In need of more protein-packed breakfast recipes? Try my protein oatmeal, coffee protein shake, and protein waffles next. If you’ve made my healthy pumpkin pancakes and protein pancakes before, you’ll love this hybrid of the two: protein pumpkin pancakes! The texture of the pancakes is light, thick, and fluffy, and the pumpkin puree adds tons of moisture. They’re lightly sweetened and perfect any time of the year.
Why I love this recipe
Just 4 ingredients. Simple pantry staple ingredients that are blended to make the batter. Diet friendly. Without even trying, these pancakes are egg-free, dairy-free, AND gluten-free. Lowkey healthy. Like my banana protein pancakes, these pancakes sneak in plenty of protein, fiber, and antioxidants. The perfect texture. Thick, fluffy, and pillowy, like all good pancakes should be.
Ingredients needed
Pumpkin puree. Make sure to use unsweetened canned pumpkin and NOT pumpkin pie filling, which has tons of sugar and spices already added. I like to make my homemade pumpkin puree when I can. Rolled oats. AKA old fashioned oats. These will be blended to a flour-like consistency. If you have oat flour on hand, you’re one step ahead! Protein powder. I used vanilla protein powder, but opt for any protein powder with a flavor you enjoy. Milk. I used unsweetened almond milk. For more protein, use a high-protein milk like Fairlife. Maple syrup. Optional, but add this in for sweeter pancakes.
Find the printable recipe with measurements below.
How to make pumpkin protein pancakes
Step 1- Blend all the ingredients until a smooth batter remains. If the batter is too thin, add more oats. If it is too thick, add more milk. Step 2- Rest. Transfer the pancake batter to a bowl and let it sit for 5 minutes to thicken. Step 3- Cook. Spray oil in a non-stick griddle over medium heat. Once hot, drop spoonfuls of the pancake batter in the pan and cover immediately. Cook for 2-3 minutes before flipping and cooking for 1-2 more minutes. Repeat with the remaining pancake batter.
Arman’s recipe tips
Always cover the pan as the pancakes are cooking. My #1 hack for making pancakes. Covering the pancakes while they cook will trap the heat and yield super thick and fluffy pancakes. Store the cooked pancakes on a baking sheet in the oven at its lowest setting while you cook the rest. Know when to flip. When you notice bubbles forming on the top and the edges lifting from the skillet, it’s time to flip!
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to one week.
Add warm spices. While optional, I like to add a little pumpkin pie spice. If you don’t have pumpkin spice, make your own with a little cinnamon, nutmeg, and ground ginger. Play around with mix-ins. Fold through some berries, chocolate chips, pecans, or almond butter. Don’t forget the toppings! I’m boring and keep my pancakes simple with maple syrup and butter, but you can add a dollop of Greek yogurt or a drizzle of caramel sauce for more flavor.
To freeze: Place the cooked and cooled pancakes in a ziplock bag and store them in the freezer for up to 6 months. Reheating: Microwave pancakes for 20-30 seconds.
More pancake recipes to try
Zucchini pancakes Healthy oatmeal pancakes 2 ingredient banana pancakes Eggless pancakes Or any of my pancake and waffle recipes
