These 5-Ingredient Pumpkin Protein Pancakes are a healthy and delicious breakfast idea that can be frozen and reheated in the toaster.
Ingredients and substitutions
- Butter – swap out for a dairy-free substitute of your choice.
- Egg whites – you could also make these pancakes using 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 – you can 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.
- 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 pumpkin protein pancakes
Step 1: Mix together the ingredients.
Mix together the egg whites, pumpkin puree, whey protein powder, pumpkin spice and baking powder.
Step 2: Stir until just combined.
Step 3: Add batter to the frying pan
Heat the butter in a frying pan, then add a small spoonful of pancake mixture to the pan.
Step 4: Flip and then serve.
Flip once the bottom starts to form, then serve with the toppings of your choice!
Tips for the best protein pancakes
There are a few tricks to ensure you get the yummiest, fluffiest pumpkin protein pancakes every time:
- Only use whey protein powder: You need to use whey protein powder for this recipe. Any other kind of protein powder will alter the consistency of the batter and the pancakes may not cook all the way through.
- Make your own pumpkin spice: If you don't have any pumpkin spice on hand, you can make your own using a combination of cinnamon, nutmeg and ginger.
- Don't use pumpkin pie filling: Make sure you're using pumpkin puree, not pumpkin pie filling. If you use pumpkin pie filling, it will alter the flavour and consistency of the batter, and increase the calorie count.
- Cook over medium heat: The skillet shouldn't be too hot or your pancakes will burn. When in doubt, set the stovetop to medium-low.
- Add your favourite toppings: Top your pancakes with shredded coconut, nut butter, chopped walnuts or pecans, maple syrup, whipped cream, chia seeds and more.
Frequently Asked Questions
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. I typically buy it at Costco but you can order it online too! When you're looking for a whey protein powder, I recommend choosing one with the fewest ingredients with no artificial sweeteners or added sugar.
You'll need to use pumpkin puree for this recipe, not pumpkin pie filling. If you don't have any pumpkin puree, you can substitute it for mashed bananas, but pumpkin pie filling won't work for this recipe.
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 for this recipe – any other kind of protein powder will alter the consistency of the pancake batter.
You can easily make these healthy pumpkin pancakes dairy free by swapping out the butter for a dairy-free substitute like margarine, and using a dairy free whey protein powder.
Storing and reheating
Since there are only 5 ingredients in these healthy pumpkin pancakes, you can rest assured that weekend meal prep will barely take any time at all. Mix together some whey protein, egg whites, pumpkin puree, pumpkin spice and baking powder, fry them in a pan and you’re good to go – THAT'S IT!
From there, you can store the leftover pancakes in glass containers or a Ziploc bag for up to 7 days. You can reheat them for 1 to 2 minutes in the microwave or for 1 minute in the toaster. I personally like popping them in the toaster since it makes them a bit crispier and fresher. Add on your fave toppings and dig in!
Can you freeze protein pancakes?
These protein pumpkin pancakes are totally freezer-friendly! The bonus of freezer-friendly breakfasts is that everything is ready beforehand, which gives you that much more time to get ready in the morning.
To freeze, store the pancakes flat in a Ziploc bag and freeze them for 2 to 3 months. In the morning, all you have to do is throw them in the toaster for 1-2 minutes or reheat them in the microwave for 2-3 minutes.
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5-Ingredient Pumpkin Protein Pancakes
- 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
- Shredded coconut
- almond butter
- pumpkin seeds
- Chopped walnuts or pecans
- maple syrup
- 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!