Pumpkin Protein Pancakes

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If you're looking for the perfect pancake recipe for the fall season, look no further than these pumpkin protein pancakes! Made with oat flour and extra protein powder, these pancakes are a great way to have a satiating and satisfying breakfast.

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Why You’ll Love This Recipe
Ingredient Notes
Equipment You’ll Need
Step by Step Directions
Tips & Variations
FAQ
Pumpkin Protein Pancakes

Why You’ll Love This Recipe

We love that these pumpkin oatmeal pancakes use simple ingredients and are a good source of protein.
It is very easy to double the batch for meal prep and freeze the extra. The perfect breakfast will be ready in a couple of minutes!
These pumpkin oatmeal pancakes are one of our favorite ways to use up any extra canned pumpkin we have throughout the fall season.

Ingredient Notes

Picture of vanilla protein powder, baking powder, pumpkin pie spice, salt, pumpkin puree, rolled oats, almond milk, chocolate chips, maple syrup, eggs, and vanilla extract.

Canned pumpkin puree - you can't make pumpkin pancakes without the pumpkin puree! Make sure you use 100% canned pumpkin, not pumpkin pie filling.
Eggs - we use whole eggs instead of just egg whites in this recipe. You will need two eggs.
Almond milk - while the recipe calls for almond milk (thinking of our dairy-free friends!), you can really use any type of milk for this recipe.
Maple syrup - the maple flavor combines well with the pumpkin and provides the perfect amount of sweetness.
Vanilla extract - vanilla extract helps to round out the overall flavor.
Oat flour - we recommend using old fashioned oats and pulsing them in a food processor or blender to create your own oat flour for this recipe. We prefer to use old fashioned rolled oats as they provide a heartier texture, but you could use quick oats in a pinch as well. We have not tested this recipe with all purpose flour, so cannot comment on the texture that would result.
Vanilla protein powder - you can choose your favorite protein powder here, whether that is a whey protein, a collagen powder, or a plant-based protein. We recommend using a vanilla flavor, but you could try a chocolate flavor as well.
Baking powder - you will just need baking powder here. No baking soda is needed for this recipe.
Salt - the salt helps to enhance all the flavors.
Pumpkin pie spice - a must for these protein pumpkin pancakes! You can find pumpkin spice at many grocery stores or you can make your own at home.
Chocolate chips - use your favorite chocolate chips for this recipe! Use more or less depending on preference.
Optional toppings: maple syrup, fresh fruit, almond butter, a dollop of yogurt, or whipped cream.

See the recipe card below for a complete list of ingredients and measurements.

Equipment You’ll Need

Measuring cups and spoons
A medium bowl
A rubber spatula or whisk
A food processor* or blender
Non-stick skillet

Step by Step Directions

For the full recipe instructions, scroll down to the recipe card at the bottom of the page.

Bowl of wet ingredients for protein pumpkin pancakes.

Step 1: Start by combining the wet ingredients in a medium bowl. Add the pumpkin puree, eggs, almond milk, maple syrup, and vanilla extract. Mix until well combined.

Wet ingredients with dry ingredients in protein pumpkin pancakes.

Step 2: Next, pulse the oats in a food processor or blender to make your own oat flour. Add your dry ingredients to the wet ingredients. Add the oat flour, protein powder, baking powder, salt, and pumpkin pie spice. Mix until just combined and there are no large clumps of flour or protein powder in the pancake batter.

Step 3: Gently mix in the chocolate chips.

Step 4: Heat a non-stick skillet to medium-low heat on the stove. Spray the pan with non-stick cooking spray or add a small amount of butter or coconut oil to coat the pan. Add ⅓ cup of batter to the pan and level out with a spoon if needed to create an even layer of batter. Cook for 2-3 minutes, until the edges start to firm up, bubbles form, and the batter starts to look more opaque. Flip to the other side and cook for another 2-3 minutes, until the center is cooked all the way through and is no longer wet.

Tips & Variations

If you are a chocolate fan, you can add more chocolate chips into the batter or try it with a chocolate protein powder.
Please note that these protein pancakes will not have the same consistency as a traditional pancake. The end result is much more dense and is not as light and fluffy.
If your batter turned out to be too thick, it may be difficult for it to cook all the way through. You can add a little bit more almond milk until the texture is less firm. Alternatively, if the batter is too thick or slightly domed when placed on the pan, try to spread out the batter with the back of the measuring cup or a spoon to create an even layer of batter that will cook more evenly.

FAQ

What should I do with leftover pancakes?

We recommend storing the leftover pancakes in the refrigerator in an airtight container, a ziploc bag, or on a plate covered with plastic wrap or aluminum foil.

You can also freeze the pancakes. If you want to prevent the pancakes from freezing together, place them on a baking sheet lined with parchment paper and stick them in the freezer for 30-60 minutes. Then place them in a freezer bag or airtight container. When you're ready to eat them, simply pull them out of the freezer and warm them up in the microwave and/or in a pan on the stove. You can freeze pancakes for up to 3 months.

How should I reheat leftover pancakes?

There are several quick options for reheating pancakes. Warm them up in the microwave, reheat them on a skillet, or throw one in a toaster.

Is it (GF/DF/V/VG)?

Make it gluten-free: ensure the oats you use are certified gluten-free.
Make it dairy-free: use a dairy-free milk and protein powder.
This recipe is vegetarian.
This recipe is not vegan.

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If you make this pumpkin protein pancakes recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!