Four Ingredient Healthy Pumpkin Pancakes

By Updated on

Healthy Pumpkin Pancakes made with just four ingredients are packed with pumpkin flavor and couldn't be easier to make. Plus you can use any flour you like - oat, coconut, almond, whole wheat - making it work for almost any diet.


These Four Ingredient Healthy Pumpkin Pancakes are the perfect way to get into the holiday spirit and are made with ingredients you already have at home. We love as much as these Three Ingredient Banana and Egg Pancakes and they are just as easy.

When the weekends roll around, I almost always crave a big stack of pancakes, a bigger cup of coffee, and a hopefully lazy morning lounging in the house. However last weekend, we had a million things going on and although I wasn't going to get my relaxing morning, I wasn't willing to give up on pancakes. These four ingredient Healthy Pumpkin Pancakes were the answer.

With some canned pumpkin, an egg, any type of flour you like, and some pumpkin pie spice - you can make the most delicious, pumpkin filled pancakes in under 10 minutes. They are also a great way to use up leftover canned pumpkin since I always have some sitting in my fridge this time of year

The other really amazing thing about these pancakes is that they are super versatile. They work with virtually any flour you like. You can use regular all-purpose or whole wheat flour. If you want a Paleo or grain-free option, you can use coconut or almond flour. If you want extra whole grains, you can use oat or buckwheat flour. And truth be told, you can even make these without any flour at all. Personally, I like the texture of a fluffy pancake with some flour added, but these work without the flour as well.

Like any good pancake, magical things also happen when you add toppings. For these, I like to use some sliced banana and real deal maple syrup. Pumpkin and maple is just such a good combination. Sometimes I will also toss in some mini chocolate chips and top them with some light whipped cream. They are also great with some chopped walnuts or pecans for crunch or a pile of fresh blueberries. Honestly, almost anything will work and you can get really creative.

Healthy pumpkin pie recipe on a plate with maple syrup and pumpkin in the background.

What kind of flour can I use?

  • All purpose: If you are looking for a classic pumpkin pancake, you will want to use all purpose flour. It has a mild flavor and the traditional taste of a pancake you would get at a diner or restaurant.
  • Whole wheat: For a healthier option, you could use whole wheat flour instead of white flour. For a more mild flavor, I usually buy the white whole wheat flour.
  • Oatmeal: This is my favorite option for these pancakes. You can either buy oat flour that is pre-made or you can blend the oats in a food processor or blender for a few seconds to make your own at home.
  • Coconut: For a grain-free option, coconut flour is a good option. However coconut flour does get thick very quickly, if your batter looks too thick with the coconut flour, you may need to add a touch of water or milk. This is a good Paleo option.
  • Almond: For extra protein, I like to use almond flour. It is also a good Paleo option or grain free option as well and doesn't thicken up like coconut flour does.
  • Kodiak or Pancake Mix: If you like a fluffier pancake, you could use a store-bought pancake mix like Kodiak Cakes or any store-bought pancake mix. You can also use flour and simply add a touch of baking powder to add some fluffiness to the pancakes.

Can I make these pumpkin pancakes in the blender?

If you are making a large batch of these pancakes, the blender is a great option to speed things up. Simply add the eggs, pumpkin puree, flour, and pumpkin pie spice to a blender and blend until just combined. One quick note, for some reason this method sometimes results in thinner pancakes. If you want a fluffier pancake, add about 1/8 tsp of baking powder per serving. You can also add a splash of vanilla extract to add flavor as well.

Mix-in and Topping Ideas

There are tons of options when it comes to mixers and toppings for these pancakes. These are some of my favorites but feel free to get creative. Also, if you add something and the batter gets too thick, you can also add a splash of water, milk, or almond milk to think out the batter.

  • Chia seeds: Packed with Omega 3's and fiber, I add chia seeds into almost everything to pack in some extra nutrition. They are essentially flavorless and are a great way to kick up the health benefits.
  • Flax seeds: Flax seeds are another one of my favorite things to pump up the nutrition in all kinds of recipes. They are packed with Omega 3's, fiber, and protein. Personally, I like to use flaxseed meal since it blends right into the mix.
  • Nut butter: I love topping pancakes with all kinds of nut butter. To make it more like a traditional syrup, melt it in the microwave first so you can drizzle it on.
  • Chocolate Chips: Pumpkin and chocolate are a natural pair and no one will be mad if you add some chocolate chips to these healthy pumpkin pancakes. I like to use mini-chips so you get more chips spread throughout the pancakes.
  • Bananas: You can add bananas directly into the batter to add some sweetness or add them on top.
  • Blueberries: I never thought pumpkin and blueberries went together, but it's actually really delicious. You can add them right into the batter or add them on top.

