Pumpkin Protein Pancakes

By Arman Liewpublished on Jul 20, 2025
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Reader Rating
Total Time 10 minutes
Servings 2 servings

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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.

pumpkin protein pancakes.

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

Arman Liew
  • 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.

oats, pumpkin, coconut oil, milk, and baking powder in a blender.

Step 2- Rest. Transfer the pancake batter to a bowl and let it sit for 5 minutes to thicken.

blended pancake mixture in a blender.

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.

frying pumpkin protein pancakes in a skillet.

Step 4- Repeat with the remaining pancake batter. Serve immediately.

stack of pumpkin protein pancakes on a plate with Greek yogurt and cinnamon on top.

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.

stack of pumpkin protein pancakes.

Frequently asked questions

Why is my pancake batter too thick?

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.

Which protein powder is best?

I like vanilla brown rice protein powder or casein protein powder. Whey protein powder also works, but tends to lack much flavor.

Are these pancakes gluten-free?

Yes, if you use certified gluten-free oats. I like Bob’s Red Mill gluten-free oats.

More healthy pancake recipes

If you tried this Pumpkin Protein Pancakes recipe, please leave a star rating and comment. It helps others thinking of making this.

pumpkin protein pancakes recipe.

Fluffy Pumpkin Protein Pancakes

5 from 75 votes
These pumpkin protein pancakes are thick and fluffy and perfect to use up leftover pumpkin. Watch the video below to see how I make it in my kitchen!
Servings: 2 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
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Video

Ingredients  

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

Serving: 1servingCalories: 325kcalCarbohydrates: 48gProtein: 48gFat: 14gSodium: 52mgPotassium: 47mgFiber: 12gSugar: 6gVitamin A: 9676IUVitamin C: 3mgCalcium: 508mgIron: 7mgNET CARBS: 36g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally updated October 2022. Updated and republished July 2025.

Arman Liew

I’m a two time cookbook author, culinary school graduate, 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.

5 from 75 votes (73 ratings without comment)

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Comments

  1. 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

    Reply

  2. Yum I love pancakes and the gingerbread spices are speaking to me. These might be on the tomorrow morning pancake menu! Thanks for sharing!

    Reply

  6. 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.

    Reply

  7. 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).

    Reply

  8. Dude, those are some legit pumpkin pancakes. Love that you used protein pow too, they’re like the perfect post-workout breakkie

    Reply

    1. 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…

      Reply

  9. 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

    Reply

  10. 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.

    Reply

    1. Google Osh Reshte- It’s a Persian soup my mum used to make (completely vegetarian)- I have always despised it. You would love it!

      Reply

  11. 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.

    Reply

  12. 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.)

    Reply