Name: Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 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; Chopped pecans; Vegan whipped cream; Pure maple syrup

I’m so excited to share this Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe with you—it’s become one of my favorite cozy breakfast treats. There’s something about the natural warmth of pumpkin and the spice blend that just makes these pancakes feel like a gentle morning hug. Plus, they’re perfect for anyone avoiding eggs and dairy, so whether you’re vegan or just craving something lighter, these pancakes have you covered.

What I love most is how easy they are to whip up on a busy morning or a slow weekend brunch. You’ll find that they come together quickly, and the whole wheat gives a hearty texture while the pumpkin puree adds moisture and richness without needing eggs or butter. It’s a recipe I return to again and again, especially during fall, but honestly, it’s good all year round!

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Why You’ll Love This Recipe

Egg & Dairy-Free: Perfectly suited for those with allergies or dairy-free lifestyles without sacrificing flavor or texture.
Whole Wheat Goodness: Provides a wholesome, nutty flavor and a satisfying, hearty bite that keeps you full longer.
Easy & Quick: Ready in about 10 minutes from start to finish, ideal for busy mornings or effortless weekend brunches.
Warm Spiced Pumpkin Flavor: The blend of cardamom, cinnamon, ginger, and nutmeg gives it that cozy, comforting taste that everyone raves about.

A tall stack of ten golden brown pancakes sits in the middle of two white plates, each pancake thick with a slightly rough texture and warm orange tones. On top of the stack is a generous swirl of white whipped cream sprinkled with small chopped brown nuts. The plates rest on a white marbled surface with some scattered nut pieces and a soft, frayed white cloth underneath. The background is softly blurred, featuring light neutral colors that highlight the pancakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe plays a key role in building flavor, texture, and nutrition. Using whole wheat flour adds nuttiness and fiber, while the pumpkin puree brings moisture and a naturally sweet earthiness that keeps these pancakes irresistibly tender.

Pumpkin Puree: Use pure pumpkin (not pumpkin pie filling) for the best texture and flavor.
Plant Milk: Unsweetened almond, oat, or soy milk works well to keep it dairy-free.
Water: Helps thin the batter to just the right consistency.
Applesauce: Acts as an egg replacer and adds natural sweetness and moisture.
Agave or Maple Syrup: Adds sweetness and enhances the warm spices.
Vanilla Extract: Elevates the overall flavor with a hint of sweet aroma.
Whole Wheat Flour: Adds wholesome texture and nutrients.
Baking Powder: Essential for fluffiness and rise.
Sea Salt: Balances the sweetness and enhances the spice flavors.
Cardamom, Cinnamon, Ground Ginger, Nutmeg: The cozy spice blend that makes these pancakes stand out.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I enjoy experimenting with this Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe depending on the season or what I have on hand. It’s such a flexible base that you can easily tweak to keep things fresh and exciting, so don’t hesitate to put your own spin on it!

Add-ins: I sometimes fold in blueberries or finely chopped nuts for extra texture and flavor; my family loves the surprise crunch!
Spice Boost: For a more intense autumn vibe, a pinch of cloves or allspice really amps up the warmth.
Sweetener Swaps: If you prefer less sweetness, reduce the agave or maple syrup, or switch to mashed banana instead of applesauce for a different fruit flavor.
Flour Mix: Mix whole wheat with oat or spelt flour for a lighter texture without losing nutrition.

How to Make Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe

Step 1: Whisk Together the Wet Ingredients

Start by combining your pumpkin puree, plant milk, water, applesauce, agave or maple syrup, and vanilla extract in a large bowl. I always whisk these first until everything is smooth and fully blended – this helps prevent lumps and ensures the pumpkin is evenly distributed, so your pancakes come out beautifully consistent.

Step 2: Add Dry Ingredients and Stir

Next, sift your whole wheat flour, baking powder, sea salt, and all the spices into the wet mixture. Sifting is key here—it keeps everything light and airy, so your pancakes won’t be dense. Gently stir with a fork or spoon until just combined into a creamy batter. Be careful not to overmix; a few small lumps are fine!

Step 3: Heat the Pan and Cook

Lightly spray a non-stick skillet or griddle with cooking oil and preheat it over medium-high for about 2 minutes—that preheating time is crucial because it gives you that perfect sear and prevents sticking. Using a ladle or measuring cup, pour roughly 1/3 cup of batter per pancake. When bubbles form on the surface and the edges look set, flip carefully and cook the other side for 2-3 minutes until golden brown. Repeat until all the batter is gone.

Step 4: Serve and Enjoy

Stack your pancakes high and pile on your favorite toppings—my go-to is vegan whipped cream, a drizzle of pure maple syrup, and crunchy chopped pecans. It creates a lovely mix of creamy, sweet, and nutty that takes these pancakes to the next level every time.

