These pumpkin protein pancakes need just 4 ingredients to make and are a fabulous healthy breakfast! Each serving packs in over 12 grams of protein.
If you’ve made my healthy pumpkin pancakes and vegan protein pancakes before, you’ll love this hybrid of the two- pumpkin protein pancakes!
Why this recipe works
- Just 4 ingredients. Simple pantry staple ingredients that are blended together to make a smooth batter!
- No eggs needed. If you follow a vegan diet, these pancakes work well for you!
- Over 12 grams of protein. Thanks to the combination of protein powder, skim milk, and oats, these pancakes have at least 12 grams of protein!
Can we lament about how incredible the texture is? These pancakes are super thick and fluffy and almost pillow-like! Just like my vegan almond flour pancakes, these taste like real deal pancakes!
Ingredients needed
- Pumpkin puree. Unsweetened canned pumpkin (not pumpkin pie filling) or make your own.
- Rolled oats. Also known as old fashioned oats. These will be blended with the other ingredients and yield a flour-like texture (like oat flour).
- Protein powder. I like using a flavored protein powder as it adds sweetness, but unflavored blends work too.
- Milk.
- Maple syrup. Optional, but add this in for sweeter pancakes.
How to make pumpkin protein pancakes
Start by adding all your ingredients into a high speed blender and blend until smooth yet thick batter remains. If the batter is too thin, add more oats. Transfer the batter into a bowl and let it sit for 5 minutes, to thicken.
Now, grease a non-stick pan and place it over medium heat. Once hot, drop 1/4 cup portions of the pancake batter on it and cover the pan immediately. Cook the pancakes for 2-3 minutes, flip, and cook for another 2 minutes. Repeat the process until all the pancake batter is used up.
Tips to make the best recipe
- Always cover the pan as the pancakes are cooking. Covering the pancakes while they cook will trap the heat in and yield super thick and fluffy pancakes.
- Add sweetness if you like sweet pancakes. These pancakes are not overly sweet and rely on the addition of toppings and syrup for sweetness. If you prefer extra sweetness, add some sugar or maple syrup to the batter.
- Adjust the batter as needed. If the pancake batter is too thin, add more oats. If they are too thick, add more milk.
- Add mix-ins. Fold through some berries, chocolate chips, nuts, or even some gingerbread spice mix.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to one week.
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
- Keto pancakes
- Low calorie pancakes
- Oat flour pancakes
- Almond milk pancakes
- Healthy pancakes
- Sweet potato pancakes
Pumpkin Protein Pancakes (4 Ingredients!)
Ingredients
- 1 1/4 cups rolled oats
- 1/2 cup + 1 tablespoon pumpkin puree
- 1/2 cup protein powder
- 1 1/2 cups milk I used skim milk
- 1 teaspoon cinnamon optional
Instructions
- In a high speed blender, add all the ingredients and blend until a smooth batter remains. If the batter is too thin, add more oats. If it is too thick, add more milk.
- Transfer the pancake batter into a bowl and let it sit for 5 minutes, to thicken.
- Spray oil in a non-stick pan and place 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 a further minute or two.
- Remove the pancakes off the pan. Repeat the process until all the batter is used up.
Notes
Nutrition
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BEST pancakes ever.
Love these pancakes! I substituted oat flour for the coconut flour, used Golden monk fruit (adds to the Fall flavors), and made 3 servings (meal planning y’know?). Thanks for such a yummy recipe!
Hey!!! So I know this post is old, but I just tried your pancakes! The taste was delicious, I omitted only the protein powder bc I didn’t have it, but the pancakes themselves didn’t stick together and had no bread like consistency to them. Do you have any suggestions bc the taste was AWESOME! Thanks!
Hi there! Perhaps you could add some baking powder and extra flour, but I haven’t tried it without protein powder! You could make my flourless pumpkin pancakes which are egg-free and made from rolled oats! 🙂
Would maple syrup or honey work in place of granulated sweetener?
You can try- I’d keep an eye on them while frying 🙂
Do you have to whisk the egg whites to peaks??? Ours ended up not very fluffy and a bit sticky, any suggestions?? SOOOOO YUMMMMM though!!
Hi Georgia! You don’t really need to, it sounds like the protein powder is the culprit here- Some fluff so much better than others 🙂
Hi Arman! I was going to make these for breakfast, but now its afternoon. Can I make the batter and spoon it into muffin tins to bake? Do you have muffin recipes? I love your site!
Hi Jen! I haven’t tried it that way, but please let me know how it works! I do have muffin recipes, enjoy! 🙂
I really wanted to love these but they completely fell apart. I doubled the recipe and couldn’t get one to turn out, but I may eat the piles of crumbs. 🙂
Hi Lynne! I’m so sorry to hear that- Did you alter the recipe at all?
Thanks for asking – I left out the protein powder, but no other changes other than doubling the recipe. I ended up adding quite a bit of coconut milk trying to get it to a batter consistency, but it remained pretty thick, I’m guessing due to the coconut flour. I’ve made coconut flour pancakes before, and they turned out great, but these would not flip. At all.
I have made these multiple times and they are by far the best protein pancakes – the consistency taste and texture are bang on! My go to and something I actually crave. Thanks 🙂
Oh fantastic- This means so much, Avtar- Have a fantastic day!