Protein Pumpkin Pancakes

1 Stack432 cals

The season of pumpkin everything is back and that means it’s time for some Protein Pumpkin Pancakes! This healthy seasonal pancake recipe is packed with all the right flavor, easy to make, healthy, and FLUFFY!

To get your pancake mix smooth you’ll need to start this seasonal recipe with either a food processor or blender. If you don’t have either, here’s a link to our favorite food processor!

Add into whatever you’re using 1/2 cup of rolled oats, 1 large whole egg, 2 large egg whites, 1/4 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of baking powder, 1 scoop of a vanilla protein powder, 1-2 packets of your choice sweetener, 1/4 cup of fat free cottage cheese, and 1/2 cup of pumpkin puree.

Flavor tip? Make chocolate protein pumpkin pancakes by using chocolate protein powder and 1-2 tablespoons of some cocoa powder!

Process or blend all of those ingredients together until your protein pumpkin pancakes mix is smooth.

Did you know that the flavor of cottage cheese is easily masked by other ingredients all while adding some casein protein to the recipe?

Take out a pan or griddle, turn your burner on medium heat, and coat your pan or griddle with some non-stick cooking spray.

Pour your mix onto your pan or griddle once it heats up and cook each side of your pancake(s) for around 2-3 minutes. Cooking time will depending on how big you made your protein pumpkin pancakes so make sure to keep an eye on them!

Remove your pancakes from the heat and optionally top them with your favorite seasonal toppings! I topped mine with some sugar free syrup and ground cinnamon.

Seasonal Topping Ideas

Let us know what you top yours with in the comments below!

Protein Pumpkin Pancakes Recipe

Protein Pumpkin Pancakes

The best healthy pumpkin pancake recipe is here! These Protein Pumpkin Pancakes are fluffy, easy to make, and packed with seasonal flavor.
5 from 2 votes
Print Pin Rate Save Recipe
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course: Breakfast
Cuisine: American
Keyword: fall, healthy, protein pancakes, pumpkin, pumpkin pancakes
Servings: 1 Stack
Calories: 432kcal
Cost: $1.30
Course: Breakfast
Cuisine: American
Keyword: fall, healthy, protein pancakes, pumpkin, pumpkin pancakes
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 1 Stack
Calories: 432kcal
Cost: $1.30

The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Ingredients

  • ½ Cup Rolled Oats - 40g
  • 1-2 Packets Sweetener
  • 1 Scoop Protein Powder - 30g Vanilla
  • ½ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Vanilla Extract
  • ½ Cup Pumpkin Puree - 120g
  • ¼ Cup Cottage Cheese - 57g Fat Free
  • 1 Large Whole Egg
  • 2 Large Egg Whites
  • ½ Teaspoon Baking Powder

Instructions

  • Combine all of the ingredients into a either a food processor or blender
  • Process or blend everything together
  • Take out a stovetop pan or griddle and turn your burner on Medium heat
  • Coat your pan or griddle with some non-stick cooking spray
  • Pour your batter on
  • Cook each side for 2-3 minutes

Video

Notes

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

Nutrition

Calories: 432kcal | Carbohydrates: 41g | Protein: 49g | Fat: 8g | Saturated Fat: 2g | Sodium: 685mg | Fiber: 9g | Sugar: 7g

11 Comments

  1. Deborah on July 26, 2020 at 5:27 am

    5 stars
    Made them last Sunday and today es well, they are sooo delicious and very filling, even though my stomach capacity is usually infinite and I don’t get full easily! I added a Tbsp of psyllium husk and used 2 eggs instead of 1 egg and 2 egg whites. Amazing! This will be my go to pancake recipe whenever I have pumpkin around! 😄

    • Derek Howes on August 7, 2020 at 10:23 am

      Love to hear it Deborah! Thanks for the awesome review.

      • Tara J Timm on October 1, 2021 at 4:17 pm

        5 stars
        Came out so good,fluffy and yellowy pumpkin color 😍😍 surprised me cause I had no eggs! Subbed for 90g egg whites and turned out wonderful!



  2. Julie on December 8, 2014 at 12:00 am

    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!

  3. Kerry on March 23, 2014 at 12:00 am

    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!

  4. Haleema on February 8, 2014 at 12:00 am

    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!

  5. Alexa on November 25, 2013 at 12:00 am

    amazing! had it for breakfast today!

    • Derek Howes on November 26, 2013 at 12:00 am

      Pumpkin is my absolutely favorite this time of the year here!

  6. Gianpaolo on May 13, 2013 at 12:00 am

    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 Howes on May 14, 2013 at 12:00 am

      That is absolutely wonderful! So glad they were a hit. Thanks Gianpaolo!

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