Pumpkin Protein Pancakes
This post may contain affiliate links. See my disclosure policy.
My pumpkin protein pancakes need just six ingredients and come out soft, thick, and SO fluffy. Each serving packs 48 grams of protein.
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
- 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.
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.
Step 4- Repeat with the remaining pancake batter. Serve immediately.
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.
Frequently asked questions
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.
I like vanilla brown rice protein powder or casein protein powder. Whey protein powder also works, but tends to lack much flavor.
Yes, if you use certified gluten-free oats. I like Bob’s Red Mill gluten-free oats.
More healthy pancake recipes
- Zucchini pancakes
- Healthy oatmeal pancakes
- 2 ingredient banana pancakes
- Eggless pancakes
- Or any of my pancake and waffle recipes
If you tried this Pumpkin Protein Pancakes recipe, please leave a star rating and comment. It helps others thinking of making this.
Fluffy Pumpkin Protein Pancakes
Video
Ingredients
- 1 1/4 cups rolled oats
- 1 1/2 teaspoons baking powder
- 1 cup vanilla protein powder
- 1/2 cup pumpkin puree
- 3/4 cup unsweetened almond milk * see notes
- 2 tablespoons coconut oil melted
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
Originally updated October 2022. Updated and republished July 2025.
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! 🙂