Pumpkin Protein Pancakes

5 from 1 vote

Pumpkin Protein Pancakes

Pumpkin protein pancakes with protein powder, oats, pumpkin puree, eggs, milk, and pumpkin spice are packed with 34 grams of protein. They are light and fluffy, easy to make, and make a delicious, balanced breakfast for a cozy fall morning.

Course Breakfast

Cuisine American

Keyword high protein pumpkin pancakes, protein pumpkin pancakes, Pumpkin Protein Pancakes

Prep Time 15

Cook Time 10

Total Time 25

Servings serving

Calories 512kcal

Author Kelly Nardo

Equipment

nonstick pan

Ingredients

1/2 cup rolled oats (50 grams)
1/4 cup vanilla protein powder (30 grams)*
1 tablespoon coconut flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1/4 cup pumpkin puree (61 grams)
1 large egg
1/3 cup + 1 tablespoon milk * (see notes based on protein powder used)
oil or butter, for cooking
toppings: greek yogurt, pecans, maple syrup, chocolate chips, nut butter, cinnamon…

Instructions

Make the oat flour. Add rolled oats to your blender and blend for 30 seconds until broken down into a fine flour-like consistency.
Combine your dry ingredients. Add oat flour, protein powder, coconut flour, baking powder, pumpkin pie spice, and salt to a small bowl and mix well to combine.
Make the batter. In a separate medium bowl, add your pumpkin puree, egg, and milk and whisk well to combine. Add your dry ingredients to your wet ingredients and whisk until ingredients are combined. Try not to overmix. The batter consistency should be pretty thick. Let pancake batter sit for 5 minutes.
Cook. Heat a large nonstick skillet or griddle over medium-low heat. Once hot, add cooking fat and let it warm up. Using a 1/3 cup as a scoop, form into equal-sized pancakes. I get about 4 (you may need to cook in batches depending on how big your pan is). Cook for 3-5 minutes until the edges start to be done. Flip and cook for another 1-2 minutes until golden brown.
Enjoy! Top with your favorite toppings and enjoy!

Notes

This recipe works with either whey protein powder or plant-based protein powder. You will need to adjust the recipe slightly, but both outcomes are delicious.

whey protein - use 1/4 cup protein powder (30 grams) and 1/3 cup milk. Using whey will give you a slightly drier pancake. I used this whey protein.
plant-based protein - use 1/4 cup protein powder (30 grams) and 1/3 cup + 1 tablespoon milk. This will be a little moister, but still fluffy! I used this plant-based protein.

Nutrition is based on using plant-based protein. If using whey, the nutrition will be 506 calories with 37p/58c/15f. Neither nutrition breakdowns include any oil for cooking. Nutrition will vary based on the protein powder used.

Nutrition