Fall Pumpkin Protein Pancakes

These pancakes get their flavor from pumpkin puree, cinnamon and nutmeg, and their protein from a half cup of protein powder plus two eggs. The base is oat flour instead of wheat flour. The batter comes together in two bowls, and the pancakes cook on a non-stick skillet in 25 minutes in total. The recipe makes 4 servings of 2 pancakes each.

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Pumpkin and eggs keep them moist and tender, and maple syrup goes into the batter as well as on top.

What Goes in the Batter

The card at the bottom lists every amount. These are the parts that matter most.

• Pumpkin puree (1 cup): an earthy flavor, and the moisture that keeps the pancakes soft.
• Oat flour (1 cup): a nutty base. Use certified gluten-free oat flour if you need the pancakes to be gluten-free.
• Protein powder (1/2 cup): this is what makes them protein pancakes. Check the label if you need it gluten-free.
• Baking powder (1 teaspoon): lifts the batter so the pancakes turn out light and fluffy.
• Cinnamon (1 teaspoon), nutmeg (1/2 teaspoon) and salt (1/2 teaspoon): the spices give the fall flavor, and the salt brings out the sweetness of the pumpkin and spices.
• Milk (1 cup): dairy or plant-based milk both work, and it keeps the batter smooth.
• Eggs (2): they bind the batter and give structure.
• Maple syrup (2 tablespoons): natural sweetness inside the batter.

Mixing and Cooking

Stir the pumpkin puree, milk, eggs and maple syrup together in a large bowl. In another bowl, combine the oat flour, protein powder, baking powder, cinnamon, nutmeg and salt. Add the dry mixture to the wet one gradually and stir until just combined.

Heat a non-stick skillet over medium heat and pour in about 1/4 cup of batter for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook another 2-3 minutes.

Getting the Texture Right

• Thin the batter if needed. If it looks too thick, add a splash more milk until it is pourable but still thick. That helps the pancakes cook evenly.
• Keep the heat at medium. If it is too high, the outside burns before the inside cooks through. If the pancakes brown too fast, lower the heat a notch.
• Flip at the right moment. Wait until the bubbles on the surface start to pop and hold their shape. The second side then takes another 2-3 minutes and turns golden brown.
• Make the batter ahead. You can mix it the night before and keep it in the refrigerator, so in the morning you only pour and cook.

Ways to Change Them

• Mix-ins: chocolate chips, or chopped walnuts or pecans for crunch. Ginger or allspice can join the other spices.
• Vegan: swap the eggs for flaxseed meal or unsweetened applesauce, and use a plant-based milk.
• Gluten-free: use gluten-free oat flour and a gluten-free protein powder.

What to Put on Top

Pure maple syrup is the classic topping. Greek yogurt, whipped cream or whipped coconut cream add something creamy. Sliced bananas, berries or stewed apples go well with the spiced pumpkin. Chopped walnuts or pecans give crunch, and you can toast them lightly first. Honey works in place of maple syrup.

For a bigger plate, serve the pancakes with turkey bacon or scrambled eggs on the side, or with a warm spiced chai or pumpkin spice latte.

Time and Nutrition

Prep takes 10 minutes and cooking takes 15, so the total is 25 minutes.

A serving of two pancakes has approximately 250 calories, 5 grams of fat (1 gram saturated), 40 grams of carbohydrates, 5 grams of fiber, 5 grams of sugar, 15 grams of protein and 200 milligrams of sodium.

FAQ

Can I make these pancakes gluten-free?

Yes. Replace the oat flour with a certified gluten-free flour blend. Check that the protein powder is gluten-free too.

Can I store leftovers?

Keep them in an airtight container in the refrigerator for up to three days. Reheat them in the microwave or on a skillet.

Can I change the add-ins?

Yes. Chocolate chips, nuts, ginger and fresh fruit or yogurt on top are all easy swaps.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us