These pumpkin protein pancakes are fluffy, sweet, and packed with good stuff! The pumpkin gives them a warm flavor, perfect for a cozy breakfast.
Plus, they’re super easy to make—just mix everything up and cook! They pair perfectly with maple syrup or some fresh fruit. Trust me, you’ll be going back for seconds! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is convenient and full of flavor. If fresh pumpkin is available, you can roast it and blend it for a homemade option. Just make sure it’s pure pumpkin, not pumpkin pie filling!
Protein Powder: I used vanilla protein powder for a sweet touch. If you prefer a non-flavored option, that works too! You can also substitute it with ground flaxseed or almond meal for a different texture and nutrient profile.
Rolled Oats: Using rolled oats gives a nice thickness to the pancakes. If you have oat flour, that’s a good swap. Just use less since it’s denser—about 1/3 cup should work.
Milk: You can use any milk you like. Almond, soy, or oat milk are great dairy-free choices. Even water in a pinch, but the pancakes may be less rich.
How Do I Get Fluffy Pancakes?
The secret to fluffy pancakes lies in not overmixing your batter! Combine the wet and dry ingredients until they just come together. A few lumps are okay—this helps keep them light and airy.
- Let the batter rest for 5 minutes. This step allows the oats to hydrate, which makes the pancakes fluffier.
- Be sure to cook on medium heat! Too hot and they’ll burn; too low and they won’t cook evenly.
Enjoy your pancakes warm, and feel free to get creative with toppings! Fresh berries or a dollop of yogurt can add a nice touch too.
How to Make Pumpkin Protein Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vanilla protein powder
- 1/2 cup rolled oats (or oat flour)
- 1/4 cup milk (dairy or plant-based)
- 1 tbsp maple syrup (plus extra for serving)
- 1 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
- Cooking spray or a little oil for the pan
Optional Toppings:
- sliced bananas
- pumpkin seeds
- additional maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15 minutes to cook. In total, you’ll need about 25 minutes for delicious and fluffy pumpkin protein pancakes that will make your breakfast special!
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
In a medium bowl, combine the canned pumpkin puree, eggs, milk, maple syrup, and vanilla extract. Use a whisk to mix everything together until it’s nice and smooth. Make sure there are no lumps!
2. Combining the Dry Ingredients:
In another bowl, mix together the protein powder, rolled oats (or oat flour), pumpkin pie spice, baking powder, and salt. Stir until all the dry ingredients are evenly combined.
3. Bringing It All Together:
Now it’s time to combine the wet and dry ingredients! Slowly pour the dry mix into the wet mixture while stirring gently. Don’t overmix—just stir until everything is combined. Let the batter rest for about 5 minutes to thicken up a bit.
4. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a bit of oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 3-4 minutes or until you see bubbles forming on the surface and the edges look set.
5. Flipping the Pancakes:
Carefully flip each pancake with a spatula and cook on the other side for another 2-3 minutes until they are golden brown. Remove from the skillet and keep warm while you cook the remaining batter, greasing the pan as needed.
6. Serving:
Stack your pancakes on a plate, then top with sliced bananas, pumpkin seeds, and a drizzle of maple syrup. Serve them warm and enjoy your scrumptious pumpkin protein pancakes!
This recipe yields fluffy, flavorful pancakes that are not only satisfying but also packed with protein. Perfect for a nourishing breakfast or snack any time of the day!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast a small pumpkin until it’s tender, scoop out the flesh, and blend it until smooth. Make sure to measure out one cup for the recipe.
What Can I Substitute for Protein Powder?
If you don’t have protein powder on hand, you can use a combination of ground flaxseed and almond meal. Use about 1/4 cup for both, but keep in mind the texture will be slightly different.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by placing a layer of parchment paper between each pancake, then storing them in a freezer-safe bag. Just reheat in a toaster or microwave!
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), and use a plant-based milk alternative. The pancakes will still be delicious!
