My 3-ingredient pumpkin pancakes are my favorite way to start the day. These fluffy pancakes are perfect for a fall brunch or breakfast and can be customized with whatever mix-ins and toppings you like!
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💫 Mika's Highlight
These pancakes are truly one of my favorites! I love that I can quickly whip them up while my son plays without having to remember if I have all the ingredients. And I love love love how fluffy and almost souffle-like they are!
why these pancakes are better
- Quick & easy recipe: This 3 ingredient pancake is ready in 10 minutes from start to finish. What’s not to love about that??
- Customizable: You can add any mix-ins you like to these pancakes or have a toppings bar for everyone to enjoy them how they want. These are delicious with bananas, chocolate chips, and so much more!
- Festive and Cheap: With only 3 simple ingredients needed, these pancakes pack in the fall flavor for pumpkin season but on a budget!
ingredients and substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for quantities.
- Pancake Mix: You must use a pancake mix that's labeled as “Just add water” for this recipe. It already has leaveners in it that help with the texture of the pancakes. Any flavor or style (gluten-free or grain-free as needed) pancake mix can be used. Check out our post on pancake mix vs flour to learn more!
- Pumpkin: Feel free to use real pumpkin puree or pumpkin pie filling. Pumpkin pie filling will make the pancakes a bit sweeter. These also work with leftover mashed sweet potatoes, sweet potato casserole, and pumpkin pie.
- Eggs
- Topping Ideas and Mix-Ins: Try adding any of these ingredients (or any you already have in the pantry) as mix-ins or toppings.
- Chocolate chips
- Berries
- Bananas
- Granola
- Pumpkin pie spice
- Peanut butter
- Whipped cream (or coconut cream, one of our favorite toppings!)
- Maple syrup or brown sugar
- Pecans
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
recipe testing notes
Throughout our testing of these pumpkin pancakes, we learned what worked and didn't work. Here are the key takeaways!
- Using oar flour: I initially tried these pancakes with oat flour. They did sort of work, but oat flour caused them to fall apart when cooked.
- More eggs: I tested this recipe with various quantities of eggs. The winner was 3 eggs which adds moisture and helps the pancakes to be super fluffy.
how to make this - step by step
Be sure to scroll to the recipe card for the full pumpkin pancake recipe!
Step one: mix everything
Mix everything in a large or medium bowl. Heat a pan over medium heat with a little butter or oil. If using a non-stick skillet you probably don't need butter or oil.
Step two: cook
Use an ice cream scoop or ⅓ measuring cup to portion out the pancake batter. Cook up to 3 at a time, depending on your pan size. When bubbles start showing up on the batter side of the pancakes, flip them and continue cooking.
Step three: enjoy!
Enjoy with your favorite toppings and alongside a glass of almond milk or a pumpkin spice latte!
prefer to watch how to make these pancakes
helpful tips
- To know when the pancakes are ready to flip look for bubbles. When the bubbles show up on the uncooked side of the pancakes, that means hot air has made it to the other side. Also, always look for that golden brown color before flipping. This is typically about 2-3 minutes on the first side and 1-2 minutes on the other side.
- Use an ice cream scoop or measuring cup to equally portion out the batter into even pancakes.
common questions
Any of your favorite brands will work as long as it’s a “Just add water” mix. We’ve tried this recipe with Kodiak Cakes (high-protein option), Birch Blenders (gluten-free option), and Krusteaz and have had good luck with all of them.
Yes. To make this with a pancake mix that’s not complete, just follow the directions on the box, then add the pumpkin.
Yes, to make these vegan, use a vegan pancake mix and an egg substitute like Just Egg or any of these egg substitutes for baking.
recipe variations
Banana Pumpkin Pancakes
To make these banana pancakes, fold in thinly sliced bananas to the batter.
Pumpkin Protein Pancakes
For a high-protein version of these pancakes, try adding in 1 scoop of collagen or replace 1 coop of pancake mix with 1 scoop of pumpkin spice whey protein powder or vanilla. Then, top with Greek yogurt and peanut butter!
Apple Vegan Spice Pancakes
For more fall flavor, add cubed apple to the batter, use a vegan egg substitute, a vegan pancake mix, and mix in 1 teaspoon of pumpkin pie spice.
storage and meal prep tips
Fridge: These will keep in the fridge in an airtight container for up to 5 days. Just let them come to room temperature storing otherwise the heat will create steam that will disrupt the texture of the pancakes.
Freezer: To store leftover pancakes in the fridge, let them cool completely. Then place them in a plastic zip-top bag or air-tight container and store them in the freezer for up to 3 months.
Reheating: To reheat from the fridge, either use a toaster on a 2-3 setting or microwave for 30 seconds for 1 pancake to heat up. To reheat from frozen, use the same methods but set the toaster to 4 or 5 and heat in the microwave for 45-60 seconds for 1 pancake.
Meal prep tips: You can make these pancakes up to 1 week in advance and just store them in the fridge to enjoy throughout the week!
more easy fall recipes
Did you try this and love it? Leave us a ⭐️ rating, we would love to hear from you!
Recipe
3-Ingredient Pumpkin Pancakes Recipe (high protein option)
Equipment
- 1 bowl
- 1 frying skillet
Ingredients
- ¾-1 cup Pancake mix this will vary depending on the size of your eggs, if it's too thin after ¾ cup add another ¼ cup
- 3 eggs medium
- ¼ cup pumpkin puree or pie filling, pumpkin pie, or sweet potato cassserole leftovers
Instructions
- Heat a medium skillet over low to medium heat. Add a little butter or oil if not using a non-stick skillet.
- Mix all ingredients in a large bowl until fully combined. If the batter seems to thin with ¾ cup pancake mix, add another ¼ cup to thicken.
- Portion out ⅓ cup of pancake batter into each pancake on the skillet. Let them cook for 2-3 minutes or until you start to see bubbles on the uncooked side.
- Flip the pancakes and cook on the other side for 1-2 minutes or until golden brown. Repeat this process until all the batter is used up!
Video
Notes
- To know when the pancakes are ready to flip look for bubbles. When the bubbles show up on the uncooked side of the pancakes, that means hot air has made it to the other side. Also, always look for that golden brown color before flipping. This is typically about 2-3 minutes on the first side and 1-2 minutes on the other side.
- Use an ice cream scoop or measuring cup to equally portion out the batter into even pancakes.
- To substitute pumpkin for sweet potato casserole leftovers you may need to add a little more pancake mix because sweet potatoes have more water than pumpkin.
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