These 5-Ingredient Pumpkin Protein Pancakes are a healthy and delicious breakfast idea that can be frozen and reheated in the toaster.
Once fall hits, I'm obsessed with all things pumpkin flavoured! I love these pancakes because they're a healthy high protein breakfast way to satisfy my cravings. Add your favourite toppings and breakfast is served!
Why You'll Love This Recipe
- Simple ingredients: You only need five ingredients to make these delicious pumpkin pancakes.
- Healthy breakfast: They're high in protein thanks to the protein powder and gluten-free!
Ingredients and substitutions
- Butter – use margarine instead.
- Egg whites – try 4 whole eggs instead of 8 egg whites.
- Pumpkin puree – mashed bananas would also be good here.
- Whey protein powder – I use whey protein powder in this recipe; this is the only type of protein powder that can be used with this recipe. Here is the protein powder I use.
- Pumpkin spice – make your own using a blend of cinnamon, nutmeg and ginger.
- Baking powder – there’s no real substitute for baking powder and it’s pretty essential to the recipe.
Topping ideas
- Shredded coconut – unsweetened or sweetened would both be good.
- Almond butter – try another kind of nut butter like sunflower butter.
- Pumpkin seeds – swap out for some sunflower seeds instead.
- Chopped walnuts – chopped pecans or another nut of your choice would be good.
- Maple syrup – honey or jam are also great toppings!
How to make these pancakes
Step 1: Make the batter.
Mix all the pancake ingredients together.
Step 2: Stir the batter.
Stir until just combined.
Step 3: Fry the batter.
Fry the pancake batter in a pan.
Step 4: Flip the pancakes.
Flip once the bottom starts to form then add your toppings.
Recipe tips
There are a few tricks to ensure you get the yummiest, fluffiest pancakes every time:
- Only use whey protein powder: The pancakes won't cook if you use another kind of protein powder.
- Make your own pumpkin spice: Make your own using equal parts cinnamon, nutmeg and ginger.
- Add your fave toppings: Nut butter, maple syrup, whipped cream and chocolate chips would all be delicious.
- Flip at the right time: When the edges start to set and the surface bubbles, flip them over.
Frequently Asked Questions
What is the best protein powder to use?
You'll need to use whey protein powder for this recipe – no other kind of protein powder will work. Here is the protein powder I use if you're looking for a clean one.
Can you use pumpkin pie filling instead?
No, you need to use pumpkin puree. Pumpkin pie filling will change the flavour, consistency and calorie count. If you don't have pumpkin puree, used mashed bananas instead.
Why does my batter have a weird consistency?
If you find that your batter is too thick or too runny, you likely used the wrong kind of protein powder. Make sure you're only using whey protein powder!
What do you do with the leftover pumpkin puree?
Since this recipe only uses 1 cup of pumpkin puree, you can use the leftovers to make pumpkin spice lattes, pumpkin spice protein bars or pumpkin alfredo.
Serving suggestions
These pumpkin pancakes are plenty filling on their own. You can serve them with:
- Fresh fruit or berries
- Iced coffee or cold brew
- A healthy smoothie or fresh juice
Storing and freezing
Storing: Store the cooked pancakes in airtight containers for 7 days.
Freezing: Freeze the pancakes flat in Ziploc bags for 2-3 months. Thaw in the fridge overnight.
Reheating: Reheat in the microwave for 1-2 mins or in the toaster for 1 min to make them crispy. Add your fresh toppings and dig in!
Meal prep tools
- Grab some glass meal prep bowls to store these protein pancakes.
- They can also be stored in reusable freezer bags up to 3 months in the freezer.
- Here is the protein powder I use.
5-Ingredient Pumpkin Protein Pancakes
Ingredients
- 2 tbsp butter, for frying
- 8 egg whites
- 1 cup pumpkin puree
- 2 cups whey protein powder PLEASE NOTE: you DO have to use whey protein powder for this recipe. No other type will work.
- 1 tsp pumpkin spice (or a mix of cinnamon, nutmeg and ginger)
- 1 tsp baking powder
Topping ideas
- Shredded coconut
- almond butter
- pumpkin seeds
- Chopped walnuts or pecans
- maple syrup
Instructions
- In a large bowl, mix all ingredients for pancakes together until just combined.
- Heat butter in a large frying pan over medium heat. Add a small spoonful of pancake mixture to test, making sure skillet is hot enough to add pancake batter. Once bottom of tester pancake starts to form, flip and then remove from heat.
- Add pancake batter by large ladle scoop, cooking four pancakes at a time and flipping once a bottom starts to form, about 5 minutes.
- Freeze pancakes up to 2 months, reheating in microwave on high for 1 1/2 to 2 minutes or reheating in the toaster. Top with optional toppings and serve!
Video
Comments & Reviews
Diana Lynn Kruis says
I was so excited about the Pumpkin Pancakes and made them this morning. I substituted 4 whole eggs for 8 egg whites, as suggested, and used Whole Foods (Meal Replacement) Protein Powder, then followed everything else about your recipe explicitly.
