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.
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.
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.
How to make Protein Pumpkin Pancakes
- 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
- Add the rest of the ingredients and blend again.
- Set a small non stick pan to low-medium heat and spray with cooking spray.
- 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.
- 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.
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:
- 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.
- Microwave: For a faster option, microwave frozen pancakes for 20-30 seconds. Keep an eye on them to avoid overheating.
- Reheat from Frozen: No need to thaw pancakes before reheating. They can go straight from the freezer to the heat source.
More Breakfasts Recipes
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:
Protein Pumpkin Pancakes
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 pancakes½ 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:
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Nutrition
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.
Very filling in the morning, just like I like it. Great way to get in more protein, too!
Thank you, Erik! yes, more energy in the morning.
Super fluffy and flavorful! My whole family loved these pancakes and asked me to make them again next weekend 🙂
Thank you, Holly!! yes, so happy everyone loved them.
These are perfect for the season and I love the added protein bump! Easy to make, too. Everyone loved them.
Thank you, Brandi! so happy to hear that.
I can go for these light, fluffy and fabulous flavored pancakes, any day. They are a perfect breakfast to start your day with.
Thank you, Andrea!
These protein pancakes turned out super fluffy and were packed with pumpkin flavor! The perfect fall breakfast for my family – we loved this recipe!
Thank you, Anjali! so happy your family loved it.
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.
I”ll try to make!!!!
Sound Delicious!!!!
Thank’s Ana!!!!
Looks yum! How would these be without any sweeteners? Trying to cut out sugar and I don’t use no calorie sugars
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!
It sounds like a great recipe 😀 really nice pictures as well.
Awe thanks Marta! I really appreciate your nice comment! xo, ana
It is always nice to have a healthier pumpkin recipe! This looks so delicious…
I agree Whitni! It’s nice to have a recipe that you can balance out all the treats we’re about t eat during the holidays lol! Thanks for stopping by!
Ohhh girl, these pancakes are a total dream!! Love that you used egg whites in there. That is such a neat idea!
I know right? Most of the protein pancakes use protein powder. I really like using egg whites as the base. Thanks so much Katrina!