PROTEIN Pumpkin Pancakes Recipe (High Fiber)

Protein Pumpkin Pancakes Recipe
Written by The Protein Chef

One of my favorite pancake recipes! This delicious protein pumpkin pancake recipe will create fluffy, flavorful, and filling pancakes that are loaded with protein and fiber.

Here is the recipe:

  • 1/2 Cup (40g) Rolled Oats
  • 1-2 Packets Sweetener
  • 1 Scoop (30g) Vanilla Protein Powder
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Vanilla Extract
  • 1/2 Cup (120g) Pure Pumpkin
  • 1/4 Cup (57g) Fat Free Cottage Cheese
  • 1 Large Whole Egg
  • 2 Large Egg Whites
  • 1/2 Teaspoon Baking Powder

Calories in the WHOLE recipe:

  • Calories: 432
  • Fat: 8g
  • Saturated Fat: 2g
  • Sodium: 685mg
  • Carbs: 41g
  • Fiber: 9g
  • Sugar: 7g
  • Protein: 49g

Combine all of the ingredients into a either a food processor or blender. Process/blend everything together. Take out a stove top pan or griddle, put your burner on Medium Heat, and coat your stove top pan or griddle with some non-stick cooking spray. After it heats up spoon the batter onto your stove top pan or griddle. Cook each side for 2:00-3:00. Enjoy!

My hand mixer:

Affordable stove top pans (high quality too):


  • Top them with Greek yogurt, whip cream, peanut butter, jelly, syrup, or anything else you can think of!
  • Use 3 Large Egg Whites instead of 1 Large Whole Egg and 2 Large Egg Whites to cut down on the fat in the recipe!

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About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.


  • I made these for my mom for mothers day and she couldn’t tell they weren’t traditional pumpkin pancakes. they were light and truly delicious. Keep on postin’!

  • Derek, these are very good.I never really ate pumpkin other than in pie. After hearing you talk about how nutritious it is, I have tried and liked your pumpkin pie oatmeal, pumpkin pie shake and now these pancakes. Now how about a recipe for egg muffins. They can make for a convenient breakfast as you can freeze them and reheat portions as needed. Just an idea. Thanks!

  • Once again, nice work bro! The pumpkin is great but leaving it out creates the perfect palate for incorporating anything you want! Banana, blueberry, whatever! 3.3 grams of fat, 3 grams of sugar, and 54 grams of protein based on my calcs)?! Dang man…. Keep killin’ it!

  • FANTASTIC!!!! These turned out so good, I made a double batch for breakfast for the next two days. I used Isopure Creamy Vanilla, subbed Gerber Baby Oatmeal (to lower carbs), cheesecake extract for vanilla and added nutmeg and pumpkin pie spice. Topped them with myoatmeal PBlean pumpkin spice mixed with Walden Farms pancake syrup…Hands down, THE BEST “healthy” pumpkin pancake recipe I have tried!

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