Start your day with these protein pumpkin pancakes. They're your classic pancakes, but with pumpkin puree, pumpkin spice and a little fun on top with the choc chips.
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Why you'll love this recipe
Meal prep friendly. Pancakes - especially festive ones like my gingerbread pancakes - are great for meal prepped breakfasts.
Packed with protein. With added protein similar to my overnight oats and baked oats recipes, these pancakes are a filling start to your day.
Fall flavours. With warm spices like cinnamon, cloves, and ginger, these pancakes bring the fall flavour just like my pumpkin chia pudding and pumpkin protein balls.
Ingredients and substitutions
Pumpkin puree. The type of pumpkin used in the puree is different to the pumpkins available in Australia. I found Pumpkin Puree at Coles in the International Section (but not all Coles have it).
You can substitute with a homemade pumpkin puree (especially because a tin will set you back $8.50), however, the flavour will be slightly different to what American's and Canadian's think of. I suggest adding in a bit of sugar to sweeten it up.
Milk. Depending on the pumpkin puree you use, you may need to adjust the amount slightly. Swap it with soy, almond or oat milk for a dairy-free option.
Protein Powder. This is an optional ingredient to increase the protein, but you can substitute with equal amounts flour.
Pumpkin Spice. This includes a blend of cinnamon, cloves and ginger. You can use store-bought, or make your own (I couldn't find any store-bought in Australia, but thankfully the blend is relatively easy to put together, and you can adjust the pumpkin spice flavour to your liking).
Brown sugar. You can substitute with white sugar, it just won't add to the depth of flavour.
Please check the recipe card for full list of ingredients and quantity.
How to make protein pumpkin pancakes
Step 1: Mix all the protein pumpkin pancake ingredients together. A lot of recipes will say mix wet and then dry, then combine, but I've always just popped all the ingredients into a bowl and whisked (you can also use a blender, mixer etc.). Just don't overmix.
Step 2: Heat the pan and add a light amount of fat (e.g. oil or butter).
Pour batter into the pan, forming pancakes about 10-12cm in diameter (I usually use a large spoon and approx. 3 spoon-fulls).
Step 3: Cook each side for about 2-3 minutes or until the edges start to firm up (I found the pumpkin pancakes don't tend to "bubble" as much as regular pancakes)
Step 4: Serve the protein pumpkin pancakes with chocolate chips, some Greek yoghurt, maple syrup, fresh fruit, or any other of your favourite pancake toppings.
My Top Tip
Because of the pumpkin puree, I found that these pumpkin pancakes don't get the typical "bubble" that you would see on normal pancakes when you've cooked the first side. Instead, watch the edges firm up and change colour (you might still have 1-2 bubbles), then flip.
Meal prepping pancakes
Meal prepping protein pumpkin pancakes is an excellent way to ensure you have a healthy and tasty breakfast ready throughout the week. They store well in the fridge, freeze great and are easy to reheat (or just eat cold) each morning.
Storing and freezing
You can keep the pancakes in an airtight container in the fridge for up to 5 days. I add mine to a container with yogurt and other toppings in a separate compartment (it makes heating them up easier).
If you don't plan on eating them in the 5 days, add cooled pancakes between baking sheets (that way you can stack the pancakes up), then wrap with aluminium foil or put into a freezer bag. They'll last for up to 3 months and can be reheated directly from frozen.
For a quicker morning, freeze in single serves (e.g. 2-3 pancakes).
Do I need to reheat pancakes?
No, you can eat them cold. so if you're in a hurry, you can definitely eat pancakes on-the-go (I used my hands and dipped them into the yoghurt with choc chips - it was the best). But if you want to reheat, there's a few different ways you can do it.
Microwave. Reheat for approx. 1 minute. If adding more than one, you might need a little more time - especially if they're stacked.
Skillet. This will make them crispier and less soggy. They'll take approx. 5 minutes on a low setting (depending how thick your pancakes are).
Toaster. Add to a toaster (like toast) on a 3-4 minute setting.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
To meal prep pancakes, cook a batch ahead of time, then store them in the fridge or freezer. They can be kept in the fridge for 5 days and in the freezer for 3 months.
Protein pumpkin pancakes are perfect for meal prep since they store well and can be reheated quickly, making them ideal for busy mornings. See more tips in the section above.
Yes, you can make pumpkin pancakes from a packet by adding pumpkin puree and pumpkin spice to a regular pancake mix.
However, you might have to adjust the amount of liquid you add to the pre-mix as the pumpkin puree thickens up the pancake mix.
Other breakfast meal prep recipes
Or, you can have a browse through my breakfast meal preps for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Protein Pumpkin Pancakes
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Ingredients
Pumpkin puree pancakes
- 160 g (1 cups) pumpkin puree, see note 1
- 350 ml (1 ½ cups) milk, subs note 2
- 1 egg
- 190 g (1 ½ cups) flour, subs note 3
- 50 g (½ cups) protein powder, optional, can replace with equal amounts flavour (note 4)
- 10 g (2 teaspoon) baking soda
- 30 g (2 tablespoon) brown sugar, subs note 5
- 20 g (1 ½ tablespoon) butter
Pumpkin spice (store bought or make your own)
- 6 g (2 teaspoon) cinnamon
- 3 g (½ teaspoon) cloves
- 3 g (½ teaspoon) ginger
Toppings (optional - not included in nutrition)
- Greek yoghurt
- Choc chips
- maple syrup
- fresh fruit
Instructions
Mix Ingredients
- Mix together: 160 g (1 cups) pumpkin puree, 350 ml (1 ½ cups) milk, 1 egg, 190 g (1 ½ cups) flour, 50 g (½ cups) protein powder, 10 g (2 teaspoon) baking soda, 30 g (2 tablespoon) brown sugar, 6 g (2 teaspoon) cinnamon, 3 g (½ teaspoon) cloves, 3 g (½ teaspoon) ginger. A lot of recipes will say mix wet and then dry, then combine, but I've always just popped all the ingredients into a bowl and whisked (you can also use a blender, mixer etc.). Just don't overmix.
Heat pan & cook protein pumpkin pancakes
- Heat the pan and add some of the 20 g (1 ½ tablespoon) butter
- Pour batter into the pan, forming pancakes about 10-12cm in diameter (I usually use a soup spoon and approx. 3 spoon-fulls). Cook each side for about 2-3 minutes or until the edges start to firm up I found the pumpkin pancakes don't tend to "bubble" as much as regular pancakes
Serve
- Serve the protein pumpkin pancakes with chocolate chips, some Greek yoghurt, maple syrup, fresh fruit, or any other of your favourite pancake toppings.
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