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    Home » Recipes » Breakfast/Brunch

    Pumpkin Protein Pancakes

    Published: Oct 15, 2013 · Modified: Jun 2, 2024 by Lauren Kelly · This post may contain affiliate links.

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    Homemade Pumpkin Protein Pancakes that can be ready in minutes, but are also healthy and crazy delicious. Make a double batch of this pumpkin protein pancakes and freeze some for those busy mornings.

    Picture of a large stack of pumpkin pancakes on a white plate with a pat of butter on top ad a stream of maple syrup pouring on top.Pin

    These were my kids' request but they are definitely a Kelly Family favorite.  The best part is that they have no idea all the healthy stuff that's in them.  

    I make these protein pancakes all year long. Actually, I make all pumpkin ad apple recipes all year long. Why save it only for the fall?

    Fortunately my kids have inherited my love for pumpkin even on a hot, summer day. Smart kids.

    If you love pumpkin as much as I do, you will love these No Bake Pumpkin Cheesecake Bars, Gluten Free Pumpkin Pie with Pecan Crust and these No Bake Pumpkin Spice Donut Holes.

    All of these would be even more delicious with some Apple Chai Latte, Low Carb Bulletproof Hot Chocolate or some Spiked Apple Cider!

    Why You Should Make These Pumpkin Protein Pancakes

    With the added sweetness of the pumpkin, these pancakes really don't even need syrup. But go ahead and add some if you'd like. I like to limit my sugar intake which is very easy to do with this recipe.

    I love adding protein which helps keep you fuller longer and helps you stay focused. That's why I always make it a point for my kids to have a good amount of protein in their breakfast before they go to school.

    Too many unrefined carbohydrates make you crash after an hour or so which is not a great idea when you have another 6+ hours to go in a school day. Or work day, you get the idea.

    I always make a double (or triple) batch of these and put one batch in the freezer.  They don't take long to defrost and are perfect for those crazy, chaotic mornings when you have no time to cook.

    All the parents out there are collectively nodding their heads.  You get it. Let's try our best to simplify those busy mornings.

    Close up of a stack of pumpkin protein pancakes on a white plate with a pat of butter on top.Pin

    Recipe Ingredients for These Pumpkin Protein Pancakes

    • Egg and egg white - The reason I use one whole egg and one egg white is that too much egg yolk makes the pancakes heavy and dense. Whipping the egg whites make them lighter and fluffier.
    • Greek yogurt - Good old standard in baking. Greek yogurt adds tons of protein and allows baked goods like cookies and pancakes to have a moist, firm texture.
    • Almond milk - I use unsweetened vanilla almond milk so there are no more added sugar or carbs.
    • Baking soda - Those little bubbles that are in the batter are from the baking soda which helps to make these pancakes light and fluffy.
    • Salt
    • Whole Wheat Pastry Flour - This is an easy, whole grain substitute for all purpose flour in lighter baked good recipes such as cookies, scones, pancakes and biscuits. I use this one.
    • Pumpkin - Make sure you read your labels, the ingredients should only say 100% pumpkin. Make sure the container says pure pumpkin and not pumpkin pie filling, that is loaded with sugar and additives.
    • Flax seed - I like to use ground flax seed for some additional protein and fiber to these pancakes. I use this one.
    • Protein powder - There are so many protein powders that contain unnecessary sugar, artificial sweeteners and additives. I really like this vegan protein powder and this one that is raw and contains added probiotics.
    • Pumpkin spice - I always use this one because it's organic and there are no additives at all.
    • Cinnamon
    • Pure Vanilla Extract - make sure you use 100% pure vanilla extract and not imitation. There is a huge difference in taste and quality. I use this one.

    Recipe FAQ's and Expert Tips

    I only have whole wheat flour or all purpose flour in my house, can I substitute one of these for whole wheat pastry flour to make these pancakes?

    I think whole wheat flour would make too dense pancakes, but I bet all purpose flour would be great. I would use half the amount of all purpose flour.

    Can I substitute else something for the Greek yogurt?

    Buttermilk would be a great substitute. Always use a ¼ cup less than the amount of Greek yogurt that the recipe calls for. 

    You mentioned that we can freeze these to eat later. Do we freeze the batter or the actual cooked pancake?

    Yes, these pancakes are so freezer friendly! I recommend cooking them first and then wrapping them individually in plastic wrap or wax paper and placing in the freezer. My kids usually eat 3 or 4 at a time so I typically freeze 3 or 4 at a time.

