2 Ingredient Pumpkin Pancakes - Sinful Nutrition (2024)

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.

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
• 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, ½ teaspoon of pumpkin pie spice, and teaspoon of maple syrup if using.

See Also

Keto Bread - 0.6 g carbs (Flaxseed Bread) - ElaveganMoist And Flavorful Keto Zucchini Bread With Almond Flour - MyKetoPlateEinfacher Low Carb Thunfisch-Auflauf ohne KohlenhydrateHealthy Greek Yogurt Bagels

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.

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

Homemade Pumpkin Spice Muesli

Did you make this recipe? Rate & leave a comment below to let me know how it turned out!

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