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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.
Can I use Ener-G egg replacer instead of the egg whties or flax eggs?
Hi Sarah! I’ve not had too much success with Ener-G egg replacers, unfortunately. I prefer using flax or chia eggs.
Great recipe Arman. Can’t wait to try them. I have this protein powder.
https://www.jarrow.com/product/264/Brown_Rice_Protein_Vanilla
Would that work in the recipe?
Thanks much,
Megha
Hi Megha! I haven’t tried that protein brand before, sorry!
These look great! I have made sooo many of your recipes. I know you call for protein powder for many of your recipes. If it’s optional I usually skip it because I don’t have it. My son and I are gluten-free and dairy-free. So what kind of vanilla protein powder do you use or recommend?
Hi Sarah- Check out my shop page which has recommendations of ones I use- The growing naturals brand is dairy free and gluten free.
These are great! I know this is an old post but I just tried the recipe and I was pleasantly surprised! I used teff flour instead of coconut flour and one whole egg instead of two egg whites. They came out SO tasty! The outside was light and crispy and the inside was fluffy and soft. I’ll definitely be making them again soon.
oh thanks so much for the feedback! 😀 I’ve never tried Teff flour before but you’ve got me intrigued! 🙂
Maybe I missed it, but any chance you have a nutritional break down? Wondering how many carbs, protein and fat is particular. Have been questing the perfect low-carb pancake, and adding pumpkin is just a wonderful bonus!!! Thanks!
Hi Jan! I don’t have the nutritional information on here but if you plug in the details into a calorie calculator, it’ll provide that breakdown for you! Cheers 🙂
I am eating these right now–thank you so much for the delicious recipe! The only change I made was to use apple cider for half the liquid. I used 1/2 tsp of Trader Joe’s stevia extract, the kind in the tall canister, as my sweetener, and Trader Joe’s unflavored soy protein powder.
I was a little pressed for time the last time I made these, but I wasn’t willing to skip my pancake day! =) I don’t have a pancake griddle and I didn’t want to use 4 frying pans in an effort to speed up the pancake making process. So, I spread the batter into a baking pan and tossed it in the oven while I got myself ready for the day. I had doubled the recipe (cooking for two) and used a 13 x 9 inch baking pan lined with parchment paper. It took around 15-20 minutes at 350 and I cut the giant pancake into 4 smaller ones. It actually turned out really well! So, just letting everyone know that this is an option, as long as you don’t mind eating rectangular pancakes! =P
Is there an easy way to print your recipe? They look amazing and I must try.
Hey Sherrie! 🙂 That’s so kind of you! The recipe plugin should have a print feature? Is it not working for you?
Too much vanilla flavor! If you use vanilla protein powder, omit the vanilla extract (and vice versa)
Thanks for the feedback, Steph!