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Enjoy these fluffy pumpkin protein pancakes for a satisfying fall breakfast. They’re easy to make with simple ingredients and, best of all, high in protein.
Pancakes are some of the most delicious breakfasts ever, but if you don’t experiment with different recipes, you’ll get tired of the same old flavors.
Here’s another that you can try next – pumpkin protein pancakes!
Savor this for breakfast on a cozy fall morning and uncover three mouthwatering surprises: a fluffy texture, intense autumnal flavors, and a protein boost.
What Are Pumpkin Protein Pancakes?
Pumpkin protein pancakes are similar to traditional pancakes but come with added fall flavors and more protein.
They are made with old-fashioned rolled oats, pumpkin puree, and cottage cheese, making them a heartier twist to the classic breakfast favorite. They also have a more substantial feel compared to your typical light and fluffy pancakes.
While some people add protein powder to their pancakes for extra protein, this recipe doesn’t.
Protein powder is a concentrated protein source and really handy for anyone specifically aiming to up their protein intake.
But using oats and cottage cheese bring a richer, more complex flavor compared to using just protein powder.
Consider these pumpkin protein pancakes as a more satisfying version of our pumpkin pancakes.
Why You’ll Love This Recipe
- Easy to make: Intimidated by complex recipes but still need a boost of protein and energy? You won’t get tired of these pumpkin protein pancakes! They look like the fanciest in pancake land, but are made with simple ingredients and are a breeze to make.
- Extra protein: Pancakes are classic breakfast favorites, BUT! That doesn’t mean we can’t enjoy them any time of the day. This recipe is perfect whenever you need extra protein or whenever you’re craving fall flavors.
- Meal prep-friendly: Yes, it’s possible to enjoy these pumpkin protein pancakes on busy weekday mornings. Grab some canned pumpkin, whip them up quickly, and then freeze them. They’ll make your routine a whole lot easier!
What Do Easy Pumpkin Protein Pancakes Taste Like?
Pumpkin protein pancakes come with a subtle, earthy flavor that’s not overly sweet. They are warm and spiced, carrying hints of cinnamon, nutmeg, and cloves!
Texture-wise, these pancakes are a great combination – the cottage cheese adds creaminess, while the chopped walnuts provide a nice contrasting crunch.
Maple syrup adds the perfect hint of sweetness to the pancakes, and you can add more if you prefer them sweeter.
Canned pumpkin plus easy-to-find ingredients for a flavorful meal and a ton of energy? Life just got easier for us pancake lovers. 😋
Pumpkin Protein Pancakes Recipe Ingredients
- Old-fashioned rolled oats – It soaks up the wet ingredients and makes your pumpkin pancakes satisfyingly thick and chewy.
- Pumpkin puree – Who wouldn’t love pancakes with super moist texture and fall flavors?!
- Eggs – They make your pancakes fluffy, hold together well, and turn a nice golden color when cooked.
- Full-fat cottage cheese – Adds unexpected richness and moistness, as well as a protein kick to keep you energized all morning.
- Maple syrup – Where there is pumpkin puree, there is maple syrup. One of the best fall combos. 🍁
- Pumpkin pie spice – This intensifies that classic holiday flavor.
- Baking powder – It helps the pancakes puff up and get light and airy inside.
- Salt – A little salt goes a long way to deepen all the flavors.
- Chopped walnuts – Gives a crunchy, nutty taste that makes ordinary pancakes feel like a fancy breakfast.
Tools Needed To Prepare This Protein Pumpkin Pancakes Recipe
- Food processor to quickly mix all your ingredients into a smooth pancake batter
- Skillet or griddle to cook your pancakes evenly
- Spatula for easy flipping and keeping your pancakes intact
Ingredient Additions & Substitutions For Pumpkin Pie Protein Pancakes
Just like walnuts, pecans bring a crunchy contrast to the softness of these high-protein pumpkin pancakes.
Got leftover pecans from the mini pecan pies you made a few days ago? They make the most delicious pancake toppings. They are also softer and more tender compared to walnuts.
Almonds are packed with protein, making them a good addition to these fluffy pancakes. You can either mix some almond butter into the batter or spread it on top.
Adding it as a topping adds a nutty flavor. If you blend it into the batter, it’ll make the pancakes even moister and more tender.
Unsweetened almond milk also works either as an addition to the batter or as a substitute.
