Pumpkin Protein Pancakes
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My pumpkin protein pancakes need just six ingredients and come out soft, thick, and SO fluffy. Each serving packs 48 grams of protein.
If you’ve made my healthy pumpkin pancakes and protein pancakes before, you’ll love this hybrid of the two: protein pumpkin pancakes!
The texture of the pancakes is light, thick, and fluffy, and the addition of pumpkin puree provides ample moisture. They’re lightly sweetened and perfect any time of the year… look in my pantry. I have multiple cans of pumpkin puree.
Why I love this recipe
- Quick and easy. The pancakes need just six ingredients, and they cook up in under ten minutes.
- Diet-friendly. Without even trying, these pancakes are egg-free, dairy-free, AND gluten-free. They are similar to my banana protein pancakes.
- The perfect texture. Thick, fluffy, and pillowy, like all good pancakes should be.
Some other favorite protein-packed breakfast options you may like are protein oatmeal, coffee protein shake, and protein waffles.
Key Ingredients
- Pumpkin puree. Be sure to use unsweetened canned pumpkin, not pumpkin pie filling, which already contains added sugar and spices. I like to make my homemade pumpkin puree when I can.
- Rolled oats. AKA old-fashioned oats. These will be blended to a flour-like consistency. If you have oat flour on hand, you’re one step ahead!
- Protein powder. I used vanilla protein powder, but you can opt for any protein powder with a flavor you enjoy.
- Coconut oil. Melted. You need some form of fat in the batter to give the pancakes crisp edges and a soft middle. Melted butter also works.
- Milk. I used unsweetened almond milk. For more protein, use a high-protein milk, such as Fairlife.
- Baking powder. A pinch to give the pancakes some extra rise and fluffiness.
How to make high protein pumpkin pancakes
Find the full printable recipe instructions and ingredient quantities below.
Step 1- Blend all the ingredients until a smooth batter remains. If the batter is too thin, add more oats. If it is too thick, add more milk.
Step 2- Rest. Transfer the pancake batter to a bowl and let it sit for 5 minutes to thicken.
Step 3- Cook. Spray oil in a non-stick griddle 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 1-2 more minutes.
Step 4- Repeat with the remaining pancake batter. Serve immediately.
Arman’s recipe tips
- My #1 hack for making pancakes is to cover them while they cook. This traps the heat, yielding super-thick and fluffy pancakes.
- Know when to flip. When you notice bubbles forming on the top and the edges lifting from the skillet, it’s time to flip!
- Keep the pancakes warm on a baking sheet in the oven at its lowest setting while you cook the rest.
- Add warm spices. While optional, I like to add a little pumpkin pie spice or gingerbread spice. If you don’t have pumpkin spice, make your own with a little cinnamon, nutmeg, and ground ginger.
- Play around with mix-ins. Fold through some berries, chocolate chips, pecans, or almond butter.
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.
Frequently asked questions
If your pancake batter is too thick, it’s likely due to the type of oats you’re using. To compensate, add a little extra milk until the batter is smooth.
I like vanilla brown rice protein powder or casein protein powder. Whey protein powder also works, but tends to lack much flavor.
Yes, if you use certified gluten-free oats. I like Bob’s Red Mill gluten-free oats.
More healthy pancake recipes
- Zucchini pancakes
- Healthy oatmeal pancakes
- 2 ingredient banana pancakes
- Eggless pancakes
- Or any of my pancake and waffle recipes
If you tried this Pumpkin Protein Pancakes recipe, please leave a star rating and comment. It helps others thinking of making this.
Fluffy Pumpkin Protein Pancakes
Video
Ingredients
- 1 1/4 cups rolled oats
- 1 1/2 teaspoons baking powder
- 1 cup vanilla protein powder
- 1/2 cup pumpkin puree
- 3/4 cup unsweetened almond milk * see notes
- 2 tablespoons coconut oil melted
Instructions
- In a high-speed blender or food processor, add the rolled oats, baking powder, protein powder, pumpkin puree, melted coconut oil, and milk, and blend until a smooth batter remains. If the batter is too thin, add more oats, one tablespoon at a time, and blend until it's thick. If it's too thick, add milk, one tablespoon at a time, until it's smoother.
- Let the pancake batter sit in the blender for 5 minutes.
- Spray oil in a non-stick pan or skillet and place over medium heat. Once hot, drop spoonfuls of the pancake batter onto the pan and cover it immediately. Cook for 2-3 minutes before flipping and cooking for another minute.
- Remove the pancakes from the pan. Repeat the process until all the batter is used up.
Notes
- Optional ingredients: Pumpkin pie spice, gingerbread spice, or cinnamon.
- Add sweetness: These pancakes rely on the protein powder for sweetness. If you use unflavored protein powder, add some sugar or brown sugar. Or, top with plenty of maple syrup.
- Protein powder recommendations: Vanilla casein protein powder or brown rice protein powder is preferred.
- Leftovers: Can be stored in the refrigerator, covered, for up to one week.
Nutrition
Originally updated October 2022. Updated and republished July 2025.
Yes yes yes – fluffy or nothing!! These look like the perfect consistency. And I love gingerbread. Reminds me so much of my childhood.
Lol. Questbar which change their shapes – totally is a summer symptom 🙂
It totally is- they shape according to season!
Can we just talk about how mouthwatering these look for a second? YOUR PHOTOS. The fluffiness is just way too much for me right now. I haven’t had breakfast yet and my plan for a bowl of oatmeal pales in comparison to that stack of pancakes. GIMME.
Thanks buddy! Ironically, I’m craving oatmeal now. Funny how that works.
YUM. The picture completely sold me … I eat pumpkin year-round, but may just have to make these soon to celebrate Fall!
Thanks Megan! Hope you try them out!
Come make pancakes for me. I like them, but I legit can’t be bothered to make them in the morning — too much manual labour 😉 I’m a smoothie, cereal, or oatmeal kind of girl. Pancakes for dinner, though… that I can do.
YES. Of course. But I want some dates, AB and sugar in return.
I loved gingerbread then and now! I am a sucker for a nice big piece with some whipped cream on top. I love the addition of pumpkin you added, it sounds like a new refreshing way to experience gingerbread! And I just so happen to have half a can in the fridge right now and was brainstorming something to do with it.
Thanks Hilary- hope you try them out!
Mmm these look so good and hearty. These look like a good idea for next Sunday morning! Strawberries aren’t in season here anymore, so they’re pretty pricey. During spring/summer they get down to $2 a carton, though.
We should do a life swap. I want to see those people walking in a line lol!
I’m jealous of your season change! It is fricking freezing here and I’m not dressed appropriately – I’m obviously still holding on to the idea of summer. Berries and mangoes have increased in price but the good thing is I can finally buy spaghetti squash again!
You jinxed me. It is like a winter abyss right now. It’s all over the news!
ohhh we’re on the same flavor wavelength. i just wrote down a pumpkin gingerbread recipe last night to test out today!
It’s a crazy good combination- excited to see your outcome!
You should definitely live in America. I mean, it’s logic! I already commented on your Insta, but these pancakes legit look like pillows and I want to sleep on them and then wake up and eat them. …..weird.
I do too. Need a food taste tester?
These look so thick. I could snuggle up with these in bed in the morning. Anything pumpkin and ginger is a must pin recipe!
These are actually my pillows 😉
As you probably know, since you followed my blog for a while…I used to love pancakes! Pumpkin pancakes being one of my top favorites! Thanks for sharing this! They look great.
Thanks Hollie- these are pretty epic!
Oooh another recipe I will definitely be making!
Strawberries here are rare now and shipped from Spain etc. About £3 for 15 strawbs approx. But they don’t taste good. Blackberries and raspberries are in season in Britain though and are priced reasonably so tucking into those right now!
We are the same with tinned pumpkin, the USA only store or the U.S. aisle in larger supermarkets and its £2 for the small tin. Hopefully it will get more popular and therefore will come down in price!
Wow, I’m jealous- you don’t even want to know how much blackberries and raspberries are here!
Absolutely, positively happening this weekend!!!!!
YES!!!!! 😀
Love that these call for coconut flour…definitely bookmarking to try! Hopefully fresh pumpkin works in place of the canned stuff- unfortunately I am yet to see the latter anywhere in Mumbai!!
YES- I recall you just got your first stash!
OMG im hoping these can still fluff for me without the egg whites! aka sucky egg replacer which kind of but not really helps in recreating masterpieces =l
Pumpkin is one of the foods i don’t check the price because whether or not it’s above my budget it’s going in the cart. Sorry I’m not sorry. Classic betch. Pumpkin everything. Except I do this shiz all year so hop off my bandwagon seasonal groupies.
BUT OMG spiced apple muffins and spicy chili PLEASE. i have a sweet tooth and a spicy tooth and nothing else. i have two teeth and yes i’m attractive AF.
Oh dang! I hope so- Ironically, it’s the egg whites which I find make them fluffy! Haha you totally do. You should never ever ever tan.