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    Home » Recipes » Vegetarian

    Easy Protein Pumpkin Pancakes

    Published: Nov 20, 2022 by Nicole Addison · This post may contain affiliate links · 3 Comments

    Jump to Recipe - Print Recipe

    These protein pumpkin pancakes are my favorite easy, quick AND nutritious breakfast. Perfect for fall mornings, or all year-round!

    Pumpkin protein pancakes served with whipped cream.

    I'm a big fan of pancakes for breakfast, but especially during the colder months. After all, there's nothing cozier than watching Gilmore Girls and enjoying a tall stack of pancakes in bed. Once you throw pumpkin into the batter, it's game over for me. I'll surrender gladly to a wholesome fall breakfast!

    Why You Need These Protein Pumpkin Pancakes

    1. They're QUICK for those busy mornings. Pancakes shouldn't just be for weekend mornings! I'm busy and I know you are too, which is why we're speeding things up by making these pumpkin BLENDER pancakes.
    2. We're not sacrificing any nutrition! As a dietitian, a balanced breakfast always starts my day on a good note, which is why these pancakes are packed with protein, whole grains, and antioxidants. You simply have to give them a try.
    3. They're the PERFECT vehicle for your favorite toppings. After all, life is better with toppings in my opinion!

    You seriously won't regret adding these into your breakfast rotation!

    Main Ingredients

    Oats- A wonderful whole grain packed with fiber and complex carbohydrates to give you steady energy throughout the morning. You can use rolled or quick in this recipe, as we'll be blitzing them into flour anyway.

    Pumpkin puree- While you can make your own, it's most conveniently available canned! Squash such as pumpkin is a great source of vitamin A, which is an important nutrient for immune health during this flu season.

    Pumpkin pie spice- A mix of cinnamon, ginger, nutmeg, allspice and cloves. All your favorite fall scents!

    Eggs- Our binding agent! Eggs are also a source of protein and other important nutrients like choline, vitamin D, and iron.

    Vanilla protein powder- I personally enjoy a boost of protein in my pancakes, but feel free to sub for 2 tablespoon of oats if you don't have it on hand.

    How To Make These Protein Pumpkin Pancakes

    Step One: In a high powered blender or food processor combine all ingredients and blend until smooth

    Step Two: Once you are ready to cook your pancakes, heat a skillet or griddle over medium heat. To test if the skillet is hot enough, add a drop of water to the pan- if it  sizzles on contact with the hot surface it is hot enough! If your surface is not non-stick, lightly brush the cooking surface with melted butter.

    Step Three: Using a ¼ -cup measuring cup, scoop the batter onto the hot skillet. Cook until small bubbles form on the surface of the pancakes (about 2-3 minutes).

    Step Four: Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, brushing with more butter and adjusting the heat as necessary (if your pancakes are browning too deeply, dial down the heat to medium-low).

    Step Five: Serve immediately! If you're making a bigger batch, I like to turn the oven on low (around 200°F) and keep the already-made pancakes warm while I finish up with the rest of the batter.

    My Favourite Toppings

    Oatmeal pumpkin pancakes with toppings.

    Finally, onto the best section: TOPPINGS!

    There are so many different ways to dress up these pumpkin oat pancakes, but you really can't go wrong with a pat of butter and generous drizzle of maple syrup. If I'm feeling fancy, I sometimes add whipped cream!

    Some other options include nut butters, Greek yogurt, chia jam , or even caramelized apples. Get creative and use what you have on-hand!

    Frequently Asked Questions

    Are these pancakes gluten free?

    Since these are oatmeal pumpkin pancakes, they are naturally gluten free. If you have Celiac or another gluten sensitivity, I would recommend getting gluten free oats to minimize the risk of cross-contamination.

    Can I freeze these pancakes?

    Yes! Just make sure they've cooled completely, then you can wrap them individually in tin foil or put them in an airtight freezer-safe bag. To reheat, stick them in the oven at 375°F for around 10 minutes. If you're in a hurry, you can even use the toaster!

    Is this recipe meal-prep friendly?

