Erin’s Recipe Rundown
Texture: Soft and fluffy.
Taste: Warm spice and the perfect pumpkin flavor for fall.
Ease: 100% easy-to-make with only 6 ingredients.
Top Tips: Use vanilla protein powder to add an extra boost of sweetness without adding sugar to the pancakes. The vanilla adds a twist on the classic flavor too!
Recommended GF Flour: None! This recipe is not only gluten-free, it’s grain-free.
Would I make these again? Absolutely! This is my favorite fall breakfast for a simple and fast meal after working out. My kids love them too!
xoxo erin
This post was originally published in September 2016. It was updated with new photos and instructions in October 2022.
These pumpkin protein pancakes are made with just 6 ingredients and have 25 GRAMS OF PROTEIN per batch! Plus they’re dairy-free, grain-free and have no refined sugar.
This is my favorite quick and easy post-workout breakfast in the fall. I also love making them for my kids to get a little extra protein!
Featured Comment
From Madison: “These are a perfect fall breakfast! Healthy, easy, and just enough pumpkin flavor.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Pumpkin Protein Pancakes
- Make-Ahead/Storage/Freezing Instructions
- Can these pumpkin protein pancakes be made dairy-free?
- My batter is too thick. What should I do?
- How can I avoid burning the pancakes?
- Recipe Tips
- More Pumpkin Recipes
- Pumpkin Protein Pancakes (25 grams/serving!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these pumpkin protein pancakes. See the recipe card below for exact measurements.
- Pumpkin: Look for real pumpkin as opposed to pumpkin pie filling. You want the label that reads 100% pumpkin puree. Pumpkin pie filling has sugars and artificial ingredients.
- Egg whites: I like to use liquid egg whites for higher protein! It’s also very convenient to use egg whites from a carton.
- Spice: Pumpkin pie spice adds the perfect dose of fall flavor to these pumpkin protein pancakes.
- Vanilla protein powder: This adds extra protein, vanilla flavor, and sweetens the pancakes without added sugar. For a plant-based protein powder, I recommend the brand Truvani. I also like Active Stacks. If you can tolerate whey protein, I recommend the brand Clean Simple Eats.
- Almond milk: I like to use unsweetened almond milk to thin out the batter. You can use other types of milk, too.
How to Make Pumpkin Protein Pancakes
Here’s an overview of how to make these pancakes. You can jump to the recipe for the full instructions!
- Whisk ingredients: Mix together all ingredients except the almond milk. You might have to vigorously whisk to get everything smooth!
- Thin the batter: Stir in 2 tablespoons of almond milk. Add more almond milk, as needed, to slightly thin the batter. You want the batter thick, but not completely solid.
- Prep the pan: Preheat a nonstick griddle or large nonstick pan over medium-low heat. Spray with a nonstick cooking spray.
- Cook: I like to use a 1.5-tablespoon cookie scoop! Pour the batter into the griddle and smooth each pancake flat. Cook for 2-3 minutes, then flip and cook for another minute or so. (These pancakes need to be cooked longer on lower heat than traditional pancakes.) Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: These pancakes keep well in both the fridge and freezer for a quick weekday breakfast!
To Store: Store pancakes in an airtight container. Refrigerate for up to 5 days.
To Freeze: Freeze the pancakes in a gallon-size freezer bag for up to 3 months.
To Reheat: Cover pancakes with a damp paper towel and microwave on high for 30-60 seconds, until heated through. Flip them halfway through for a more even temperature.
Can these pumpkin protein pancakes be made dairy-free?
Definitely! Opt for a dairy-free/plant-based protein powder and you’re all set.
My batter is too thick. What should I do?
For this kind of pancake, you want the batter thick, just not completely solid. If it seems too thick, incrementally add a little extra almond milk to thin it out.
How can I avoid burning the pancakes?
These pumpkin protein pancakes require a lower temperature and slower cooking time compared to traditional pancakes. Keep the griddle/pan on medium-low heat so they don’t cook too fast and burn.
Recipe Tips
- Toppings: Try topping these pancakes with peanut or almond butter, maple syrup, and a few chocolate chips. Or you could top them with nonfat Greek yogurt if you want to add extra protein!
- Leftover pumpkin? I like to make this recipe whenever I have leftover pumpkin. For another grain-free favorite try these Paleo Pumpkin Cookies.