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Pro Tips for Making Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe

Right Batter Consistency: The batter should be pourable but thick enough to hold shape; if too thin, add a bit more flour, if too thick, splash in extra plant milk.
Don’t Overflip: Flip pancakes once bubbles appear and edges look dry to avoid breaking or squashing them.
Use Fresh Spices: Freshly ground cinnamon and cardamom make a huge flavor difference—don’t skip this if you can help it.
Keep Warm: If you’re making a big batch, keep cooked pancakes warm on a baking sheet in a low oven (200°F) so everyone gets warm pancakes at the same time.

How to Serve Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe

A stack of six thick, golden-brown pancakes sits in the center of a white plate, each pancake showing a slightly crispy texture on the edges with a soft, fluffy middle. A small pile of whipped cream sits on top, topped with small pieces of chopped pecans scattered over it. There are a few pecans placed on the white marbled surface near the plate. In the blurred background, there is another stack of pancakes and a small white bowl filled with more whipped cream, all on a white marbled surface. A fork is partially visible on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these pancakes with vegan whipped cream for a luscious texture, pure maple syrup for that sweet, natural drizzle, and chopped pecans to add a satisfying crunch. The nutty pecans contrast wonderfully with the warm spices and soft pumpkin flavor. If you want a pop of color and freshness, a handful of fresh blueberries or sliced bananas also make a lovely addition.

Side Dishes

I often serve these pancakes with a side of fresh fruit salad or turkey sausage (for non-vegans) to round out the meal. For a plant-based approach, a warm smoothie bowl or simple toasted nuts on the side also work beautifully. And hey, on the weekends, a hot mug of spiced chai or pumpkin latte completes the cozy vibe perfectly.

Creative Ways to Present

For special occasions, try layering the Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) in a tall stack decorated with dollops of coconut yogurt and edible flowers for an elegant brunch look. Or, build a pancake bar where everyone can customize their own with toppings like nuts, seeds, fruit compotes, and vegan chocolate chips. I once made mini pancakes for a kids’ party—they were a total hit and easier to eat!

Make Ahead and Storage

Storing Leftovers

I like to store leftover pancakes in an airtight container in the fridge for up to 3 days. When cooled, stacking parchment paper between pancakes prevents them from sticking together, which saves a lot of hassle when reheating.

Freezing

Freezing works great! I lay pancakes in a single layer on a baking sheet to freeze initially, then transfer them to a freezer bag once solid. They keep well for up to 2 months, making them a fantastic grab-and-go breakfast option for hectic mornings.

Reheating

To reheat, a quick toast in a toaster or warming in a non-stick skillet over low heat helps bring back the slight crispness on the edges. Microwaving is quicker but sometimes makes the texture a bit softer. I find a skillet gives the best result to revive that freshly-cooked taste.

FAQs

Can I make these Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe without applesauce?

Yes! Applesauce acts as an egg replacement to help bind the pancakes and add moisture. If you don’t have applesauce, mashed banana or a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water) can work well as alternative binders, though the flavor and texture may vary slightly.
Can I use white flour instead of whole wheat?

You can swap whole wheat flour with all-purpose white flour, and your pancakes will be lighter and less dense. However, you’ll lose some of that nutty flavor and extra fiber that whole wheat provides. Mixing half and half is another good option if you want a balance.
How do I know when the pancakes are ready to flip?

Look for bubbles forming all over the surface and the edges starting to look set or dry. Gently lift an edge with a spatula—if it holds together and the bottom is golden brown, it’s time to flip. Flipping too early can cause them to fall apart.
Can I make this recipe gluten-free?

To make it gluten-free, substitute the whole wheat flour with a gluten-free all-purpose flour blend that includes a binder like xanthan gum. Keep in mind that texture might differ slightly, and you might need to adjust liquid amounts to get the perfect batter consistency.
What plant milk works best in this recipe?

Unsweetened almond, oat, or soy milk all work beautifully. I find oat milk adds a bit of creaminess that pairs wonderfully with the pumpkin, but use whatever you prefer or have on hand.

Final Thoughts

This Whole Wheat Pumpkin Pancakes (Egg & Dairy-Free) Recipe is one of my all-time favorites for good reason—it’s easy, delicious, and absolutely comforting. Whether you’re making it for your family, friends, or yourself, you’re giving everyone a warm, flavorful start to their day that feels a little bit special. I promise once you try it, it’ll become a staple in your recipe box just like it is in mine. So grab your skillet and pumpkin puree, and get ready to enjoy some seriously good pancakes!