These 2 ingredient pumpkin pancakes are fluffy, indulgent, and incredibly simple to whip up. Perfect for a quick breakfast, they offer a nutritious twist that everyone will love. With just pumpkin puree and eggs, these pancakes are a healthy treat the whole family can enjoy!
Table of Contents
Easy 2 Ingredient Pumpkin Pancakes
Why You’ll Love These Simple Pancakes
These pancakes are not only easy to make, but they also pack a flavorful punch. The pumpkin adds a hint of sweetness while providing a warm, comforting aroma as they cook. Plus, they’re versatile enough for breakfast or a snack!
Dietary Benefits: Grain-Free, Dairy-Free, Paleo
For those with dietary restrictions, these pancakes shine. They are grain-free and dairy-free, making them friendly for various diets, including Paleo. You can even skip the honey for a Whole30-friendly option!
Ingredients for Your Pumpkin Pancakes
Core Ingredients: Pumpkin and Eggs
The two star ingredients are pumpkin puree and eggs. The pumpkin provides moisture and flavor, while the eggs bind everything together, creating a delightful texture.
Optional Flavor Boosters
For an extra kick of flavor, consider adding a teaspoon of pumpkin pie spice or a tablespoon of honey. These optional ingredients heighten the taste and make your pancakes even more indulgent.
What You’ll Need for Frying
A bit of coconut oil is essential for frying these pancakes. It helps achieve that golden-brown crust while adding a subtle hint of coconut flavor that pairs wonderfully with pumpkin.
How to Make Homemade Pumpkin Puree
Roasting Pumpkin for Puree
To make your own pumpkin puree, start by roasting pumpkin halves face down at 400°F for an hour. This method brings out the natural sweetness and creates a smooth texture.
Instant Pot Pumpkin Puree Method
If you’re short on time, the Instant Pot is your friend! Cook pumpkin halves for just 13 minutes under pressure, then scoop out the flesh and blend until smooth.
Using Canned Pumpkin Puree
For convenience, canned pumpkin puree works perfectly. Just make sure it’s thick and dry; you can blot it with paper towels if needed.
Step-by-Step Pancake Instructions
Blending the Pancake Batter
Combine the pumpkin puree, eggs, optional spices, and honey in a blender. Blend until smooth, creating a thick batter that’s ready for cooking.
Cooking the Pumpkin Pancakes
Heat a cast iron or nonstick skillet over medium heat and add coconut oil. Pour 1/4 cup of batter for each pancake. Cook until golden brown, then flip and cook until firm throughout.
Tips for Perfect Pumpkin Pancakes
Achieving the Right Puree Consistency
Ensure your pumpkin puree is thick and not too watery. If needed, strain it to remove excess liquid for the best results.
Making Batter Ahead of Time
You can prepare the batter ahead of time and refrigerate it. This makes breakfast even quicker during busy mornings!
Storing Leftover Pancakes
Store leftover pancakes in the fridge for up to five days. To prevent sticking, separate layers with parchment paper.
Choosing the Right Skillet
Using a nonstick skillet is crucial to avoid sticking. Preheat it well and use a generous amount of coconut oil for best results.
Delicious Topping Ideas
Fruit and Nut Butter Pairings
Top your pancakes with banana slices, mixed berries, or a drizzle of almond or peanut butter for a delightful flavor combination.
Sweeteners and Creamy Toppings
Consider adding a drizzle of honey or maple syrup, or even some coconut whipped cream for a rich, creamy finish.
Ingredient Substitutions
Alternative Purees for Pumpkin
If you don’t have pumpkin, you can use butternut squash puree or even cooked sweet potatoes for a similar flavor profile.
Spice Blend Variations
Feel free to experiment with individual spices like cinnamon, nutmeg, or ginger instead of using pumpkin pie spice for a more personalized flavor.
Related Recipes to try
FAQs
Where can I find the recipe?
You can find the recipe right here in this article!
What are the 2 ingredients?
The two main ingredients are pumpkin puree and eggs.
Are these pancakes gluten-free?
Yes, these pancakes are gluten-free, as they contain no flour.
Conclusion
Making 2 ingredient pumpkin pancakes is not just easy; it’s a delightful way to enjoy a healthy meal. With the flexibility to adapt ingredients and toppings, you can create your own perfect stack every time. For more delicious ideas, check out our collection on Pinterest!
2 Ingredient Pumpkin Pancakes: Delightfully Easy and Healthy
Equipment
- Instant Pot
- Blender
- large pot
- skillet
Ingredients
- 2 cups pumpkin puree canned or homemade
- 4 eggs
- 1 teaspoon pumpkin pie spice optional
- 1 tablespoon honey optional
- Coconut oil for frying
Instructions
- Prepare pumpkin puree: Roast pumpkin halves face down at 400°F for 1 hour or cook in Instant Pot for 13 minutes. Scoop flesh, blend until smooth. Strain if necessary to remove excess liquid. Alternatively, use canned puree.
- Combine pumpkin puree, eggs, pumpkin pie spice, and honey in a blender. Blend until smooth.
- Preheat a cast iron or nonstick skillet over medium heat. Add coconut oil.
- Pour 1/4 cup batter per pancake into the skillet.
- Cook for a few minutes until golden brown, then flip once.
- Continue cooking until cooked through.
- Remove from heat and top with desired toppings.
Notes
– Batter can be prepared ahead and refrigerated.
– Pancakes store in the refrigerator for up to 5 days. Separate layers with parchment paper to prevent sticking.
– Pumpkin puree, butternut squash puree, and baked sweet potatoes last up to one week in an airtight container in the fridge.
– Use a nonstick skillet to prevent sticking.
– Preheat cast iron skillet well and use a decent amount of coconut oil before