These pumpkin protein pancakes are made with just 5 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!

Pumpkin protein pancakes piled on a plate with a pat of butter on top and a fork next to it

This post was originally published in September 2016. It was updated with new photos and instructions in October 2022.

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 just a few simple ingredients and are perfect for the whole family. They’re naturally gluten-free, grain-free, dairy-free, and a good source of protein.

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When I’m feeling like a classic pumpkin pancake that’s still gluten-free, I love these gluten-free pumpkin pancakes! For more healthy pumpkin recipes check out my Pumpkin Oatmeal Pancakes. You also might like these Pumpkin Power Cookies.

Why You’ll Love this Recipe

  • Easy to make
  • Great for the fall season
  • Made with pantry staples
  • Protein-packed
  • Only 6 ingredients

Ingredients You’ll Need

Gather these simple ingredients and you’ll be ready to make these healthy pumpkin protein pancakes.

Ingredients for pumpkin pancakes on a counter top
  • 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: I like to use liquid egg whites for convenience and lower calories.
  • Spice: Pumpkin spice adds the perfect does 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. If you can tolerate whey protein I recommend the brand Clean Simple Eats.
  • Almond milk: Use unsweetened almond milk to thin out the batter. You can use other types of milk, too.
  • Salt: A pinch of fine sea salt brings out the pumpkin flavor and balances the sweetness of these protein pumpkin pancakes.

How to Make these Pancakes

Batter for pumpkin pancakes in a skillet, and cooked pumpkin pancakes
  • Whisk together dry ingredients and wet ingredients, including the protein powder, egg whites, pumpkin, pumpkin pie spice and salt. 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 a nonstick 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 the pancakes to a plate and serve topped with butter and maple syrup, if desired!

Storage Instructions

Store leftover pancakes in an airtight container in the fridge for up to five days. You could also freeze them in a gallon-size freezer bag, then reheat them in the microwave for a quick weekday breakfast!

A fork picking up a bite of pumpkin pancakes from a plate

FAQs

Is it okay to put protein powder in pancakes?

Yes, I love adding protein powder to pancakes! This recipe uses one scoop of vanilla protein powder to make a satisfying pumpkin pancakes.

Are protein pancakes good for you?

Yes, protein pancakes are a great way to get protein into your breakfast. They’re hearty and filling, and a great alternative to sugary cereals.

How do you keep protein pancakes moist?

This protein pancake recipe is ultra-moist, thanks to the addition of canned pumpkin! You could also add banana or Greek yogurt to your pancake batter to increase moisture.

Expert Tips & Tricks

  • 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 year-round.
Pumpkin pancakes on a plate, and a hand pouring syrup over the top

More Pumpkin Recipes

I hope you love this pumpkin protein pancakes 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!

Three pumpkin pancakes on a plate
5 from 13 votes

Pumpkin Protein Pancakes (25 grams/serving!)

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 1 servings
These pumpkin protein pancakes are made with just 5 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!

Ingredients

  • 1 scoop vanilla protein powder see note
  • ¼ cup liquid egg whites
  • ½ cup pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • Pinch of 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!

Notes

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.

Nutrition

Calories: 185kcal | Carbohydrates: 14g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 379mg | Potassium: 304mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19607IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 8mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Hi Erin, enjoying several of your recipes! couple ?? – can you freeze these? have you tried with leavening, like baking powder? thanks

  2. 5 stars
    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.

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