4-Ingredient Pumpkin Pie Pancakes

4 ingredient pumpkin pie pancake

Fall season is here! So, what better way to celebrate than with a super easy 4-ingredient Pumpkin Pie Pancake? I don’t know what it is but I LIVE for this time of the year. You would think that living in San Francisco with its constant “fall” weather, even in the summer (ahem ahem), I’d rather have another season… BUT fall is great. The change of colors, the leaves falling, and PUMPKIN EVERYTHING 🙂

4 ingredient pumpkin pie pancake

Probably, the first thing we think of when this season arrives is Starbucks Pumpkin Pie Latte, but those drinks are full of sugars, plus it looks like there’s no real pumpkin in them, so what’s the point?

4 ingredient pumpkin pie pancake Usually, the pancakes we make at home are either banana or plain ones, but these ones are worth a try for sure. You can use any kind of mix you like, but I like to use Kodiak Cakes because you can just add water (instead of eggs and oil) and they have more protein than regular mixes.

4 ingredient pumpkin pie pancake

As for pumpkins, well, they have lots of benefits:

  • They have more than 200% of the recommended vitamin A -> Aids vision especially in low-light conditions.
  • 3 g of fiber in just a cup (only 49 calories for those of you who count them) -> Fiber keeps you fuller, which means you eat less.
  • They have potassium -> Helps with blood pressure.
  • Beta-carotene -> A diet rich in it can help fight some types of cancer.
  • And did you know you can use the pulp as a face mask?

4-Ingredient Pumpkin Pie Pancake
Prep time
Cook time
Total time
Easy 4 ingredient pumpkin pie pancake
Recipe type: Breakfast
Serves: 6 pancakes
  • 1 cup Pancake Mix (I use Kodiak Cakes)
  • ¾-ish cup Water (you can probably use almond or coconut milk)
  • ½ cup Pumpkin Puree (don't use pumpkin pie filling)
  • 1 tsp Pumpkin Pie Spice
  • Garnish: Real maple syrup, strawberries, bananas, blueberries, nuts, figs, whatever fruit you like!
  1. Mix all ingredients together, except for garnish, in a bowl. Start with ½ a cup of liquid and then use more as needed. The pumpkin makes the batter thick so you'll need more water so add little by little until you get the consistency you want.
  2. Heat up a pan or griddle at medium temperature.
  3. Use a ¼ cup to pour the batter on a griddle or pan. Make sure you use non-stick spray. I used coconut spray.
  4. One side will be done when you start seeing bubbles popping up.
  5. Once they're done, cool them down on a cookie sheet rack. This makes them cool down evenly and keeps them fluffy. When they are warm and on top of each other they become soggy.

Now the question is, what should I make with the leftover pumpkin puree?

Comment below and let me know if you made it or if you have any ideas for more pumpkin recipes!