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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.
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! 🙂