These healthy pumpkin protein pancakes with an apple topping are loaded with autumn flavors 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}
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Healthy Pumpkin Protein Pancakes Recipe
If you’re trying to consume more protein at breakfast but still love a bit of sweetness to kickstart the day, then you’ll love these easy pumpkin protein pancakes!
With 8 grams of protein per serving, they’re made with eggs and egg whites and you can even add extra protein powder to really hit those macros. Plus, they’re filled with fiber-rich oats and pumpkins, for a healthy breakfast that will fill you up and fuel your day.
Not to mention, when you combine pumpkin pie spice, cinnamon and pumpkin, it will give you all those warm and comforting autumn feels. Then top it up with the delicious maple apple topping, and these healthy pumpkin pancakes are the perfect fall breakfast!
For more protein pancake recipes, try out these Banana Protein Pancakes, Chocolate Banana Protein Pancakes, and Protein Pancakes without Bananas!
Why We Love These Pumpkin Oatmeal Pancakes
- 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 fiber-packed flourless pancakes! This is a nice twist on traditional pancakes, which tend to be loaded with flour.
- 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 them on a griddle or in a frying pan for a few minutes on each side for a quick and easy 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 these flourless pumpkin protein pancakes and add a healthy dose of fiber. They take the place of the all purpose 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 are a good source of 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 vitamins 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).
- Baking powder – This will help make these pumpkin apple pancakes nice and fluffy!
- Optional protein powder – I like to use vanilla protein powder to add some extra sweetness and flavor to the pancakes. You can also use unflavored or leave the protein powder out altogether if desired.
- Spices – To really get that fall flavor in these pumpkin spice pancakes, don’t forget to add cinnamon, pumpkin pie spice, and a bit of salt.
Maple Apple Topping Ingredients
- Diced apple – Sneak a little extra fiber and sweetness into your healthy breakfast by making a quick maple apple topping.
- Cinnamon – This will bring out the warm, fall flavors in the pumpkin pancakes too.
- Maple syrup – Since the apples are so sweet, the maple syrup is optional! If you’re trying to watch your sugar intake, you could use a sugar free syrup instead.
How to Make Pumpkin Pancakes from Scratch – Step-by-Step
- In a blender, mix together all of the ingredients listed above until combined and smooth (see full protein pancakes recipe below).
- Preheat griddle or frying pan 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 up these easy pumpkin pancakes!
How to Make Apple Topping
This topping is completely optional, but I highly recommend that you try it out as it compliments the pumpkin flavors 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.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Pumpkin Pancakes
- If you include your favorite 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. Cinnamon protein powder would be an excellent choice too and would go great with the pumpkin flavor.
- If you are having trouble blending the mixture for these pumpkin oatmeal pancakes, 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.
- If you are out of oats and only have oat flour, you can mix the batter together in a bowl instead of blending it all together.
- If you’re making a lot of pancakes at once, either use a large nonstick skillet or an electric griddle.
Recipe FAQs
You can use large flake oats (often called rolled or traditional 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.
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.
I’ve personally tested out this recipe using both whey and a vegan protein powder, both vanilla flavored and the unflavored variety.
I tend to prefer the vanilla protein powder as it makes the pancakes a bit sweeter and gives them more flavor, but you can certainly use unflavored if you prefer, or leave it out all together if you’re not a fan of protein powder. My favorite protein powder to use is Vegan Vanilla Protein Powder by Genuine Health, but feel free to sub in your preferred protein powder!
Storage & Reheating Guidelines
To refrigerate: These protein pumpkin pancakes can be stored in the fridge in an airtight container or covered with saran wrap for up to four days. They’re perfect for meal prep for those busy mornings!
To freeze: Alternatively, you can freeze them in a freezer-friendly container or Ziploc bag for up to a month.
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
As mentioned above, I highly recommend the maple apple topping for these pumpkin protein pancakes, but you can certainly skip it and sub in your favorite 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 (try this homemade unsweetened applesauce recipe)!
Recipe Variations
- Pumpkin chocolate chip pancakes: Add 1/3 cup of mini chocolate chips for a sweet protein-packed pumpkin pancake recipe.
- Add walnuts: Some toasted walnuts would add a nice layer or crunch and texture. Pecans would work great, too!
- Use roasted sweet potato: Did you know you can substitute sweet potato puree for pumpkin puree? It’s a nice way to change things up sometimes!
So many different options! You can switch it up depending on what you’re feeling that day.
More Similar Recipes
- Protein Pancake Mix Recipe
- Pumpkin Flax Granola Recipe
- Pumpkin Protein Overnight Oats
- Easy Pumpkin Pie without Evaporated Milk
- No Bake Pumpkin Balls
- Pumpkin French Toast Sticks Recipe
- Healthy Pumpkin Oatmeal Muffins
- Healthy Pumpkin Breakfast Cookies
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Pumpkin Protein Pancakes
Ingredients
For the Pumpkin Protein Pancakes:
- 1 cup oats
- 2 eggs
- 3/4 cup egg whites
- 1/2 cup pure pumpkin puree (can use canned or fresh)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup vanilla protein powder (optional)
Optional Maple Apple Topping:
- 1 small apple diced into 1/2-inch cubes
- 1/2 teaspoon ground cinnamon
- 1/2 tablespoon pure maple syrup
- 1 tablespoon water or more if you prefer
- Sprinkle of chopped pecans or walnuts
Instructions
- In a blender, mix together all of the ingredients for the pancakes until combined and smooth.
- Preheat griddle or non-stick frying pan to medium high. Spray with cooking spray. Using a tablespoon, scoop pancake mixture on the pan so it forms a medium circle (use about 2 heaping tablespoons for each pancake).
- Cook for 4-5 minutes on the first side or until edges start to harden and bubbles start to form on surface. Flip and cook for an additional 1-2 minutes on the other side.
- Meanwhile, 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 warm on top of pancakes with a sprinkle of pecans or walnuts, if desired.
Notes
- 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 water 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.
Nutrition
This recipe was originally posted in October 2015 and was updated in September 2023 to include better tips and photos.
These look delicious, perfect for Sunday pancakes, pinning to my pumpkin everything board!
Sounds like a great plan Sara! I hope you enjoy your Sunday pancakes :)
these pancakes look so good, especially with the maple-apple topping! yum!
Thanks Rachel!
you really sealed the deal on these with that awesome topping! what a treat!
Thanks so much Grace!
These look amazing!!
Her Heartland Soul
http://herheartlandsoul.com
Thank you Erin!!