This post may contain affiliate links. See my disclosure policy.
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!
Table of Contents
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. Like in my protein pancakes or banana protein pancakes, 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.
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.