Healthy Pumpkin Protein Pancakes Fluffy Easy

Fluffy pumpkin protein pancakes stacked high with maple syrup drizzle, Greek yogurt topping, and cinnamon on a rustic breakfast table.
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These Pumpkin Protein Pancakes are the coziest way to start your morning! Soft,

fluffy, and filled with fall flavor, they’re made with real pumpkin puree, oat flour, and protein powder for a nourishing breakfast that keeps you satisfied. Whether you’re meal prepping or cooking for the family, this recipe is fast, healthy, and totally delicious.

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Why These Pumpkin Protein Pancakes Work

Greek Yogurt or Whey for Protein

Adding Greek yogurt or whey protein makes these pancakes rich in protein and incredibly fluffy. Whey gives a light, airy texture, while yogurt keeps them moist and tangy.

Real Pumpkin + Spice Blend

Pumpkin puree gives a natural sweetness and softness, while a warm mix of cinnamon, nutmeg, and ginger brings the comforting flavors of fall to every bite.

Freezer-Friendly for Busy Mornings

These Pumpkin Protein Pancakes freeze and reheat beautifully, so you can grab a healthy breakfast in minutes on busy mornings.

Ingredients for Pumpkin Protein Pancakes

  • 1 cup oat flour (or whole-wheat flour)
  • 1 scoop whey or collagen protein powder (use plant-based swap if desired)
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • Pinch of salt
  • ½ cup pumpkin puree
  • 2 large eggs
  • ½–¾ cup milk (any kind)
  • 1 tsp vanilla extract
  • Optional: maple syrup, mini chocolate chips, or walnuts

Pro Tip: If using plant-based protein, add 2–4 tbsp extra milk for a smoother batter.

Steps to Make the Perfect Pumpkin Protein Pancakes

  1. Whisk the Dry Ingredients: Combine oat flour, protein powder, baking powder, and spices.
  2. Whisk the Wet Ingredients: In another bowl, mix pumpkin puree, eggs, milk, and vanilla.
  3. Combine: Pour the wet mix into dry ingredients. Stir gently until just combined. Let batter rest for 5 minutes.
  4. Cook: Heat a nonstick pan or griddle over medium heat. Add a little oil or butter, pour ¼ cup batter per pancake, and cook until bubbles appear. Flip and cook until golden brown.
  5. Serve: Stack them high, top with Greek yogurt, nut butter, or warm maple syrup.

Variations

  • Gluten-Free: Use certified GF oat flour and a plant-based protein powder.
  • No Protein Powder: Use ½ cup Greek yogurt instead, reducing milk slightly.
  • Kid-Friendly: Add mini chocolate chips or make smaller pancakes.

Storage & Freezing

Store leftovers in the fridge for 3–4 days. To freeze, stack pancakes with parchment paper between layers and store up to 2 months.

To Reheat: Pop in the toaster or air fryer at 180°C (356°F) for 3–4 minutes.

Nutrition & Health Benefits

These Pumpkin Protein Pancakes are rich in protein, fiber, and vitamins. Pumpkin is loaded with beta-carotene and antioxidants, while oat flour provides slow-digesting carbs that keep you full longer.

Each serving (2–3 pancakes) provides:

  • ~220 calories
  • 15–20g protein
  • 25g carbs
  • 5g healthy fats

For more healthy high-protein breakfast ideas, check out EatingWell’s Healthy Pancake Collection.

FAQs About Pumpkin Protein Pancakes

1. Whey vs plant protein – which is better?
Whey protein gives a lighter, fluffier texture. Plant protein may need 30–60 ml extra milk.

2. Can I use almond flour?
Not 1:1 mix half almond flour and half oat flour for structure.

3. Can I make these without pumpkin?
Yes! Use mashed sweet potato or butternut squash as a substitute.

4. How do I meal prep these?
Make a double batch, cool completely, and freeze. Reheat in toaster or air fryer as needed.

Healthy Pumpkin Protein Pancakes

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Laura
These Healthy Pumpkin Protein Pancakes are fluffy, cozy, and protein-packed — the perfect fall breakfast that’s both nutritious and satisfying. Made in just 1 bowl!
Print Recipe click
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 290 kcal

Equipment

  • Mixing Bowl
  • whisk or fork
  • non-stick skillet
  • spatula
  • Measuring Spoons

Ingredients
  

  • 1 ripe banana
  • 1/3 cup pumpkin puree
  • 2 eggs
  • 1 scoop vanilla protein powder
  • 2 tbsp almond milk
  • 1/2 tsp baking powder
  • 1/2 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1 tsp olive oil or butter (for cooking)

Instructions
 

  • In a bowl, mash the banana until smooth. Add pumpkin puree, eggs, vanilla, and almond milk. Whisk until well combined.
  • Stir in protein powder, baking powder, and pumpkin spice until just combined. Avoid overmixing.
  • Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
  • Pour 2–3 tablespoons of batter per pancake into the skillet. Cook until bubbles form and edges look set (2–3 mins), then flip and cook another 1–2 minutes.
  • Serve warm with maple syrup, nut butter, or fresh fruit.

Notes

For extra fluffiness, don’t overmix the batter. You can replace protein powder with oat flour if desired. These pancakes freeze well — reheat in a toaster or skillet. Add chocolate chips or chopped pecans for variety.
Keyword easy pumpkin breakfast, healthy fall breakfast, protein pancakes, pumpkin pancakes