These pumpkin protein pancakes are my favorite easy, quick AND nutritious breakfast. Perfect for fall mornings, or all year-round!
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!
Pumpkin Protein Pancakes
Why This Recipe Is Dietitian Approved
- 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!
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.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Step 1: In a high powered blender or food processor combine all ingredients and blend until smooth
- Step 2: 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 3: 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 4: 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 5: 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.
Substitutions and Variations
To make gluten-free: ensure you are using certified gluten free oats such as bobs red mill!
To make dairy-free: use water instead of milk in the batter!
To make nut-free: this recipe is naturally nut free!
My favorite 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!
Equipment
Storage
These pumpkin protein pancakes can be stored in an airtight container or Ziploc bag in the fridge for up to 5-6 days. To reheat them you can use a toaster or in the microwave!
These pancakes can also be frozen once cooked! Place the pancakes in an airtight bag, separated by parchment paper for up to 3 months. If you are looking to freeze the batter I recommend freezing prepared batter in a silicone ice cube mold and adding to a hot pan to cook!
Top Tips for Success
I always find when working with oat flour the secret to the fluffiest pancakes is to avoid overmixing! Try to stir the batter until JUST incorporated, you will be able to tell when the baking powder has activated as the batter will begin getting fluffier, with more air bubbles!
Frequently Asked Questions
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.
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!
I love the Nuzest vanilla protein in this recipe! Feel free to use NOURISHEDBYNIC to save 15% off your purchase.
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
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these pumpkin protein pancakes, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Pumpkin Protein 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!
Ellie says
Hi!! Planning on making these this weekend!! Can I sub egg whites for eggs or will that mess up the texture?
Nicole Addison says
Hi Ellie- yes you should be able to!!
David A Reichel says
Just finished these for breakfast and definitely will be making them again - perhaps in a bigger batch to use up that can of pumpkin puree before it goes bad!
My fitness trainer had a recipe for pumpkin protein pancakes and yours is far superior in taste! (and have a better rise too.) I used my Ninja blender and poured the batter directly onto my skillet. Medium heat was a bit too high on my stove. My protein powder is vanilla flavor, so I got an extra taste of vanilla.
Easy, quick, clean and tasty!
Kathy Bruno says
I loved these!! The texture especially! Will double the recipe next time! Thank you!!!
Lindsey says
Looks amazing! If I have store bought oat flour, is it still 3/4 cup that I use?
Nicole Addison says
Hi Lindsey! If you are using pre-made oat flour I recommend using about 2 tablespoons less!
Sav B says
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 😋