I love pumpkin pancakes for breakfast! They make mornings feel extra cozy and bring that lovely autumn taste to your table. If you’re looking for new ways to enjoy pumpkin, you’re in the right place for delicious pumpkin recipes.
Today, I’m sharing three different pumpkin pancake recipes. Each one brings something special to your plate, from fruity sweetness to a protein boost. I know you’ll find a new favorite here!
Jump to Recipe:
- 1. Delicious Pumpkin Banana Pancakes Recipe
- 2. Healthy Pumpkin Cottage Cheese Pancakes with Warm Spices
- 3. Easy Pumpkin Protein Pancakes for a Healthy Breakfast
Delicious Pumpkin Banana Pancakes Recipe
These pumpkin banana pancakes are a sweet and easy way to start your day. The ripe bananas give them a natural sweetness and moist texture that I really enjoy.
Key Ingredients & Tips for Pumpkin Banana Pancakes
- Ripe Bananas: Use very ripe bananas with brown spots. They are softer and sweeter, making your pancakes taste even better.
- Pumpkin Puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Gentle Mixing: Mix the batter gently until just combined. Overmixing can make the pancakes tough.
What You Need for Pumpkin Banana Pancakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup pumpkin puree
- 1 ripe banana, mashed
- 1 large egg
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons maple syrup or brown sugar
- 1 tablespoon melted butter or oil, plus more for cooking
⏱️ Time: 20 minutes🍽️ Yields: 8 pancakes
How to Make Pumpkin Banana Pancakes
Step 1: Combine Dry Ingredients
In a big bowl, I mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure everything is well combined and there are no lumps.
Step 2: Prepare Wet Ingredients
In a separate bowl, I mash the ripe banana really well with a fork. Then, I add the pumpkin puree, egg, milk, maple syrup, and melted butter. Stir these wet ingredients together until they are smooth.
Step 3: Mix and Cook the Batter
Pour the wet ingredients into the dry ingredients. Mix gently with a spoon until just combined; it’s okay if there are a few small lumps. Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes per side, until golden brown and cooked through.
📝 Final Note
For extra flavor, I like to serve these pumpkin banana pancakes with a dollop of whipped cream and a sprinkle of chopped walnuts.
Healthy Pumpkin Cottage Cheese Pancakes with Warm Spices
These pumpkin cottage cheese pancakes are packed with protein and offer a unique, appealing texture. The warm spices make them perfect for a cozy morning meal, and I think you’ll appreciate how filling they are.
Key Ingredients & Tips for Pumpkin Cottage Cheese Pancakes
- Cottage Cheese: Small curd cottage cheese works best. It adds moisture and protein without making the pancakes taste like cheese.
- Warm Spices: Don’t be shy with the cinnamon, ginger, and cloves. These really bring out the best in the pumpkin flavor.
- Smooth or Lumpy: If you like a very smooth pancake, blend the wet ingredients (including cottage cheese) before adding the dry ingredients.
What You Need for Pumpkin Cottage Cheese Pancakes
- 1 cup cottage cheese (small curd)
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 tablespoon brown sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
- Pinch of salt
- Oil or butter for cooking
⏱️ Time: 25 minutes🍽️ Yields: 10 pancakes
How to Make Pumpkin Cottage Cheese Pancakes
Step 1: Mix Wet Ingredients
In a medium bowl, I combine the cottage cheese, pumpkin puree, eggs, milk, and vanilla extract. Whisk them until they are mostly smooth. If you prefer a very smooth batter, you can blend this mixture briefly using an immersion blender.
Step 2: Combine Dry and Wet Mixes
In a separate bowl, I mix the flour, brown sugar (if using), baking powder, cinnamon, ginger, cloves, and salt. Then, I pour the wet mixture into the dry ingredients. Stir just until combined; it’s okay if there are some small cottage cheese lumps for texture.
Step 3: Cook Pancakes Until Golden
Heat a griddle or non-stick pan with a little oil or butter over medium-low heat. Spoon about 1/4 cup of batter per pancake. Cook for 3-4 minutes per side, or until golden brown and firm in the middle.
📝 Final Note
These cottage cheese pumpkin pancakes are great with a drizzle of honey or a sprinkle of powdered sugar for a simple finish.
Easy Pumpkin Protein Pancakes for a Healthy Breakfast
If you want a breakfast that keeps you full and happy, these pumpkin protein pancakes are for you. They are a good way to get more protein into your morning routine while still enjoying classic pumpkin flavor.
Key Ingredients & Tips for Pumpkin Protein Pancakes
- Protein Powder Choice: Use your favorite vanilla or unflavored protein powder. Keep in mind that different brands can absorb liquid differently, so you might need to adjust the milk amount slightly.
- Pumpkin Pie Spice: This blend is key for that classic autumn taste. Don’t skip it for the best flavor.
- Batter Consistency: The batter for protein pancakes might be a bit thicker than regular pancakes. This is normal, so don’t worry if it seems a little dense.
What You Need for Pumpkin Protein Pancakes
- 1 scoop (about 30g) vanilla or unflavored protein powder
- 1/2 cup whole wheat flour (or all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
- 1/2 cup pumpkin puree
- 1 large egg
- 1/2 cup milk (dairy or non-dairy), plus more if needed
- 1 tablespoon maple syrup or sweetener of choice
- Cooking spray or light oil
⏱️ Time: 18 minutes🍽️ Yields: 6-7 pancakes
How to Make Pumpkin Protein Pancakes
Step 1: Mix Dry Ingredients Thoroughly
In a bowl, I whisk together the protein powder, flour, baking powder, pumpkin pie spice, and salt. It’s important to make sure there are no lumps in the dry mixture for a smooth batter.
Step 2: Prepare Wet Ingredients Separately
In another bowl, I mix the pumpkin puree, egg, milk, and maple syrup. Stir these until they are smooth and well combined before adding them to the dry mix.
Step 3: Combine and Adjust Batter
Pour the wet ingredients into the dry mixture. Stir gently with a spoon or whisk until just combined. Do not overmix; a few small lumps are fine. If the batter is too thick, add a tiny bit more milk, one tablespoon at a time, until it’s pourable.
Step 4: Cook Pancakes Evenly
Heat a non-stick pan or griddle over medium-low heat and spray lightly with cooking spray. Pour about 1/4 cup of batter per pancake. Cook for 3-4 minutes per side, until they are golden brown and cooked through.
📝 Final Note
These protein pumpkin pancakes taste great with a side of fresh berries or a little extra drizzle of maple syrup for a complete breakfast.