Pancakes with pumpkin with a piece cut out on a fork.

How do I make pumpkin pancakes with real pumpkin?

To make things quick and easy, I usually use canned pumpkin from the grocery store. Just make sure to choose canned pure pumpkin, not pumpkin pie filling. Pumpkin pie filling has lots of added sugar and flavoring that we don't need for this recipe. If you want to make homemade pumpkin puree, you can follow this easy recipe to make your own at home.

Are these pancakes sweet?

These pumpkin pancakes are not very sweet on their own since the pumpkin is the only thing adding sweetness to the recipe. Since I normally top these with maple syrup, this isn't a problem for me. However, if you want a sweeter pancake, you have a few options. First, you can simply add some maple syrup, honey, or brown sugar to the pancake mix itself. For a lower calorie option, you could use Stevia or Splenda instead. You could also add some mashed banana since it is significantly sweeter than pumpkin.

The Recipe
Healthy Pumpkin Pancakes on a white plate with butter and maple syrup.

Four Ingredient Healthy Pumpkin Pancakes

  • Print
  • Download
  • Send to your inbox


  • 1 egg
  • 1/4 cup canned pumpkin
  • 2 tbsp flour (any flour will work, I used whole wheat)
  • 1/4 tsp pumpkin pie spice (adjust to taste)

Like this Recipe? Try our Meal Plans!

Slender Kitchen Meal Plans
  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information


(Hide Media)

Switch to prevent your screen from going dark.


Whisk the egg and then add the flour, pumpkin, and pumpkin spice. Stir well until fully combined.


Heat a nonstick skillet over medium heat. Spray with cooking spray and add the batter. Cook for 2-3 minutes per side, flipping when bubbles begin to pop and edges brown.

Nutritional Facts
Serving Size: 2-3 pancakes
Amount Per Serving
Calories 152
Calories from Fat 47
% Daily Value *
Total Fat 5g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 186mg
Sodium 74mg
Total Carbohydrate 17g
Dietary Fiber 2g
Sugars 2g
Protein 9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

user image
About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Four Ingredient Healthy Pumpkin Pancakes
user image
user image
September 13, 2022 - 16:46
Hello! This recipe is just what I have been searching for. May I use oat flour? TIA!
user image
December 19, 2021 - 11:02
Add a Rating:
I have tried many recipes for simpler and healthier pancakes, and I think this is one of my all-around faves! It was super-easy to make, the texture was very satisfying and it wasn't eggy. I used almond as my flour. I added some flax, a little coconut milk, walnuts and some monk fruit extract, since I don't use maple syrup. Oh, and some extra cinnamon. Topped it with some Cocojune and it was a very satisfying breakfast. Thanks for sharing!
user image
Rosemary O’Hara
March 23, 2020 - 09:10
Add a Rating:
These were fantastic!
user image
October 25, 2018 - 07:45
Add a Rating:
So happy to have this recipe! I love carbs, but regular pancakes just kill me and leave me hungry in 2 hours. These have some protein, taste wonderful, are so moist, and are versatile. Thanks for sharing!
user image
October 24, 2018 - 16:15
I used chic pea (garbanzo bean) flour, also known as besam flour. I had to add a littel extra liquid, but then they came out mushy in the middle. These just didn't work for me.
user image
Valerie Gallagher
October 21, 2018 - 05:04
Add a Rating:
Excellent! Topped with non fat yogurt mixed with a little more pure pumpkin.
user image
October 20, 2018 - 10:06
Add a Rating:
Made these yesterday with the coconut flour to make a Paleo version and we absolutely loved them! We did need to add a touch of coconut milk, as suggested, since the coconut flour quickly absorbed the liquid. So easy and delicious1
user image
October 20, 2018 - 10:08
Glad to hear you enjoyed them! I love the coconut version and the slightly nutty, coconut flavor it adds.
user image
Pierrette Cameron
October 18, 2018 - 14:44
Just want to make sure that the amount of flour is right. 2 tablespoons doesn’t seem a lot.
user image
October 20, 2018 - 10:07
It's just two tablespoons - this is an individual serving so that is all you need! If you like a thicker pancake, you could always add a bit more but you don't need it.
user image
February 25, 2020 - 18:04
So how much oatmeal would you use instead of flour?
user image
Deborah Griffin
August 24, 2020 - 17:28
When I use oatmeal instead of flour, I use it 1 for 1, for the most part. I would probably use instant or one-minute oatmeal and give it a few minutes to absorb the liquid and soften a bit.
Instagram Icon
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.