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!
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.
Table of Contents
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.
- 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.
You also might like this post on how to make homemade pumpkin puree.
How to Make these 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!
You also might like this recipe for protein balls!
FAQs
Yes, I love adding protein powder to pancakes! This recipe uses one scoop of vanilla protein powder to make a satisfying pumpkin pancakes.
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.
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.
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!
Pumpkin Protein Pancakes (25 grams/serving!)
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!
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!