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! 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!
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 off 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.
I took advantage of the lazy morning to try out some new coffee along with a new spin on protein pancakes with these pumpkin protein 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!
(ps- I have 24 pancake recipes on this site right now, you can see them all in that link!)
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.
What’s In These Pumpkin Protein Pancakes?
There are quite a few ways to get added protein in your pancakes (I go over all of them in this protein pancake recipe) but for these pumpkin protein pancakes I decided to use:
- unflavored collagen peptides
- egg whites
You can definitely substitute your favorite protein powder for the collagen peptides, they’re very similar and usually pretty alike in protein content too.
An unflavored or vanilla whey protein powder (<– love this brand and always recommend their stuff) would work great.
Then you’ve obviously got the pumpkin and all the necessary pumpkin spices along with flour and milk in this pumpkin protein pancake recipe.
While I used regular milk and whole wheat flour if you need to make these dairy free and/or gluten-free I’m pretty confident you could substitute almond or oat milk and your favorite gluten-free all-purpose flour blend (I personally really like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour).
If you want another gf/df/vegan pumpkin recipe, try these gluten-free pumpkin muffins!
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! You can read all about the amazing benefits of incorporating collagen into your diet in this mango melon soup recipe.
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!
More pumpkin breakfasts to try:
Pumpkin Protein Pancakes
- 1/2 cup whole wheat pastry flour
- 1 serving 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
- Preheat a pancake griddle or pan to medium heat and grease.
- Combine all dry ingredients in a bowl.
- Combine wet ingredients in another bowl and whisk to combine.
- Add wet to dry ingredients and mix.
- Pour batter onto pan, cook approximately 1 1/2 minutes per side, or until fully cooked, flipping once.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.