Every fall, I find myself stocking up on pumpkin purée—whether for pies, breads, or cozy lattes. One morning, I was craving pancakes but didn’t want the hassle of mixing flour, baking powder, and sugar. That’s when I stumbled upon a simple trick: 2-Ingredient Pumpkin Pancakes.

With just pumpkin purée and eggs, you can whip up fluffy, naturally sweet pancakes in minutes.

I’ll be honest, I was skeptical at first. How could two ingredients possibly make real pancakes? But the result was surprisingly delicious—soft, slightly custardy, and full of pumpkin flavor.

They’re naturally gluten-free, grain-free, and dairy-free, making them a perfect option for anyone with dietary restrictions. Plus, they’re packed with protein and nutrients, so I don’t feel guilty piling them on my plate.

Now, these pumpkin pancakes are my go-to for busy mornings when I want something warm, comforting, and seasonal without the fuss of a full recipe.

Why You’ll Love This Recipe

Just Two Ingredients: All you need are eggs and pumpkin purée—no flour, no sugar, no extras.
Quick & Easy: Ready in less than 10 minutes from start to finish.
Healthy & Nourishing: High in protein, rich in beta-carotene, and naturally gluten-free.
Customizable Flavors: Add cinnamon, nutmeg, or vanilla for a fall spice boost.
Kid-Friendly: Soft, naturally sweet, and easy for little hands to enjoy.

Ingredients

1 cup pumpkin purée (canned or homemade)
2 large eggs

Optional add-ins (for extra flavor):

½ teaspoon cinnamon
¼ teaspoon nutmeg or pumpkin pie spice
½ teaspoon vanilla extract
1 tablespoon maple syrup or honey

Instructions

In a medium bowl, whisk pumpkin purée and eggs until smooth. Add optional spices or vanilla if using.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter, coconut oil, or cooking spray.
Pour small amounts of batter (about 2–3 tablespoons) onto the skillet to form mini pancakes.
Cook 2–3 minutes on one side until edges look set and bubbles form.
Flip gently and cook another 1–2 minutes until golden and cooked through.
Serve warm with maple syrup, yogurt, or nut butter.

Assembly

Stack your pumpkin pancakes on a plate, drizzle with warm maple syrup, and top with fresh fruit, whipped cream, or a sprinkle of cinnamon. They pair wonderfully with a hot cup of coffee or tea on a chilly morning.

Mistakes to Avoid

Using Pumpkin Pie Filling: Always use plain pumpkin purée—pumpkin pie filling contains sugar and spices that throw off the recipe.
Making Pancakes Too Large: Keep them small (silver-dollar size) to avoid breakage when flipping.
Cooking on High Heat: Too hot and they’ll burn outside while staying raw inside.
Skipping the Non-Stick Pan: These pancakes are delicate, so a good non-stick surface is essential.

Expert Tips

Add a scoop of protein powder or oats for a more filling version.
Serve with Greek yogurt and nuts for a balanced breakfast.
For extra fluff, separate the eggs, whip the whites, and fold them into the batter.
Store leftovers in the fridge for up to 3 days or freeze between parchment paper for easy reheating.
Try them as toddler-friendly finger food—kids love the soft texture!

FAQs

1. Can I use pumpkin pie filling instead of purée?
No—pumpkin pie filling contains added sugar and spices. Use plain pumpkin purée for the best results.

2. Do these taste like regular pancakes?
They’re softer and more custardy than flour pancakes but still fluffy and delicious.

3. Can I make them vegan?
Yes—replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), though texture will be softer.

4. How do I prevent them from falling apart?
Keep them small and flip carefully with a thin spatula.

5. Can I meal prep these?
Yes—make a batch, refrigerate or freeze, and reheat in a toaster or skillet.

6. What toppings go well?
Maple syrup, almond butter, banana slices, whipped cream, or a sprinkle of pumpkin spice.