Pumpkin Protein Pancake


Pumpkin Protein Pancakes offer a delicious and nutritious twist to the classic pancake recipe. Packed with the goodness of pumpkin and a boost of protein, these pancakes make for a wholesome and satisfying breakfast option. Perfect for fall or any time of the year, these pancakes are not only flavorful but also a guilt-free treat.


– 1 cup pumpkin puree – 2 egg – 1 cup milk (dairy or plant-based) – 1 cup whole wheat flour – 1 scoop protein powder (vanilla or unflavored) – 1 tablespoon maple syrup – 1 teaspoon baking powder – 1/2 teaspoon cinnamon – 1/4 teaspoon nutmeg – Pinch of salt – Cooking spray or butter for greasing



In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, and maple syrup until well combined. Ensure a smooth consistency for a uniform pancake batter.


Step 1

In a separate bowl, combine the whole wheat flour, protein powder, baking powder, cinnamon, nutmeg, and a pinch of salt. Whisk the dry ingredients together to evenly distribute the leavening agents and spices.


Step 2

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to dense pancakes. The batter should be thick but pourable.


Step 3

Preheat a griddle or non-stick pan over medium heat. Lightly coat the surface with cooking spray or butter.


Step 4

Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. This usually takes about 2-3 minutes per side.


Step 5

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