2-Ingredient Pumpkin Pancakes

These 2-Ingredient Pumpkin Pancakes are fluffy, wholesome, and naturally gluten-free! Made with just pumpkin puree and eggs, they’re the easiest fall-inspired breakfast you’ll ever whip up. Perfect for busy mornings, cozy weekends, or a quick snack, these pancakes are healthy, delicious, and endlessly customizable with your favorite toppings.

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Prep Time 2

Cook Time 10

Total Time 10

Ingredients Method

Ingredients

1 cup pumpkin puree not pumpkin pie filling
2 large eggs

Optional Add-ins:

½ tsp cinnamon
½ tsp vanilla extract
1 tbsp maple syrup

Method

In a bowl, whisk pumpkin puree and eggs until smooth.
Heat a nonstick skillet over medium heat, lightly greased.
Spoon small rounds of batter (2–3 tbsp each) onto the skillet.
Cook 2–3 minutes per side until golden and set.
Serve warm with maple syrup, yogurt, or toppings of choice.