These pumpkin protein pancakes are a tasty way to start your day! They’re fluffy and packed with protein, giving you energy without the sugar rush.
Plus, who knew healthy could taste this good? I love serving them with maple syrup and a sprinkle of cinnamon—comfort food that makes you smile! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can use fresh pumpkin if you prefer. Just roast and blend it until smooth! This ingredient adds moisture and a lovely flavor to your pancakes.
Oat Flour: Oat flour is my favorite, but you can use whole wheat flour if that’s what you have on hand. You could also use almond flour for a gluten-free option, adjusting the liquid as needed.
Protein Powder: I like vanilla protein powder for its flavor. If you’re not into protein powder, you can skip it or use a bit of extra flour instead to maintain the consistency.
Milk: Any milk works here—dairy, almond, soy, or oat milk are all good choices. Choose what fits your dietary needs!
Toppings: Feel free to switch up your toppings! I love Greek yogurt for creaminess, but you could also use nut butter, or fresh fruits like berries for a different flavor.
How Can I Ensure My Pancakes Are Perfectly Fluffy?
Getting fluffy pancakes is all about mixing and cooking correctly! Start by whisking the wet ingredients until smooth, then gently fold in the dry ingredients. Overmixing can make pancakes dense. A few lumps are totally okay!
- Use a non-stick skillet set to medium heat to avoid burning.
- Watch for bubbles on the surface before flipping; that means they’re ready!
- Let them cook fully on each side, aiming for a golden brown finish.
How to Make Pumpkin Protein Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup oat flour (or whole wheat flour)
- 1 scoop vanilla protein powder (about 30g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1-2 tablespoons maple syrup or honey (optional, for sweetness)
- Cooking spray or coconut oil for the pan
For Toppings:
- Greek yogurt or cream cheese
- Pumpkin seeds
- Pecans
- Sliced banana
- Maple syrup
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and around 15 minutes to cook, which makes for a quick and easy breakfast option. In total, you’ll need about 25 minutes to have your pancakes ready to eat!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, and maple syrup or honey until everything is smooth and well blended.
2. Combine the Dry Ingredients:
In another bowl, add the oat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix these dry ingredients until they’re evenly combined.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the bowl with the wet mixture. Stir gently until just combined. It’s okay if there are a few lumps; you don’t want to overmix.
4. Heat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or coconut oil.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown.
6. Keep Warm and Serve:
Remove the pancakes from the skillet and keep them warm while you repeat the cooking process with the remaining batter.
7. Add Toppings and Enjoy:
Stack the pancakes on a plate and top them with Greek yogurt or cream cheese, a sprinkle of pumpkin seeds and pecans, sliced banana, and a drizzle of maple syrup. Serve warm and enjoy your hearty, protein-packed pumpkin pancakes!
This recipe makes about 6 medium pancakes, great for sharing or saving for later! Get ready for a comforting, nutritious breakfast that fills you up!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, just roast it until tender, then blend it until smooth before adding it to the batter. This will provide a delicious, homemade flavor!
Can I Make These Pancakes Vegan?
Yes, to make these pancakes vegan, replace the eggs with a flaxseed or chia seed egg (1 tablespoon ground seeds mixed with 2.5 tablespoons water per egg), and use a plant-based milk of your choice. The pancakes will still be delicious!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just place parchment paper between each pancake and store in a freezer bag for up to 2 months.
What Should I Do If the Batter Is Too Thick?
If you find that your batter is too thick, simply add a splash more milk (1-2 tablespoons at a time) until you reach a pourable consistency. A thicker batter can lead to denser pancakes, so adjust as needed for fluffiness!
