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5-Ingredient Pumpkin Protein Pancakes
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4.07 from 32 votes

5-Ingredient Pumpkin Protein Pancakes

These Freezer-Friendly 5-Ingredient Pumpkin Protein Pancakes are a healthy, delicious breakfast idea that can be reheated in the toaster.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: protein pancakes, pumpkin
Servings: 8 pancakes
Calories: 156kcal
Author: Taylor Stinson


  • 2 tbsp butter, for frying
  • 8 egg whites
  • 1 cup pumpkin puree
  • 2 cups vanilla protein powder (I used whey protein)
  • 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


  • 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!



Serving: 2pancakes | Calories: 156kcal | Carbohydrates: 9g | Protein: 21g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 146mg | Potassium: 286mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4855IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 1mg