My pumpkin protein pancakes need just six ingredients and come out soft, thick, and SO fluffy. Each serving packs 48 grams of protein.
If you’ve made my healthy pumpkin pancakes and protein pancakes before, you’ll love this hybrid of the two: protein pumpkin pancakes!
The texture of the pancakes is light, thick, and fluffy, and the addition of pumpkin puree provides ample moisture. They’re lightly sweetened and perfect any time of the year… look in my pantry. I have multiple cans of pumpkin puree.
Why I love this recipe
- Quick and easy. The pancakes need just six ingredients, and they cook up in under ten minutes.
- Diet-friendly. Without even trying, these pancakes are egg-free, dairy-free, AND gluten-free. They are similar to my banana protein pancakes.
- The perfect texture. Thick, fluffy, and pillowy, like all good pancakes should be.
Some other favorite protein-packed breakfast options you may like are protein oatmeal, coffee protein shake, and protein waffles.
Key Ingredients
- Pumpkin puree. Be sure to use unsweetened canned pumpkin, not pumpkin pie filling, which already contains added sugar and spices. I like to make my homemade pumpkin puree when I can.
- Rolled oats. AKA old-fashioned oats. These will be blended to a flour-like consistency. If you have oat flour on hand, you’re one step ahead!
- Protein powder. I used vanilla protein powder, but you can opt for any protein powder with a flavor you enjoy.
- Coconut oil. Melted. You need some form of fat in the batter to give the pancakes crisp edges and a soft middle. Melted butter also works.
- Milk. I used unsweetened almond milk. For more protein, use a high-protein milk, such as Fairlife.
- Baking powder. A pinch to give the pancakes some extra rise and fluffiness.
How to make high protein pumpkin pancakes
Find the full printable recipe instructions and ingredient quantities below.
Step 1- Blend all the ingredients until a smooth batter remains. If the batter is too thin, add more oats. If it is too thick, add more milk.
Step 2- Rest. Transfer the pancake batter to a bowl and let it sit for 5 minutes to thicken.
Step 3- Cook. Spray oil in a non-stick griddle over medium heat. Once hot, drop spoonfuls of the pancake batter in the pan and cover immediately. Cook for 2-3 minutes before flipping and cooking for 1-2 more minutes.
Step 4- Repeat with the remaining pancake batter. Serve immediately.
Arman’s recipe tips
- My #1 hack for making pancakes is to cover them while they cook. This traps the heat, yielding super-thick and fluffy pancakes.
- Know when to flip. When you notice bubbles forming on the top and the edges lifting from the skillet, it’s time to flip!
- Keep the pancakes warm on a baking sheet in the oven at its lowest setting while you cook the rest.
- Add warm spices. While optional, I like to add a little pumpkin pie spice or gingerbread spice. If you don’t have pumpkin spice, make your own with a little cinnamon, nutmeg, and ground ginger.
- Play around with mix-ins. Fold through some berries, chocolate chips, pecans, or almond butter.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to one week.
To freeze: Place the cooked and cooled pancakes in a ziplock bag and store them in the freezer for up to 6 months.
Reheating: Microwave pancakes for 20-30 seconds.
Frequently asked questions
If your pancake batter is too thick, it’s likely due to the type of oats you’re using. To compensate, add a little extra milk until the batter is smooth.
I like vanilla brown rice protein powder or casein protein powder. Whey protein powder also works, but tends to lack much flavor.
Yes, if you use certified gluten-free oats. I like Bob’s Red Mill gluten-free oats.
More healthy pancake recipes
If you tried this Pumpkin Protein Pancakes recipe, please leave a star rating and comment. It helps others thinking of making this.
In a high-speed blender or food processor, add the rolled oats, baking powder, protein powder, pumpkin puree, melted coconut oil, and milk, and blend until a smooth batter remains. If the batter is too thin, add more oats, one tablespoon at a time, and blend until it’s thick. If it’s too thick, add milk, one tablespoon at a time, until it’s smoother.
Let the pancake batter sit in the blender for 5 minutes.
Spray oil in a non-stick pan or skillet and place over medium heat. Once hot, drop spoonfuls of the pancake batter onto the pan and cover it immediately. Cook for 2-3 minutes before flipping and cooking for another minute.
Remove the pancakes from the pan. Repeat the process until all the batter is used up.
- Optional ingredients: Pumpkin pie spice, gingerbread spice, or cinnamon.
- Add sweetness: These pancakes rely on the protein powder for sweetness. If you use unflavored protein powder, add some sugar or brown sugar. Or, top with plenty of maple syrup.
- Protein powder recommendations: Vanilla casein protein powder or brown rice protein powder is preferred.
- Leftovers: Can be stored in the refrigerator, covered, for up to one week.
Serving: 1servingCalories: 325kcalCarbohydrates: 48gProtein: 48gFat: 14gSodium: 52mgPotassium: 47mgFiber: 12gSugar: 6gVitamin A: 9676IUVitamin C: 3mgCalcium: 508mgIron: 7mgNET CARBS: 36g
Originally updated October 2022. Updated and republished July 2025.
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