightly heartier pancake, replace up to half the all-purpose flour with whole wheat flour. You may need an extra tablespoon or two of plant-based milk.
Make-Ahead and Storage
For a head start, mix the dry ingredients the night before and keep them covered at room temperature. Mix the wet ingredients separately and refrigerate them. Combine the two shortly before cooking; storing fully mixed batter reduces its lift.
Cool cooked pancakes on a wire rack, then refrigerate in an airtight container for up to four days. To freeze, separate the pancakes with parchment and store in a freezer bag for up to two months. Reheat refrigerated pancakes in a toaster on a low setting, or warm them in a 350°F oven for 8–10 minutes. Frozen pancakes may need 12–15 minutes in the oven.
Frequently Asked Questions
Do I need a flax egg?
No. The pumpkin and flour provide enough structure here. Adding a flax egg changes the liquid balance and can make the pancakes denser.
Why are the centers gummy?
The heat may be too high, or the pancakes may be too thick. Keep them about 4 inches wide and lower the heat if the bottoms brown before the edges look set. Do not press them down after flipping.
What should the batter look like?
It should fall from a measuring cup in thick ribbons and slowly spread in the pan. If it sits in a stiff mound, fold in additional plant-based milk, one tablespoon at a time.
Can I make these gluten-free?
A cup-for-cup gluten-free flour blend intended for baking is the closest substitute, though texture varies by brand. Almond flour or coconut flour cannot replace the all-purpose flour in equal amounts.
Serve these warm with maple syrup and a fresh cup of coffee. Freeze any extras for a pumpkin breakfast you can reheat during the week.
