These Pumpkin Protein Pancakes are fluffy and full of flavor! Made with pumpkin puree and protein powder, they’re a yummy and healthy way to start your day.
I love making these pancakes on chilly mornings. They smell like fall and taste amazing with a drizzle of syrup. Plus, you can feel good about enjoying them!
Key Ingredients & Substitutions
Rolled Oats: I love using rolled oats because they create a hearty texture in the pancakes. If you’re short on time, oat flour works perfectly too! Just remember that the consistency may vary slightly.
Protein Powder: Vanilla protein powder adds sweetness and flavor. If you have a different flavor like chocolate or unflavored, that can work too. If you want to keep it dairy-free, look for a plant-based protein option.
Pumpkin Puree: Canned pumpkin puree is convenient and saves time. You can also use homemade pumpkin puree if you have it. Just ensure it’s smooth and not overly watery for the best pancake texture.
Sweeteners: Maple syrup or honey adds sweetness. If you’re looking for less sugar, consider a sugar substitute or leave it out entirely, especially if your pancakes will be topped with syrup later.
How Do I Get the Pancakes Fluffy and Perfectly Cooked?
Getting light and fluffy pancakes can be tricky, but with a few steps, you’ll succeed! Here’s how to ensure they turn out great:
- Don’t overmix your batter. Stir until all ingredients are just combined. Some lumps are okay!
- Let the batter rest for 5 minutes. This helps the oats absorb moisture and makes the pancakes fluffier.
- Make sure your skillet is at the right temperature—not too hot. If it’s smoking, let it cool a bit. Test with a small amount of batter; it should sizzle gently.
- Watch for bubbles on the pancake surface. This means they are ready to flip! If you flip too soon, they can be gummy in the middle.
These simple techniques will help you make pancakes that are not only tasty but also perfectly cooked. Enjoy your cooking!
How to Make Pumpkin Protein Pancakes
Ingredients You’ll Need:
- 1 cup rolled oats (or oat flour)
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1/2 cup pumpkin puree
- 2 eggs
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1-2 tablespoons maple syrup or honey (optional, for sweetness)
- Cooking oil or butter, for the pan
- Greek yogurt or whipped cream for topping (optional)
- Pumpkin seeds and chopped nuts for garnish (optional)
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook. You’ll spend a few minutes mixing and combining the ingredients, and the rest of the time will be spent cooking the pancakes! Easy and quick, perfect for breakfast any day!
Step-by-Step Instructions:
1. Prep Your Oats:
If you are using rolled oats, start by pulsing them in a blender or food processor until they reach a fine flour-like consistency. This makes for a better pancake texture!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the oat flour (or flour you made), protein powder, baking powder, cinnamon, nutmeg, and a pinch of salt. Whisk everything together to mix evenly.
3. Combine the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, and maple syrup or honey if you’re using it. This mixture will give your pancakes that delightful flavor and moisture.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is just combined—don’t overmix! Let the batter rest for about 5 minutes. This helps it thicken.
5. Heat the Skillet:
While the batter is resting, heat a skillet or non-stick pan over medium heat. Lightly grease it with cooking oil or butter to prevent sticking.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the pan. Cook them until you see bubbles form on the surface and the edges look set—about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip each pancake and cook for another 2 minutes until they are golden brown and cooked through. Don’t worry if the first one doesn’t turn out perfect—it’s all about practice!
8. Keep Warm:
Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter. You can cover them with a towel to keep the heat in.
9. Pile Them Up:
Once all the pancakes are cooked, stack them on a plate. Get creative with toppings—add a dollop of Greek yogurt or whipped cream, sprinkle with pumpkin seeds and chopped nuts, and drizzle with maple syrup.
10. Time to Enjoy:
Serve these warm, delicious pumpkin pancakes right away. Enjoy every bite of this wholesome, protein-packed breakfast that’s perfect for any fall morning!
These pancakes are not only tasty but also nutritious, offering a filling option for your breakfast table. You can’t go wrong with the warm flavors of pumpkin and spice!
Can I Use Quick Oats Instead of Rolled Oats?
Yes! You can use quick oats, but keep in mind they might give a slightly different texture. If you want a finer consistency, you can pulse them in a blender just like rolled oats.
How Can I Make These Pancakes Vegan?
To make the pancakes vegan, simply replace the eggs with a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 2.5 tablespoons water, let it sit for 5 minutes until it thickens). Use a plant-based milk and skip any dairy toppings like Greek yogurt or whipped cream.
How Do I Store Leftover Pancakes?
To store leftovers, let the pancakes cool completely, then place them in an airtight container in the fridge for up to 3 days. You can also freeze them! Just layer them with parchment paper and keep in a freezer-safe bag for up to 2 months.
How Do I Reheat the Pancakes?
Reheat pancakes in the microwave for about 30 seconds. Alternatively, you can warm them on a skillet over low heat, flipping occasionally, until heated through. This will help retain their fluffy texture!
