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3 Ingredient Pumpkin Pancakes Recipe
Ash Tyrrell

3 Ingredient Pumpkin Pancakes Recipe

This recipe comes together faster than it takes to brew a cup of coffee, which is honestly why I love it so much. There's just one bowl and one pan involved from start to finish. Here's exactly how I make mine every time.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree — use plain canned pumpkin not pumpkin pie filling, since that version already has added sugar and spices
  • 2 large eggs — these hold the batter together since there's no flour doing the work here
  • 1 teaspoon pumpkin pie spice or cinnamon — brings the warm cozy flavor without needing any sweetener
  • 1 tablespoon butter or oil for the pan — just enough to keep the pancakes from sticking while they cook

Method
 

  1. In your mixing bowl, crack in the eggs and add the pumpkin puree along with your pumpkin pie spice. Whisk everything together until it's completely smooth with no streaks of egg or pumpkin left. The batter will be thinner than a traditional pancake batter, and that's completely normal here.
  2. Set your skillet over medium-low heat and add the butter or oil, letting it melt and coat the surface evenly. A lower heat matters more than usual for this recipe, since these pancakes are more delicate than flour-based ones. Give the pan a minute to fully heat before adding any batter.
  3. Pour small portions of batter onto the pan, using about two to three tablespoons per pancake so they stay manageable to flip. Let each one cook for about two minutes until the edges look set and small bubbles form on top. Resist the urge to move them too soon.
  4. Using a thin spatula, carefully flip each pancake in one smooth motion. Cook the other side for another one to two minutes, until it's lightly golden and cooked through. Because there's no flour, these need a gentler touch than regular pancakes.
  5. Transfer the finished pancakes to a plate and serve them right away while they're still warm. I like stacking mine three high with a little something on top, which I'll get into in the serving section below

Notes

  • I always use canned pumpkin puree straight from the can rather than homemade, since it's more consistent in moisture and texture.
  • I keep my heat on medium-low the entire time, because these pancakes burn quickly on anything hotter.
  • I let my batter rest for two minutes before cooking, which helps it thicken up just slightly and cook more evenly.
  • I make my pancakes on the smaller side, since bigger ones tend to fall apart when I try to flip them.
  • I always have my spatula ready and waiting, because these cook fast and I don't want to be scrambling for tools mid-flip.