Pumpkin Protein Pancakes

Looking for a cozy breakfast that’s both seasonal and satisfying? These pumpkin protein pancakes are packed with fall flavors and 18 grams of protein per serving, making them the perfect way to start your day.

I’m not someone who can eat the same thing for breakfast on repeat. I know some people like that exist (my parents), but I need variety. And the minute fall rolls around that craving for variety usually comes in the form of some warm and cozy seasonal meal like sweet potato steel cut oats or a stack of these protein pumpkin pancakes.

This time of year is also when half empty cans of pumpkin sit around in our fridge looking for other uses. I’m here to tell you breakfast is the perfect way to use it. There are countless ways pumpkin puree can be incorporated into the first meal of the day from pumpkin granola to a pumpkin banana smoothie or, this cozy stack of pumpkin pancakes packed with protein.

Why These Pumpkin Protein Pancakes Are a Favorite

• Flavor: They’re bursting with cozy fall spices like cinnamon, nutmeg and ginger.
• Protein-Packed: Each serving has 18 grams of protein, so you can actually make it to lunch without hunger pangs taking over. Add a couple ground chicken sausage patties and you can easily hit 30g of protein for breakfast.
• Easy to Make: With minimal steps and simple ingredients, it’s a simple breakfast to throw together.
• Fiber Rich: The pumpkin puree and whole wheat flour provide a healthy dose of fiber.

Pumpkin Protein Pancake Ingredients

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 substitute your favorite protein powder for the collagen peptides (see my recommendations below).

In addition to those two ingredients, you’ll also need:

• Whole wheat pastry flour
• Pumpkin puree
• Baking powder
• Spices — cinnamon, nutmeg and ginger (or use a pumpkin pie spice blend)
• Vanilla extract
• Milk
• Maple syrup

While I used regular milk and whole wheat flour if you need to make these dairy free or gluten-free, you can substitute almond or oat milk and your favorite gluten-free all-purpose flour blend such as Bob’s Red Mill or King Arthur.

If you want another gluten-free, dairy-free, vegan pumpkin breakfast recipe, try these gluten-free pumpkin muffins.

How to Make Protein Pumpkin Pancakes

Whip up your pancake batter by mixing the dry ingredients in one bowl and the wet ingredients in another. Combine both and give it a good whisk — don’t overdo it though.

Heat a non-stick griddle or skillet to medium, grease it lightly, and pour out some batter. Let the pancakes cook for about a minute and a half on each side, then flip once. They’re ready to flip when bubbles start forming on the top and the edges are set.

Serve hot with your favorite toppings like syrup, fresh fruit or a handful of pecans for some crunch.

The Result

These came out amazing. They’re fluffy and doughy at the same time. Pumpkin has a tendency to make things “cake-y” but that doesn’t happen with these pancakes thanks to the use of egg whites.

Besides the taste and texture game being on point in these pumpkin protein pancakes, the protein content per serving is a whopping 18 grams. That’s equivalent to a solid 3 ounces of protein.

Expert Recipe Tips and Ingredient Options

• Make sure your skillet is preheated well. This is key for pancake cooking and making sure the first batch comes out perfectly cooked.
• Use a 1/4 cup measure for perfectly portioned pancakes.
• Don’t over-mix the pancake batter; this will keep them light and fluffy.
• Stir chocolate chips (or make our sweet potato pancake recipe which includes them already) or pecans into the batter for added texture and flavor to the pancakes.
• Use pumpkin pie filling instead of puree if you want a sweeter, more intense pumpkin flavor. If you do this, you can omit the maple syrup in the recipe.
• Add extra spices like cardamom, cloves or allspice to boost those warm fall flavors.
• If you’re cooking a bigger batch, keep the cooked pancakes warm in a 200°F oven.
• Options such as pumpkin seed butter or apple butter make great seasonal toppings for your stack.

How To Store and Reheat Leftovers

Store any leftovers in the fridge in an airtight container to keep the pancakes fresh for up to three days. This recipe also freezes well if you want to make a big batch with servings to enjoy later on. 

To freeze the pumpkin pancakes, let them cool completely. Once cooled, place them on a baking sheet lined with parchment paper in a single layer and freeze for 1 hour. This flash freezes them and prevents them from sticking together. Transfer the frozen pancakes to a freezer-safe bag such as a silicone bag or plastic zip bag. The pancakes can be stored for up to 3 months.

To reheat frozen pancakes, pop them in the microwave or heat in a toaster oven.

What’s The Best Protein Powder To Use In This Recipe?

If you’re replacing the collagen with a protein powder instead, I like these two options the best:

• Nuzest vanilla protein powder (this link saves you 15% or use code: RTTK at checkout) for a plant-based protein powder option.
• Paleovalley whey protein powder (also saves you 15%) for a high-quality grass-fed whey protein with colostrum.

I use both of these protein powders in a variety of flavors and they’re the best I’ve found in terms of quality and third-party testing.

More pumpkin breakfasts to try:

Pumpkin English muffins are a great way to satisfy a pumpkin craving quickly. These are made in just minutes right in the microwave. 

If you’re craving warmth and coziness, nothing beats a bowl of pumpkin bacon grits this time of year.

And if you’re more of a waffle than pancake person, a few of these pumpkin ginger waffle bites are a great way to start the day. Their mini size is fun for kids too, just go easy on the ginger for their developing taste buds.