Protein Pumpkin Pancake

Why You’ll Love This Recipe

These pancakes combine the cozy taste of pumpkin pie with the power of protein, making them an ideal breakfast for active mornings or slow weekend brunches. They’re quick to make, freezer-friendly, and can be customized to suit gluten-free or dairy-free diets. Whether you’re watching your macros or just want a healthier way to enjoy pancakes, this recipe hits all the marks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin purée (not pumpkin pie filling)
• Eggs
• Vanilla protein powder (whey or plant-based)
• Oat flour or rolled oats
• Baking powder
• Pumpkin pie spice
• Cinnamon
• Milk of choice (almond, dairy, oat, etc.)
• Maple syrup or honey (optional, for sweetness)
• Coconut oil or butter (for cooking)

Directions

1. In a blender or mixing bowl, combine pumpkin purée, eggs, milk, and maple syrup or honey (if using).
2. Add oat flour, protein powder, baking powder, pumpkin pie spice, and cinnamon. Blend or whisk until smooth.
3. Let the batter rest for 2–3 minutes to thicken slightly.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
5. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, about 2–3 minutes.
6. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
7. Serve warm with your favorite toppings like Greek yogurt, nut butter, or fresh fruit.

Servings and timing

This recipe makes 6–8 pancakes (2–3 servings).
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• Gluten-Free: Use certified gluten-free oats or oat flour.
• Vegan: Replace eggs with flax eggs and use plant-based protein powder and milk.
• Chocolate Chip: Add a handful of dark chocolate chips to the batter.
• Nutty Twist: Stir in chopped pecans or walnuts for added texture.
• Spicy Kick: Add a pinch of ground ginger or nutmeg for extra spice depth.

Storage/Reheating

Store leftover pancakes in an airtight container in the fridge for up to 4 days.
To reheat:

• Microwave for 20–30 seconds
• Warm in a toaster or skillet for a crispier texture
  You can also freeze pancakes between layers of parchment paper for up to 2 months.

FAQs

Can I make the batter ahead of time?

Yes, you can store the batter in the fridge overnight. Just stir before cooking.

What kind of protein powder should I use?

Any vanilla-flavored protein powder works—whey or plant-based both do well in this recipe.

Can I make these without a blender?

Yes, use pre-ground oat flour and mix everything in a bowl with a whisk.

Are these pancakes good for kids?

Absolutely. They’re naturally sweetened and full of nutritious ingredients.

Can I freeze these pancakes?

Yes, freeze them in a single layer or with parchment between each to prevent sticking.

What toppings go well with these pancakes?

Greek yogurt, nut butter, sliced bananas, berries, or a drizzle of maple syrup are all great.

Are they sweet enough without syrup?

Yes, especially if your protein powder is sweetened. But you can always add a little syrup if you prefer.

Can I substitute oat flour with another flour?

Yes, whole wheat flour or almond flour can work, but the texture may vary slightly.

Why are my pancakes too thin?

If the batter is too runny, let it rest longer or add a bit more oat flour to thicken.

Do these pancakes taste like pumpkin pie?

They have a subtle pumpkin flavor with warm spices—cozy, but not overpowering.

Conclusion

Protein Pumpkin Pancakes are the perfect balance of comfort and nutrition, bringing seasonal flavors to your plate while keeping you energized and satisfied. Easy to whip up and endlessly customizable, they’re a great addition to any breakfast rotation. Whether you’re meal prepping for the week or treating yourself to a fall-themed brunch, these pancakes are sure to impress.

Protein Pumpkin Pancake

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Protein Pumpkin Pancakes are fluffy, high-protein pancakes flavored with warm pumpkin spices and made with wholesome ingredients. Perfect for a healthy breakfast or post-workout meal, they’re satisfying, naturally sweetened, and easy to make.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 6–8 pancakes (2–3 servings)
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1/2 cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• 1 scoop vanilla protein powder (whey or plant-based)
• 1/2 cup oat flour or rolled oats
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 cup milk of choice (almond, dairy, oat, etc.)
• 1–2 tsp maple syrup or honey (optional, to taste)
• Coconut oil or butter (for cooking)

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Instructions

1. In a blender or mixing bowl, combine pumpkin purée, eggs, milk, and maple syrup or honey (if using).
2. Add oat flour, protein powder, baking powder, pumpkin pie spice, and cinnamon. Blend or whisk until smooth.
3. Let the batter rest for 2–3 minutes to thicken slightly.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
5. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface.
6. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
7. Serve warm with toppings like Greek yogurt, nut butter, or fresh fruit.

Notes

• Let the batter rest to thicken for better texture.
• Use gluten-free oats for a gluten-free version.
• To make vegan, use flax eggs and plant-based milk and protein powder.
• Freeze cooked pancakes between parchment layers for up to 2 months.
• Reheat in a toaster or skillet for a crispier texture.

Nutrition

• Serving Size: 3–4 pancakes
• Calories: 270
• Sugar: 5g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 125mg