Dairy Free Pumpkin Pancakes

Regardless of the time of year, my husband and I love pumpkin! When Fall comes around, we always get at least two boxes of the Trader Joe’s Pumpkin Pancake & Waffle mix. One for the Fall months, and then one for the rest of the year. The instructions on the box call for milk, but we like to make dairy free pumpkin pancakes since my husband is lactose intolerant.

Some people may wonder how soy milk or almond milk might taste when making these dairy free pumpkin pancakes. Or they wonder if the texture and consistency of the batter will remain the same is when using dairy. I’m hear to tell you, you won’t notice the difference. We also substitute the oil or melted butter with coconut oil, which gives is a slight coconut taste but it’s barely noticeable. The pumpkin flavor steals the show.

As you can see, these dairy free pumpkin pancakes turn out amazing. They taste so good that I don’t even use syrup on them. I just eat as is! For a full breakfast, I pair them with some apple slices, scrambled eggs, and meatless sausage patties. So good! Are you a pumpkin fan? What are some of your favorite pumpkin dishes regardless of the season? Tell us below in the comments. We’d love to hear about it!