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These pumpkin protein pancakes turn breakfast into a healthy fall treat that’s still cozy and satisfying. No protein powder or flour required!
Pancakes are hard to beat when you think of true comfort food.
And spiced pumpkin?
It’s as cozy as fall mornings!
We’ve packed that flavor into these high protein pumpkin pancakes with extra protein to keep you satisfied.
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Nothing feels cozier than a crisp fall morning paired with pumpkin treats. We’ve got another pumpkin pancake recipe made with simple pantry ingredients, plus a go-to dairy-free pumpkin bread recipe everyone should have.
Why You’ll Love This Pumpkin Protein Pancakes Recipe
- Packed with protein, these pumpkin pancakes are filling and perfect for starting the day.
- These healthy pumpkin protein pancakes bring all the spiced pumpkin flavor you love in fall.
- This pumpkin protein pancake recipe is meal prep-friendly for busy mornings!
Ingredients
Old-fashioned rolled oats – Our flour alternative for fluffy, healthy pumpkin protein pancakes! Just make sure to use old fashioned oats, and not steel-cut or quick oats.
Pumpkin puree – Adds a nice hue and keeps the oatmeal pumpkin pancakes deliciously moist.
Eggs – For protein and fluffiness!
Full-fat cottage cheese – These healthy pumpkin pancakes skip the protein powder and get their protein boost from cottage cheese and eggs.
Maple syrup – The perfect sweetener for the spiced pumpkin pancakes.
Pumpkin pie spice – You can also make your own spice blend for these protein-heavy breakfast pancakes.
Baking powder – To help the protein pumpkin pancakes puff up.
Salt – A must-have to bring out those sweet fall flavors even more.
Chopped walnuts and maple syrup – I like to finish these pumpkin spice protein pancakes with walnuts and a drizzle of maple syrup.
Oil – For greasing the pan.
Ingredient Substitutions For Protein Pumpkin Pancakes
Homemade pumpkin puree
This healthy fall breakfast treat works with fresh pumpkin puree if you’re in the mood to go all out this pumpkin season.
Chocolate syrup
Switch things up and enjoy pumpkin protein breakfast pancakes with chocolate syrup instead of maple!
Chopped pecans
The toppings for this delicious pancake recipe are up to you! You can use other chopped nuts, like chopped pecans, for an extra crunch.
Tips For Making This Recipe
Do Not Overmix
Do not overmix the batter, or you’ll end up with flat pumpkin protein pancakes!
Avoid High Heat
Cook over medium heat to avoid burnt protein pumpkin pancakes.
Keep The Pumpkin Protein Pancakes Warm
Want to keep your cooked pumpkin pancakes warm while you finish cooking? Place them in the oven at 200ºF.
Pumpkin Protein Pancake Recipe FAQs
Can we cook protein pancakes without eggs?
I don’t recommend omitting the eggs in these high protein pumpkin pancakes because they help with the texture.
How to stop pumpkin pancakes from sticking?
Even with a non-stick skillet, it’s best to lightly grease it with cooking spray to keep the pancake batter from sticking.
What to top pumpkin pancakes with?
These healthy pumpkin protein pancakes are best served with wholesome toppings, such as Greek yogurt, pumpkin syrup, pumpkin spice butter, vegan whipped cream, or nut butter.
Can you add protein powder to pumpkin pancakes?
We haven’t tried making pumpkin spice protein pancakes with protein powder yet, but if you do, add a bit of extra liquid to keep the batter smooth.
Do protein pancakes freeze well?
Yes, this pumpkin pancake recipe is freezer-friendly. Once cooled, freeze your pumpkin pancakes on a parchment-lined baking sheet for 1 hour, then transfer them to your freezer-safe bag. You can freeze them for up 2 months.
More Delicious Pumpkin Breakfast Recipes
- Pumpkin Muffins
- Pumpkin Bread with Cream Cheese
- Pumpkin-Shaped Bread
- Pumpkin Spice Creamer
- Pumpkin Spice Vietnamese Iced Coffee
I found this recipe for 2-Ingredient Pumpkin Cake that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Pumpkin Protein Pancakes
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 2/3 cup pumpkin puree
- 2 large eggs
- 1/2 cup full-fat cottage cheese
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/4 tsp salt
- Chopped walnuts for garnish
- Maple syrup for serving
- Oil for greasing the skillet
Instructions
- Gather the ingredients for your pumpkin protein pancakes.
- Add the oats, baking powder, salt, pumpkin pie spice, and cottage cheese to your food processor and pulse until combined.
- Add the eggs, maple syrup, and pumpkin puree. Mix until fairly smooth.
- Let the batter rest in the food processor for a bit so the oats can soften as they soak up moisture.
- Heat your skillet over medium heat and lightly grease it with oil.
- Once the skillet is hot, pour 1/3 cup of batter for each pancake. Use the back of a spoon to shape them into rounds.
- Cook each pancake for 2 to 4 minutes, or until it puffs up slightly and bubbles form on the surface.
- Flip the pancakes with a spatula and cook for an additional 1 to 2 minutes, until they are golden brown on both sides. If they are browning too quickly, reduce the heat to medium-low.
- Serve your pumpkin pancakes with chopped walnuts and maple syrup. Enjoy!
Notes
- Do not overmix the batter, or you’ll end up with flat pumpkin protein pancakes!
- Cook over medium heat to avoid burnt protein pumpkin pancakes.
- Want to keep your cooked pumpkin pancakes warm while you finish cooking? Place them in the oven at 200ºF.
Nutrition
PIN FOR LATER!
