Healthy Pumpkin Protein Pancakes

These healthy pumpkin protein pancakes with an apple topping are loaded with autumn flavours and are super fluffy! They’re made in the blender so they can be whipped together in less than 10 minutes! Plus, they’re a great source of fibre and protein. The perfect way to kick off the fall season! {Gluten-free & dairy-free}

Why Make this Pumpkin Protein Pancakes Recipe

Protein-packed – These pancakes are called protein pancakes for a reason! Similar to these Banana Protein Pancakes and Chocolate Protein Pancakes, they are full of protein due to the eggs, egg whites and optional protein powder. The perfect way to stay full and satisfied and prevent those cravings from kicking in!

Flourless – Oatmeal is used in place of refined flour for the ultimate healthy and fibre-packed flourless pancakes!

Super easy – To make the pancake batter, all that you have to do is throw all of the ingredients in a blender and press start. It’s that simple. Then cook em’ on a griddle or in a frying pan for a few minutes on each side for a quick and easy breakfast!

Warm & cozy – I don’t know about you, but when you combine pumpkin pie spice, cinnamon and pumpkin, it gives me all those comforting autumn feels. Then top it up with the delicious maple apple topping and it’s the ultimate fall breakfast.

Family-friendly – The smell of these pancakes alone will make everyone in the family run down to the kitchen for breakfast. And the taste will keep them coming back for more!

Ingredient Notes

• Oats – The oats form the base of this recipe and add a healthy dose of fibre. They take the place of the flour that you’d typically use in a pancake batter so these pancakes are completely free of refined flour. You can use either rolled or quick oats for this recipe.
• Eggs – I like to use a couple of whole eggs to reap the benefits of the nutrients in the yolk like the choline, vitamin D & E. You can use white or brown eggs; there’s no nutritional difference.
• Egg whites – The egg whites help to add an extra dose of lean protein without the addition of too much saturated fat if we were to use all whole eggs.
• Pumpkin puree – The pumpkin adds a touch of sweetness to the pancakes and is what contributes that vitamin A & C. Additionally it adds some moisture and volume so the end result is fluffy pancakes that are not dry. Use pure pumpkin puree; not pumpkin pie filling which is significantly higher in sugar.
• Optional protein powder – I like to use vanilla protein powder to add some extra sweetness and flavour to the pancakes. You can also use unflavoured or leave the protein powder out altogether if desired.

Step by Step Instructions

How to Make Protein Pancakes

In a blender, mix together all of the ingredients listed above until combined and smooth (see full protein pancakes recipe below).

Preheat griddle to medium high heat. Spray with cooking spray. Using a tablespoon, scoop pancake mixture on the pan so it forms a medium-sized circle (use about 2 heaping tablespoons of pancakes mixture for each pancake).

Cook for 4-5 minutes on the first side or until edges start to harden and bubbles start to form on the surface. Flip and cook for an additional 1-2 minutes on the other side.

It literally takes 10 minutes to whip these babies up!

How to Make Apple Topping

This topping is completely optional, but I highly recommend that you try it out as it compliments the pumpkin flavours so nicely. I found with the apple topping, you don’t even need the extra maple syrup. It adds a nice touch of sweetness without being over the top.

To make the apple topping, place a small saucepan over medium heat. Add the apples, cinnamon, maple syrup and water. Cook until apples have softened and mixture has caramelized, about 5 minutes.

Serve on top of pancakes with a sprinkle of chopped pecans or walnuts, if desired.

Recipe Tips

• If you include the protein powder, make sure that you use one that you enjoy the taste of as you can taste hints of it in the pancakes. Also, try to look for one that’s low in sugar and has minimal processed ingredients. I generally like to use the Vegan Vanilla Protein Powder by Genuine Health.
• If you are having trouble blending the pancake mixture, add some almond milk (or regular milk) one tablespoon at a time until mixture is smooth.
• You can use egg whites from a whole egg or purchase a carton of egg whites. We always like to have a carton of egg whites in the fridge to incorporate into things like omelettes or pancakes.

Recipe FAQs

What type of oats should I use?

You can use large flake oats or quick oats for the purpose of this recipe.

The only type of oats that I don’t recommend are steel cut since when raw, they are too hard and won’t blend well to form a smooth pancake batter.

Do I have to use protein powder?

It’s totally a personal preference. If you don’t have any protein powder on hand or prefer not to use it, you don’t have to add it in. Keep in mind that adding protein powder will increase the protein content of these pancakes in addition to the eggs and egg whites.

If you choose not to incorporate it, the protein content will be slightly lower.

What type of protein powder should I use?

I’ve personally tested out this recipe using both whey and a vegan protein powder, both vanilla flavoured and the unflavoured variety.

I tend to prefer the vanilla protein powder as it makes the pancakes a bit sweeter and gives them more flavour, but you can certainly use unflavoured if you prefer, or leave it out all together if you’re not a fan of protein powder. My favourite protein powder to use is Vegan Vanilla Protein Powder by Genuine Health, but feel free to sub in your preferred protein powder!

How to store 

These pumpkin oatmeal pancakes can be stored in the fridge in an air-tight container or covered with saran wrap for up to four days. Alternatively, you can freeze them in a freezer-friendly container or Ziploc bag for up to a month.

How to reheat 

You can reheat them by either popping them in the microwave for a couple of minutes or placing them in the toaster or toaster oven until heated through.

Serving Suggestions

Now as mentioned above, I highly recommend the maple apple topping for these pumpkin protein pancakes, but you can certainly skip it and sub in other toppings instead if desired. 

Here are some other tasty ideas:

• A sprinkle of chopped pecans or walnuts
• A drizzle of peanut butter or almond butter
• Chocolate chips
• Maple syrup
• Unsweetened applesauce

So many different options! You can switch it up depending on what you’re feeling that day.

More similar recipes

• Protein Pancake Mix Recipe
• Easy Pumpkin Pie without Evaporated Milk
• Pumpkin Balls
• Pumpkin French Toast Sticks Recipe
• Baked Pumpkin Oatmeal Muffins
• Healthy Pumpkin Breakfast Cookies
• Banana Egg Pancakes

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This recipe was originally posted in October 2015 and was updated in September 2020 to include better tips and photos.