These pumpkin protein pancakes are fluffy, healthy, and full of spice! They make a great breakfast that’s both tasty and good for you, especially with the added protein boost.
Who knew pumpkin could be this fun? I love enjoying them with a drizzle of maple syrup, making every bite feel like a cozy fall hug! 🍂
They’re super easy to whip up too! Just mix the ingredients, cook them up, and enjoy a yummy breakfast that keeps me full all morning. Simple and satisfying!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Canned pumpkin puree is great for convenience and provides moisture and flavor. If you prefer fresh, you can roast and blend your own pumpkin. Just make sure it’s pure pumpkin with no added sugars!
Protein Powder: I often use vanilla protein powder for added flavor, but any unflavored protein powder will work too. If you’re looking for a plant-based option, pea or brown rice protein can be a good substitute.
Rolled Oats: Using rolled oats gives a nice texture and helps with the structure. If you have oat flour, you can substitute it directly, but the pancakes might be a bit denser. My favorite is still the traditional oats for that slight chew!
Milk: You can use any type of milk you like, whether it’s dairy, almond, oat, or soy. I usually go for almond milk as it’s lighter, but any will do just fine.
Pumpkin Pie Spice: If you don’t have it on hand, a mix of cinnamon, nutmeg, and ginger will work perfectly. Just adjust the amounts to your preference; I usually lean a bit more on the cinnamon side!
How Do I Get Fluffy Pancakes?
To achieve that fluffy texture in your pumpkin pancakes, a few tips can help! Start by properly mixing your ingredients without overdoing it. Here’s how:
- Mix wet ingredients first, then add dry ingredients to avoid over mixing. This keeps the pancakes light.
- LetTING the batter rest for about 5 minutes helps it thicken, which promotes fluffiness when cooked.
- Use a non-stick skillet or griddle at medium heat. If it’s too hot, the pancakes might cook too fast on the outside while remaining wet inside.
- Watch for bubbles! Once bubbles form and edges set, it’s time to flip. This keeps them fluffy!
With these tips, you’ll have pancakes that not only taste fantastic but also have that fluffy texture everyone loves!
How to Make 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 vanilla or unflavored protein powder
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Cooking spray or a little oil for the pan
Optional Toppings:
- Greek yogurt or whipped cream
- Banana slices
- Chopped pecans or walnuts
- Pumpkin seeds
- Maple syrup or honey
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 15-20 minutes for cooking, making a total of around 30 minutes. You can enjoy these delicious pancakes in no time, just right for a cozy breakfast or snack!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a blender or a mixing bowl, combine the pumpkin puree, eggs, milk, and vanilla extract. Blend or whisk until everything is smooth and well mixed. This creates a tasty base for your pancakes!
2. Add the Dry Ingredients:
Next, add the rolled oats, protein powder, baking powder, pumpkin pie spice, and salt to the wet mixture. Blend or whisk everything together until the batter is well combined and smooth. Let the batter rest for about 5 minutes; this helps it thicken a little.
3. 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 little oil to prevent sticking.
4. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook the pancakes until bubbles form on the surface and the edges look set, which should take about 2-3 minutes. Then, flip them over and cook for another 2 minutes or until they are golden brown and cooked through.
5. Keep Them Warm:
Once cooked, remove the pancakes from the pan and keep them warm while you repeat this step with the remaining batter. You may want to keep your pancakes in an oven on low heat to ensure they stay warm.
6. Serve and Enjoy:
Stack your pancakes on a plate and top them with Greek yogurt or whipped cream, banana slices, chopped pecans or walnuts, pumpkin seeds, and a drizzle of maple syrup if desired. Serve warm and enjoy your nutritious, protein-packed pumpkin pancakes!
These pancakes are fluffy, filled with autumn spices, and a delicious way to kickstart your day. Enjoy every bite! 🥞🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree made from roasted pumpkin. Just make sure to blend it until smooth and use the same amount as the canned version!
What Can I Substitute for the Protein Powder?
If you prefer not to use protein powder, you can increase the rolled oats to 1 cup or add a bit of Greek yogurt to boost the protein content. Just keep in mind that the texture might vary!
How to Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet over low heat until warmed through.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter the night before and store it in the fridge. Just give it a stir before cooking, as it may thicken overnight!