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Home > Gluten-Free Breakfast > Pumpkin Protein Pancakes (3 Ingredients!)

Pumpkin Protein Pancakes (3 Ingredients!)

LAST UPDATED: August 13, 2020 PUBLISHED: Aug 13, 2020 15 Comments
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collage for pinterest of how to make pumpkin protein pancakes

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.

overhead shot of pumpkin spice pancakes on white plate topped with peanut butter and chocolate chips

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 for pumpkin pancakes set out on marble background

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
glass bowl on marble background with pancake batter mixed together

How to Make Pumpkin Protein Pancakes

1. Mix the Batter. Start by whisking all the ingredients together until smooth.

nonstick pan greased with cooking spray on burner

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.

pancake batter poured into nonstick pan

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.

pancake batter poured into nonstick pan cooking

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.

flipped pumpkin pancake cooking in black nonstick pan

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.

close up overhead shot of pumpkin pancakes on white plate topped with peanut butter and chocolate chips

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!

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

overhead shot of pumpkin pancakes on white plate topped with peanut butter and maple syrup

Pumpkin Protein Pancakes (3 Ingredients!)

Author: Erin Collins
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
These pumpkin pancakes are made with 3 ingredients, for a quick and easy fall breakfast. Delicious, easy and no refined sugar!
5 from 10 votes
Servings: 3 servings
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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

Use low/medium heat: Since these pancakes are mostly egg – they cook best over medium/low heat. They will also cook slower than traditional pancakes.
Toppings: Try topping these pancakes with peanut or almond butter, maple syrup and a few chocolate chips for a healthier indulgence.
Nutrition Facts
Pumpkin Protein Pancakes (3 Ingredients!)
Amount Per Serving
Calories 188 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 327mg109%
Sodium 141mg6%
Potassium 265mg8%
Carbohydrates 16g5%
Sugar 13g14%
Protein 11g22%
Vitamin A 2945IU59%
Vitamin C 2.6mg3%
Calcium 77mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
NUTRITION INFORMATION:
Calories: 188kcal

This post was originally published in September 2016. It was updated with new photos and instructions in August 2020.

Erin of Meaningful Eats

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! More About Erin

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    Recipe Rating




  1. DessertForTwo says

    September 13, 2016 at 1:17 pm

    Such a great (healthy) recipe for fall!

    Reply
  2. Lane & Holly @ With Two Spoons says

    September 14, 2016 at 6:21 am

    5 stars
    These look so fun and easy! Like little crepes!

    Reply
  3. Megan @ MegUnprocessed says

    September 14, 2016 at 4:50 pm

    Beautiful shot.

    Reply
  4. Beverley says

    September 15, 2016 at 2:45 am

    5 stars
    thank you Erin for this yummy recipe and hello on Instagram, very excited to be following you xoxo

    Reply
    • Erin Collins says

      September 17, 2016 at 10:47 am

      Thanks Beverly! 🙂

      Reply
  5. Cathy says

    September 15, 2016 at 7:32 am

    Just curious about the nutritional breakdown. Can you provide that info??

    Reply
  6. Kay-M says

    November 22, 2016 at 4:55 pm

    Have you ever tried applesauce in place of the pumpkin?

    Reply
    • Erin Collins says

      November 22, 2016 at 7:44 pm

      I haven’t! I have tried mashed bananas and that works great!

      Reply
  7. Paul says

    July 17, 2017 at 7:29 am

    5 stars
    Whoa! Thank you for sharing. Looks really great :). I will try to prepare it when i come back home!

    Reply
  8. Joanna says

    August 05, 2017 at 7:05 pm

    Hey these look yum but what filling do u use?

    Reply
    • Erin Collins says

      August 08, 2017 at 5:15 am

      I don’t fill them with anything! I bet they would be good with nut butter though 🙂

      Reply
  9. Ann says

    November 24, 2017 at 10:40 am

    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.

    Reply
  10. Casey Chute says

    June 07, 2018 at 7:12 am

    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 🙂

    Reply
  11. Madison says

    August 20, 2020 at 1:09 pm

    5 stars
    These are a perfect fall breakfast! Healthy, easy, and just enough pumpkin flavor.

    Reply
  12. Lisa says

    September 20, 2020 at 9:32 pm

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

    Reply

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Erin of Meaningful Eats

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! More About Erin

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Join my free email list to receive this Gluten-Free Dinners cookbook!

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