Breakfast

November 18, 2020

3 Ingredient Healthy Pumpkin Spice Pancakes

These Healthy 3 Ingredient Pumpkin Spice Pancakes are the best fall breakfast! Each serving is has 13g of protein, 5g of fiber, and 100% whole grain. Make them fresh or make ahead for an easy meal prep breakfast!

How is it almost Thanksgiving? It's like quarantine started last week... seriously though. Does anyone else feel like time drags on hour by hour, but you blink and it's the holidays? Same. I'm not complaining though because the holidays are the BEST time to enjoy all the festive and creative recipes you can find!

And let me tell you, these healthy Pumpkin Spice Pancakes are the perfect way to get into the Thanksgiving spirit! They only require three ingredients (and water), they can be easily doubled or tripled to feed your extended family (or make leftovers!), and they're easily customizable with your favorite toppings!

Doesn't that sound perfect? I thought so too. It really is possible to have a healthy breakfast that doesn't take lots of ingredients or time to make!

Oh, and they're pancakes. Pancakes really are the definition of a cozy breakfast, in my opinion. What better way to kick of the festivities and overeating than a stack of pumpkin spice protein pancakes?

A stack of Pumpkin Spice Pancakes with almond butter, yogurt, and pecans on top

Why this recipe works

Protein is a great 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 provides 13g of protein before adding toppings!

Luckily, I made it really easy to get those 15g of protein in because you only need three ingredients to make these delicious Pumpkin Spice Pancakes:

  • Kodiak Cakes Buttermilk Mix: ready-to-serve pancake mix with the leavening ingredients already included. I love this brand because their ready-to-go mixes are packed with plant-based 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: the star of the show, canned pumpkin 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!
  • Pumpkin spice: 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!
  • Water: do I really need to count this as an ingredient?

A stack of Pumpkin Spice Pancakes with almond butter, yogurt, and pecans on top

How to make pumpkin pancakes with pancake mix

  1. Make the batter: add all ingredients to a medium-sized bowl and whisk to combine. It really is that easy! No separation of wet and dry ingredients here. Just make sure to scrape the bottom and the edges of the bowl to get all the flour mixed into the batter! Feel free to add more water if you like thinner pancakes.
  2. Heat the griddle: if you're lucky enough to have a pancake griddle, I've found the sweet spot is right at 325°F. If you're using a skillet on a stove, just turn the dial to medium heat and spray with cooking spray. Use a 1/4 cup measuring cup to pour the batter onto your appliance 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.
  3. Dress and devour: the best part! Add all your favorite toppings (I always always add this creamy almond butter to my stack!) and dig in, my friend. Make sure to finish every last bite because they're THAT good!

Syrup being poured on a stack of 3 Ingredient Pumpkin Pancakes

Customize your pumpkin pancakes

I've discovered that almond butter is the perfect pair to pumpkin, just like peanut butter and chocolate belong together. I recommend buying a 100% natural creamy almond butter to retain all the nutrients, get the best flavor, and nail that scrumptious drizzle you see in my pictures. You can find my favorite brand (Crazy Richard's) at Walmart or here on Amazon.

You can also add chopped pecans (pictured below), a dollop of vanilla greek yogurt, and lots of sugar-free maple syrup to really take your pumpkin spice pancakes to the next level!

If you'd like more protein or heart-healthy fats in your pancake batter, try adding an egg or replacing the water with almond milk. If you add an egg, you'll have to add a little more pancake mix to keep the batter thick.

And if you're anything like my husband, you'll definitely need to add chocolate chips to these pancakes! He just can't have pancakes without them.

A stack of Pumpkin Spice Pancakes with almond butter, yogurt, and pecans on top

More breakfast recipes you'll love

A stack of Pumpkin Spice Pancakes with almond butter, yogurt, and pecans on top

You best believe this is going to be my breakfast all week long next week! I can't wait to see what you think of these Pumpkin Spice Pancakes. They've been on repeat in my house all month long and I'm not mad about it.

Be sure to leave a comment and rating below so other readers and myself know how you liked the recipe! You can also snap a picture and tag me on Instagram @kapaicooking. I do my best to respond to each comment. Happy Thanksgiving!

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3 Ingredient Healthy Pumpkin Spice Pancakes

These Healthy 3 Ingredient Pumpkin Spice Pancakes are the best fall breakfast! Each serving is has 13g of protein, 5g of fiber, and 100% whole grain. Make them fresh or make ahead for an easy meal prep breakfast!

Author:

Brooke Harmer

Prep:

5

min

cook:

10

min

total:

15

min

servings:

12

Ingredients

  • 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*

Instructions

  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!

Notes

*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.

Nutrition

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