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5-Ingredient High Protein Pumpkin Pancakes (Simple & Cozy)

high protein pumpkin pancakes with pecans on plate
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These high protein pumpkin pancakes are soft, golden, and filled with cozy fall flavor — all made with just five simple ingredients. Naturally sweetened with pumpkin and packed with protein, they’re a nourishing way to start your day. Perfect for a calm morning breakfast or weekend brunch.

Ingredients

Scale

  • 1 cup oat flour (or quick oats blended fine)

  • 1 scoop vanilla protein powder (whey or plant-based)

  • ½ cup pumpkin purée

  • 2 large eggs (or flax eggs for vegan option)

  • ½ cup unsweetened almond milk

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • 1 tsp vanilla extract

  • Pinch of salt

  • Optional: 1 Tbsp maple syrup or coconut sugar

Instructions

  • Mix the Dry Ingredients
    In a medium mixing bowl, whisk together oat flour, protein powder, baking powder, cinnamon, nutmeg, and salt until evenly combined.

  • Combine the Wet Ingredients
    In a separate bowl, whisk together pumpkin purée, eggs, almond milk, vanilla extract, and maple syrup (if using) until smooth and creamy.

  • Form the Batter
    Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined — avoid overmixing to keep the pancakes fluffy.

  • Heat the Skillet
    Warm a nonstick or cast-iron skillet over medium-low heat. Lightly brush the surface with oil using a silicone pastry brush.

  • Cook the Pancakes
    Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, until small bubbles form on the surface and edges look set. Flip carefully and cook another 1–2 minutes until golden brown.

 

  • Serve and Enjoy
    Stack warm pancakes on a plate and drizzle with maple syrup. Top with banana slices, pumpkin seeds, or chopped pecans for extra flavor and crunch.

Notes

  • For vegan pancakes, replace eggs with flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg).

  • For added protein, stir in a spoonful of Greek yogurt or nut butter.

  • Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for 2 months.

  • Reheat in a toaster or skillet for best texture.

Find it online: https://www.tastysavvy.com/high-protein-pumpkin-pancakes-recipe/