Pumpkin Protein Pancakes (High Protein Recipe, 33g)

These Pumpkin Protein Pancakes are the ultimate seasonal recipe, bringing the warm flavors of fall straight to your breakfast table. Made with simple ingredients and packing 33 grams of protein per serving, these pancakes are the perfect breakfast for the fall season and beyond!

In just a couple of minutes, you can have a warm stack of these delicious and protein-packed pancakes ready to enjoy. You'll be pleasantly surprised by the light and fluffy texture of these flourless pumpkin protein pancakes, thanks to the combination of egg whites and whey protein. And the added whey protein gives these pancakes that extra protein punch, making them an excellent choice for a post-workout meal or a hearty breakfast. 

​I've also made these several times with banana in place of pumpkin, and they work just as well.

And if you enjoy this pumpkin pancake recipe, check out my pumpkin protein smoothie. It has 198 calories with 28g protein!

Jump to:

• Ingredients for flourless pumpkin protein pancakes 
• Equipment
• Instructions
• Substitutions
• Recipe Variations
• Favorite Toppings
• Storage
• FAQ
• More protein pancake recipes
• 🥣 Recipe

Ingredients for flourless pumpkin protein pancakes 

Pumpkin Puree - Rich in fiber, vitamins, and antioxidants, pumpkin puree (canned pumpkin) is the star ingredient that gives these pancakes their delightful autumnal flavor. It's also a great source of complex carbohydrates.

Egg Whites - Egg whites are a fantastic low-calorie source of protein. They add structure and fluffiness to the pancakes, keeping them light and tender.

Vanilla Extract - A touch of vanilla extract enhances the overall flavor profile, providing a subtle sweetness that complements the earthy pumpkin.

Baking Powder - Baking powder is responsible for that perfect rise in your pancakes. It gives them a fluffy, tender texture.

Whey Protein Powder - This is the powerhouse ingredient that amps up the protein content of the pancakes. It also contributes to the pancakes' fluffy texture. I used unflavored protein here, but vanilla protein powder will also work well.

Pumpkin Pie Spice - A quintessential fall spice blend that brings warmth and depth of flavor to the pancakes.

You'll also need non-stick cooking spray or coconut oil for the griddle.

For this recipe, keep in mind that different brands of whey protein can react differently to liquid. You may need additional liquid to get the same pancake batter consistency. (In that case add a tablespoon or two of water or milk.)

Equipment

• kitchen scale - I highly recommend using a kitchen scale instead of measuring cups for best results.
  
• Mixing bowl - this mixing bowl set is super easy to clean and has a non-slip rubber base.
  
• Electric griddle or griddle pan
  
• Electric hand mixer (for best results) or whisk
  
• Spatula (turner)

Instructions

1. Preheat and Prep: Spray your griddle with non-stick cooking spray and heat it over low to medium heat. This ensures the pancakes cook evenly without sticking.
   
2. Mix Wet Ingredients: In a mixing bowl, combine the pumpkin puree, egg whites, and vanilla extract. Beat on high until the mixture becomes fluffy.
   
3. Incorporate Dry Ingredients: Add the baking powder, whey protein powder, and pumpkin pie spice to the wet mixture. Mix on low speed until all the ingredients are well combined.
   
4. Cooking the Pancakes: Pour ¼ of the batter onto the griddle for each pancake. Let them cook until bubbles form on the surface, then carefully flip and continue cooking until golden brown.
   
5. Repeat: Continue this process to make three more pancakes.

Substitutions

Instead of whey protein powder, whey/casein blends should also work. You might need to add a little water or milk to get the pancake batter to be at the right consistency.

Recipe Variations

Chocolate chip pumpkin protein pancakes - fold sugar free chocolate chips into the pancake batter before cooking.

Cranberry pecan pumpkin protein pancakes - fold dried cranberries and chopped pecans into the pancake batter before cooking.

Banana bread protein pancakes - swap mashed banana for the pumpkin. Super delicious with the warm spice mix!

Favorite Toppings

• ​Maple syrup (regular or sugar free syrup)
  
• Warm almond butter
  
• Melted sugar free chocolate or chocolate syrup
  
• Dried cranberries
  
• Chopped pecans or walnuts
  
• Cinnamon "sugar" (erythritol) - ¼ teaspoon cinnamon mixed with 1 tablespoon erythritol

My favorite way to enjoy these pancakes is with pecans, dried cranberries, and a drizzle of maple syrup. Yum!

Storage

Store any leftover pancakes in an airtight container in the refrigerator. They should stay fresh for up to three days. You can also freeze them for up to one month for a quick and easy breakfast option.

FAQ

More protein pancake recipes

• Banana Berry Protein Pancakes
• Chocolate Protein Pancakes
• Lemon Ricotta Protein Pancakes
• Banana Peanut Butter Stuffed Protein Pancakes

Start your day with this delightful pumpkin breakfast that is not only delicious but also provides a healthy dose of protein. The perfect fuel for your fall adventures!

🥣 Recipe