Pumpkin Protein Pancakes are an easy and delicious way to enjoy a favorite fall flavor. Made with clean ingredients, you can enjoy these tasty pancakes while also getting some protein to fuel your body!

Stack of pumpkin protein pancakes topped with maple syrup, greek yogurt and pumpkin seeds.

I am a pancake person through and through. and I have to say, these Gluten Free Pumpkin Pancakes are a keeper.

Using pumpkin puree, pumpkin pie spice, cinnamon and nutmeg you get fall flavors in every bite.

There is a perfect amount pumpkin flavor without being too overwhelming. You will most likely have all of the ingredients needed to make these pancakes especially if Fall season is in full force.

If you’re looking for a pancake recipe that is not only delicious but easy to make – this is for you!

The batter takes little time to whip up and soon you’ll be flipping those pancakes and ready to devour the whole stack.

Main Ingredients

pumpkin protein pancakes ingredients

What protein powder should be used in this recipe?

Any protein powder will work in this recipe, so feel free to use what you have on hand!

For this recipe I use a Vegan Vanilla Protein Powder. This allows the pancakes to have the ultimate pumpkin flavor without any competing flavors.

I have also tried this recipe with Cinnamon Protein Powder and that was delicious!

Tips for Making the Perfect Protein Pumpkin Pancakes

  • Spray your pan with nonstick
  • Heat the pan over medium heat before adding the pancake batter
  • Use a liquid measuring cup to pour the batter on the pan in perfect circles
  • Do not flip pancakes until ready and bubbles have formed in the batter
stack of pumpkin protein pancakes

Frequently Asked Questions

Do I have to use gluten free flour?

Nope! Substitute regular all purpose flour at a 1:1 ratio.

I have not tried with almond, coconut, or other alternate flours and if use the results may not come out the same.

What makes a pancake fluffy?

There are two key components that keep these pancakes as fluffy as can be, baking powder and resting time. The resting time allows the pancake batter thicken.

Therefore, let the batter sit for about 10 minutes prior to adding to the skillet.

Are protein pancakes a good source of protein?

Yes! These pancakes have 36 grams of protein in just one serving. It’s a delicious and nutritious way to start your day.

Can I eliminate the flour and only use protein powder in theseHo pancakes?

I would not suggest replacing the amount of flour in this recipe for more protein powder. The flour adds structure to the batter to ultimately create the perfect pancake.

Will the protein powder change the texture of pancakes?

This depends on the brand that you use. I find that a vegan protein powder works best when baking. Some protein powders may create a grainy batter.

How should I store leftover pancakes?

Store in an airtight container in the fridge for up to 4 days.

cutting and eating pumpkin protein pancakes
stack of pumpkin protein pancakes
5 stars (1 rating)

Pumpkin Protein Pancakes Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
resting time: 10 minutes
Total Time: 30 minutes
Yield: 1 serving
Pumpkin Protein Pancakes are an easy and delicious way to enjoy a favorite fall flavor. Made with clean ingredients, you can enjoy these tasty pancakes while also getting some protein to fuel your body!
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Ingredients
 

  • 1 serving vanilla protein powder, linked the one i use above!
  • 2 tbsp gluten-free flour, or regular all purpose flour
  • 1 tsp baking powder
  • 2 tbsp monk fruit sweetener
  • 1/2 cup pumpkin puree, canned
  • 2 eggs or flax eggs, use flax eggs for vegan
  • 1/3 cup almond milk, unsweetened
  • 1 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon

toppings (optional)

  • greek yogurt
  • pumpkin seeds
  • maple syrup
  • cinnamon dusting

Instructions
 

  • Mix the protein powder and flour together. Add in the remaining dry ingredients and combine
  • Combine all of your wet ingredients
  • Slowly add all of your dry ingredients into the wet ingredient mixture a portion at a time
  • When the batter is fully combined, let rest for ~10 minutes to allow the batter to thicken
  • Once ready, heat a skillet over low to medium heat
  • When heated, add about a 1/4 cup of pancake better onto the skillet
  • Flip the pancake once little bubbles start to form and cook the other side
  • Make the rest of the pancakes batter until there is none left
  • Top your pancake stack with your favorite pancake toppings. My favorites with this recipe are greek yogurt, pumpkin seeds and a heavy pour of maple syrup
  • Enjoy!

Nutrition

Calories: 236kcal, Carbohydrates: 56g, Protein: 23g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 62mg, Sodium: 618mg, Potassium: 411mg, Fiber: 7g, Sugar: 6g, Vitamin A: 19081IU, Vitamin C: 6mg, Calcium: 577mg, Iron: 4mg
Author: Jessica Selensky
Course: Breakfast, Dessert
Cuisine: American
Keywords: healthy breakfast recipe, healthy pancakes, healthy pumpkin recipe, high-protein breakfast, holiday recipe, protein pancakes, pumpkin pancakes, vegan pumpkin recipe, vegan pumpkin recipes

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