If the batter’s too thick, a little almond milk can help thin it out. Or, you can swap out some of the recipe’s liquid ingredients.
Say you’re using 2 tablespoons of maple syrup. You could cut that down to 1 tablespoon and mix in a tablespoon of almond milk to balance it out.
Love chocolatey pancakes? Tweak the recipe and make way for some mini chocolate chips.
You still get that much-needed protein boost while enjoying a sweet, chocolatey flavor that pairs beautifully with the pumpkin and spices.
Sprinkle the chocolate chips over the warm pumpkin pancakes right after they’re cooked or when they’re still on the skillet. Chocolate syrup is also an option for a more decadent treat!
A flax egg is a vegan swap for a regular egg, made just by mixing ground flaxseeds with water. Thinking of adding this to your pancakes?
Expect them to turn out denser and a bit chewier than the usual fluffy ones made with chicken eggs. They also bring a nutty flavor that adds a whole new dimension to your usual breakfast!
How to Make Pumpkin Protein Pancakes
- 1 ½ cups old-fashioned rolled oats
- ⅔ cup pumpkin puree
- 2 large eggs
- ½ cup full-fat cottage cheese
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Chopped walnuts for garnish
Tools you need:
STEP 1: Gather all the ingredients for your pumpkin protein pancakes.
STEP 2: Toss the oats, baking powder, salt, pumpkin pie spice, and cottage cheese into your food processor and give it a few pulses until everything’s nicely mixed together.
STEP 3: Then, throw in the eggs, maple syrup, and pumpkin puree. Mix them all until fairly smooth, but be careful not to over process.
STEP 4: Let the batter rest in the food processor for a bit, so the oats can soften as they soak up moisture.
STEP 5: Warm up your skillet on medium heat and lightly grease it with oil or butter to keep the pancakes from sticking.
STEP 6: Once the skillet is hot, pour ⅓ cup of batter for each pancake. If needed, use the back of a spoon to shape them into nice, round circles.
STEP 7: Cook each pancake for 2 to 4 minutes, or until you see it puff up a bit and bubbles form around the edges.
STEP 8: Flip the pancakes with a spatula and cook them for another 1 to 2 minutes until they’re golden brown. If they start browning too fast, just turn down the heat to medium-low.
STEP 9: Serve your pumpkin protein pancakes right from the skillet. Sprinkle them with chopped walnuts and a little maple syrup, or any other toppings you like.
What To Serve With Protein Pumpkin Pancakes
- Apple butter and fresh apples: Make homemade apple butter and use it as a topping for your pumpkin protein pancakes! Expect the apple butter to melt a bit from the warmth of the pancakes as you spread it over the top. Oh and if you have some leftover apples, you can thinly slice them and use them as toppings.
- Iced coffee: Alongside your favorite toppings, the perfect pancakes are best paired with what else but coffee! Our Vietnamese pumpkin spice iced coffee is a great choice to pair with these pancakes. Just remember to go easy on the condensed milk and pumpkin spice syrup, or it might get too sweet.
- Roasted pumpkin seeds: Give them a try and they might just become one of your favorite pancake toppings. Homemade roasted pumpkin seeds are the best, of course! They’re very easy to make – just 25 minutes in your air fryer! Make sure to set aside some for light snack over the next few days.
Tips About Making Fluffy Pumpkin Protein Pancakes
- Don’t overdo the mixing: For fluffy pancakes, just mix until everything is combined – a few lumps are totally fine! If you mix too much, your pancakes could end up tough and chewy. So, once everything looks blended, it’s time to stop.
- Knowing when they’re done: Keep an eye out for bubbles forming on the surface and the edges starting to set. That’s your cue to flip! Cook the other side until golden brown but keep the heat moderate to prevent burning. If your skillet starts getting too hot, just turn the heat down a little.
- Keep them warm: Keep the cooked pancakes warm while you work on the other batches. You can pop them in an oven set to a low 200°F or keep them on a plate under a clean kitchen towel. This way, they stay at just the right temperature without getting dried out or overcooked.
How To Store Pumpkin Protein Pancakes
- Fridge: Make a big batch all you want – just make sure you have enough space in your fridge. 😉 As always, use an airtight container. If you’re stacking them, don’t forget to use parchment paper between each one to avoid sticking.
- Freezer: Place the leftover pancakes in a single layer on a baking sheet, making sure they don’t overlap. Then, flash freeze them for about an hour. Once fully frozen, transfer the pancakes to a freezer-safe bag.
