Description
These Protein Pumpkin Pancakes are soft, fluffy, and packed with fall flavor and muscle-building protein. Perfect for cozy, energizing breakfasts or post-workout brunches!
Ingredients
Scale
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1 scoop vanilla protein powder (or unflavored)
- 1/2 cup oat flour (or ground oats)
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1/4 cup milk of choice (add more as needed)
- Optional: 1 teaspoon maple syrup or sweetener of choice
Instructions
- Mix wet ingredients: In a bowl, whisk together pumpkin puree, eggs, milk, and optional sweetener.
- Add dry ingredients: Stir in protein powder, oat flour, baking powder, spices, and salt until just combined. Add a splash more milk if batter is too thick.
- Cook pancakes: Heat a non-stick skillet over medium heat. Lightly grease if needed. Pour 1/4 cup of batter per pancake and cook 2–3 minutes per side until golden.
- Serve: Stack and top with yogurt, nut butter, maple syrup, or extra pumpkin spice!
Notes
Use plant-based protein for a vegan option, and flax eggs to replace eggs. Freeze leftovers between parchment sheets for quick weekday breakfasts!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, High-Protein
- Method: Stovetop
- Cuisine: Healthy, Fall-Inspired
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 110mg
Keywords: protein pumpkin pancakes, healthy pumpkin breakfast, high protein pancakes, fall pancakes, easy pumpkin pancakes