Eggless Pumpkin Spice Pancakes

There is nothing better on a crisp morning than a stack of warm, fluffy pancakes. These eggless pumpkin spice pancakes have all the cozy fall flavors you want without any eggs needed.

Many people think you need eggs to make pancakes fluffy and hold together. In this recipe, the pumpkin puree acts as a natural binder and keeps the texture perfectly soft.

This makes it a great choice if you have an egg allergy or simply do not eat eggs. You will never feel like you are missing out on a classic weekend breakfast.

I also like to top them with a quick homemade maple butter and toasted pecans for extra flavor.

They come together in just a few minutes, making them ideal for an easy, comforting morning treat.

Why You’ll Love It

Incredible Fluffy Texture – Real pumpkin puree acts as a natural binder to create thick, super tender pancakes without needing any eggs.

Cozy Autumn Flavors – Warm pumpkin pie spice paired with rich brown sugar gives you the ultimate cozy fall breakfast taste.

Decadent Cinnamon Maple Butter – The sweet homemade compound butter melts right into every warm layer, adding restaurant-quality richness to your morning stack.

Extra Light and Fluffy – Tangy buttermilk reacts with baking powder and soda to give these eggless treats an amazing, airy rise.

Ingredient List

For the Pancakes

• 1 1/2 cups All Purpose Flour
• 3 tbsp Light Brown Sugar, Packed
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Pumpkin Pie Spice
• 3/4 cup Pumpkin Puree
• 1 1/4 cups Buttermilk
• 3 tbsp Unsalted Butter, Melted
• 1 tsp Vanilla Extract

For the Maple Butter

• 1/4 cup Unsalted Butter, Softened
• 1 tbsp Pure Maple Syrup
• 1/4 tsp Ground Cinnamon

For Serving

• 1/4 cup Pure Maple Syrup
• 1/3 cup Toasted Pecans, Chopped

Directions

Step 1

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.

Step 2

In a separate bowl, whisk the pumpkin puree, buttermilk, melted butter and vanilla until smooth.

Step 3

Pour the wet ingredients into the dry ingredients and stir gently until no dry streaks remain. Let the batter rest for 10 minutes so it can thicken and puff up.

The pumpkin works as a natural binder here, so the pancakes hold together beautifully without eggs.

Step 4

Stir the softened butter, maple syrup and cinnamon together in a small bowl until smooth.

Step 5

Heat a griddle or large nonstick skillet over medium-low heat and grease it lightly. Pour 1/4 cup of batter per pancake, spread it slightly and cook for 2-3 minutes, until bubbles form and the edges look set.

Flip and cook for 1-2 minutes more, until golden and cooked through. Pumpkin batter browns quickly, so keep the heat on the gentle side.

Step 6

Stack the warm pancakes and top with a spoonful of maple butter, a drizzle of maple syrup and a sprinkle of toasted pecans.

Tips

Check Your Canned Pumpkin

Make sure you buy pure canned pumpkin puree and not canned pumpkin pie mix.

Pumpkin pie mix contains added water, extra sugar, and spices that will make this eggless batter too thin and overly sweet.

Pure pumpkin gives you the ideal thickness and structure, which helps hold the pancakes together without eggs.

Take the Chill Off the Buttermilk

I recommend letting your buttermilk sit on the counter for about fifteen to twenty minutes before you start mixing.

If your buttermilk is cold straight from the fridge, it will make the warm melted butter solidify into small clumps.

Keeping your wet ingredients closer to room temperature helps the batter stay smooth and completely uniform.

Give the Batter Time to Rest

From my experience, letting the batter sit for ten minutes is essential for this eggless recipe.

During this rest, the flour absorbs the liquid and the baking powder activates to create tiny air pockets.

This step helps the batter puff up on the griddle, giving you a tall and fluffy pancake instead of a dense one.

Try These Next

• Eggless Biscoff Cookie Butter Pancakes
• Eggless Cinnamon Roll Pancakes
• Eggless Fluffy Buttermilk Pancakes
• Eggless Pumpkin Bread
• Eggless Pumpkin Muffins

Questions You Might Have

What can I use if I do not have buttermilk?

You can make a quick substitute by stirring one tablespoon of white vinegar or lemon juice into whole milk. Let it sit for about five minutes until it looks slightly thick and curdled before using it in the batter.