These fluffy pumpkin protein pancakes are a tasty way to start your day. Packed with pumpkin goodness and protein, they make breakfast feel special!
Sometimes, I can’t believe I’m eating pancakes that are actually good for me! Top them with a drizzle of maple syrup or some nuts for extra crunch. Yum!
Making these pancakes is a breeze! Just mix the ingredients, cook them up, and enjoy a warm stack that fuels your morning adventure!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a must for these pancakes. It’s smooth and adds a lovely flavor. If you’re in a pinch, you can use homemade pumpkin puree or even mashed sweet potatoes.
Protein Powder: I suggest using vanilla-flavored protein powder for a sweeter taste. If you prefer, you can use unflavored protein powder or even swap it for ground almonds or chickpeas for a nut-free option.
Oats: Rolled oats are great for texture, but if you have oat flour, that works too. You can also use whole wheat flour or almond flour if you’re aiming for a gluten-free dish.
Milk: Any milk works! Dairy, almond, oat, or soy milk are all great options. Just make sure it’s unsweetened if you don’t want to add extra sugar.
How Do You Get Fluffy Pancakes Every Time?
The key to fluffy pancakes lies in the mixing and the resting time! When mixing, be gentle. Overmixing can lead to dense pancakes. Just stir until everything is combined – some lumps are okay!
- After mixing, let the batter sit for 5 minutes. This helps the oats absorb moisture, making your pancakes thicker.
- When cooking, ensure your pan is at medium heat. This allows an even cook without burning.
- Watch for bubbles on the surface as a sign to flip. This means they’re setting nicely!
Enjoy making these delicious pancakes! They’re not only filling but also packed with nutrition, perfect for powering your day!
Pumpkin Protein Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup rolled oats or oat flour
- 1/2 cup protein powder (vanilla or unflavored)
- 1/4 cup milk (dairy or plant-based)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1-2 tbsp maple syrup or sweetener of choice (optional)
- Cooking spray or a small amount of oil for greasing the pan
For the Toppings (optional):
- Banana slices
- Pecan halves
- Pumpkin seeds
- Maple syrup or honey
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and another 10-15 minutes for cooking, making it a quick and delightful breakfast that you can enjoy in under half an hour. Perfect for any busy morning!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a medium bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, and maple syrup (if using) until the mixture is smooth and well blended. This creamy mixture provides the moist base for your pancakes!
2. Combine the Dry Ingredients:
In a separate bowl, combine the rolled oats (or oat flour), protein powder, baking powder, cinnamon, nutmeg, and salt. Mixing the dry ingredients first helps to distribute the baking powder evenly, ensuring your pancakes rise nicely.
3. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients, using a spatula or spoon to gently stir until everything is just combined. It’s okay if there are some lumps—just don’t overmix. Let this batter sit for about 5 minutes to allow it to thicken slightly. This is a good time to prep your pan!
4. Heat the Pan:
While the batter is resting, heat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a small amount of oil to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes until you see bubbles forming on the surface and the edges look set. Gently flip the pancake and cook for another 2 minutes on the other side until golden brown and fluffy. Repeat until all the batter is used up!
6. Serve and Enjoy:
Transfer your warm pancakes to a plate and keep them warm while you finish cooking the rest. Stack them high and top with banana slices, pecans, pumpkin seeds, and a drizzle of maple syrup or honey for extra sweetness! Every bite is delicious—and packed with protein.
Enjoy your delicious and nutritious pumpkin protein pancakes that combine the cozy flavors of fall with a boost of protein!
Can I Use Fresh Pumpkin instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast and puree it until smooth to use in this recipe. Just be sure to get a similar consistency to canned pumpkin for the best results!
Can I Make These Pancakes Vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based protein powder, along with your preferred non-dairy milk.
How Should I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them! Just place a piece of parchment paper between each pancake to prevent sticking when you’re ready to enjoy them again.
What Can I Use Instead of Protein Powder?
If you don’t have protein powder, you can substitute it with an equal amount of ground almonds, oat flour, or even blend in a bit of chia seeds for a nutritious boost. Just note that the texture may vary slightly!