- Thawing: Let the extra pancakes thaw in the fridge overnight, and they’ll be all set for a quick pancake breakfast the next morning.
- Reheating: For individual pancakes, use the microwave, toaster oven, or stove. To reheat a larger batch, use your oven. Preheat to 350°F, place pancakes on a baking sheet, and heat for 10 to 5 minutes if thawed (a bit longer if frozen) for even warming.
Why Are My Protein Pancakes Flat?
Overmixing, too little baking powder and too much protein powder (if using!) can result in flat protein pancakes.
As I mentioned earlier, don’t overdo the mixing. In fact, it’s totally fine to have a few lumps in your batter.
These lumps show that the batter isn’t overworked, which is key for helping your pancakes rise and stay light when you cook them.
Also, remember that baking powder is super important in your oat-based protein pancakes. It’s what makes the batter rise and get fluffy.
If you use too little, your pancakes won’t puff up much, and they’ll turn out flat.
But no need to stress over it. Just stick to the recipe’s measurements for baking powder, and you’ll do great!
Lastly, remember that going overboard with protein powder in pancakes can also make them look like a frisbee. 😅
Protein powder doesn’t rise like flour, so it can result in a dense and less fluffy batter. The trick is to mix protein powder with other ingredients that help the pancake rise and stay soft.
Can I Just Add Protein Powder to the Pancake Mix?
If you decide to add protein powder, tweak the recipe a bit to keep your batter balanced. This means reducing the rolled oats a little to make room for the protein powder.
Here’s a tip: for every scoop of protein powder you add, use a little less oats – about the same amount as the protein powder you’ve added.
Moreover, you might need to adjust the liquid ingredients slightly, as protein powder can absorb more moisture than oats.
A splash of more milk or water can help maintain the right consistency for perfect pumpkin protein pancakes.
FAQ About Pumpkin Protein Pancakes
How much protein is in pumpkin pancakes?
Each serving of these protein pancakes contains around 15 grams of protein.
Are protein pancakes better with milk or water?
Protein pancakes are creamier with milk, but if you prefer them lighter or need a dairy-free option, water works well, too. It really boils down to what you prefer.
Can you just replace flour with protein powder?
Replacing flour entirely with protein powder in traditional pancake recipes can affect the texture and taste, so it’s better to substitute only a portion of the flour with protein powder for balanced results.
What flower has the highest protein content?
Magnolia has the highest protein content among edible flowers.
- Gather all the ingredients for your pumpkin protein pancakes.
- Toss the oats, baking powder, salt, pumpkin pie spice, and cottage cheese into your food processor and give it a few pulses until everything's nicely mixed together.
- Then, throw in the eggs, maple syrup, and pumpkin puree. Mix them all until fairly smooth, but be careful not to over process.
- Let the batter rest in the food processor for a bit, so the oats can soften as they soak up moisture.
- Warm up your skillet on medium heat and lightly grease it with oil or butter to keep the pancakes from sticking.
- Once the skillet is hot, pour ⅓ cup of batter for each pancake. If needed, use the back of a spoon to shape them into nice, round circles.
- Cook each pancake for 2 to 4 minutes, or until you see it puff up a bit and bubbles form around the edges.
- Flip the pancakes with a spatula and cook them for another 1 to 2 minutes until they're golden brown. If they start browning too fast, just turn down the heat to medium-low.
- Serve your pumpkin protein pancakes right from the skillet. Sprinkle them with chopped walnuts and a little maple syrup, or any other toppings you like.
- Thinking of turning these into mini pancakes?! Just use less batter for each one - think a tablespoon or a small cookie scoop. They'll be easier to flip and cook more uniformly.
- Let your eggs and cottage cheese sit out until they reach room temperature before mixing. This helps them combine better into the batter for evenly textured pancakes.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 130mgSodium: 688mgCarbohydrates: 44gFiber: 6gSugar: 11gProtein: 15g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
Protein-rich meals are no longer just seafood and chicken dishes.
It’s great to see how we’re getting more creative with our recipes these days, finding ways to include more protein in everything from snacks to desserts!
Start with these pumpkin protein pancakes. We can even enjoy them daily, each day with a different twist.
If you often skip breakfast, these recipes might just change your mind. Trust me, you would want to wake up early and be productive after savoring these quick meals: