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Pumpkin Protein Pancakes Perfect for Fall Mornings - Cozy, Hearty, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 cup milk (dairy or unsweetened almond/oat milk)
  • 1 cup oat flour (or whole wheat flour; see notes in Variations)
  • 1/2 cup vanilla protein powder (whey or plant-based)
  • 1–2 tablespoons maple syrup or honey (optional, for sweetness)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice (or more cinnamon if you prefer)
  • Pinch of salt
  • Butter or oil for the pan

Instructions
 

  • In a medium bowl, whisk together the pumpkin puree, eggs, milk, vanilla, and maple syrup until smooth.
  • In a separate bowl, mix the oat flour, protein powder, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  • Pour the dry ingredients into the wet and stir gently until just combined. The batter should be thick but pourable. If it’s too thick, add 1–2 tablespoons of milk.
  • Let the batter rest for 5 minutes. This helps the flour hydrate and gives fluffier pancakes.
  • Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Pour about 1/4 cup of batter per pancake. Cook until bubbles form on top and the edges look set, about 2–3 minutes.
  • Flip and cook another 1–2 minutes, until golden and cooked through. Adjust heat if they brown too fast.
  • Serve warm with pure maple syrup, a dollop of Greek yogurt, toasted pecans, or a sprinkle of cinnamon.