- For a year-round version, you also might like these 4-Ingredient Banana Pancakes. They are one of my go-to healthy breakfasts no matter the season.
- For another high protein option, you might like these Overnight Protein Chia Oats.
Pumpkin Protein Pancakes (25 grams/serving!)
Ingredients
- 1 scoop vanilla protein powder see note
- ¼ cup (60g) liquid egg whites
- ½ cup (113g) pumpkin puree
- ½ teaspoon pumpkin pie spice
- Pinch of kosher salt
- 2-4 tablespoons milk of choice I use almond milk
Instructions
- Whisk together the protein powder, egg whites, pumpkin, pumpkin pie spice and salt until smooth. You might have to vigorously whisk to get everything smooth.
- Stir in 2 tablespoons of almond milk. Add more almond milk as needed to slightly thin the batter. (The batter should be thick but not completely solid.)
- Preheat a nonstick griddle or large nonstick pan over medium-low heat. Spray with cooking spray.
- Using a 1.5-tablespoon cookie scoop, pour mounds of the batter into the griddle, smoothing each pancake flat. Cook the pancakes for 2-3 minutes, then flip and cook for another minute or so. (These pancakes need to be cooked longer on lower heat than traditional pancakes.)
- Transfer to a plate and serve topped with grass fed butter and maple syrup if desired!
Could these be made into muffins? I had a hard time cooking them and flipping them without falling apart…
Hi Tara, we haven’t tried adapting this pancake recipe into a muffin recipe. We do have a separate pumpkin muffin recipe, though it is not a protein one. Otherwise, to help with flipping the pancakes, make sure the griddle is hot enough as under-baked pancakes tend to struggle and you could try adding a little more milk to the batter too. We hope these ideas help!
I’m obsessed with anything pumpkin…..I’ve never made pancakes without oat flour/ oatmeal. This will fun to try. I think I will make two large pancakes….something about them being bigger makes them taste better and for some reason is more satisfying and satiating….. ♀️
We hope you enjoy the recipe, Tracy! We’d love to hear how it goes!
These protein pancakes are awesome and have a very balanced pumpkin flavor. Perfect small batch recipe that is quick and easy to mix up. I used two small whole eggs in place of the whites, and Truvani vanilla protein powder. I didn’t want to risk them burning, so I turned the heat way down. Four small pancakes only took about 5 minutes on each side. Thank you for sharing this recipe!
We’re so glad you liked the recipe, Samantha! Thank you for sharing your experience with us!
Amazing recipe! I used whey protein powder and put a little more egg whites than the recipe calls. They turned out really good! Best to cook slow on very low heat.
We’re so pleased to hear how much you loved the recipe, Irina! Thank you for sharing your feedback and tips!
I can’t have protein powder, but I was wondering if it would turn out ok if I omitted it. Or maybe replaced it with rice flour? I can’t wait to make these! Thanks for the recipe!
The protein powder really makes these! I don’t think this recipe will work without it. You could always try and make these gluten-free pumpkin pancakes instead: https://meaningfuleats.com/gluten-free-pumpkin-pancakes/
Hi Erin, enjoying several of your recipes! couple ?? – can you freeze these? have you tried with leavening, like baking powder? thanks
I just made these and they turned out so good! I added some mini dark-chocolate chips 🙂
Didn’t have almond milk on hand, so I used flax milk. I can’t do whey protein, so I used an unflavored vegan protein and added vanilla extract to the batter. Turned out great and I’d definitely make it again!
I’m glad they turned out for you! I like to use vegan protein powder as well.
These are a perfect fall breakfast! Healthy, easy, and just enough pumpkin flavor.
These are wonderful. Delicious and easy enough for a school or work day breakfast. Good cold as a snack too! My son put some Nutella on one the other day and said it was great.
Hey these look yum but what filling do u use?
I don’t fill them with anything! I bet they would be good with nut butter though 🙂
Can I use whole eggs?
Yes that will work great!
Whoa! Thank you for sharing. Looks really great :). I will try to prepare it when i come back home!
Have you ever tried applesauce in place of the pumpkin?
I haven’t! I have tried mashed bananas and that works great!
Just curious about the nutritional breakdown. Can you provide that info??
thank you Erin for this yummy recipe and hello on Instagram, very excited to be following you xoxo
Thanks Beverly! 🙂
Beautiful shot.
These look so fun and easy! Like little crepes!
Such a great (healthy) recipe for fall!