These 3 ingredient pumpkin pancakes are super easy to make, gluten-free, and requires no flour, oil, or refined sugar! A simple and healthy breakfast recipe for the fall season!
“No weekend is complete until pancakes are served”
Seriously though. What is it about pancakes on a Sunday morning that makes them taste exponentially better? I know from firsthand experience that weekend pancakes taste far superior than Thursday morning pancakes. Further research needs to be conducted on why though.
WHAT MAKES THESE 3 INGREDIENT PUMPKIN PANCAKES DELICIOUS AND HEALTHY
- pumpkin puree
- eggs
- protein powder (I used Level-1 Pumpkin Spice Latte)
- vanilla (optional)
- pumpkin pie spice (optional)
- cinnamon (optional)
- maple syrup or honey (optional)
HOW TO MAKE THESE 2 INGREDIENT PUMPKIN PANCAKES:
In a large bowl, mix 1.5 cups of pumpkin puree (1 can) with 2 eggs, and 1 scoop of protein powder, optional teaspoon of vanilla, teaspoon of cinnamon, 1 teaspoon of pumpkin pie spice, and teaspoon of maple syrup/honey if using.
Heat a large skillet over medium heat, and coat with non-stick spray. Add batter a 1/4 cup at a time, and cook for 2-3 minutes per side, or until browned. Repeat until all batter is used, and top with extra syrup and cinnamon if desired.
PRO TIPS
- They are not light and fluffy. These pancakes are dense. Pumpkin has a high water content, which makes these a bit more moist and dense than regular pancakes.
- They don’t need a lot of syrup. Because they’re moist AF, extra syrup isn’t really required, especially if you add the syrup to the batter. A little extra cinnamon on top is my favorite way to eat them.
- Let them cook enough. Since they’re a bit more dense, flipping can be a challenge if they’re not cooked enough. Let them get nice and brown first before attempting to flip. Only cooking a couple at a time, or making smaller sized pancakes definitely helps the process.
Frequently Asked Questions
1 – Can I make these vegan?
I’ve never tried making these without eggs, but would imagine they would not hold their shape as much if flax/chia eggs were used instead. If you give it a try, let me know how it turns out!
2 – How many pancakes can I make?
Depending on the size pancake you make, this recipe will make 4-6 smaller pancakes, or 2 larger pancakes.
3- How long can I keep them for?
These pancakes are a bit more dense and wet than traditional pancakes, so I wouldn’t keep them in the refrigerator for more than 3-4 days.
4 – Can I freeze them?
Due to their high moisture content, freezing is not recommended.
3 Ingredient Protein Pumpkin Pancakes
Ingredients
- 1.5 Cups Pumpkin puree
- 2 Eggs
- 1 Scoop Protein Powder
Optional
- 1 tsp Vanilla
- 1 tsp Pumkin pie spice
- 1 tsp Cinnamon
- 1 tsp Maple syrup/honey
Instructions
- In a large bowl, mix 1.5 cups of pumpkin puree with 2 eggs and 1 scoop of protein powder (I use level 1 see link above), and optional teaspoon of vanilla, teaspoon of cinnamon, teaspoon of pumpkin pie spice, and teaspoon of maple syrup/honey if using.
- Heat a large skillet over medium heat, and coat with non-stick spray.Add batter a 1/4 cup at a time, and cook for 2-3 minutes per side, or until browned. Repeat until all batter is used, and top with extra syrup and cinnamon if desired.
Notes
- Optional ingredients are technically optional, but highly recommended for best flavor.
- Making silver dollar pancakes (smaller) is easiest with this batter.
- Add some extra texture by adding chopped walnuts, pecans, or pumpkin seeds to batter when cooking.
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Author
Thank you so much! I am glad you found it interesting and liked my take on it. Please reach out if I can ever help you in anyway at all. Cheers, Ness!
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