Healthy pumpkin protein pancakes are easily made with simple ingredients and packed with fall flavor! Truly the perfect stack for a cozy fall morning — they’re light, fluffy and perfect for the season.
There’s nothing like fluffy pumpkin pancakes on a Saturday morning in the fall. I love enjoying a nice cup of pumpkin coffee (or my dairy free, lower sugar homemade pumpkin cream cold brew) on a crisp fall morning with football on TV while making these pumpkin pancakes.
Packed with a little extra protein than regular pancakes plus lots of added nutrition thanks to pumpkin, these are a stack of pancakes you can feel good about starting a fall day with.
Pumpkin puree is not only such a fun fall flavor, but it’s also truly a fall superfood — and as a dietitian, I don’t say that lightly! It’s a good source of
The protein and fiber in these pancakes will help to keep you fuller for longer. Typical pancakes can be higher in sugar and low in protein and fiber and while they’re fun for breakfast, they’re not super satiating. I like that these are more balanced with extra nutrition plus they’re light and fluffy and taste really good!
Feel free to jazz them up by adding different mix ins or toppings — below I’ve listed some of my suggestions!
Ingredients for Pumpkin Protein Pancakes
- All purpose, spelt or 1:1 gluten free flour — this recipe has been tested with all 3 of these flours.
- Vanilla or unsweetened protein powder — I recommend using plant-based protein powder. If you don’t have protein powder or just prefer not to use it you can omit.
- Pumpkin puree — make sure it’s pumpkin puree and not pumpkin pie filling.
- Eggs — 2 eggs give these pancakes about 14 grams of protein for the batch.
- Yogurt — I recommend plain or vanilla yogurt. I used siggi’s vanilla in this recipe.
- Maple syrup — a little bit of maple syrup adds just enough sweetness to these pancakes.
- Oil or butter — melted salted butter would be great to use. I also recommend avocado oil, coconut oil or butter or dairy free butter.
- Non-dairy milk of choice — I typically use unsweetened almond milk.
- Vanilla extract
- Pumpkin pie spice or cinnamon
- Baking powder — I always remember the “p” in powder means baking powder makes things puffy and that’s exactly what it does for these pancakes making them puffy and fluffy!
- Salt
Optional mix-ins:
- Ground flax seeds, chia seeds or hemp seeds for an added boost of plant-based protein and fiber
- Chocolate chips or white chocolate chips — I personally love white chocolate chips in these!
Toppings ideas:
- Sliced fruit
- Pumpkin seeds
- Maple syrup
- Greek Yogurt
- Whipped cream
- Pecans
equipment / utensils
- mixing bowls
- whisk
- griddle or non-stick pan
- spatula
How to Make Pumpkin Pancakes
- Whisk together the wet ingredients. Whisk together the eggs, pumpkin puree, milk, maple syrup, yogurt, butter or oil and vanilla extract.
- Whisk together the dry ingredients. Whisk together the flour you’re using (all-purpose, spelt of 1:1 gluten free flour), pumpkin spice or cinnamon, baking powder and salt.
- Combine the wet and dry ingredients, but don’t over mix. Gently mix the wet and dry ingredients together until just combined — don’t over mix! The batter should be lumpy.
- Heat your pan or griddle. It’s important to have the pan or griddle hot before adding the first pancake. Turn the heat down to medium-low for the rest.
- Make the pancakes. Use a 1/4 cup measuring cup to portion out the batter. This recipe will make about 10-12 pancakes.
- Top and enjoy! Top with sliced banana, maple syrup, almond butter, pecans or whatever other toppings you like and enjoy.
Tips for Making the Best Fluffy Pumpkin Pancakes
- Don’t over mix the batter. Pancake batter should be lumpy not smooth! Mix until the flour just disappears and the batter is still lumpy.
- Heat the pan. To ensure the pancakes cook correctly make sure the pan is hot before you add the batter for the first pancake. It’s important it’s hot for the first pancake and then turn down the heat to low if using a pan.
- Don’t flip the pancakes too early. Wait until the pancakes slightly bubble before flipping to ensure the pancakes are cooked all the way through.
- Add the chocolate or white chocolate chips directly to the pancake on the pan. I’ve found that this helps to prevent the batter from being weighed down and helps ensure the pancakes cook evenly.
Healthy Pumpkin Protein Pancakes
Equipment
- 2 mixing bowls
- 1 Whisk
- 1 griddle or skillet pan
- 1 spatula
Ingredients
- 1 cup all-purpose, spelt or 1:1 gluten free flour
- 1 serving protein powder vanilla or unflavored would be best
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice or cinnamon
- 1/4 tsp salt
- 3/4 cup pumpkin puree
- 2 eggs
- 1 cup non-dairy milk
- 1 tbsp plain or vanilla yogurt
- 2 tbsp maple syrup
- 2 tbsp butter or oil
- 1 tsp vanilla extract
Instructions
- In a small bowl whisk together the dry ingredients.
- In another larger bowl whisk together the pumpkin puree, eggs, milk, maple syrup, yogurt, oil, and vanilla extract.
- Add the dry ingredients to the wet and mix until just combined, careful not to over mix.
- Heat a griddle or a non-stick skillet, using a 1/4 cup measuring cup portion the batter onto the pan or griddle. Add in a few chocolate or white chocolate chips at this point if desired (before flipping the pancake for the first time).
- Once the edges of the pancake are bubbly, flip the pancake and repeat with remaining batter.
- Top pancakes and enjoy right away.
Notes
Join the Once Upon a Pumpkin community on Instagram and if you make this recipe and like it, I would so appreciate if you left a review or a rating. Thank you!
This recipe was originally published in 2021, and updated in 2024.
More Pumpkin Recipes You’ll Love
- Better than Starbucks Pumpkin Bread
- Pumpkin Apple Baked Oatmeal
- Pumpkin S’mores Bars
- Pumpkin French Toast Cups
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