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Pumpkin Protein Pancakes

Pumpkin protein pancakes made with vanilla protein powder and pumpkin puree for thick, hearty stacks. Cook on medium-low heat until edges set and bubbles form, then flip for a fluffy finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 scoop vanilla protein powder Use 30g per scoop if your brand lists a different gram weight.
  • 0.25 cup oat flour or rolled oats, blended Blend rolled oats into a fine flour if needed.
  • 0.25 cup all-purpose flour
  • 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
  • 0.33 cup plain Greek yogurt
  • 0.25 cup milk
  • 1 tbsp honey or maple syrup
  • 1 tsp vanilla Vanilla extract.
Serving
  • 1 Almond butter, honey, and banana for serving Use almond butter and honey for a drizzle; top with sliced banana.

Equipment

  • 1 cast iron skillet

Method
 

Mix dry ingredients
  1. In a bowl, combine vanilla protein powder, oat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt.
  2. Stir until the spices and leavening are evenly distributed, giving a uniform, warm-colored dry mix (visual cue: no visible spice clumps).
Mix wet ingredients
  1. In a separate bowl, whisk pumpkin puree, eggs, Greek yogurt, milk, honey or maple syrup, and vanilla until smooth.
  2. Whisk just until fully combined (visual cue: no streaks of yogurt or egg).
Combine batter
  1. Pour the wet mixture into the dry ingredients and fold until a thick batter forms.
  2. Continue folding only until there are no dry pockets (visual cue: batter holds together and is thicker than normal pancake batter).
Cook the pancakes
  1. Heat a greased skillet over medium-low heat, because protein pancakes need lower heat (visual cue: heat is steady, not smoking).
  2. Drop 1/4 cup rounds and cook for 3 minutes until edges set and bubbles form on top.
  3. Flip carefully and cook for 2 minutes more until cooked through and lightly browned.
Serve
  1. Serve immediately with almond butter, a drizzle of honey, and sliced banana on top.

Notes

For best texture, keep the skillet at medium-low and avoid rushing the first cook—those bubbles and set edges help the flip stay intact. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over low heat or microwave in short bursts. Freezing is not recommended because the protein and oat-based batter can dry out. For a dairy-reduced option, use lactose-free milk and lactose-free Greek yogurt (texture remains similar).