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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.
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…..