These pumpkin protein pancakes have everything you love about homemade pumpkin pancakes: a soft, fluffy texture and warm pumpkin-spice flavor in every bite. Each serving has 25g of protein, making your weekend breakfast stack much more filling.
Pumpkin Pancakes with Protein Powder Make a Better Breakfast
In the fall, when I find myself making my favorite pumpkin pancakes on weekends but want something more filling after a morning run, I add protein powder to the batter. And sometimes, I add chocolate chips to satisfy my sweet tooth.
I’ve tested and adjusted the ingredients to get the right balance of canned pumpkin puree and protein powder so these pancakes turn out soft and fluffy, not dense or dry. They’re just as delicious as the original, with extra protein, and since everyone in my family happily eats them, this recipe is always a hit.
The Best Protein Powder to Use
I recommend whey protein powder for these pancakes because it gives me the best texture. Vanilla or cinnamon-flavored whey complements the pumpkin spices, but unflavored works too. Different protein powders absorb liquid differently, so the batter may need adjusting if you use something other than whey.
How to Add Protein to Pumpkin Pancakes
- Mix the dry ingredients.
You’ll add the protein powder to the dry ingredients: flour, baking powder, pumpkin spice, cinnamon, and salt. Whisk it well to avoid any clumps. - Make the batter.
In another bowl, whisk the eggs, milk, canned pumpkin puree, and melted butter. Once the pumpkin mixture is smooth, pour it into the bowl with the dry ingredients and mix gently. If you’re adding chocolate chips, fold them in now. The batter will be thick.
- Cook the pancakes.
After greasing the nonstick pan or griddle, pour the batter and use the back of the scoop to spread it out since this batter won’t spread on its own. They’ll take about 2 minutes per side over medium heat.
- Serve warm.
Stack the pancakes and serve with butter and your favorite pancake syrup or cinnamon syrup.
Laura’s Tips for Making Fluffy Pumpkin Protein Pancakes
Pumpkin puree and protein powder make this batter thicker than regular pancake batter. It should be thick but still scoopable with an airy texture. If it’s difficult to spread, add a tablespoon of milk at a time until it’s easier to work with. Spread each pancake slightly in the pan so the centers cook through.
Yes, but plant-based protein tends to absorb more liquid than whey. Start by adding 2 tablespoons of extra milk or water to the batter, adding more if needed, up to ¼ cup. While it works and can be delicious, you should expect a slightly denser texture with plant-based proteins. I’ve found that whey gives the fluffiest results in my protein pancake recipes.
I recommend using plain pumpkin puree, not pumpkin pie filling. The filling already contains sugar and spices, which will change the flavor and sweetness of the pancakes. A lot sweeter and very spiced.
Yes! Let the pancakes cool completely, then freeze them in a freezer-safe bag or airtight container for up to 3 months. Reheat them in the microwave for a quick breakfast or pop them in the toaster to warm them up and crisp the edges.
More Pancakes with Protein Powder
- Classic protein powder pancakes
- Banana protein pancakes
- Protein pancakes with a mix
- Chocolate protein pancakes
Pumpkin Protein Powder Pancakes (25g)
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup whey protein powder, vanilla or cinnamon
- 2 ½ teaspoons baking powder, aluminum-free
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- Pinch of salt
- 2 large eggs
- 1 ½ cups milk, any
- ¾ cup canned pumpkin puree
- 2 tablespoons butter, melted and cooled
Instructions
Make the pancake batter:
- In a medium bowl, combine the flour, protein powder, baking powder, pumpkin spice, cinnamon, and salt. Set aside.
- In a large bowl, whisk the eggs. Add the milk, pumpkin puree, and melted butter. Combine until smooth.
- Slowly add the dry ingredients to the wet ingredients in the bowl, mixing from the outside in until there's little to no visible flour left. If you're adding chocolate chips (½ cup), fold them into the batter now.
Cook the pancakes:
- Heat a large non-stick pan (or griddle) over medium heat. Once hot, grease the surface with butter, oil, or spray. Immediately, pour ¼ cup of pancake batter onto the greased pan. This batter is thick and doesn’t spread, so use the back of the scoop or spoon to spread it out.
- Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another 2 minutes. Avoid pressing down with a spatula; this removes air bubbles and makes the pancakes dense. Remove the pancakes from the pan onto a plate or keep them warm in a 200F oven while you cook the rest of the batch.
Serve & store:
- Stack them up and top them with your favorite toppings and syrup.
- Store leftover cooked pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. You can also refrigerate unused batter, covered, for up to 2 days. You must let it come to room temperature on the counter before cooking. Cold batter is thick and yields dense pancakes.
Notes
- Vanilla and unflavored protein powder work best when making pancake batter.
- Plant-based proteins work, but you’ll often need to add about 2 to 3 tablespoons of additional liquid to thin out the batter, but no more than ¼ cup, or the batter will be runny.
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