Pumpkin Protein Pancakes Recipe

Introduction

These Pumpkin Protein Pancakes are a delicious and nutritious way to start your day. Packed with pumpkin puree and Greek yogurt, they offer a cozy autumn flavor with an added protein boost. Plus, they’re easy to make in just one blender!

Ingredients

• 2 large eggs
• ¼ cup pumpkin puree (not pumpkin pie filling)
• ½ cup Greek yogurt (2%, 5%, plain or vanilla; 0% also works)
• ⅔ cup almond milk or oat milk
• 2 tablespoons pure maple syrup
• 1 ½ teaspoons pure vanilla extract
• 2 cups old-fashioned rolled oats
• 2 teaspoons baking powder
• 1 ½ tablespoons pumpkin pie spice
• Optional mix-in: ⅓ cup chocolate chips

Instructions

1. Step 1: Add all ingredients to a blender and blend on high for 20–30 seconds until fully combined. Let the batter sit for 5–8 minutes to thicken.
2. Step 2: Heat a large nonstick pan over medium heat and lightly butter it or spray with non-stick spray.
3. Step 3: Pour about ¼ to ⅓ cup of batter onto the hot pan. If using chocolate chips, sprinkle them on top now.
4. Step 4: Cook for 1–2 minutes until the edges are firm and the bottom is browned. Since oat flour is denser, bubbles may not appear on top; gently lift with a spatula to check.
5. Step 5: Flip gently and cook the other side for about 1 minute. Avoid overcooking.
6. Step 6: Serve immediately with maple syrup and enjoy!

Tips & Variations

• Use pumpkin puree, not pumpkin pie filling, to avoid excess sugar and spices.
• Swap almond milk for any plant-based or dairy milk you prefer.
• Add ⅓ cup of chocolate chips or chopped nuts for extra texture and flavor.
• Letting the batter rest thickens it, which helps create fluffier pancakes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave until warmed through. For longer storage, freeze pancakes separated by parchment paper for up to 1 month and toast directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices that can affect the flavor and texture of your pancakes.

Are these pancakes gluten-free?

The recipe uses rolled oats which are naturally gluten-free, but be sure to use certified gluten-free oats if you have a gluten intolerance or allergy.

Pumpkin Protein Pancakes Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

These Pumpkin Protein Pancakes are a nutrient-packed, delicious breakfast option perfect for fall mornings. Made with pumpkin puree, Greek yogurt, oats, and pumpkin pie spice, they offer a wholesome twist on traditional pancakes. They’re easy to prepare using a blender and cooked on the stovetop for fluffy, flavorful results. Optional chocolate chips add a touch of indulgence to this healthy start to your day.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 pancakes (serves 2-4) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Main Ingredients

• 2 large eggs
• ¼ cup pumpkin puree (not pumpkin pie filling)
• ½ cup Greek yogurt (2% or 5%, plain or vanilla; 0% works too)
• ⅔ cup almond milk or oat milk
• 2 tablespoons pure maple syrup
• 1 ½ teaspoons pure vanilla extract
• 2 cups old-fashioned rolled oats
• 2 teaspoons baking powder
• 1 ½ tablespoons pumpkin pie spice

Optional Mix-Ins

• ⅓ cup chocolate chips

Instructions

1. Blend Ingredients: Add all the ingredients into a blender and blend on high for 20 to 30 seconds until fully combined. This creates a smooth batter with oats evenly distributed. Let the batter sit for 5 to 8 minutes to thicken, allowing the oats to absorb moisture and resulting in fluffier pancakes.
2. Prepare the Pan: While the batter rests, heat a large nonstick pan over medium heat. Lightly butter the pan or use non-stick spray to prevent sticking and ensure even browning.
3. Cook the Pancakes: Pour about ¼ to ⅓ cup of batter onto the heated pan. If using chocolate chips, sprinkle them on top immediately after pouring the batter. Cook for about 1 to 2 minutes until the edges become crisp and start to firm up. Unlike traditional pancakes, oat flour batter is dense and doesn’t produce many bubbles on top, so gently lift the pancake with a spatula to check if the bottom is golden brown before flipping.
4. Flip and Finish Cooking: Carefully flip the pancakes and cook the other side for approximately 1 minute. Avoid overcooking to maintain a tender texture and prevent dryness.
5. Serve: Serve the pancakes immediately with additional maple syrup or toppings of your choice and enjoy the warm, spiced flavors.

Notes

• Use pumpkin puree, not pumpkin pie filling, for authentic flavor and texture.
• Letting the batter rest is essential to thicken and activate the oats for better consistency.
• Oat-based batter is denser than traditional flour, so be gentle when flipping pancakes to avoid breaking.
• Substitute almond milk with oat milk or any milk alternative as preferred.
• For extra protein, use Greek yogurt with higher percentage (2% or 5%) but 0% plain yogurt works to lower fat.
• Chocolate chips are optional but add a nice touch of sweetness.
• If you prefer vegan, substitute eggs with flax eggs and use plant-based yogurt.

Keywords: pumpkin protein pancakes, healthy pancakes, pumpkin recipes, protein breakfast, oat pancakes, fall recipes, autumn breakfast