September 8, 2022

Healthy 3 Ingredient Pumpkin Pancakes

These Healthy 3 Ingredient Pumpkin Pancakes are easy to make and so fluffy! Each serving is high in protein, fiber, and whole grains thanks to Kodiak Cakes mix. Top with your favorite toppings like greek yogurt, maple syrup, or chocolate chips.

Pumpkin season is in full swing and I am HERE FOR IT.

In my opinion, pumpkin is the king of all the fall flavors because it pairs with all the other iconic ingredients like cinnamon, maple, caramel, and chocolate.

That's why September 1st is such a big day for food bloggers.

It marks the beginning of a glorious season of cozy comfort foods and mouthwatering flavor combinations with pumpkin at every turn.

So what better way to celebrate than making a batch of healthy pumpkin pancakes?

All you need is 3 ingredients, a hot griddle, and your favorite toppings. That's it!

Today's fluffy pumpkin pancake recipe takes traditional pancakes to a whole new level.

And it might just be one of my favorite pumpkin recipes of all time!

But I'll let you be the judge...

Why this recipe works

It's packed with protein: protein is the best way to start your day because it keep you fuller longer, helps give your muscles energy to move and grow, transports nutrients, and maintains the balance of fluids in your system. I always try to eat at least 15g of protein for breakfast, and this recipe for pumpkin protein pancakes has 13 grams of protein before adding toppings!

It's great for meal prep: one recipe makes 12 pancakes in about 15 minutes, so if you have little time to eat in the mornings, this is the best option!

It's made with simple ingredients: pancake mix, a can of pumpkin, and pumpkin pie spice mix. And water, but water doesn't count, right?

There's no added sugar: regular pancakes usually call for white granulated sugar or brown sugar, but these healthy pumpkin spice pancakes are refined sugar free! They're plenty sweet with all the toppings anyway.

It's allergen friendly: there are no eggs in these pancakes, and Kodiak Cakes has gluten free and plant based pancake mixes too.

They're customizable: with a high protein, vegan, or gluten free option and plenty of toppings to choose from, there's more than one "perfect way" to enjoy your delicious pancakes!

A stack of pumpkin pancakes with pecans and syrup on top

Ingredients you'll need

  • Kodiak Cakes pancake mix: the secret to easy pumpkin pancakes. Pancake mix is just a blend of regular flour and baking powder, which you could easily make yourself, but it's more convenient because it's pre-made. The Kodiak pancake mix is my favorite pancake mix because it's packed with protein from whole wheat flour, oat flour, and whey isolate. You can get 6 boxes shipped to your door in 2 days with this link!
  • Canned pumpkin purée: the star of the show, canned pumpkin (not pumpkin pie filling) is a great way to sneak in a serving of veggies for breakfast with a good source of fiber. It also keeps the pancakes light and fluffy without needing eggs, butter, or oil! If you want to make your own pumpkin puree, Monique from Ambitious Kitchen has a great recipe here!
  • Pumpkin pie spice mix: to enhance the pumpkin flavor. You can find it at almost any grocery store labeled as "pumpkin spice," you can find some here on Amazon, or you can make your own using cinnamon, nutmeg, ginger, and cloves.
  • Water: do I really need to count this as an ingredient?

Ingredient substitutions

  • For gluten-free pumpkin pancakes: use the gluten free Kodiak Cakes pancake mix
  • For vegan pumpkin pancakes: use the plant based Kodiak Cakes pancake mix
  • For extra protein: add 1/4 cup of any protein powder, 1 tablespoon flax seeds, and use liquid egg whites (plus an extra 2 tablespoons) in place of water
  • For a subtle caramel flavor: add 2 tablespoons coconut sugar and top with a drizzle of sugar free caramel sauce
  • For extra fluffy pancakes: use 1 1/3 cup milk (or almond milk) in place of water and let the batter sit for 5 minutes before cooking

My favorite toppings and mix-ins

  • Sugar free maple syrup (or pure maple syrup)
  • Natural almond butter, Sunbutter, or chocolate cashew butter
  • Cinnamon sugar (made with Stevia)
  • Nonfat vanilla greek yogurt
  • Sugar free chocolate chips
  • Sugar free (or dairy free) whipped cream
  • Chopped pecans or walnuts
  • Sugar free caramel sauce

A stack of pumpkin pancakes with pecans, yogurt, and syrup on top

How to make the best pumpkin pancakes with pancake mix

Step 1: make the batter

Add all ingredients to a medium bowl and whisk to combine. It really is that easy!

No need to separate the wet ingredients and dry ingredients. Just make sure to scrape the bottom and the edges of the bowl to get all the flour mixed into the pancake batter.

The exact recipe will yield a thick batter and fluffy pumpkin pancakes, while adding more water will give you thinner pancakes.

Step 2: cook the pancakes

If you're using a pancake griddle or griddle pan, I've found the sweet spot is right at 375°F. If you're using a skillet or nonstick pan, that's about medium to medium-high heat, depending on how direct the flame is.

