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”
– Me
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.
What makes these 2 ingredient pumpkin pancakes delicious and healthy
- pumpkin puree
- eggs
- 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, 1/2 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 1/4 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.
Pro Tips
- 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.
FAQs
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:
Pumpkin Spice Golden Milk Latte
Pumpkin Pie Stuffed Baked Apples
Did you make this recipe? Rate & leave a comment below to let me know how it turned out!
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2 Ingredient Pumpkin Pancakes
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: 1–2 servings 1x
- Diet: Gluten Free
Description
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!
Ingredients
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon pumpkin pie spice (optional)
- 1 teaspoon maple syrup (optional)
Instructions
- Heat a large skillet over medium heat.
- Whisk all ingredients together in a large bowl.
- Grease skillet with non-stick spray or butter.
- Drop pancake batter by the spoonful onto skillet.
- Let cook for 2-3 minutes, or until browned on each side.
- Serve with additional syrup if desired.
Notes
- Optional ingredients are technically optional, but highly recommended for best flavor.
- Making silver dollar pancakes (smaller) is easiest with this batter.
- Add some extra texture by adding chopped walnuts, pecans, or pumpkin seeds to batter when cooking.
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: Full recipe with optional ingredients
- Calories: 333
- Sugar: 13
- Sodium: 214
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 21
- Cholesterol: 558
Keywords: pumpkin, pancakes, flourless, gluten free, dairy free, vegetarian, breakfast, brunch, healthy
Pumpkin pancakes are probably my favorite pumpkin thing! Can’t beat 2 ingredients!
It is so true that thursday morning pancakes just don’t taste nearly as good as weekend morning pancakes! These look fantastic, love all your tips for making them too. Going to have to give them a try!
You had me at 2 ingredients! And yes, pumpkin too!
How can you make this lower carb? Can you use egg whites instead of eggs. I know that will lower the healthy fat. What’s making the carb high?
The maple syrup, I’d guess is making the carb count higher.
What can you replace the maple syrup with? I have to use 100% stevia for sugars.
You can substitute with stevia. This will not alter the texture.
Might be best for people who need gluten free, but not my fave as a non-gluten free person. If you’re okay with flour maybe skip this recipe. Will save for guests who have gluten intolerance though
★★