Pumpkin Protein Pancakes Recipe (Easy, 33g Protein)

a stack of pumpkin protein pancakes on a white plate with a white table and white brick background

5 from 5 votes

Pumpkin Protein Pancakes Recipe (Easy, 33g Protein)

Easy recipe for delicious pumpkin protein pancakes with 33g protein! Great high protein breakfast, perfect for meal prep.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: serving

Calories: 196kcal

Author: Andréa Marchese

Ingredients

½ cup pumpkin puree
2 large egg whites
1 teaspoon vanilla extract
½ teaspoon baking powder
1 scoop whey protein powder
¼ - ½ teaspoon pumpkin pie spice to taste
non-stick cooking spray or coconut oil for the griddle

US Customary - Metric

Instructions

Spray griddle with non-stick cooking spray, and heat over low flame.
non-stick cooking spray or coconut oil
Combine pumpkin, egg whites, and vanilla. Beat on high until fluffy.
½ cup pumpkin puree , 2 large egg whites, 1 teaspoon vanilla extract
Add baking powder, whey protein, and pumpkin spice. Mix on low speed until combined.
½ teaspoon baking powder, 1 scoop whey protein powder, ¼ - ½ teaspoon pumpkin pie spice
Pour ¼ of batter onto griddle, and let bubbles rise to the top.
Flip and cook until golden brown.
Repeat to make three more pancakes.
Enjoy!

Notes

Substitutions:

Since different types of protein powders cook very differently, I would only recommend whey or whey/casein blends for this recipe (unflavored or vanilla protein powder).

Mashed sweet potato or banana would work well in this recipe in place of the pumpkin.

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!

Pumpkin banana protein pancakes - use ¼ cup mashed banana and ¼ cup pumpkin puree in place of the ½ cup pumpkin in this recipe.

Suggested 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

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.

Nutrition