Name: Easy Protein Pumpkin Pancakes
Prep time: 5 min
Cook time: 10 min
Ingredients: ¾ cup oats; 3 tbsp water or milk; 1/4 cup pumpkin purée; 1/2 tsp pumpkin pie spice; 2 eggs; 1 tsp baking powder; 1/2 tsp vanilla; 2 tbsp vanilla protein powder (optional- can replace with 2 additional tablespoons of oats)

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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

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.
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.
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

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 — Pumpkin Breakfast Cookie

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!

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Birds eye of pumpkin protein pancakes with whipped cream, slivered almonds and maple syrup.

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