DISASTER!
Pancakes would NOT cook inside before burning in the pan. Lowering the heat didn’t work, so I doctored it with milk & more baking powder per my regular pancake recipe, to no avail. I wasted 2 cups of very expensive protein powder and a cup of pecans in the mix.
Taylor Stinson says
Hey Diana – it sounds like you made a lot of substitutions here. Milk would definitely not help and there are no directions to use pecans, especially in the mix. This could definitely account for the pancakes not cooking. I suggest using pecans as a topping after the pancakes have already been cooked. Using them in the batter could disrupt things enough to prevent the pancakes from cooking through. The batter needs to form air bubbles which the pecans could prevent. I’m sorry you wasted ingredients but I always advocate for following a recipe directly in order to ensure success.
Alicia says
I’m new to the protein pancake game, and this was my second recipe I’ve tried. The first left something to be desired due to the ground oat texture and it was almost enough to turn me off making them again but I love pumpkin so I gave this a shot and I’m glad I did! These are really much better than the other recipe and they fries easily on the pan (I used spray at first but then nothing as a non stick pan seemed to suffice) and they are nice and ‘fluffy’ like regular pancakes. I will be making these again 🙂
Taylor Stinson says
I’m so happy you enjoyed them Alicia 🙂
Emme says
Hi! How much is a serving size of this? It says 2g, but that doesn’t make since.
Taylor Stinson says
Sorry about that Emme – 2 pancakes is a serving and the recipe makes 8 total 🙂
Emme says
Thank you!
Izzah says
Hi,
Where do you get pumpkin puree and pumpkin spice ?
Taylor Stinson says
Hey Izzah – I can usually find them both at my local grocery store in the baking isle. Sometimes grocery stores don’t always have pumpkin pie spice (the puree comes in a can and I’ve always been able to find it), so you can make your own pumpkin pie spice at home too: https://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/
Sue says
Hi what protein powder did you use- brand I mean- so I can achieve the same results- my plant based powder didn’t work ?
Taylor Stinson says
Hey Sue – I’m sorry to hear it didn’t work with your plant-based protein powder 🙁 I used Kaizen Naturals brand linked here: https://kaizennaturals.com/products/whey-protein?variant=8427521769523
Caroline says
Do you have any suggestions on what to substitute the whey protein powder with? Sounds like a delicious recipe!
Taylor Stinson says
Hey Caroline! You should be able to use rice or soy protein powder as well though I haven’t tried it myself *just a warning*. I don’t see why it wouldn’t work though!
James Matthews says
Hi Just wanted to let you know I have cooked a few of your recipes from here and I am not too sure if you have your metric calculations right.
When I have made the chicken dishes they have turned out amazing your baking recipes are another story.
I have wasted a kilo of protein power following your pumpkin protein bar and now the pancakes! I am not exactly sure why they have failed so MISERABLY but I have noticed that in metric measurements you have been asking for almost double the protein powder. I would love it if you could clear this up for me.
Taylor Stinson says
Hi James – so sorry for the delay in response! I provide Imperial measurements on my website, not metric. I have a plugin that provides the metric equivalent but whenever you are translating a recipe from imperial to metric (especially when it comes to baking) you just aren’t likely to get it perfect, which can result in some recipes not turning out. Because baking is such a science and often relies on exact ratios of wet to dry ingredients, you really do need to follow a recipe exactly according to the original measurements.
I have only tested these recipes using imperial measurements, and I’m very sorry you wasted ingredients as a result of trying the metric equivalent but I just unfortunately can’t test all my recipes using different measurements. I’m definitely going to consider removing the metric equivalent feature as I believe that can mislead people and cause issues as you described. Again, my apologies and I’m happy you have liked the savoury dishes so far!
Kris says
Hey! Dumb question here. Do you use 2 actual cups of protein or 2 scoops of protein powder. I just want to double check before I dive in a make these. Thank you.
Kris
Taylor Stinson says
Not dumb at all Kris! It’s 2 cups – I was going to put the measurement in scoops but then realized each protein powder is probably a little bit different in terms of scoop size. Hope that helps! 🙂
Kris says
Thank you! It does! 🙂
Heidi Shaw says
The protein powder you use really makes a big difference. I made these and LOVED them with my Lean Fit vanilla Whey protein. Everyone loved them! So I made them again at my daughters house with her Vega Protein powder – HUGE FAIL> They were over the top sweet and icky and ‘proteiny’. My granddaughter ate them and they were OK with peanut butter slathered on them, but nothing like the amazing taste of the original ones. Just a heads up if you’re planning on making them- maybe do a half batch first to see if you like the results.
Taylor Stinson says
That is great to know, thanks for sharing Heidi! I found the taste was great with this brand I get from Costco called Kaizen Naturals… I know so many people have a go-to for protein powder for this reason, there are all kinds of tastes and textures out there!
Kristen says
what kind of protein Powder do you use? Whey, pea, etc?
Taylor Stinson says
Hey Kristen! It’s whey – I’ve updated the recipe to reflect that 🙂