    Close up picture of a large stack of pumpkin pancakes on a white plate with a pat of butter on top.Pin

    Related Recipes

    Apple Cinnamon Pancakes from Lauren Kelly Nutrition

    Easy Banana Oatmeal Pancakes from Ambitious Kitchen

    Gingerbread Pancakes from Lauren Kelly Nutrition

    Healthy Pancakes from Kristine's Kitchen

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    Pin

    Pumpkin Protein Pancakes

    These Pumpkin Protein Pancakes are simple to make, healthy and freezer friendly!
    5 from 17 votes
    Print Pin Rate
    Course: Breakfast, brunch, Main Course, main dish
    Cuisine: American
    Diet: Low Calorie
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 12 pancakes
    Calories: 144kcal
    Author: Lauren Kelly

    Ingredients

    • 1 egg and 1 egg white lightly beaten
    • 2 cups Greek yogurt
    • ¼ cup almond milk or milk of choice
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 1 ½ cups whole wheat pastry flour
    • 7½ ounces can pumpkin (½ of a 15 ounce can), must be 100% pumpkin, NOT pumpkin pie filling
    • ¾ cup finely ground flax seed
    • 1 scoop protein powder optional, you can use any protein you want or leave it out
    • 1 tsp pumpkin spice
    • ½ tsp cinnamon
    • 1 tsp pure vanilla

    Instructions

    • In a medium bowl, mix eggs, pumpkin and Greek yogurt.
    • Stir in baking soda, flax seed, protein, salt, flour, cinnamon, pumpkin spice, and vanilla; mix until blended.
    • Heat a lightly oiled griddle or frying pan over medium-high heat.
    • Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides, turning once.

    Notes

    I cook on each side of the pancake until small bubbles appear and then turn over when light brown color appears around the edges.
    Go ahead and add some chocolate chips to the batter for an extra sweet twist!

    Nutrition

    Calories: 144kcal | Carbohydrates: 18g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 309mg | Potassium: 265mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5722IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

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    Reader Interactions

    Comments

    1. Mel

      May 30, 2024 at 2:54 pm

      5 stars
      These pancakes were so different and AMAZING! My whole family loved them. Cannot wait to make these again!

      Reply
    2. Missy

      May 30, 2024 at 9:15 am

      5 stars
      These are amazing! They’re quick, healthy, and so delicious. I made a double batch and froze some for busy mornings. So convenient. Highly recommend!

      Reply
      • Lauren Kelly

        May 30, 2024 at 12:16 pm

        Thank you Missy!! I always have some in my freezer!

        Reply
    3. Laura D

      May 30, 2024 at 7:29 am

      5 stars
      We had some leftover homemade pumpkin puree in our freezer and I wanted to use it. So happy I found these pancakes. They were easy to make and so delicious!

      Reply
      • Lauren Kelly

        May 30, 2024 at 7:35 am

        Perfect! I am so glad you liked them!

        Reply
    4. Katie

      April 18, 2024 at 8:35 pm

      5 stars
      Wow Protein pancakes! Love that they are so quick to make, healthy, delicious and can freeze some for later! Adding to my rotation.

      Reply
      • Lauren Kelly

        April 19, 2024 at 6:25 am

        Thanks so much!

        Reply
    5. Mel

      April 18, 2024 at 3:30 pm

      5 stars
      A pancake WITH protein?! These were incredible and checked all the boxes!

      Reply
      • Lauren Kelly

        April 19, 2024 at 6:25 am

        I am so happy you liked them! Thanks so much.

        Reply
    6. Toni

      April 18, 2024 at 10:58 am

      5 stars
      These are really delicious day starter! I will definitely eat pumpkin pancakes all year long! This is yummy! Thanks for the recipe!

      Reply
      • Lauren Kelly

        April 19, 2024 at 6:26 am

        Yes, we love them all year long too! Thank you!

        Reply
    7. Sara Welch

      October 20, 2022 at 7:21 pm

      5 stars
      Enjoyed these for breakfast this morning and started my day off right! Turned out perfectly light and fluffy; easily, a new favorite fall recipe!

      Reply
    8. Matt

      October 20, 2022 at 5:34 pm

      5 stars
      I love pumpkin recipes, especially pumpkin pancakes and these do not disappoint! This is such a great recipe not to mention the protein powder is a nice touch to get some more protein in the diet in a creative way.

      Reply
    9. Samantha

      October 20, 2022 at 2:26 pm

      5 stars
      My family has been ALLL about the pumpkin lately, so these were a huge hit when I made them last weekend! I especially loved that there were so many secret healthy ingredients packed into them, unbeknownst to my picky kids. 🙂

      Reply
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    5 from 17 votes (2 ratings without comment)

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