Pumpkin Protein Pancakes


5 from 61 votes
Jump to RecipeRate

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. 

pumpkin protein pancakes.

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.

protein pancakes pumpkin.

More pancake recipes to try

pumpkin protein pancakes recipe.

Pumpkin Protein Pancakes (4 Ingredients!)

5 from 61 votes
Servings: 6 pancakes
Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes



  • 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.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.
Place the cooked and cooled pancakes in a ziplock bag and store them in the freezer for up to 6 months. 
TO REHEAT: Microwave pancakes for 20-30 seconds.


Serving: 1pancakeCalories: 145kcalCarbohydrates: 17gProtein: 12gFat: 4gSodium: 39mgPotassium: 227mgFiber: 3gVitamin A: 3576IUVitamin C: 1mgCalcium: 122mgIron: 2mgNET CARBS: 14g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I’d love to see the spiced apple muffins recipe!
    I like gingerbread a lot ! We have pretty good gingerbread in Germany, even different kinds. And I’m sure you also know Spekulatius cookies, they tate like gingerbread and have an awesome texture! Especially when dipped into tea 😀
    Strawberries are about 3 euros a package (250g on average) when in season. That’s pretty decent!food is so cheap over here but nobody realised it!!

    1. You, my friend, are in for a treat- although I made them into bars 🙂 I think Germany have the BEST gingerbread I have ever eaten!

  2. These look so good! I’m heading back to NY in a little under a month and these are definitely on my home to-make list.

    I also demand your mom’s Slow Cooked Persian Chicken recipe immediately- slow cooker recipes are my latest obsession and I trust Mom recipes implicitly!

  3. I love gingerbread. I used to eat the Jamaican gingerbread by the bucket load as a kid. I should so try and make that. These look awesome and so do your photos mate! Did you see that storm!?

  4. Mmmmm gingerbread!

    Slow Cooked Persian Chicken please. 🙂

    Strawberry season just finished in Scotland mate, I could get about 500g worth for £2.50.

    I eat lots of Strawberries and make them into my Strawberry Whisky Cheesecake too! 😀

    1. Of course- It’s similar to the saffron chicken dish but slightly spicy! wow, that’s a pretty decent price- although today there was 3 punnets (250 gram each) for $5!

  5. Gingerbread and pumpkin are two of my favorite flavors to mix! Peanut butter and ginger also go verrrrry well together, just saying!

  6. I’m so with you on the fluffy pancakes thing! I tried a recipe for almond flour pancakes a while ago and it was so bizarre because it was just…all kinds of dense. Michael and I made pancakes this weekend and they had absolutely no nutritional value in them whatsoever, but they might have been the most delicious recipe I’ve ever tried. Fo realz!

  7. No better way to start out your monday morning than being called a stunner lol thanks for that. I love when pancakes look/taste hearty. These look really really good, and if they’re still fluffy after using pumpkin and coconut flour that’s really impressive. Gingerbread is never a flavor I think to use but I bet it’s so good with this!

    1. Hahaha, I just dish out the compliments..and pancakes! Yes- the key is ironically the egg whites- they tend to really fluff up with coconut flour.

  8. I wouldn’t know what the price of strawberries are these days because they entered the too high in price for me towards the end of August so I stopped buying completely. Probably $4.99 a container on a good day right now…I always loved Pepperidge Farm Gingerman cookies as a kid. Still do.

  9. I used to LOVE eating ginger snaps at my grandma’s house so now I always think of that when I have gingerbread things! Those pancakes look awesome 🙂 Happy Monday!

  10. Yup yup, ohhhh yes.
    Give me all the pancakes. Correction, give me all the PUMPKIN pancakes.
    and true story, I actually had no idea I even liked gingerbread until last year. I feel like I wasted 25 years of gingerbread binges. Here’s to making up for it now!

  11. Ung I love how dense they look. Yes I love a dense pancake! Sadly, I’m waiting on an amazon delivery of a Libby’s 4-pack (it’s so hard to find pumpkin here and when you do it’s like £3-4 a can) so this one has to wait 🙁

    I loved gingerbread, but always felt self conscious eating it (I didn’t want people to be like ‘HAH that ginger girl who eats gingerbread!’)

    I try not to let it put me off now…

    1. Omg, Australia sucks- Amazon is fine as long as you DON’T order edible products- fail whale.

      Please eat gingerbread…you already adore carrots 😉

  12. Oh I love gingerbread and definitely more than candy dots! We used to buy boxes of the ginger snap cookies at home and I would dip them into mint tea or hot chocolate as a kid.

    Anything gingerbread is welcome…hint, hint (:

    Apple spice muffins get my vote. Apples are my favorite fruit so fall is just amazing….kabocha, apples and broccoli/cauliflower hoarding continues…

    1. I love ginger snap cookies! I think I need to recreate them somehow!

      YES- Expect the recipe shortly- in bar form 😉