Protein Pumpkin Pancakes

Protein Pumpkin Pancakes. These pancakes are fluffy, flavorful, and packed with the perfect balance of protein and fall spices. Whether you’re a pumpkin spice fan or need an energizing breakfast, this recipe is easy to make, versatile, and guaranteed to satisfy.

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Prep Time 5

Cook Time 10

Total Time 15

Servings 4

Calories 280 kcal

Ingredients

1/2 cup Pumpkin Puree (not pumpkin pie filling) for authentic pumpkin flavor and moisture
2 eggs Eggs 2 large eggs to help bind everything together.
1 scoop Protein Powder scoop of vanilla or unflavored protein powder for that extra protein boost.
1/2 cup Oats or Oat Flour (use gluten-free oats if needed).
1/3 cup Almond Milk
1 tsp Baking Powder to make the pancakes nice and fluffy.
1 tsp cinnamon
1/4 tsp nutmeg 1/4 teaspoon nutmeg, and a pinch of ground ginger or pumpkin spice mix.
1 tbsp maple syrup maple syrup, honey, or your preferred sugar substitute.

Instructions

Step 1: Blend the Batter
Add the oats (or oat flour), pumpkin puree, eggs, protein powder, almond milk, baking powder, spices, and sweetener to a blender. Blend until smooth. If the batter feels too thick, add a splash of milk to thin it out.
Step 2: Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or butter.
Step 3: Cook the Pancakes
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2–3 minutes on one side, until bubbles form on the surface. Flip and cook for another 1–2 minutes on the other side until golden brown.
Step 4: Serve and Enjoy
Stack the pancakes on a plate, add your favorite toppings, and serve warm.

Notes

nutrition breakdown for Protein Pumpkin Pancakes per serving

Calories: 250–280 kcal

Protein: 18–22g
Carbohydrates: 28–32g
- Sugars: 6–8g
- Fiber: 4–6g
Fats: 6–8g
- Saturated Fat: 1–2g
Cholesterol: 30–50mg
Sodium: 250–350mg