Pumpkin pancakes are a wonderful way to welcome the cooler weather, or just to enjoy a cozy breakfast anytime. I love how versatile pumpkin is, making it easy to create different pancake recipes for various tastes and needs. I’m excited to share some of my favorite pumpkin pancake ideas with you today!
Whether you’re looking for something naturally sweet with fruit, a fluffy option with extra protein, or a hearty, spiced breakfast, I’ve got you covered. These recipes are simple to follow and perfect for a relaxed weekend morning, or even a quick weekday meal.
Jump to Recipe:
- 1. Pumpkin Banana Pancakes
- 2. Pumpkin Cottage Cheese Pancakes With Warm Spices
- 3. Pumpkin Protein Pancakes
Sweet Pumpkin Banana Pancakes for Breakfast
These pancakes mix the sweetness of banana with classic pumpkin flavor. They are a great start to any morning, easy to make and very comforting.
Key Ingredients & Tips
- Ripe Bananas: Use very ripe bananas for the best natural sweetness and easy mashing. This makes your pancakes sweeter without extra sugar.
- Pumpkin Pie Spice: A little extra pumpkin pie spice really brings out the fall feeling. You can adjust the amount to your taste.
What You Need
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 cup pumpkin puree
- 1 ripe banana, mashed
- 1 large egg
- 1/2 cup milk
- 1 tbsp sugar (optional)
- 1 tbsp oil (plus more for cooking)
⏱️ Time: 25 minutes🍽️ Yields: 6 pancakes
How to Make It
Step 1: Mix Wet Ingredients
In a medium bowl, combine the pumpkin puree, mashed banana, egg, milk, and oil. Whisk them together until they are well combined and smooth.
Step 2: Add Dry Ingredients
In a separate bowl, stir together the flour, baking powder, pumpkin pie spice, and sugar (if using). Add the dry mixture to the wet ingredients and stir gently until just combined. A few lumps are okay; do not overmix.
Step 3: Cook Pancakes
Heat a lightly greased griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set, then flip and cook until golden brown.
📝 Final Note
Serve these pumpkin banana pancakes warm with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of cinnamon.
Comforting Pumpkin Cottage Cheese Pancakes with Warm Spices
These pancakes get a lovely fluffy texture and a protein boost from cottage cheese. The warm spices make them perfect for a cozy morning.
Key Ingredients & Tips
- Blended Cottage Cheese: For a smoother batter, you can blend the cottage cheese first. This helps avoid small lumps in your pancakes.
- Spice Blend: Adjust the amount of cinnamon, nutmeg, and ginger to your taste preference. More spices mean a stronger fall flavor.
What You Need
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- 1/4 tsp nutmeg
- 1/2 cup pumpkin puree
- 1/2 cup cottage cheese
- 1 large egg
- 1/4 cup milk
- 2 tbsp sugar
- 1 tbsp oil (plus more for cooking)
⏱️ Time: 30 minutes🍽️ Yields: 8 pancakes
How to Make It
Step 1: Prepare Batter
In a large bowl, mix the pumpkin puree, cottage cheese, egg, milk, and sugar until well combined. For extra smooth pancakes, you can lightly blend the cottage cheese before adding it.
Step 2: Combine Dry Ingredients
In a separate bowl, stir together the flour, baking powder, cinnamon, ginger, and nutmeg. Add the dry mixture to the wet mixture. Stir gently until just combined.
Step 3: Cook and Serve
Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes per side until they are golden brown and cooked through.
📝 Final Note
These pancakes are great with a spoonful of plain yogurt, fresh berries, or a light drizzle of honey instead of traditional syrup.
Healthy Pumpkin Protein Pancakes for a Power Start
Start your day strong with these protein-packed pumpkin pancakes. They are filling and a great way to enjoy a fall favorite without extra sugar.
Key Ingredients & Tips
- Protein Powder Choice: Use your favorite vanilla or unflavored protein powder for best results. Whey or casein works well to add to the batter.
- Adjust Consistency: If your batter seems too thick or too thin, adjust with a tiny bit more milk or protein powder to reach a good pancake consistency.
What You Need
- 1/2 cup protein powder (vanilla or unflavored)
- 1/4 cup oat flour (or regular flour)
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 egg whites (or 1 whole egg)
- 1/2 cup milk (dairy or non-dairy)
- 1 tbsp maple syrup or sweetener (optional)
- 1 tsp oil (plus more for cooking)
⏱️ Time: 20 minutes🍽️ Yields: 4 large pancakes
How to Make It
Step 1: Mix Dry Ingredients
In a large mixing bowl, combine the protein powder, oat flour, baking powder, and pumpkin pie spice. Whisk them well to make sure there are no lumps.
Step 2: Add Wet Ingredients to Batter
Pour the pumpkin puree, egg whites, milk, and optional maple syrup into the bowl with the dry ingredients. Stir everything together until the batter is smooth.
Step 3: Cook Pancakes Evenly
Heat a non-stick pan or griddle over medium heat and lightly grease it with oil. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, until bubbles form and the pancakes are golden brown.
📝 Final Note
These pumpkin protein pancakes freeze well. You can make a big batch and reheat them in a toaster for a quick and easy meal on busy mornings.
