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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.
Really sad. Followed recipe exactly and the pancakes just fell apart. It was more like mush, but had a great flavor.
Hi Stacy- I’m sorry to hear that- Would you mind telling me which protein powder you used? I know that some brands of whey actually make liquids/baked goods fall apart (straight whey or pure whey isolate).
I had the same thing happen. I skipped the protein powder and added more flour. They were mushy and crumbly. I added another egg, but that didn’t help. First recipe of yours that I tried that didn’t turn out though. The rest have been great!
I’m so sorry to hear that Tiffany- the protein powder is really key here and the cooking method- It is more time consuming but low heat and covered elicits the fluffy pancakes! 🙂
Hi. Is 2T of coconut flour 2 Tablespoons? That just seems like too little to me, so I wanted to check first. Thanks!
Hi Hill! It is 2 tablespoons of coconut flour if you use the protein powder (Vegan or casein) as it absorbs liquid- If you use oat or another flour, you’d need to be VERY careful with the liquid you add in 🙂
Yum! Wow Arman, those pancakes look seriously fluffy! Even though I am gearing up for Spring-Summer everything, I could definitely go for a big stack of these pumpkin gingerbread pancakes!
Cheers, Alex. They were actually pillows…
There’s plenty of cookie recipes on my blog…just sayin. 😉
And yes I always sign up for too many and then get the notifications I have articles due lol. Clearly I’m so on top of my life.
Cookies are so good.
I made these for breakfast this morning. ABSOLUTELY amazing! I used stevia glycerite for the sweetener and Cinnamon Swirl Cellucor protein powder. These will be going in my regular rotation. Thank you!
Wow, Julie- Thanks so much for letting me know! How is that flavour? I’ve tried peanut butter marshmallow but wasn’t a fan!
It’s like Cinnabon in a bucket, one of the better flavored protein powders I have tried (and I have tried A LOT). I am going to try them with Isopure Creamy Vanilla tomorrow, post workout. And somehow, I have to fit your Gingerbread Latte into my macros! Can’t wait 🙂
Well. You have just added a new purchase for me!
I never even think about how totally different the weather is in your part of the world! I’m guessing most of your readers are in America? Thus the fall/winter-like recipes?
Anywho these looked so tasty when you pinned them to the pumpkin pinterest board so I’m including them in my next Lifehack round-up! Woot!
Yep, majority are so need to cater to them, also the email requests I get!
Cool, speaking of which, I need to get myself into gear with those articles…two cookie round ups. Stupid to get myself into those haha.
These sound right up my street and I’ve got a load of pumpkin puree in the fridge after Halloween 🙂
I hope you try them out 🙂
These look tasty, I never though you could use pumpkin in pancakes
Thank you! Hope you try it out- they add the perfect texture!
I have never had a protein pancake that cooked through, no matter how long I cooked it. Maybe the addition of coconut flour will help! I don’t use whey protein, which is often a problem, but I so want this to work!
Hey there! You don’t even need to add protein powder! I’ll be posting a recipe tomorrow for high protein pancakes without using whey protein- they turn out sooo fluffy and fully cooked through! 🙂