Pumpkin Protein Pancakes Recipe

Introduction

These Pumpkin Protein Pancakes are a delicious and nutritious way to start your day, combining the warm flavors of pumpkin and pumpkin pie spice with a boost of protein. They are easy to make, fluffy, and perfect for a cozy breakfast or brunch.

Ingredients

• 2 large eggs
• ¼ cup pumpkin puree (not pumpkin pie filling!)
• ½ cup Greek yogurt (2% or 5% plain or vanilla; 0% works too)
• ⅔ cup almond milk or oat milk
• 2 tbsp pure maple syrup
• 1 ½ tsp pure vanilla extract
• 2 cups old-fashioned rolled oats
• 2 tsp baking powder
• 1 ½ tbsp pumpkin pie spice
• Optional: ⅓ cup chocolate chips

Instructions

1. Step 1: Add all the ingredients into a blender and blend on high for 20–30 seconds until fully combined. Let the batter sit for 5–8 minutes to thicken.
2. Step 2: Meanwhile, heat a large nonstick pan over medium heat. Lightly butter or oil the pan with non-stick spray.
3. Step 3: Pour about ¼ to ⅓ cup of batter onto the hot pan. If desired, sprinkle chocolate chips on top. Cook for about 1–2 minutes until the edges are crisp and firm. Because oat flour is denser than all-purpose flour, bubbles might not form on the pancake tops. To check readiness, gently lift with a spatula and see if the bottoms are browning.
4. Step 4: Gently flip and cook the other side for about 1 minute. Be careful not to overcook.
5. Step 5: Serve immediately with maple syrup and enjoy!

Tips & Variations

• For an extra protein boost, add a scoop of your favorite protein powder to the batter.
• Try swapping pumpkin pie spice for cinnamon and nutmeg if you prefer a milder spice flavor.
• If you want fluffier pancakes, let the batter rest a bit longer before cooking.
• Feel free to mix in nuts or dried fruit along with or instead of chocolate chips for more texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or microwave for 20-30 seconds until heated through. You can also freeze pancakes by layering them with parchment paper, freezing in a zip-top bag, and reheating directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices that can alter the taste and texture. Use plain pumpkin puree for the best results.

What if I don’t have a blender?

You can pulse the oats in a food processor or grind them into flour with a spice grinder. Then mix all ingredients manually with a whisk until smooth, though blending helps achieve the best texture.

Pumpkin Protein Pancakes Recipe

Print Recipe

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Delicious and nutritious Pumpkin Protein Pancakes made with pumpkin puree, Greek yogurt, and rolled oats. These fluffy pancakes are spiced with pumpkin pie spice and can be enhanced with chocolate chips for a perfect fall breakfast or snack that’s high in protein and fiber.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 2 large eggs
• ¼ cup pumpkin puree (not pumpkin pie filling!)
• ½ cup Greek yogurt (2% or 5%, plain or vanilla; 0% works too)
• ⅔ cup almond milk or oat milk
• 2 tbsp pure maple syrup
• 1 ½ tsp pure vanilla extract

Dry Ingredients

• 2 cup old-fashioned rolled oats
• 2 tsp baking powder
• 1 ½ tbsp pumpkin pie spice

Optional Mix-In

• ⅓ cup chocolate chips

Instructions

1. Blend Ingredients: Add all the wet and dry ingredients into a blender and blend on high for 20 to 30 seconds until fully combined. Let the batter sit for 5 to 8 minutes to thicken, which helps achieve the perfect pancake texture.
2. Heat the Pan: Meanwhile, heat a large nonstick pan over medium heat and lightly butter it or coat with non-stick spray to prevent sticking and ensure even cooking.
3. Cook the Pancakes – Side One: Pour about ¼ to ⅓ cup of batter onto the hot pan. If desired, sprinkle chocolate chips on top of the batter. Cook for about 1 to 2 minutes until the edges become crisp and firm, noting that fewer bubbles will form on top due to the oat flour’s density. Gently lift with a spatula to check if the bottom is browning and ready to flip.
4. Flip and Cook – Side Two: Carefully flip the pancake and cook the other side for about 1 minute. Avoid overcooking to keep pancakes moist and tender.
5. Serve: Serve the pancakes immediately with maple syrup or your preferred toppings and enjoy a warm, protein-packed breakfast.

Notes

• Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• Letting the batter rest thickens it, improving pancake texture.
• If you prefer dairy-free yogurt, use plant-based alternatives compatible with your dietary needs.
• Adjust pumpkin pie spice quantity to your taste preference.
• Chocolate chips are optional but add a lovely sweetness to the pancakes.
• Ensure the pan is not too hot to avoid burning before the pancakes cook through.

Keywords: pumpkin protein pancakes, pumpkin pancakes, high protein breakfast, healthy pancakes, pumpkin spice pancakes, oat pancakes, fall breakfast recipes