Almost Martha’s Pumpkin Pancakes (Milk-Free)

READY IN: 20mins


  • 1 14
    cups all-purpose flour (or combination of the two) or 1 1/4 cups whole wheat pastry flour (or combination of the two)
  • 2
    teaspoons baking powder
  • 1 12
    teaspoons pumpkin pie spice (or you can use 1/2 teaspoon each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of c)
  • 14
    teaspoon ground cinnamon
  • 14
    teaspoon salt
  • 2
    tablespoons brown sugar, firmly packed
  • 13 - 12
  • 2
    tablespoons oil (I used grapeseed)
  • 1
    large egg
  • 1
    cup vanilla almond milk (rice milk, soymilk, or other milk alternative will also work, you can also substitute 1 cup of plain)


  • Into a medium sized bowl, sift together the flour, baking powder, spices, and salt.
  • In a separate bowl, combine the sugar, pumpkin, oil, and egg until homogenous.
  • Stir in the milk alternative, followed by the flour mixture. Stir until just combined; no need to overmix, a few lumps are okay.
  • Set that aside and heat a wee bit of oil in a skillet over medium or medium-low heat (depending on how finicky your stove is).
  • Scoop about 1/4 cup of batter per pancake into the skillet and cook for roughly 3 minutes per side, give or take. The tops of the pancake will have bubbles breaking at the surface when it is time for that first flip.
  • Serve topped with leftover cranberry sauce (as I did), pumpkin butter, or the traditional maple syrup.
  • This batter also works well for waffles.