These 2 ingredient pumpkin pancakes are super easy to make, gluten-free, and requires no flour, oil, or refined sugar! A simple and healthy breakfast recipe for the fall season!
This post was originally published in 2018, but has since been updated.
"No weekend is complete until pancakes are served"
Seriously though. What is it about pancakes on a Sunday morning that makes them taste exponentially better? I know from firsthand experience that weekend pancakes taste far superior than Thursday morning pancakes. Further research needs to be conducted on why though.
Now before we get started, YES I know there are more than 2 ingredients listed here, but besides the pumpkin and egg, they are optional. Highly suggested, but still optional. Kapeesh?
What makes these 2 ingredient pumpkin pancakes delicious and healthy
- pumpkin puree
- vanilla (optional)
- pumpkin pie spice (optional)
- cinnamon (optional)
- maple syrup (optional)
*If you love these pancakes, try these 2 Ingredient Sweet Potato Pancakes next!*
How to make these 2 ingredient pumpkin pancakes:
In a large bowl, mix 1 cup of pumpkin puree with 3 eggs, and optional teaspoon of vanilla, teaspoon of cinnamon, ½ teaspoon of pumpkin pie spice, and teaspoon of maple syrup if using.
Heat a large skillet over medium heat, and coat with non-stick spray. Add batter a ¼ cup at a time, and cook for 2-3 minutes per side, or until browned. Repeat until all batter is used, and top with extra syrup and cinnamon if desired.
- They are not light and fluffy. These pancakes are dense. Pumpkin has a high water content, which makes these a bit more moist and dense than regular pancakes.
- They don't need a lot of syrup. Because they're moist AF, extra syrup isn't really required, especially if you add the syrup to the batter. A little extra cinnamon on top is my favorite way to eat them.
- Let them cook enough. Since they're a bit more dense, flipping can be a challenge if they're not cooked enough. Let them get nice and brown first before attempting to flip. Only cooking a couple at a time, or making smaller sized pancakes definitely helps the process.
Can I make these vegan?
I've never tried making these without eggs, but would imagine they would not hold their shape as much if flax/chia eggs were used instead. If you give it a try, let me know how it turns out!
How many pancakes does it make?
Depending on the size pancake you make, this recipe will make 4-6 smaller pancakes, or 2 larger pancakes.
How long can I keep them for?
These pancakes are a bit more dense and wet than traditional pancakes, so I wouldn't keep them in the refrigerator for more than 3-4 days.
Can I freeze them?
Due to their high moisture content, freezing is not recommended.
Money-Saving Tips for this Pumpkin Pancake Recipe:
- Use store brands. Utilize store brands for items like spices, and pumpkin puree for a cost-effective option, that doesn't sacrifice flavor or quality.
- Buy in bulk. Purchase items you use regularly in bulk, such as eggs, spices, or vanilla. These options tend to be more cost-effective than smaller packages.
more pumpkin recipes:
Did you make this recipe? Rate & leave a comment below to let me know how it turned out!