Name: Pumpkin Protein Pancakes (3 Ingredients!)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 eggs; 1/2 cup pumpkin; 2 tablespoons maple syrup; 1/2 teaspoon cinnamon (or pumpkin pie spice); pinch of salt

Jump to Recipe Print Recipe

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.

3. Scoop out ¼ 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.