These fun pumpkin protein pancakes are fluffy and healthy! Made with pumpkin puree and protein powder, they are perfect for a tasty breakfast or snack.
Who doesn’t love pancakes? Add a dash of pumpkin spice, and you’ve got a fall favorite! I love topping them with syrup or yogurt for a little extra yum!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience, or make your own by roasting fresh pumpkin. Either way, it adds moisture and flavor. Just be sure to use pure pumpkin and not pumpkin pie filling, which has added sugar and spices.
Oat Flour: Oat flour gives these pancakes a nice texture, but if you don’t have it, whole wheat flour works too. You can even blend rolled oats in a blender to make your own oat flour! Gluten-free options like almond flour or a gluten-free flour blend are also great substitutes.
Protein Powder: I recommend vanilla protein powder for extra flavor. If you don’t use protein powder, you can add more flour but adjust the milk a bit to keep the batter the right consistency. Plant-based protein powders can also work if you’re looking for a vegan option.
Pumpkin Pie Spice: If you don’t have pumpkin pie spice, a mix of cinnamon, nutmeg, ginger, and cloves works just as well. I like to adjust the spices to my taste – sometimes I add a little extra cinnamon for more warmth!
How Do I Get Fluffy Pancakes?
To make sure your pancakes come out fluffy, remember a few tips! Be careful not to overmix your batter, as this can make pancakes tough. Mix until just combined, and a few lumps are okay!
- Heat your skillet or griddle to medium heat. Too hot, and they can burn; too low, and they won’t cook through.
- Don’t forget to grease the pan—this helps them cook evenly and allows for easy flipping.
- Wait for bubbles to form on the pancake surface before flipping. This shows they’re cooking through.
- Adjust the heat as needed; sometimes a lower temperature works better to ensure an even cook.
These tips should help you achieve perfectly fluffy pancakes every time!
How to Make Pumpkin Protein Pancakes
Ingredients You’ll Need:
- For the Pancake Batter:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup oat flour (or whole wheat flour)
- 1/2 cup vanilla protein powder
- 1 tsp baking powder
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1-2 tbsp maple syrup or honey (optional, for sweetness)
- Cooking oil or butter for the pan
- For Toppings (Optional):
- Greek yogurt or whipped cream
- Toasted pumpkin seeds
- Pecans
- Additional maple syrup
- Cinnamon
How Much Time Will You Need?
This delicious Pumpkin Protein Pancakes recipe takes about 15 minutes to prepare and cook. You can whip them up quickly for a healthy breakfast and enjoy them warm straight off the skillet!
Step-by-Step Instructions:
1. Prepare the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, and maple syrup until everything is smooth and well mixed. Make sure there are no lumps in the pumpkin puree!
2. Mix the Dry Ingredients:
In another bowl, combine the oat flour, protein powder, baking powder, pumpkin pie spice, and salt. Stir well so that all the dry ingredients are evenly mixed and ready for the next step.
3. Combine Wet and Dry Ingredients:
Now, pour the dry ingredients into the bowl with the wet ingredients. Gently mix until just combined. It’s okay if there are a few lumps—this will help keep the pancakes fluffy! If the batter is too thick, you can add a splash more milk to reach your desired consistency.
4. Heat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little cooking oil or butter to prevent sticking and help the pancakes brown nicely.
5. Cook the Pancakes:
Using a 1/4 cup measuring cup, pour the batter onto the hot skillet for each pancake. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 2 minutes on the other side until they are golden brown and cooked through.
6. Finishing Up:
Repeat the process with the remaining batter, adjusting the heat as needed to keep the pancakes from burning. You may need to grease the pan again between batches if they stick.
7. Serve & Enjoy:
Stack the pancakes on a plate. Top them with a dollop of Greek yogurt or whipped cream, sprinkle with toasted pumpkin seeds and pecans, dust with cinnamon, and drizzle with maple syrup for extra sweetness!
8. Delight in Your Creation:
Serve warm and enjoy your cozy, protein-packed pumpkin breakfast! Perfect for starting your day on a delicious note!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, just roast it, remove the skin and seeds, and blend it until smooth to make your own pumpkin puree. Just make sure to use the same amount as indicated in the recipe.
What Can I Substitute for Oat Flour?
If you don’t have oat flour, you can use whole wheat flour instead. Alternatively, if you need a gluten-free option, almond flour or a gluten-free all-purpose flour blend works well too!
How Do I Keep Leftover Pancakes Fresh?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or toast them in a toaster for a quick warm-up!
Can I Make These Pancakes Vegan?
Yes, you can make these pancakes vegan by substituting the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg, let it sit for 5 minutes) and using a plant-based milk as you already have in the recipe!
