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Pumpkin Oatmeal Protein Pancakes

Pumpkin oatmeal protein pancakes made with oat flour and protein powder for tender, hearty stacks. Cook on medium-low heat so the outside sets without burning, then top with Greek yogurt, honey, and pumpkin seeds.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup rolled oats Blended into a fine flour.
  • 1 protein powder Vanilla or unflavored.
  • 1 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 2 eggs
  • 0.5 cup plain Greek yogurt
  • 0.25 cup almond milk or regular milk
  • 1 tbsp honey or maple syrup
  • 1 tsp vanilla extract
Serving
  • 0.5 cup Greek yogurt For topping.
  • 1 tbsp honey For drizzling.
  • 2 tbsp pumpkin seeds For sprinkling.

Equipment

  • 1 sheet pan

Method
 

Make the batter
  1. Blend the rolled oats into a fine flour, then combine it with the protein powder, baking powder, pumpkin pie spice, cinnamon, and salt.
  2. Whisk the pumpkin puree, eggs, Greek yogurt, milk, honey or maple syrup, and vanilla extract until smooth.
  3. Fold the wet mixture into the dry ingredients until combined; the batter should be thick.
Cook the pancakes
  1. Heat a greased skillet over medium-low heat, keeping the temperature lower to prevent burning.
  2. Drop 1/4 cup portions into the skillet and cook for 3 minutes, until bubbles form and the edges look set.
  3. Flip the pancakes carefully and cook for 2 minutes more, until cooked through.
Serve
  1. Top with Greek yogurt, drizzle with honey, and sprinkle with pumpkin seeds.

Notes

For the best texture, blend the oats until they look powder-fine so the pancakes cook evenly. Refrigerate leftover pancakes in an airtight container up to 3 days; rewarm in a skillet or toaster oven until hot. Freezing is yes—freeze in a single layer, then stack and reheat from frozen. If you want higher protein, use unflavored protein powder and add an extra 2 tbsp Greek yogurt to the batter (adjust milk by 1–2 tbsp if it gets too thick).