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 pancake recipe and freeze some for those busy mornings.
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.
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.
I am sure all the parents out there are collectively nodding their heads. You get it. Let's try our best to simplify those busy mornings.
- 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.
- 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.
- 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 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.
Buttermilk would be a great substitute. Always use a ¼ cup less than the amount of Greek yogurt that the recipe calls for.
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.
Pumpkin Protein Pancakes
- 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
- ½ 15 ounce can pumpkin 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
- 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.