These Pumpkin Protein Pancakes are fluffy and full of fall flavor! With real pumpkin puree and a boost of protein, they’re perfect for breakfast or a snack.
Plus, who doesn’t love pancakes that taste like pumpkin pie? I usually top mine with a bit of maple syrup and maybe some whipped cream. Yum!
These pancakes are super easy to whip up. Just mix the ingredients, cook them on a skillet, and enjoy a cozy breakfast that keeps you full!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is quick and easy. You can also make your own by roasting fresh pumpkin. Just scoop out the flesh and blend it until smooth!
Oat Flour: If you don’t have oat flour, you can use whole wheat flour or even all-purpose flour. You could also make your own oat flour by blending rolled oats in a blender until fine.
Protein Powder: I like vanilla protein powder for this recipe, but you can use chocolate for a different flavor twist. If protein powder is not available, increase the flour slightly or add mashed banana to keep the batter thick.
Milk: Any milk works well here! Almond milk gives a nutty flavor, while regular dairy milk adds creaminess. If you’re dairy-free, coconut milk can add a lovely flavor too.
Maple Syrup: Honey is a great substitute, or you could skip sweeteners if you prefer. If you want it sweeter, add a bit of brown sugar or stevia to taste.
How Do I Achieve Fluffy Pancakes?
For fluffy pancakes, the mixing technique is key! You want to mix just enough to combine the wet and dry ingredients without overmixing. Here’s how to do it:
- Start with your wet ingredients and whisk until smooth.
- In a separate bowl, mix the dry ingredients together.
- Gently fold the dry mix into the wet ingredients. It’s okay if there are a few lumps – they will cook out.
Also, be sure not to skip the resting time of a few minutes after mixing. This lets the flour soak up moisture and expand, leading to fluffier pancakes.
How to Make Pumpkin Protein Pancakes
Ingredients You’ll Need:
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup oat flour (or whole wheat flour)
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/4 cup milk of choice (almond, dairy, etc.)
- 1 tablespoon maple syrup or honey
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice (or cinnamon + nutmeg + ginger blend)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Cooking spray or a small amount of oil for the pan
- Optional toppings: Greek yogurt or whipped cream, pumpkin seeds, maple syrup, shredded coconut
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time and 10-15 minutes of cooking time. In total, you’ll be enjoying your pumpkin pancakes in about 20-25 minutes!
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
In a large mixing bowl, start by whisking together the pumpkin puree, eggs, milk, maple syrup, and vanilla extract. Keep whisking until the mixture is nice and smooth.
2. Combining the Dry Ingredients:
In another bowl, mix together the oat flour, protein powder, baking powder, pumpkin pie spice, and salt. Make sure everything is well blended.
3. Mixing Wet and Dry:
Now, take the dry mixture and gradually add it to the wet ingredients. Stir gently until just combined. It’s okay if your batter is a little thick and there are a few lumps.
4. Preparing to Cook:
Heat up a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a tiny bit of oil to prevent sticking.
5. Cooking the Pancakes:
Pour about 1/4 cup of batter for each pancake onto your skillet. Cook them for about 3-4 minutes, and keep an eye out for bubbles forming on the surface and the edges looking set.
6. Flipping the Pancakes:
Once they’re ready, carefully flip each pancake over and cook for another 2-3 minutes until they’re golden brown and cooked through.
7. Serving the Pancakes:
Stack your pancakes on a plate. Add a dollop of Greek yogurt or whipped cream, sprinkle with pumpkin seeds and shredded coconut, and drizzle with maple syrup for a delicious presentation!
8. Enjoying Your Creation:
Serve your pumpkin protein pancakes warm and enjoy a nutritious and tasty breakfast treat. Happy eating!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling already contains spices and sweeteners, which can alter the flavor and texture of your pancakes. If you have only pie filling, you may need to reduce the added maple syrup and spices.
Can I Make This Recipe Gluten-Free?
Absolutely! Just substitute the oat flour with a gluten-free all-purpose flour blend. Be sure to check that your protein powder is also certified gluten-free if necessary. This way, you can enjoy these pancakes without gluten!
How Can I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them! Place parchment paper between the pancakes before freezing to prevent them from sticking together. They can be reheated in the toaster or microwave.
Can I Add Other Ingredients, Like Chocolate Chips or Nuts?
Yes, feel free to customize your pancakes! You can fold in chocolate chips, walnuts, or pecans right into the batter before cooking. Just be mindful not to add too much extra weight to the batter, which could affect cooking time!