These pumpkin protein pancakes are made with 3 ingredients, for a quick and easy fall breakfast. Delicious, easy and no refined sugar!
For more healthy pumpkin recipes check out my Pumpkin Oatmeal Pancakes. You also might like these Pumpkin Power Cookies.
If you’re looking for a healthy breakfast to start your day when the weather gets colder, you’re in the right place.
These pumpkin protein pancakes are made with 3 simple ingredients and are perfect for the whole family. They’re naturally gluten-free, grain-free and dairy-free too.
Ingredients You’ll Need
Gather these simple ingredients and you’ll be ready to the pancakes.
- 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.
- Eggs
- Maple Syrup – Rather than using refined, granulated sugar, we’re using an all-natural sweetener.
- Spice – Pumpkin pie spice, cinnamon, and a dash of salt
How to Make Pumpkin Protein Pancakes
1. Mix the Batter. Start by whisking all the ingredients together until smooth.
2. Prepare the skillet. For the best results, use a nonstick pan and be sure to coat it with cooking spray as well. These pancakes cook best over medium-low heat, so don’t turn the heat up too much.
NOTE: Since these pancakes are mostly egg – they cook best over medium/low heat. They will also cook slower than traditional pancakes.
3. Scoop out 1/4 cup of batter. I like using a small pan and cooking the pancakes individually since the batter is thinner. Don’t be alarmed when these pancakes are thinner than traditional pancakes.
4. Cook on low until set. It usually takes 3 to 4 minutes for the first side to set. The pancake will start to set on the edges and middle when it’s ready to flip.
5. Flip the pancake and cook the other side. Because the batter is already set, you’ll only need to cook the second side for about 30 seconds.
Recipe Notes
Toppings: Try topping these pancakes with peanut or almond butter, maple syrup and a few chocolate chips for a healthier indulgence.
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 year-round.
These Paleo Pancakes from Gluten-Free Palate also make a hearty, grain-free breakfast! Try these Low-Carb Pancakes for another option.
I hope you love this recipe as much as we do! If you have any comments or questions leave me a rating/comment below. I’d love to hear from you!
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Pumpkin Protein Pancakes (3 Ingredients!)
Ingredients
- 4 eggs
- 1/2 cup pumpkin
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon, or pumpkin pie spice
- pinch of salt
Instructions
- In a medium bowl, whisk all the ingredients together until smooth.
- Spray a small nonstick skillet with cooking spray (or grease with coconut oil) and place over medium-low heat. Pour in about 1/4 cup of batter for a small single pancake. You can also cook a few at a time in a larger nonstick pan.
- Let the pancake cook on lowish heat until set, about 3 minutes then flip and cook for another 30 seconds on the second side. Roll up for serving if desired. Enjoy!
Video
Recipe Notes
This post was originally published in September 2016. It was updated with new photos and instructions in August 2020.
DessertForTwo says
Such a great (healthy) recipe for fall!
Lane & Holly @ With Two Spoons says
These look so fun and easy! Like little crepes!
Megan @ MegUnprocessed says
Beautiful shot.
Beverley says
thank you Erin for this yummy recipe and hello on Instagram, very excited to be following you xoxo
Erin Collins says
Thanks Beverly! 🙂
Cathy says
Just curious about the nutritional breakdown. Can you provide that info??
Kay-M says
Have you ever tried applesauce in place of the pumpkin?
Erin Collins says
I haven’t! I have tried mashed bananas and that works great!
Paul says
Whoa! Thank you for sharing. Looks really great :). I will try to prepare it when i come back home!
Joanna says
Hey these look yum but what filling do u use?
Erin Collins says
I don’t fill them with anything! I bet they would be good with nut butter though 🙂
Ann says
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.
Casey Chute says
I thought this recipe looked so good and simple so I “eyeballed it.” Wrong move. I put too much pumpkin and not enough egg and frankly, it was pretty gross! So don’t do what I did, do what the author did, and you’re probably much better off 🙂
Madison says
These are a perfect fall breakfast! Healthy, easy, and just enough pumpkin flavor.
Lisa says
Hi Erin, enjoying several of your recipes! couple ?? – can you freeze these? have you tried with leavening, like baking powder? thanks