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Protein pumpkin pancakes recipe card – high-protein fall breakfast

Pumpkin Protein Pancakes

Thick, fluffy pumpkin protein pancakes made with whole wheat flour, pumpkin puree, and vanilla protein powder. A high-protein breakfast that tastes like fall in every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 30 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: American
Calories: 760
Ingredients Method Video Notes

Ingredients
  

Pancakes
  • 2/3 cup whole wheat flour or your preferred flour
  • 1/2 cup pumpkin puree
  • 1/4 cup anilla protein powder
  • 1/2 cup unsweetened vanilla almond milk
  • 2 large eggs
  • 1 tablespoon 15 mL maple syrup (use more if your protein powder isn't sweet enough)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • Pinch of salt
Topping
  • Whipped cream
  • Ground cinnamon

Directions
 

  1. Start with a bowl and mix all of your dry ingredients in it. Set aside.
  2. In a separate bowl, mix all of your wet ingredients together and set aside.
  3. Pour the wet mixture into your dry mixture and mix everything together.
  4. Turn a burner on medium low heat and place a skillet on top. Spray with non-stick cooking spray.
  5. Pour about 3-4 tablespoons worth of your mixture. You can use more if you like but the cooking time will increase slightly.
  6. Cook on medium low for 4-5 minutes on one side. Flip over and let it cook for an additional 2-3 minutes before removing from the pan.
  7. Repeat the cooking process until you’re out of your mixture.
  8. Enjoy your protein pancakes with the topping of your choice if you’d like.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of almond milk to restore fluffiness.