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.
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!
- 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.
- 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.
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!)
- 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.
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