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These pumpkin protein pancakes need just 4 ingredients and come out soft, thick, and SO fluffy. Over 12 grams of protein per serving.
In need of more protein-packed breakfast recipes? Try my protein oatmeal, coffee protein shake, and protein waffles next.
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 pumpkin puree adds tons of moisture. They’re lightly sweetened and perfect any time of the year.
Table of Contents
Why I love this recipe
- Just 4 ingredients. Simple pantry staple ingredients that are blended to make the batter.
- Diet friendly. Without even trying, these pancakes are egg-free, dairy-free, AND gluten-free.
- Lowkey healthy. Like my banana protein pancakes, these pancakes sneak in plenty of protein, fiber, and antioxidants.
- The perfect texture. Thick, fluffy, and pillowy, like all good pancakes should be.
Ingredients needed
- Pumpkin puree. Make sure to use unsweetened canned pumpkin and NOT pumpkin pie filling, which has tons of sugar and spices already added. 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 opt for any protein powder with a flavor you enjoy.
- Milk. I used unsweetened almond milk. For more protein, use a high-protein milk like Fairlife.
- Maple syrup. Optional, but add this in for sweeter pancakes.
Find the printable recipe with measurements below.
How to make pumpkin protein pancakes
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. Repeat with the remaining pancake batter.
Arman’s recipe tips
- Always cover the pan as the pancakes are cooking. My #1 hack for making pancakes. Covering the pancakes while they cook will trap the heat and yield super thick and fluffy pancakes.
- Store the cooked pancakes on a baking sheet in the oven at its lowest setting while you cook the rest.
- Know when to flip. When you notice bubbles forming on the top and the edges lifting from the skillet, it’s time to flip!
Variations
- Add warm spices. While optional, I like to add a little pumpkin pie 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.
- Don’t forget the toppings! I’m boring and keep my pancakes simple with maple syrup and butter, but you can add a dollop of Greek yogurt or a drizzle of caramel sauce for more flavor.
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
- Zucchini pancakes
- Healthy oatmeal pancakes
- 2 ingredient banana pancakes
- Eggless pancakes
- Or any of my pancake and waffle recipes
4-Ingredient Pumpkin Protein Pancakes
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
Instructions
- In a high speed blender, add the rolled oats, protein powder, pumpkin puree, and milk, 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.
Oh, my, you’ve combined two of my favorites—pumpkin AND gingerbread! Beautiful pancakes, Arman. Thanks for sharing them on Gluten-Free Wednesdays. Our readers are loving your recipes!
Shirley
Thank you Shirley for hosting- you continue to motivate me to contribute different recipes 🙂
Yum I love pancakes and the gingerbread spices are speaking to me. These might be on the tomorrow morning pancake menu! Thanks for sharing!
Hope you enjoy it!
I love pumpkin pancakes – one of my favorite breakfasts! These look delicious!
Thank you, Kelly! I’m on a slight pancake kick right now…oops.
I want the cranberry oatmeal cookies!!!! These pancakes look SO bomb. Your pics…I die.
Stahhhp it. You’re pics make me want to consume chickpeas. That, my friend, is talent.
You make the pancakes, I’ll bring my own maple syrup.
How rude. Do you think I don’t have any?
(I actually don’t so please do. Also cereal).
I actually I think I felt my eye sockets grow half an inch when I saw the amazing foodie-photgraphy of those pancakes. Geebus. Those look incredible and I am adding ginger to my pumpkin cakes going forward. Side note, a can of pump is $1.99 on average, but sista’ is cheap and goes to the $1 stores for pumpkin. I am not opposed to “lower end” groccery shopping. Especially when their candy isle is on point! Lovely recipe my friend, thank you for sharing.
YES- Omg.
Sista shouldn’t come to Australia then. $7.99 a CAN.
I’ve never been a big fan of protein pancakes, but these actually look seriously good (ie. fluffy and not flat)! I’ve always loved gingerbread, even as a kid too. It might have something to do with our family tradition of making a gingerbread house every Christmas with $80 worth of candy on it (I’m not joking lol).
Dude, those are some legit pumpkin pancakes. Love that you used protein pow too, they’re like the perfect post-workout breakkie
Cheers mate- I ate them after working out- and by working out I mean cleaning my apartment. It’s pretty much like chest and shoulder day…
allow pancakes to cool? I can’t wait for that. Especially with these . Just pour the maple syrup in my mouth and let’s do this
Hahaha. I like your thinking!
Um I don’t see my Persian Cauliflower Soup as an option. For shame.
I love how fluffy these are and I think you meant to say when you live in America.
Google Osh Reshte- It’s a Persian soup my mum used to make (completely vegetarian)- I have always despised it. You would love it!
Oh heck to the yes! Candy buttons gross me out— give me all the gingerbread. Can you be in the NY area of the northern hemisphere sometime soon? Please? Thanks.
YES. Green card me.
Oh, yes! Definitely making these. Ginger and pumpkin belong together.
The 16 oz package of organic strawberries I purchased at trader Joe’s this weekend was $3.79. Kind of pricey and they aren’y very ripe. I may be switching to frozen for the next few months. Pumpkin is too darn expensive, in my opinion. At Trader Joe’s it is $1.99 a can but it varies within a dollar at other stores.
I am all in for any Persian recipes. Actually, all four of the recipes sound good. (I liked you on Facebook when I established my account.)
Thanks so much for liking my page- it means alot Sarah! and yes…they will all come out soon 😉
What a fabulous recipe! Need to try it soon!
Thanks buddy! 🙂
YUM!! I need these in my life. Pumpkin is on sale right now here too!!!
Don’t make me jealous…..