READ MORE: What's the perfect griddle temperature for making pancakes?

If you're using a large skillet on a stove, just heat to medium heat and spray with cooking spray. I recommend using a non-stick skillet to reduce the amount of cooking spray.

Add a 1/4 cup of batter onto your non-stick pan and flip when the edges have set and bubbles have formed on top, about 3-4 minutes. Cook for an additional minute on the other side and let cool on a plate.

Step 3: devour

The best part! Add all your favorite toppings (listed above) and dig in, my friend. You earned it!

How to store leftover pumpkin pancakes

In the fridge

Let the pancakes cool completely at room temperature, then store in an air-tight container for up to one week. I find that glass tupperware stays fresh the longest!

In the freezer

Let the pancakes cool completely at room temperature, then place in a single layer on parchment paper on a sheet pan and flash freeze for 30 minutes. After 30 minutes, divide the pancakes into servings, wrap in plastic wrap, and store in a ziploc bag and store for up to 3 months.

How to reheat leftover pancakes

From the fridge

Place 3 pancakes in a single layer on a plate and warm in the microwave for 20-30 seconds. Another great option is using a toaster oven!

From frozen

Pop the pancakes in the toaster or toaster oven for 2-3 minutes until they're thawed and warm. For the best results, allow the pancakes to thaw overnight in the fridge, then warm in the microwave.

Syrup being poured on a stack of pumpkin pancakes

Frequently asked questions

Can I make these pancakes on a baking sheet?

Sure! You'll need to double the recipe. Then, spray a regular sheet pan with cooking spray, pour the pancake batter in, and bake for 15 min at 425°F. If you're adding chocolate chips, sprinkle them in a single layer on top of the batter. Don't fold them in or they will sink to the bottom of the sheet pan.

Where can I buy Kodiak Cakes?

You can find the original Kodiak Cakes buttermilk pancake mix at almost every grocery store and supermarket. The special mixes like the gluten free pancake mix or the plant based mix might be a bit harder to find, but you can order them here on Amazon.

Can I use real pumpkin?

Sure! Just make sure to use exactly 1/2 cup pumpkin puree per recipe. To learn how to make your own pumpkin puree, read this blog post from Ambitious Kitchen.

How do I know when the pancakes are ready to flip?

You should see bubbles on the top of the pancakes, the edges should be set, and the bottoms should be golden brown. To learn all about the best practices for cooking pancakes, check out this blog post!

Can I make these Kodiak pumpkin pancakes into waffles?

Yes! The box does say it's a pancake AND waffle mix, so just add the batter to a waffle iron (don't forget to spray with a little bit of non-stick cooking spray!) and cook until the cycle finishes.

More delicious recipes

Double Chocolate Peanut Butter Pancakes

Cozy Apple Pie German Pancakes

Dark Chocolate Raspberry Single Serving Waffle

Single Serving Peanut Butter Banana Waffle

Whole Wheat Banana Pancakes

Fluffy Chocolate Chip Pancakes (in the blender!)

A stack of pumpkin pancakes with pecans and syrup on top

I can't wait to see what you think of these healthy Pumpkin Spice Pancakes. Not only is this a healthy breakfast, but it's a quick breakfast the whole family will love all week long!

Be sure to leave a comment and rating below so other readers know how you liked the recipe! Ratings help grow my blog and allow me to continue to provide my recipes for free.

You can also snap a picture and tag me on Instagram @thewellnourishedmama_. I do my best to respond to each comment.

These Healthy 3 Ingredient Pumpkin Pancakes are easy to make and so fluffy! Each serving is high in protein, fiber, and whole grains thanks to Kodiak Cakes mix. Top with your favorite toppings like greek yogurt, maple syrup, or chocolate chips.


Brooke Harmer













  • 1¾ C Kodiak Cakes Buttermilk mix
  • ½ C + 1 Tbsp canned pumpkin, packed
  • 1⅓ C water (up to 1½ cups)
  • ½ Tbsp pumpkin pie spice*


  1. In a medium-sized bowl, whisk together all ingredients until smooth, scraping along the bottom and the sides to mix all the flour. Add more water if you like thinner pancakes.
  2. Preheat a pancake griddle or skillet** to medium heat and spray with cooking spray. Using a ¼ cup measuring cup, pour the pancake batter onto the griddle. Cook 3-4 minutes and flip when the edges have set and bubbles appear on top. Cook for an additional minute on the other side. Repeat until batter is finished.
  3. Serve warm with desired toppings like creamy almond butter, pecans, greek yogurt, or sugar-free maple syrup!


*See blog post for how to make your own pumpkin spice.

**See blog post for more details.

Nutrition facts are a calculated estimate of 3 pancakes, not including any toppings or syrup. Serving size is 3 pancakes.


Serving: 3 pancakes / Calories: 180 / Fat: 1.8g / Carbohydrates: 29.1g / Fiber: 5.1g / Sugar: 3.9g / Protein: 12.6g