Pumpkin Protein Pancakes

Get ready to fall in love with breakfast all over again—these Pumpkin Protein Pancakes are insanely fluffy, perfectly spiced, and totally satisfying! Packed with warm pumpkin flavor and extra protein, they’re a delicious way to fuel your morning without sacrificing that cozy, comforting vibe.

What makes these pancakes a must-try? They’re super easy to make, nutrient-rich, and ideal for meal prep or lazy weekend brunches. Each stack is naturally sweetened, high in protein, and gives you that irresistible autumn aroma.

This recipe has been a game changer in my kitchen, inspired by crisp fall mornings and the need for a little extra energy before hitting the gym or starting a busy workday. Make a batch for the family—you’ll be amazed how quickly they disappear!

Why You'll Love This Recipe

• A powerhouse breakfast to keep you full and focused all morning.
• Ready in under 30 minutes with just one bowl to clean.
• Bursting with cozy pumpkin spice flavor for serious fall vibes.
• Easily customizable—make it gluten free, dairy free, or nut free!

Key Ingredients for Pumpkin Protein Pancakes

See recipe card below for full list of measurements, ingredients, and instructions.

Pumpkin Puree

Pumpkin puree is the star that brings rich flavor, gorgeous color, and extra moisture to these pancakes. Use pure canned pumpkin, not pumpkin pie filling, for the best result. If you want to try homemade puree, make sure it’s thick and not too watery—excess liquid will make the batter too runny.

Protein Powder

This is what gives these pancakes their nutritious punch! Go for a high-quality vanilla or unflavored protein powder you love. Whey or plant-based both work, but note that some plant-based powders absorb more liquid and may require a splash of extra almond milk. If you don’t have protein powder, you can swap in extra flour, though the protein content will drop.

Oat Flour

Oat flour helps keep these pancakes hearty yet super tender. You can make your own by blending old-fashioned oats until fine, or buy pre-ground. For a gluten-free version, double check that your oats are certified gluten free. You can also substitute with whole wheat, spelt, or all-purpose flour, though the pancakes may be a bit less chewy.

Pumpkin Pie Spice

The signature blend of cinnamon, nutmeg, ginger, and cloves infuses each pancake with cozy, autumnal warmth. If you don’t have a pre-made blend, just use ground cinnamon and a pinch of nutmeg. Feel free to adjust the amount to taste, or try chai spice for a twist!

Eggs

Eggs bring structure and extra protein to this recipe. For a vegan version, flax eggs work well (see variation below), though the pancakes may be a little denser. Make sure eggs are at room temperature for easier mixing.

Instructions for Pumpkin Protein Pancakes

See recipe card below for full list of measurements, ingredients, and instructions.

Mix the Wet Ingredients

In a large bowl, whisk together pumpkin puree, eggs, milk, vanilla extract, and maple syrup until smooth and fully combined. This creates the base for your batter and helps make the pancakes tender.

Add the Dry Ingredients

Add oat flour, protein powder, baking powder, pumpkin pie spice, and salt to the bowl. Stir gently with a spatula or whisk until just combined. Don’t overmix—lumps are fine! If the batter seems very thick, add 1-2 tablespoons more milk.

Preheat the Pan

Heat a large nonstick skillet or griddle over medium heat and lightly coat it with cooking spray or a little oil. Give it a minute or two to make sure it’s hot—this helps the pancakes get perfectly golden.

Cook the Pancakes

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip and cook for another 1-2 minutes, until fluffy and cooked through. Repeat with remaining batter.

Serve and Enjoy

Stack pancakes high and top with maple syrup, chopped pecans, a dollop of yogurt, or an extra dusting of cinnamon. Enjoy them warm for the best flavor and texture!

Recipe Variations

Make It Vegan

Swap the eggs for two flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and rested) and use a plant-based protein powder. Opt for dairy-free milk and enjoy a 100 percent vegan stack!

Gluten-Free Option

Be sure to use certified gluten-free oats to make the oat flour, and double-check the protein powder label. The pancakes will be just as fluffy and satisfying.

Add-Ins Galore

Fold in a handful of mini chocolate chips, chopped walnuts, or diced apples to the batter before cooking for extra texture and flavor.

Change Up the Flair

Try using chai spice or cinnamon instead of pumpkin pie spice for a unique twist. For more sweetness, top with a drizzle of nut butter or whipped coconut cream.

Lower Carb Swap

Cut back on carbs by using half almond flour and half oat flour. Note that almond flour pancakes will be even more moist and tender!

Serving Suggestions

Serve these Pumpkin Protein Pancakes with a dollop of Greek yogurt, a drizzle of maple syrup, and a sprinkle of chopped pecans or pepitas for crunch. Pair them with fresh fruit or scrambled eggs for a protein-packed, balanced breakfast that's perfect for cozy fall mornings or post-workout fuel!

Storage and Reheating

Let pancakes cool completely, then store in an airtight container in the fridge for up to 4 days. To reheat, pop them in the microwave for 20-30 seconds, or warm in a toaster or skillet until heated through. Pancakes also freeze beautifully—layer with parchment in a freezer bag and reheat straight from frozen in the toaster or microwave.

Frequently Asked Questions About Pumpkin Protein Pancakes (FAQ)

Q: Can I make these Pumpkin Protein Pancakes ahead of time?
A: Absolutely! Store cooled pancakes in the fridge or freezer and just reheat before eating. Perfect for meal prep.

Q: What type of protein powder works best?
A: Any vanilla or unflavored, high-quality protein powder works. Whey creates super-fluffy pancakes, but plant-based options are great too—just adjust the liquid as needed.

Q: Can I use all-purpose flour instead of oat flour?
A: Yes, you can substitute all-purpose or whole wheat flour for the oat flour. The texture may be a bit different, but the pancakes will still be delicious.

Q: How do I make these pancakes vegan?
A: Replace the eggs with flax eggs and choose a dairy-free milk and vegan protein powder. See the Recipe Variations above for details.

These Pumpkin Protein Pancakes are seriously the best way to enjoy a hearty, protein-packed, and flavor-filled breakfast—no matter the season. I hope you love them as much as I do! If you try this recipe, don’t forget to leave a comment and rating below. Happy fall brunching!