These pumpkin protein pancakes are fluffy and delicious, perfect for a cozy breakfast. Made with pure pumpkin and protein powder, they are both tasty and filling!
I love making these on chilly mornings; they warm me up and make my kitchen smell like fall. Top with maple syrup or yogurt, and you’re set for a great day ahead! 🥞🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience or make your own by roasting and blending fresh pumpkin. This adds natural sweetness and moisture. Check the label to avoid pumpkin pie filling!
Protein Powder: Vanilla protein powder is great for flavor, but unflavored works too. If you’re vegan, opt for a plant-based protein like pea or hemp. You can also use powdered peanut butter for a nutty touch and added protein.
Oat Flour: Oat flour gives a nice texture and is gluten-free. If you don’t have it, whole wheat flour is a fine substitute. You can even blend rolled oats into a flour consistency in a blender if you’re out of flour!
Milk: Use any milk you like—almond, soy, oat, or regular dairy milk. Each adds a different flavor, so pick one that suits your taste. I love almond milk for a hint of nuttiness!
Maple Syrup: This adds lovely sweetness, but you can skip it or use another sweetener like agave or stevia if you’re cutting down on sugar. Honey is an option too, but it’s not vegan.
How Do You Ensure Fluffy Pancakes?
A key to fluffy pancakes is not overmixing the batter. Stir just until the ingredients are combined. If you see a few lumps, that’s okay! This prevents too much gluten development, which can make them dense.
- Preheat the skillet well to make sure the pancakes cook evenly.
- Use medium heat to allow them to cook through without burning.
- Watch for bubbles on the surface before flipping; this means they’re ready!
- Let them rest for a minute after cooking for even fluffiness.
How to Make Pumpkin Protein Pancakes
Ingredients You’ll Need:
- 1 cup pumpkin puree
- 1/2 cup protein powder (vanilla or unflavored)
- 1/2 cup oat flour (or whole wheat flour)
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 1 tbsp maple syrup or honey (optional for sweetness)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- Butter or oil for cooking
- Optional toppings: butter pat, pumpkin seeds, pecans, maple syrup
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and about 15 minutes to cook, totaling about 25 minutes. You’ll be enjoying warm, fluffy pancakes in no time—perfect for breakfast or brunch!
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, milk, and maple syrup until everything is smooth and combined. Make sure there are no lumps of pumpkin left; this will create a nice base for your pancakes.
2. Combining the Dry Ingredients:
In another bowl, mix together the protein powder, oat flour, baking powder, cinnamon, nutmeg, and salt. Stir well so that all the dry ingredients are evenly distributed.
3. Forming the Pancake Batter:
Gradually fold the dry ingredients into the wet ingredients. Stir just until combined—this batter should be thick but spreadable. Don’t overmix; a few small lumps are okay!
4. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet and spread slightly to form a nice round shape.
5. Flipping for Perfection:
Cook the pancakes for about 3-4 minutes, or until bubbles appear on the surface and the edges look set. Carefully flip the pancakes and cook for another 2-3 minutes, until they are golden brown and cooked through.
6. Serving Your Pancakes:
Once cooked, stack the pancakes on a plate and add your favorite toppings. A pat of butter, pumpkin seeds, pecans, and a drizzle of maple syrup are all delicious options!
7. Enjoy Your Meal:
Serve the pancakes warm and enjoy your tasty, protein-packed breakfast! Bon appétit!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can be used by roasting a pumpkin, scooping out the flesh, and pureeing it. Just make sure to remove any seeds and stringy bits before pureeing for a smooth texture.
What Can I Substitute for Oat Flour?
If you don’t have oat flour, you can use whole wheat flour or all-purpose flour instead. If you’re gluten-free, almond flour or a gluten-free all-purpose blend works well too — just keep an eye on the liquid ratio as some flours absorb more moisture.
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just place a piece of parchment paper between each pancake to prevent sticking before putting them in a freezer bag!
Can I Make This Recipe Vegan?
Yes! You can replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and use a plant-based milk and maple syrup for sweetness. It’s just as tasty and nutritious!
