My 3-Ingredient Pumpkin Pancakes are fluffy, perfectly spiced, and so easy to make. I've made these so many times for breakfast that I could probably make them with my eyes half-closed on a Sunday morning.
These have become a weekend staple for Rita and me since the first time I made them. The best part? You don't need a dozen ingredients and only a few minutes to make something so tasty and special. They taste like something straight out of a café.
Plus, they are completely sugar-free, just pure, cozy fall flavor from real pumpkin and cinnamon! Make a batch once, and you’ll be flipping these every weekend too!
It was one chilly fall Sunday morning, and Rita told me she was tired of our regular plain pancakes. So I thought, what is this season about? Cozy mornings, chilly weather, pumpkins!
I opened the fridge and spotted that half-used can of pumpkin puree, you know, the one you swear you’ll use for ‘something’ later, but it just sits there giving you guilt every time you open the door. Well, this time, I actually did something with it!
To our surprise, I didn't think they'd turn out this good, but the moment I flipped the first one and smelled that pumpkin and cinnamon, I knew I was onto something special. From that moment on, they've become one of those recipes I can’t stop making, especially in fall.
I’ve shared them with family and friends, I make them for brunches, and even made a gluten-free version for my cousin Claudia (who has a gluten intolerance). I also make my 2-Ingredient Sweet Potato Pancakes (yep, just two ingredients!) all the time just for her since they’re naturally gluten-free. Now she’s my official taste tester for anything gluten-free!
No matter who I make them for, everyone always asks for seconds!
This recipe is quite simple, but don't let that fool you, because it tastes better than most pancake recipes that require tons of ingredients!
It makes about 8 to 10 pancakes, depending on the size. When I make this for Rita and me for breakfast, I make them a bit bigger so I get around six generous pancakes. If we're having someone else, I do 3 to 4-inch pancakes, and I get 8 to 10 easily.
When I make this for my family or friends for brunch or as a snack, I love turning them into mini pancakes and I get about 20 of them. But, I recommend doubling the recipe. They disappear in seconds!
And that's it, all you need is a few basic ingredients. Make sure you're actually using pumpkin puree, not pumpkin pie filling.
I tried to use it once because I had it at home and thought it would work, but nope. The pancakes were too sweet, strongly spiced, and the batter was so thin and sticky that they spread like crazy and didn't cook evenly.
Now that you know my secret ingredients, I'm going to teach you how to make the best pumpkin pancakes you'll ever try!
Rita makes these delicious Egg-Free Banana Pancakes. They’re only four ingredients, completely egg-free, and proof that simple recipes can still taste amazing (and yes, they really work!).
This recipe couldn’t be any simpler! I start by cracking two large eggs into a medium mixing bowl. Whisk the eggs until they're light and foamy. The air we're adding now helps to make the pancakes soft and fluffy!
Next, I add the pumpkin puree, self-rising flour, and a bit of cinnamon (if using) all at once. Mixing the dry and wet ingredients together like this helps the batter come together evenly.
Whisk the ingredients gently with the eggs until you have a smooth, creamy base. Don't rush this part, we don't want to lose the air we had incorporated into the egg mixture at first!
Now, pumpkin moisture can vary a bit depending on the puree! So, if the batter is still too thin, I add a tablespoon of flour at a time until I reach that pancake consistency. If it's too heavy, I add a tablespoon or two of milk or water to loosen it.
I splash a bit of water on a non-stick pan (about a ½ to 1 teaspoon, depending on the pan size) and preheat it over low to medium-low heat. You can also lightly grease it with oil or butter, but water is a great way to reduce the amount of fats and works just as fine.
Cooking these over high heat won't be faster. Trust me, you'll just end up with burnt pancakes. Been there, done that. So, gentle heat is the way to go!
I spoon the batter into the pan, and when little bubbles begin forming on top (just like the picture below), that’s my cue to flip. I cook the second side just until it’s evenly browned.
Now, one thing to keep in mind while cooking pancakes is that the first and second pancake might take a bit longer to cook if your pan has not been fully pre-heated. But once it has, they'll cook so much faster. Don't be like me at first and go up and down with the heat, haha!
I stack the pancakes right away to keep them warm and soft. And they're ready to enjoy! They’re delicious on their own or topped with chocolate (my favorite), syrup or honey.
I also love to eat these with crushed pecan nuts on top! So, if you want a true cozy recipe, I promise you'll love it.
These 3-Ingredient Pumpkin Pancakes are one of our favorite go-to quick breakfasts. They’re simple, cozy, and full of real pumpkin flavor, the kind that makes our whole kitchen smell like fall. If that’s not the perfect way to start a chilly morning, I don’t know what is…
Whenever I have leftovers (I think that only happened twice…), I've stored them in an airtight container in the fridge for 2 days. I reheat them in a pan or toaster and they were still light and fluffy. I've also tried using the microwave, but they're a bit mushy.
I’ve never tried freezing these pancakes specifically. But, for any other pancake recipe I've frozen, I just let them cool completely first then layer them with parchment paper inside a freezer bag so they don’t stick together. When we're ready to eat, I just pop them straight into the toaster, they taste just as good as freshly made. I make this a lot when planning a brunch!
Like any other recipe I make, I've experimented with this one a bit too. Every one of these variations still keeps that cozy fall vibe! Here's some of my tested and loved variations:
Only now that I'm writing this, I'm noticing that everyone who has tried my pumpkin pancakes has loved them, whether the original version or with a twist! So, no matter how you make them, they'll always turn out warm, comforting, and impossible to resist.
We also love trying new pancake recipes, and Rita’s Avocado Banana Pancakes are one of our latest favorites. They're soft, fluffy, and surprisingly delicious! I think you might love this one as well.
After making these so many times, I've also learned what not to do. Here are a few things to keep in mind and avoid while making them:
The high heat one I made quite a few times until I learned to just use low to medium heat and stop changing the temperature! It took me a while to gain that patience, but if I did it, so can you.
Once you get the hang of it, these pancakes turn out perfect every time. But if someone had told me these before, I bet they would’ve turned out perfect the first time!
And were done, our go-to perfect fall breakfast! If you try these, I hope they become as much of a weekend ritual for you as they’ve become for us. As always, if you try them or come up with your own twist, I’d love to hear it!
Note: All product mentions are simply what I use in my own kitchen, none of the links are sponsored or affiliate.
Fluffy, cozy, and full of real pumpkin flavor, these 3-Ingredient Pumpkin Pancakes come together in minutes and taste like fall on a plate. Simple ingredients, soft texture, and perfect every time.
Preheat a non-stick pan over low to medium-low heat. Lightly grease or add a splash of water. Pour spoonfuls of batter and cook 2 to 3 minutes per side, until golden.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.