Description

These Pumpkin Protein Pancakes are fluffy, spiced, and perfectly sweet — the ultimate fall breakfast that fuels your day while keeping you on track. Packed with protein, fiber, and warm pumpkin spice flavor, these pancakes are a nutritious way to enjoy autumn mornings. Whether you’re meal-prepping for busy weekdays or making a cozy Sunday brunch, this recipe delivers the perfect balance of indulgence and nutrition.

Ingredients

Scale

1 cup pumpkin puree
2 large eggs
1 scoop vanilla protein powder
1/2 cup rolled oats (or oat flour)
1/4 cup unsweetened almond milk
1 tbsp maple syrup or honey
1 tsp vanilla extract
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
Pinch of salt

Coconut oil or butter for cooking

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Instructions

In a blender, combine all ingredients until smooth and thick. Let batter rest for 2–3 minutes.
Heat a nonstick skillet or griddle over medium heat and lightly grease with coconut oil.
Pour 1/4 cup of batter per pancake onto the skillet.
Cook for 2–3 minutes on each side, or until golden brown and cooked through.

Serve warm with maple syrup, chopped pecans, or a dollop of Greek yogurt.

Notes

For extra fluffiness, separate the egg whites and fold them in whipped.

Substitute almond milk with oat or dairy milk if preferred.

Add chocolate chips, banana slices, or crushed nuts for a flavor boost.