• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nourished by Nic
  • Recipes
    • Breakfast
    • Snacks
    • Lunch + Dinner
    • Appetizers + Sides
    • Dessert
  • Lifestyle
  • Work with me
  • About
    • Privacy Policy
  • Shop my Faves
  • Find Me On....

    • Email
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Recipes
  • Lifestyle
  • Shop
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Lifestyle
    • Shop
    • About
    • Contact
    • Email
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    • air fryer philly cheesesteak stuffed pepper cheese pull close up
      Air Fryer Philly Cheesesteak Stuffed Peppers
    • photo collage of 4 recipes perfect for meal prep
      Week 3: Meal Prep Ideas
    • Pan of spicy hot honey carrots.
      Spicy Hot Honey Roasted Carrots
    • Pot of mushroom spaghetti sauce with ground beef.
      Mushroom Spaghetti Sauce with Ground Beef
    • close up of bliss balls
      Cranberry Orange Bliss Balls
    • Chocolate greek yogurt bowl with a cracked peppermint chocolate magic shell.
      Chocolate Greek Yogurt with Peppermint Magic Shell
    • Feature cranberry gingerbeer mocktail
      Cranberry Ginger Beer Mocktail
    • Mixing greek yogurt dill dip until smooth.
      Greek Yogurt Dill Veggie Dip
    • Birds eye of chorizo, egg & green chili breakfast casserole topped with avocado slices.
      Chorizo, Egg & Green Chili Breakfast Casserole
    • Gluten free chocolate chip muffin with a bite.
      Gluten Free Chocolate Chip Muffins
    • easy vegetable side dishes cover photo
      15 Easy Vegetable Side Dishes
    • Adult lunchable with spicy tuna salad, cucumbers and crackers next to a bowl of tuna salad and bunch of green onions.
      Spicy Tuna Salad
    Home » Recipes » Vegetarian

    Easy Protein Pumpkin Pancakes

    Published: Nov 20, 2022 · Modified: Oct 24, 2023 by Nicole Addison · This post may contain affiliate links · 4 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
    4.50 from 2 votes

    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.

    Nutrition

    Serving: 4pancakes | Calories: 131kcal | Carbohydrates: 14g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 161mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2521IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg
    Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!

    More Vegetarian

    • Stack of 3 chocolate peanut butter rice krispie squares.
      Chocolate Peanut Butter Rice Krispie Squares
    • Two halves of air fryer spaghetti squash with a cheesy topping and basil.
      Cheesy Air Fryer Spaghetti Squash
    • Bowl of gluten free broccoli cheddar soup.
      Easy Broccoli Cheddar Soup (Gluten Free)
    • Close up of maple balsamic Brussels sprouts with red pepper flakes.
      Smashed Maple Balsamic Brussels Sprouts with Feta

    Share this recipe!

    • Facebook

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      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
    3. Kathy Bruno

      October 27, 2023 at 10:27 pm

      5 stars
      I loved these!! The texture especially! Will double the recipe next time! Thank you!!!

      Reply

    Primary Sidebar

    Nicole Addison, RD

    Hi I'm Nicole!

    I’m a Registered Dietitian, recipe developer and content creator on a mission to help individuals rediscover the joys of cooking with easy, accessible, healthy recipes.

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

    More about me →

    Popular

    • Close up of lemon chicken and rice with broccoli in a crockpot.
      Crockpot Lemon Garlic Chicken and Rice
    • meal prep ideas for work
      Week 2: Meal Prep Ideas
    • Close up of cottage cheese alfredo pasta with broccoli.
      Cottage Cheese Alfredo Pasta
    • Close up of crispy air fryer diced potatoes in a bowl with a spoon.
      Easy Air Fryer Diced Potatoes

    Sweet Treats We're Loving

    • Gluten free pumpkin oatmeal cookies with chocolate chips.
      Flourless Pumpkin Oatmeal Cookies (Gluten-Free)
    • Close up of cinnamon air fryer apples.
      Air Fryer Apples
    • Chocolate chip oat flour cookie, broken in half.
      Chocolate Chip Oat Flour Cookies
    • Close up of caramel apple chocolate date bark.
      Caramel Apple Chocolate Date Bark (Viral Recipe)

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Nourished by Nic