You know those 2-ingredient banana pancakes that have been making the rounds on the internet? Well, recently I found myself wondering if the same concept would work with pumpkin, too. In a nutshell: let's fall-ify this business!
I won't leave you hanging for an answer: yup, it works.
Basically, the way I figured out how to make these pancakes went like so. I looked at the recipe for 2 ingredient banana pancakes, which basically relies on a ratio of one egg per banana. Then, I figured out the volume of a mashed banana (about 1/2 cup for a medium-large one). From there, I revised the recipe to include about the same ratio of pumpkin puree (1/2 cup per 1 egg).
Seriously, all you have to do is mix some pumpkin and an egg together, then pour spoonfuls of it onto a skillet and cook. The one thing you'll have to be careful about is flipping, because these non-gluten-containing pancakes (whether banana or pumpkin) are delicate and require a bit of finesse to flip without things getting messy. Just stick with it, you'll get the hang of it.
OK, so technically I lied: for the best results, you'll need to add a few more ingredients.
After all, pumpkin and egg all by itself is kind of bland (though, as a positive note, the plain pancakes make great dog treats!).
So, how do you wanna jazz up these pancakes to make them tasty? You can choose your own adventure, but here are a few ideas:
1. Salt. If you like a fairly simple pancake, just add a little salt.
2. Cheese: if you prefer savory, add some grated cheddar, parmesan, or other sharp-tasting cheese to your pancakes. Delicious!
3. Pumpkin spice: yup, the mixture that people love to hate. Stir in a little sugar and pumpkin spice and you'll make these pancakes extra nice.
4. Garnish. I found that making these pancakes fairly plain (with just salt) and then serving with sour cream made for a really nice and simple AM meal.
OK, now that you're inspired and have ideas, let's go on to the process of making them. It's a short but sweet recipe!
2 Ingredient Pumpkin Pancakes
Recipe can be doubled, tripled, etc.
- 1 egg
- 1/2 cup plain pumpkin puree
- flavorings of your choice
- Whisk together the egg and pumpkin puree until smooth.
- Heat a skillet with a little oil or butter. Medium heat please.
- Pour the batter onto the hot skillet a few spoonfuls at a time (I use a tablespoon measure). Leave room around each one so that you can flip easily.
- Cook on the first side until the sides of the pancake seem to be jumping a little bit, like it's asking to be flipped. Give the pancake what it wants! GENTLY flip, and cook the second side to match the first.
- Transfer to plates and serve immediately. Enjoy!