I was shocked when my friend told me she makes pancakes with just three ingredients. Growing up, pancake mix always came from a box with a long list of things to add. Eggs, milk, oil—the whole deal.
But these pumpkin pancakes really do only need three things. That’s because canned pumpkin does most of the heavy lifting here. It adds moisture, flavor, and that perfect fall taste without any extra work. For busy mornings when you want something special but don’t have time to measure ten different ingredients, this is your answer.
Why You’ll Love These Pumpkin Pancakes
- Only 3 ingredients – You probably already have these simple ingredients in your kitchen, making this recipe perfect for those mornings when you want something special without a trip to the store.
- High-protein breakfast – Using protein pancake mix and eggs gives you a filling breakfast that will keep you satisfied all morning long.
- Quick and easy – Ready in just 20-30 minutes from start to finish, these pancakes are perfect for busy weekday mornings or lazy weekend brunches.
- Fall flavors year-round – The pumpkin puree adds that cozy autumn taste we all crave, and you can even use leftover pumpkin pie filling to make cleanup even easier.
- Flexible ingredients – No pumpkin puree on hand? Sweet potato casserole leftovers work just as well, making this recipe great for using up holiday extras.
What Kind of Pumpkin Should I Use?
For these pancakes, you have several options that will all work great. Canned pumpkin puree is probably the easiest choice and gives you consistent results every time. If you have leftover pumpkin pie filling or sweet potato casserole from the holidays, those work perfectly too and will add extra flavor to your pancakes. Fresh pumpkin puree that you’ve made yourself is also a good option, just make sure it’s well-drained so your pancakes don’t turn out too wet. Whatever you choose, aim for a smooth consistency – if your pumpkin mixture has chunks, just give it a quick mash with a fork before adding it to the batter.
Options for Substitutions
These simple pancakes are great for swaps, though keep in mind the texture might change slightly:
- Protein pancake mix: Regular pancake mix works fine here – just use the same amount. You can also make your own by mixing 3/4 cup flour with 1 teaspoon baking powder and a pinch of salt.
- Eggs: For each egg, you can substitute 1/4 cup unsweetened applesauce or mashed banana, though the pancakes will be a bit denser. Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) work too if you let them sit for 5 minutes first.
- Pumpkin puree: The recipe already mentions sweet potato casserole leftovers, but you can also use mashed sweet potato, butternut squash puree, or even unsweetened applesauce. Just stick to the same amount and expect slightly different flavors.
Watch Out for These Mistakes While Cooking
The biggest mistake with pumpkin pancakes is making the batter too thick, which leads to dense, heavy pancakes that don’t cook evenly – start with 3/4 cup of pancake mix and add more gradually until you get a pourable consistency.
Another common error is cooking them on heat that’s too high, since the pumpkin puree can cause these pancakes to brown faster than regular ones, so keep your pan on medium-low heat to ensure they cook through without burning.
Don’t skip letting the batter rest for 2-3 minutes before cooking, as this allows the protein powder to fully hydrate and prevents gummy texture.
Finally, resist the urge to press down on the pancakes with your spatula while they’re cooking – this squeezes out air and makes them flat and tough instead of fluffy.
What to Serve With Pumpkin Pancakes?
These fluffy pumpkin pancakes are perfect with a drizzle of maple syrup and a pat of butter, just like your favorite fall morning at a cozy diner. I love adding a sprinkle of cinnamon or a dollop of whipped cream to play up those warm autumn flavors. For a heartier breakfast, try serving them alongside some crispy bacon or breakfast sausage to balance out the sweetness. You can also top them with chopped pecans, a handful of mini chocolate chips, or even a spoonful of Greek yogurt for extra protein to keep you full all morning.
Storage Instructions
Refrigerate: These pumpkin pancakes keep really well in the fridge for up to 4 days. Just stack them with a piece of parchment paper between each pancake and store in an airtight container. They’re actually great cold too – I sometimes grab one straight from the fridge for a quick snack!
Freeze: Pop these pancakes in the freezer and they’ll last up to 3 months. I like to freeze them on a baking sheet first, then transfer to a freezer bag once they’re solid. This way they don’t stick together and you can grab just one or two when you need them.
Warm Up: To enjoy your stored pancakes, just toss them in the toaster for a minute or two until they’re heated through. You can also microwave them for about 30 seconds, but the toaster gives them a nice crispy edge that I really love.
| Preparation Time | 5-10 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 420-520
- Protein: 31-39 g
- Fat: 13-18 g
- Carbohydrates: 43-56 g
Ingredients
- 3 medium eggs
- 3/4 to 1 cup high-protein pancake mix
- 1/4 cup pumpkin puree or other mashed squash filling
Step 1: Preheat the Skillet
Heat a medium skillet over low to medium heat.
If you’re not using a non-stick skillet, add a little butter or oil to prevent sticking.
Allow the pan to warm up while you prepare the pancake batter.
Step 2: Mix the Pancake Batter
- 3 medium eggs
- 3/4 to 1 cup high-protein pancake mix
- 1/4 cup pumpkin puree or other mashed squash filling
In a large bowl, combine the eggs, high-protein pancake mix, and pumpkin puree (or other mashed squash filling).
Stir thoroughly until the batter is smooth and fully combined.
If the batter seems too thin after adding 3/4 cup pancake mix, add up to 1/4 cup more to reach your desired thickness.
I like a slightly thicker batter for fluffier pancakes.
Step 3: Cook the Pancakes
- pancake batter from Step 2
Pour about 1/3 cup of the pancake batter for each pancake onto the preheated skillet.
Let the pancakes cook for 2-3 minutes, or until you see bubbles forming on the uncooked side.
This ensures that the pancakes will be easy to flip.
Step 4: Flip and Finish Cooking the Pancakes
- partially cooked pancakes from Step 3
Carefully flip each pancake and cook for another 1-2 minutes, or until the underside is golden brown.
Transfer cooked pancakes to a plate and repeat until all the batter has been used up.
I recommend keeping cooked pancakes warm in a low oven while you finish the batch.
Easy 3 Ingredient Pumpkin Pancakes
Ingredients
- 3 medium eggs
- 3/4 to 1 cup high-protein pancake mix
- 1/4 cup pumpkin puree or other mashed squash filling
Instructions
- Heat a medium skillet over low to medium heat. If you're not using a non-stick skillet, add a little butter or oil to prevent sticking. Allow the pan to warm up while you prepare the pancake batter.
- In a large bowl, combine the eggs, high-protein pancake mix, and pumpkin puree (or other mashed squash filling). Stir thoroughly until the batter is smooth and fully combined. If the batter seems too thin after adding 3/4 cup pancake mix, add up to 1/4 cup more to reach your desired thickness. I like a slightly thicker batter for fluffier pancakes.
- Pour about 1/3 cup of the pancake batter for each pancake onto the preheated skillet. Let the pancakes cook for 2-3 minutes, or until you see bubbles forming on the uncooked side. This ensures that the pancakes will be easy to flip.
- Carefully flip each pancake and cook for another 1-2 minutes, or until the underside is golden brown. Transfer cooked pancakes to a plate and repeat until all the batter has been used up. I recommend keeping cooked pancakes warm in a low oven while you finish the batch.