    Definitely. I like to make a double batch and keep them in the fridge to reheat in the microwave throughout the week. See the note above if you'd like to freeze them for future use!

    What protein powder do you use?

    I love the Nuzest vanilla protein in this recipe! Feel free to use NOURISHEDBYNIC to save 15% off your purchase.
    Birds eye view of pumpkin blender pancakes served with maple syrup.

    More Fall Breakfast Ideas

    If you liked these protein pumpkin pancakes, you'll be a fan of these other top breakfast recipes on the blog!

    • Vegan Pumpkin Breakfast Cookie
    • Oat Flour Pumpkin Muffins
    • 10-Minute Pumpkin Pie Blended Oats
    • Fluffy Oat Flour Pancakes
    vegan pumpkin breakfast cookie
    Pumpkin Breakfast Cookie
    blended oats
    Pumpkin Pie Blended Oats
    Stack of fluffy oat flour pancakes.
    Fluffy Oat Flour Pancakes

    P.S. I LOVE SEEING MY RECIPES IN ACTION! IF YOU DECIDE TO MAKE THESE PANCAKES, DON’T FORGET TO TAG ME ON INSTAGRAM -@NOURISHEDBYNIC OR LEAVE A COMMENT BELOW!

    📖 Recipe

    Birds eye of pumpkin protein pancakes with whipped cream, slivered almonds and maple syrup.
    Print Recipe Pin Recipe
    4 from 1 vote

    Easy Protein Pumpkin Pancakes

    These Protein Pumpkin Pancakes are my favorite easy, quick AND nutritious breakfast. Perfect for fall mornings, or all year-round!
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Course: Breakfast
    Cuisine: American
    Keyword: Breakfast
    Servings: 4 pancakes

    Ingredients 

    • ¾ cup oats
    • 3 tablespoon water or milk
    • ¼ cup pumpkin purée
    • ½ teaspoon pumpkin pie spice
    • 2 eggs
    • 1 teaspoon baking powder
    • ½ teaspoon vanilla
    • 2 tablespoon vanilla protein powder optional- can replace with 2 additional tablespoons of oats

    Instructions

    • In a high powered blender or food processor combine all ingredients and blend until smooth
    • Once you are ready to cook your pancakes, heat a skillet or griddle over medium heat. To test if the skillet is hot enough, add a drop of water to the pan- if it sizzles on contact with the hot surface it is hot enough! If your surface is not non-stick, lightly brush the cooking surface with melted butter.
    • Using a ¼ cup measuring cup, scoop the batter onto the hot skillet. Cook until small bubbles form on the surface of the pancakes (about 2-3 minutes).
    • Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, brushing with more butter and adjusting the heat as necessary (if your pancakes are browning too deeply, dial down the heat to medium-low).
    • Serve immediately!

    Notes

    These freeze perfectly in the freezer! Allow them to cool before wrapping individually in tinfoil or add to an airtight ziploc bag.
    Tried this recipe?I love seeing my recipes in action! Don't forget to tag me @nourishedbynic or use the hashtag #nourishedbynic!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Sav B

      December 02, 2022 at 4:15 pm

      4 stars
      Going through the last of my pumpkin and these were so yummy! I’ve never made me own pancake mix before and this was super simple. Added some chocolate chips on top too 😋

      Reply
    2. Lindsey

      January 15, 2023 at 12:55 pm

      Looks amazing! If I have store bought oat flour, is it still 3/4 cup that I use?

      Reply
      • Nicole Addison

        January 15, 2023 at 8:52 pm

        Hi Lindsey! If you are using pre-made oat flour I recommend using about 2 tablespoons less!

        Reply

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    Nicole Addison, RD, MHSc

    I’m Nicole, a Registered Dietitian, recipe developer and content creator on a mission to help individuals rediscover the joys of cooking with easy, accessible, healthy recipes. After years of struggling to find balance I have finally found that there is a way nourish your body while also fueling your soul.

    On my page you'll find yummy recipes, wellness tips, and even some of my favourite travel and lifestyle recommendations!

    More about me →

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