Fall mornings call for something special, but I don’t always have time to make pancakes from scratch. Between getting the kids ready for school and trying to enjoy my first cup of coffee, I need breakfast solutions that work with my schedule, not against it.
That’s where these 2-ingredient pumpkin pancakes come in. Just pumpkin puree and eggs – that’s it. I can whip up a batch in less time than it takes to find all the ingredients for regular pancakes. Plus, I usually have both items in my kitchen already.
The best part? My family thinks I’m some kind of breakfast magician when I serve these up. They taste like fall in pancake form, and nobody misses the flour or sugar. Sometimes the simplest recipes are the ones that stick around.
Why You’ll Love These Pumpkin Pancakes
- Just 2 main ingredients – With only pumpkin puree and eggs as the base, these pancakes are as simple as it gets – no flour, no milk, no complicated measuring required.
- Ready in 15 minutes – From mixing bowl to plate, these pancakes come together faster than traditional recipes, making them perfect for busy mornings.
- Naturally gluten-free and healthy – Packed with protein from eggs and nutrients from pumpkin, these pancakes are a guilt-free breakfast that actually nourishes your body.
- Perfect fall flavor – The pumpkin gives these pancakes a naturally sweet, cozy taste that screams autumn comfort food without any added sugar.
- Customizable with spices – Add cinnamon, pumpkin pie spice, or vanilla to make them your own, or keep them plain – they’re delicious either way.
What Kind of Pumpkin Puree Should I Use?
For these simple pancakes, canned pumpkin puree is your best bet and what most people will reach for. Make sure you’re grabbing plain pumpkin puree, not pumpkin pie filling, which already has spices and sugar added. If you’re feeling ambitious and have fresh pumpkins on hand, you can absolutely make your own puree by roasting and blending pumpkin flesh, but honestly, the canned stuff works just as well and saves you a lot of time. Libby’s is a popular brand that’s widely available, but any pure pumpkin puree will do the trick for these fluffy pancakes.
Options for Substitutions
This simple recipe is pretty forgiving, but here are some swaps you can make:
- Pumpkin puree: This is really the star of the show, so I wouldn’t substitute it – it’s what makes these pancakes work! Make sure you’re using pure pumpkin puree, not pumpkin pie filling.
- Eggs: These are essential for binding everything together, so don’t skip them. If you’re out of eggs, try 3 tablespoons of applesauce mixed with 1 tablespoon of ground flaxseed, but the texture will be a bit different.
- Vanilla extract: You can use vanilla paste or even skip it entirely if you don’t have any on hand. The pancakes will still taste great.
- Pumpkin pie spice: Don’t have this blend? Mix together 1/4 teaspoon each of nutmeg and ginger with your cinnamon, or just use extra cinnamon.
- Maple syrup: Honey works just as well here, or you can leave out the sweetener completely and add it on top when serving.
Watch Out for These Mistakes While Cooking
The biggest mistake with these simple pumpkin pancakes is cooking them on heat that’s too high, which will burn the outside while leaving the center raw and gooey – keep your pan on medium-low heat for even cooking.
Another common error is making the pancakes too large, since this batter is more delicate than regular pancake batter and can fall apart when you try to flip big ones – stick to silver dollar-sized pancakes for easier handling.
Don’t skip letting the batter rest for 2-3 minutes before cooking, as this helps the eggs and pumpkin bind together better, and always wait until you see small bubbles forming on the surface before attempting to flip.
For the best texture, use a thin spatula and be gentle when flipping – these pancakes are naturally more fragile than traditional ones but taste amazing when cooked with patience.
What to Serve With Pumpkin Pancakes?
These fluffy pumpkin pancakes are perfect with a drizzle of real maple syrup and a pat of butter – you really can’t go wrong with the classics! Since they already have that cozy fall flavor, I love adding some chopped pecans or walnuts on top for a nice crunch, or even a dollop of whipped cream if I’m feeling fancy. Fresh berries like blueberries or sliced bananas work great too, especially since they balance out the warm spices in the pancakes. For a heartier breakfast, try serving them alongside some crispy bacon or breakfast sausage to round out the meal.
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 make great meal prep breakfasts that you can grab and go throughout the week.
Freeze: I love freezing these for busy mornings! Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer bag once they’re solid. They’ll stay good for up to 3 months and you can pull out just what you need.
Warm Up: Pop them straight from the fridge into the toaster or toaster oven for a minute or two until warmed through. From frozen, you can microwave them for about 30 seconds or toast them on low heat until they’re nice and warm again.
| Preparation Time | 5-10 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 170-200
- Protein: 12-15 g
- Fat: 9-11 g
- Carbohydrates: 13-16 g
Ingredients
- 1 cup pureed pumpkin
- 3 large eggs
- 1 tsp vanilla (optional)
- 1 tsp ground cinnamon (optional)
- 1/2 tsp pumpkin pie blend (optional)
- 1 tsp maple syrup (optional)
Step 1: Prepare the Pancake Batter
- 1 cup pureed pumpkin
- 3 large eggs
- 1 tsp vanilla (optional)
- 1 tsp ground cinnamon (optional)
- 1/2 tsp pumpkin pie blend (optional)
- 1 tsp maple syrup (optional)
In a large bowl, whisk together the pureed pumpkin, eggs, vanilla (if using), ground cinnamon (if using), pumpkin pie blend (if using), and maple syrup (if using) until the mixture is smooth and well combined.
Step 2: Heat and Grease the Skillet
Heat a large skillet over medium heat.
Once hot, grease the surface with non-stick spray or butter to prevent sticking.
I find butter adds a nice flavor to the pancakes, so I like to use a small pat of it here.
Step 3: Cook the Pancakes
- pancake batter from Step 1
Drop the pancake batter from Step 1 by the spoonful onto the prepared skillet.
Let each pancake cook for 2-3 minutes, or until the bottoms are nicely browned.
Flip and cook for another 2-3 minutes on the other side, making sure both sides are browned and the pancakes are cooked through.
Step 4: Serve the Pancakes
Transfer the cooked pancakes to a plate and serve immediately.
Top with additional maple syrup if desired.
For a special touch, I love adding a drizzle of warm maple syrup before serving.
Homemade 2-Ingredient Pumpkin Pancakes
Ingredients
- 1 cup pureed pumpkin
- 3 large eggs
- 1 tsp vanilla (optional)
- 1 tsp ground cinnamon (optional)
- 1/2 tsp pumpkin pie blend (optional)
- 1 tsp maple syrup (optional)
Instructions
- In a large bowl, whisk together the pureed pumpkin, eggs, vanilla (if using), ground cinnamon (if using), pumpkin pie blend (if using), and maple syrup (if using) until the mixture is smooth and well combined.
- Heat a large skillet over medium heat. Once hot, grease the surface with non-stick spray or butter to prevent sticking. I find butter adds a nice flavor to the pancakes, so I like to use a small pat of it here.
- Drop the pancake batter from Step 1 by the spoonful onto the prepared skillet. Let each pancake cook for 2-3 minutes, or until the bottoms are nicely browned. Flip and cook for another 2-3 minutes on the other side, making sure both sides are browned and the pancakes are cooked through.
- Transfer the cooked pancakes to a plate and serve immediately. Top with additional maple syrup if desired. For a special touch, I love adding a drizzle of warm maple syrup before serving.
