These Pumpkin Protein Pancakes are super healthy, delicious and so easy to make! They’re perfect at only 285 calories and 27 grams of protein for a single serving.

A stack of pumpkin pancakes with slices cut out.

Change up your typical breakfast routine with these light, fluffy and nutritious Protein Pancakes filled with pumpkin flavor and the perfect hint of vanilla!

Sometimes I just need a good fruity pancake for breakfast. If I’m not making these pumpkin pancakes, other favorites include my Lemon Chia Seeds Protein Pancakes!

These are quick and easy to make, incredibly versatile, and easy to make for a crowd. My hubby loves them, and we make them frequently at our house. Pancakes are perfect for a fun weekend breakfast or even a quick dinner when you’re too tired to cook.

Why you’ll love it

  • You’ll love that these are protein pancakes without protein powder!
  • They’re naturally gluten-free, low in fat and sugar.
  • Make a large batch for meal prep. They can easily be frozen to eat later.
A stack of pumpkin protein pancakes on a table with a pumpkin next to it.

Ingredients

The ingredients for these protein pancakes are super simple. Most likely you already have everything in your pantry!

  • Old fashioned oatmeal – make sure it’s old fashioned. Instant oats won’t work for pancakes.
  • Egg whites – no protein powder needed!
  • Pumpkin puree. Canned or homemade puree will work.
  • Baking powder and no calorie sweetener (this will help in keeping the calories down)
  • Pumpkin spice and a splash of vanilla extract.
The ingredients for this recipe placed on a white table.

How to make Protein Pumpkin Pancakes

Pancake batter in a white bowl.
  1. To make oat flour, blend rolled oats in a food processor or blender until you achieve a fine, powdery consistency. A small blender, such as the magic bullet, works perfect for an individual batch of pancakes
  2. Add the rest of the ingredients and blend again.
Cooking pancakes in a white skillet.
  1. Set a small non stick pan to low-medium heat and spray with cooking spray.
  2. Add 1/4 cup scoop of the mixture to the warm pan and cook each side until the edges become solid. About a minute on each side.
  3. Serve warm


Tips and Notes

  • Preheat Your Pan or Griddle: Make sure your pan or griddle is well-heated before pouring the batter. This helps in achieving that golden-brown color.
  • Keep an Eye on Temperature: Adjust the heat as needed. Too high heat can lead to uneven cooking, while too low heat can make the pancakes pale.
  • Watch for Bubbles: When cooking, wait for small bubbles to appear on the surface of the pancake before flipping. This indicates that the bottom is cooked and ready to be turned.
  • Perfect Flip Technique: When flipping, do it with confidence. Use a spatula to get under the pancake and swiftly flip it in one motion. This helps maintain the pancake’s shape.
  • Don’t Press Down: Avoid pressing down on the pancake with the spatula while cooking. This can make them dense instead of fluffy.

Serving Suggestions

These pumpkin pancakes are perfect as is! You can serve with a cup of Cafe De Olla, a Licuado or your favorite morning drink.

Creative Toppings: Experiment with toppings like chopped nuts or caramel for a gourmet touch. Top your pancakes with a dollop of whipped cream or a drizzle of maple syrup. The presentation adds to the overall experience.

A hand pouring syrup on top of pancakes.


How to Store

  • Fridge: If you plan to consume your pancakes within a day or two, store in the refrigerator. Place them in an airtight container or sealable bag to maintain freshness.
  • Freezer: Let the pancakes cool completely before freezing. This prevents condensation, which can lead to sogginess.
    • Wrap in plastic wrap and place in a freezer bag. Optional: You can use parchment paper between each pancake before placing them in a freezer bag.
    • Ensure the packaging is airtight to prevent freezer burn. Consider using a vacuum sealer for extended storage.

Reheating

When the pancake craving strikes and your freezer is stocked, here’s how to reheat them:

  1. Toaster or Oven: Pop frozen pancakes into the toaster or oven for a quick and crispy revival. Use a low to medium setting to avoid burning.
  2. Microwave: For a faster option, microwave frozen pancakes for 20-30 seconds. Keep an eye on them to avoid overheating.
  3. Reheat from Frozen: No need to thaw pancakes before reheating. They can go straight from the freezer to the heat source.
A stack of pumpkin protein pancakes on a table with a pumpkin next to it.

Thank you for stopping by!

I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana

Print Recipe:

A stack of pumpkin pancakes with slices cut out.

Protein Pumpkin Pancakes

Servings 1 serving
Ana Frias
4.93 from 14 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
These Protein Pumpkin Pancakes are super healthy, delicious and so easy to make! They're perfect at only 285 calories and 27 grams of protein.
1 serving

Ingredients  

  • ½ cup 40 grams old fashioned oatmeal
  • 6 egg whites
  • 90 grams pumpkin pure about 1/4 cup
  • 2 tablespoons baking powder
  • 2 packets of your favorite no calorie sweetener I use Truvia
  • ½ teaspoon pumpkin spice
  • a splash of vanilla extract

Instructions 

  • To make oat flour, blend rolled oats in a food processor or blender until you achieve a fine, powdery consistency. A small blender, such as the magic bullet, works perfect for an individual batch of pancakes
    ½ cup 40 grams old fashioned oatmeal
  • Add the rest of the ingredients and blend again.
    6 egg whites, 90 grams pumpkin pure, 2 tablespoons baking powder, 2 packets of your favorite no calorie sweetener, ½ teaspoon pumpkin spice, a splash of vanilla extract
  • Set a small non stick pan to low-medium heat and spray with cooking spray.
  • Add ¼ cup scoop of the mixture to the warm pan and cook each side until the edges become solid. About a minute on each side.
  • Serve warm with maple syrup or your favorite toppings. 

Muy Delish Notes:

The recipe’s calories is for 5 small pancakes but you can make them as big as you wish. 

Add Your Own Private Notes

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Nutrition

Serving: 5small pancakes | Calories: 285kcal | Carbohydrates: 38g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 332mg | Potassium: 566mg | Fiber: 6g | Sugar: 8g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 13mg

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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Recipe Rating




20 Comments

  1. 5 stars
    I can go for these light, fluffy and fabulous flavored pancakes, any day. They are a perfect breakfast to start your day with.

  2. 5 stars
    These protein pancakes turned out super fluffy and were packed with pumpkin flavor! The perfect fall breakfast for my family – we loved this recipe!

  3. 4 stars
    Really nice… only note I have is maybe a bit too much baking powder. I used the 2 tbsp, and it left a filmy feeling on my teeth. I might try with only 1 tbsp next time.

  4. 5 stars
    Looks yum! How would these be without any sweeteners? Trying to cut out sugar and I don’t use no calorie sugars

    1. 5 stars
      I don’t think it will be too bland as the spices and the pumpkin give a lot of flavor already. I think you may be used to already to the less sweet flavors and it will work great for you. Let me know if how it comes out!

  5. 5 stars
    Ohhh girl, these pancakes are a total dream!! Love that you used egg whites in there. That is such a neat idea!