Pumpkin Protein Pancakes

Note: This post for pumpkin protein pancakes first appeared on October 9, 2011. The recipe has been edited slightly and the photographs updated to match the deliciousness of this simple fall breakfast! Text is original. Hope you enjoy a stack!

—–

These pumpkin protein pancakes are a simple, fall recipe for pumpkin pancakes packed with protein (19 grams per serving!) to help keep you full longer. A healthy and delicious start to your day!

These Pumpkin Protein Pancakes will keep you fuller longer and are perfect for a crisp fall morning.

Hope you are all enjoying the weekend! We are having amazing weather here in NY and I’m trying to soak it all up before mother nature decides to freeze us to death.

There’s no better feeling than being able to shut of the alarm clock before you go to bed on Friday night and wake up whenever it is that your body decides it’s had enough rest. That was 8:53am yesterday and it was a.m.a.z.i.n.g.

These pumpkin protein pancakes are a simple, fall recipe for pumpkin pancakes packed with protein to help keep you full longer. A healthy start to your day!

I took advantage of the lazy morning to try out some new coffee along with a new spin on pumpkin pancakes.

After the pumpkin chocolate chip bars from earlier in the week, I had quite a substantial amount of pumpkin leftover so, pancakes it was!

Easy pumpkin protein pancakes are a great start to your fall day.
Loaded with added protein from collagen peptides, egg-whites and healthy whole wheat flour, these pumpkin protein pancakes will keep you full all morning long!

Usually, I end up topping my pancakes with greek yogurt and fruit, mostly for the added protein. I just wasn’t feeling the yogurt topping yesterday so I decided to make the actual pancakes packed with protein instead.

Good decision.

Pumpkin protein pancakes are packed with 19g of protein per serving and the perfect start to a crisp fall day.

These came out amazing. Fluffy and doughy at the same time. Pumpkin has a tendency to make things “cake-y” but somehow that didn’t happen as much with these as with the oatmeal pumpkin pancakes.

I think the egg white had something to do with it. It bothers me to no end when recipes call for egg whites and not the whole egg. Organic eggs (much like organic milk from the pumpkin brownies) cost a small fortune and wasting half of it just irks me. I finally put on my big girl pants though and added an egg white to the batter. I knew it would make the pancakes fluffier and Ginger was quite excited for the yolk in her breakfast. Win-win, I guess.

Besides the taste and texture game being on point in these pumpkin protein pancakes, the protein content per serving is a whopping 19g. That’s equivalent to a solid 3 ounces of protein! Bonus: a good chunk of it is coming from the joint and skin miracle worker, collagen peptides! Of course, you can use any quality whey protein in its place though if you don’t have collagen on hand – read all about the amazing benefits of incorporating collagen into your diet in this mango melon soup recipe.

Get your pumpkin fix in for breakfast with these pumpkin protein pancakes! This fluffy, fall spiced stack of pumpkin protein pancakes is the perfect start to your morning.

The best part of this breakfast though? Being able to enjoy it out on my deck in the middle of October. I wish we could just keep this weather until April!


Yields 2

Pumpkin Protein Pancakes

These pumpkin protein pancakes are a simple, fall recipe for pumpkin pancakes packed with protein to help keep you full longer. A healthy start to your day!

5 minPrep Time

10 minCook Time

15 minTotal Time

Save Recipe

Ingredients

  • 1/2 cup whole wheat pastry flour
  • 2 scoops collagen peptides (or 1 serving vanilla whey protein powder of choice)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 1/3 cup pumpkin puree
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 cup + 1 tablespoon milk
  • 1-2 tablespoons maple syrup (depending on preference)

Directions

  1. Preheat a pancake griddle or pan to medium heat and grease.
  2. Combine all dry ingredients in a bowl.
  3. Combine wet ingredients in another bowl and whisk to combine.
  4. Add wet to dry ingredients and mix.
  5. Pour batter onto pan, cook approximately 1 1/2 minutes per side, or until fully cooked, flipping once.
http://www.runningtothekitchen.com/pumpkin-protein-pancakes/

51 Comments

  1. kari @ Running Ricig

    chocolate chips is the end all and be all for pancake add ins!

    Also, Pete’s coffee is awesome.

    Reply
  2. Pingback: Cranberry pancakes

  3. Pingback: a day off « love and running shoes

  4. Pingback: Rise and Shine….It’s 4am!!! | TwoSpicey.com

  5. Krissy

    They were amazing. I did greek yogurt and almond milk. Used chocolate protein powder and topped with a banana. Amazing!

    Reply
  6. Pingback: oat bran pancakes for one | Health Freak College Girl

  7. Maggie @ Running on Fro-Yo

    These were so delicious! Just made them this morning w/ almond milk, plain greek yogurt, and Sunwarrior protein powder..I haven’t eaten my breakfast that quickly in a long time!

    Reply
  8. Pingback: WIAW & Giving Up Negative Self-Talk « runningonfroyo

  9. Alexis @ Hummusapien

    Pumpkin pancakes are my favorite kind of pancake! Can I ask a random question? What site do you use to get that nutrition label? I use sparkrecipes recipe calculator but whenever I try to paste the label into my blog it doesn’t format correctly and loses the table.

    Thanks!

    Reply
    1. Running to the Kitchen Post author

      I used caloriecount.com and just took a screen shot with a snipping tool on my computer, saved it as it’s own image and then inserted it into the post.

      Reply
  10. Pingback: Sunday Morning Pancakes

  11. Pingback: Friday [Recipe] Favorites

  12. Pingback: WIAW- Bulking Up My Meals « runningonfroyo

  13. Lana

    I just made these (kind of!) and they were like dessert! I thought i had some pumpkin but found out too late I didn’t, so I subbed some softened almond butter and used greek yogurt instead of the cottage cheese.

    Looking forward to trying pumpkin next time, but these were really tasty with the almond butter too :) thanks!

    Reply
  14. Pingback: Pear pancakes

  15. Alexis

    These were delicious! I used oat flour and a chia/flax “egg” and they turned out great. Thanks!

    Reply
  16. Lauren

    This is the BEST pancake recipe I have found! Thank you thank you thank you! I was just about ready to give up on a healthy pancake recipe!

    Reply
  17. Pingback: Pumpkin Protein Pancakes | Jules du Jour

  18. Pingback: Vegetable barley chili

  19. Pingback: Pomegranate chocolate chip pancakes

  20. Pingback: Gingerbread Pumpkin Pancakes

  21. Pingback: Persimmon pancakes

  22. Pingback: Apple spice pancakes

    1. Running to the Kitchen Post author

      pastry flour is a bit finer than regular whole wheat. Whole wheat white flour would be a fine substitution. Regular whole wheat might require a little bit more wet ingredients, just add some more milk if necessary.

      Reply
  23. TONI

    YOUR RECIPE SAYS “YIELDS 2 ” ……….. 2 PANCAKES ??? ………….. 2 SERVINGS ???

    A REVIEWER ASKED IF THE NUTRITIONAL PROTEIN VALUE WAS FOR ONE PANCAKE … YOU SAID FOR ALL OF THEM. HOW MANY IS ALL OF THEM ???

    TRIED GUESSTIMATING TOTAL VOLUME OF INGREDIENTS TO FIGURE APPROX HOW MANY 1/4 CUP AMOUNTS MIGHT BE GLEENED …. THOUGHT IT WAAS SAFER JUST TO ASK ! THEY DO SOUND GOOD ……………

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *