These pumpkin protein pancakes are fluffy and packed with flavor. With pumpkin puree and protein powder, they’ll give you a tasty boost to start your day right!
They smell just like fall and taste amazing! I love adding a drizzle of maple syrup on top. Who could resist that combo? Enjoying these pancakes feels like a cozy hug!
Key Ingredients & Substitutions
Pumpkin Puree: This gives the pancakes their wonderful flavor and moist texture. You can use canned pumpkin puree for convenience or make your own by roasting fresh pumpkin and blending it until smooth.
Oat Flour: It adds a lovely nutty flavor and is gluten-free! If you don’t have oat flour, you can substitute it with whole wheat flour, all-purpose flour, or even ground almonds for a nutty twist.
Protein Powder: Whether it’s vanilla or unflavored, protein powder is key for nutrition. If you’re looking for a plant-based option, consider pea protein or hemp protein. You can also skip it if you prefer lighter pancakes.
Spices: The combination of cinnamon, nutmeg, and ginger brings warmth to the recipe. Feel free to adjust these spices according to your taste, or even add a pinch of cloves for extra flavor!
How Do I Make Fluffy Pancakes?
Getting fluffy pancakes is all about the right mixing technique. Be careful not to over mix the batter; it’s okay to have a few lumps! This helps keep the pancakes tender.
- Combine wet ingredients first, then gently fold them into the dry ingredients.
- If the batter seems too thick, add a little more milk until it reaches a pourable consistency. It should drop off the ladle but not be too runny.
- Let the batter rest for a few minutes before cooking. This can help the pancakes rise better!
How to Make Pumpkin Protein Pancakes
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 3/4 cup milk (dairy or plant-based)
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup oat flour (or whole wheat flour)
- 1/2 cup vanilla or unflavored protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
For Cooking:
- Butter or oil for cooking
How Much Time Will You Need?
This recipe will take about 10-15 minutes to prep, and then around 15 minutes to cook your pancakes, making it a perfect quick breakfast option for any day!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until everything is evenly combined. This helps to ensure there are no lumps and that your pancakes will be perfectly fluffy!
2. Prepare Wet Ingredients:
In another bowl, beat the eggs with a whisk, then add in the pumpkin puree, milk, maple syrup (if you’re using it), and vanilla extract. Mix these until the mixture is smooth and well combined.
3. Combine Wet and Dry Ingredients:
Gently pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula until just combined. It’s okay if there are a few lumps; don’t over mix, as this will make your pancakes dense. If the batter is too thick, add a splash more milk to reach a pourable consistency.
4. Heat the Skillet:
Place a non-stick skillet or griddle on the stove and heat it over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
5. Cook the Pancakes:
Once the skillet is hot, spoon about 1/4 cup of batter for each pancake onto the skillet. Cook them for about 2-3 minutes, or until you see bubbles forming on the surface and the edges looking set.
6. Flip and Finish Cooking:
Gently flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through. You might need to adjust the heat if they are browning too fast.
7. Keep Warm and Serve:
Once cooked, transfer the pancakes to a plate and keep them warm while you cook the remaining batter. You can cover them lightly with foil.
8. Add Your Toppings:
Serve your pancakes stacked high, topped with a pat of butter, a drizzle of maple syrup, and an optional sprinkle of pumpkin seeds or chopped nuts for a delightful crunch!
Enjoy your delicious, nutritious pumpkin protein pancakes! They’re a perfect start to your day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast a small pumpkin, scoop out the flesh, and blend it until smooth for the same texture and flavor as canned pumpkin.
What Can I Use Instead of Oat Flour?
You can substitute oat flour with whole wheat flour or all-purpose flour. If you need a gluten-free option, almond flour works well, but you might need to adjust the liquid in the recipe since almond flour absorbs less moisture.
How Do I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for about 30 seconds per pancake, or warm them in a toaster or on a skillet for a crispy texture.
Can I Freeze These Pancakes?
Yes, you can freeze them! Allow pancakes to cool completely, then stack them with parchment paper in between and place them in a freezer-safe bag. They can be frozen for up to 2 months. Reheat directly from frozen in the toaster or microwave.
