Go Back
+ servings
overhead shot of pumpkin pancakes on white plate topped with peanut butter and maple syrup

Meaningful Eats

Pumpkin Protein Pancakes (3 Ingredients!)

These pumpkin pancakes are made with 3 ingredients, for a quick and easy fall breakfast. Delicious, easy and no refined sugar!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 servings


  • 4 eggs
  • ½ cup pumpkin
  • 2 tablespoons maple syrup
  • ½ teaspoon cinnamon or pumpkin pie spice
  • pinch of salt


  • In a medium bowl, whisk all the ingredients together until smooth.
  • Spray a small nonstick skillet with cooking spray (or grease with coconut oil) and place over medium-low heat. Pour in about ¼ cup of batter for a small single pancake. You can also cook a few at a time in a larger nonstick pan.
  • Let the pancake cook on lowish heat until set, about 3 minutes then flip and cook for another 30 seconds on the second side. Roll up for serving if desired. Enjoy!



Use low/medium heat: Since these pancakes are mostly egg – they cook best over medium/low heat. They will also cook slower than traditional pancakes.
Toppings: Try topping these pancakes with peanut or almond butter, maple syrup and a few chocolate chips for a healthier indulgence.


Calories: 188kcal | Carbohydrates: 16g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 327mg | Sodium: 141mg | Potassium: 265mg | Sugar: 13g | Vitamin A: 2945IU | Vitamin C: 2.6mg | Calcium: 77mg | Iron: 1.8mg