These Pumpkin Protein Pancakes are an easy and delicious recipe. The pancake batter is made with nutritious ingredients, such as, protein powder, pumpkin puree and eggs. A stack of these warm, perfectly spiced pumpkin pancakes is a great way to start the day.

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 Pumpkin Protein Pancakes are no different.

By using pumpkin puree, pumpkin pie spice and cinnamon, you get fall flavors in every bite.

You will most likely have all of the ingredients needed to make these pancakes, especially, if fall or holiday baking is in full swing.

Ingredient Notes and Substitutions

While these are majority of the ingredients required for this recipe. Please scroll down to the recipe card to find all the ingredients and their measurements.

  • Protein Powder – You can use vegan or whey protein powder. However, I prefer to use vegan as it tends to work best in baking recipes.
  • Gluten-Free Flour or Regular All Purpose Flour – Both will work in this recipe at the same ratio indicated in the recipe card.
  • Granulated Sugar – However, you can also use a coconut sugar or monk fruit sweetener, substituting at a 1:1 ratio.
  • Canned Pumpkin Puree – Make sure you are not using pumpkin pie filling as that has additional ingredients.
  • Eggs – Use any large egg available to you that is accessible
  • Almond Milk – You can also use a regular milk at the same ratio.
  • Pumpkin Spice – Make your own blend or buy it at the store
  • Cinnamon – A little extra cinnamon never hurts! Adds great flavor to the pumpkin spice blend.
  • Vanilla Extract – Any brand will work for this recipe
  • Baking Powder – This recipe uses baking powder instead of baking soda because it provides consistent fluffiness without needing an acidic ingredient in the batter.
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 Pancakes

  • Heat the pan over medium heat before greasing the pan
  • Generously spray your pan with nonstick once the pan is heated THEN add the pancake batter right after
  • Use a liquid measuring cup, cookie scoop or liquid measuring cup to portion the batter easily on the pan in perfect circles
  • Do not flip pancakes until ready. You should see that bubbles have formed on the top of the batter
  • Before adding more pancake batter, grease the pan again
stack of pumpkin protein pancakes

Frequently Asked Questions

Can I use gluten free flour?

Yes! Substitute for gluten-free 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 these pancakes?

I would not suggest replacing the amount of flour in this recipe for more protein powder. The flour helps to add 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
These Pumpkin Protein Pancakes are an easy and delicious recipe. The pancake batter is made with nutritious ingredients, such as, protein powder, pumpkin puree and eggs. A stack of these warm, perfectly spiced pumpkin pancakes is a great way to start the day.
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Ingredients
 

  • 1 serving Vanilla Protein Powder, Vegan or Whey
  • 2 tbsp All Purpose Flour, Gluten-Free All Purpose Flour
  • 1 tsp Baking Powder
  • 2 tbsp Granulated Sugar
  • 1/2 cup Pumpkin Puree, canned
  • 2 large Eggs, or flax eggs to make vegan-friendly
  • 1/3 cup Unsweetened Almond Milk, or regular milk
  • 2 tsp Vanilla Extract
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Ground Cinnamon

Topping Suggestions

  • Greek Yogurt
  • Pumpkin Seeds
  • Maple Syrup
  • Dusting of Cinnamon
  • Salted Butter

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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