Start your day with these Protein pumpkin pancakes. Your classic pancakes with added pumpkin puree, and protein, these pancakes are perfect for meal prep, or your classic Sunday morning pancake day. Add chocolate chips to the pancakes to add to the decadence, or keep it classic with the pumpkin spice mix of cinnamon, ginger and cloves and some Greek yoghurt on top.
I live in Australia so pumpkin puree isn't a big deal here. But since becoming more involved with food blogging over the last year, and on Instagram before that, I noticed that a lot of people in the Northern Hemisphere are OBSESSED with pumpkin spice and using pumpkin puree in their baking. So, I needed to give it a try!
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Why you'll love this recipe
Meal prep friendly. These protein pumpkin pancakes are perfect for making ahead, storing, and reheating for quick and easy breakfasts throughout the week.
Packed with protein. With added protein, these protein pancakes with choc chips are extra filling perfect for a breakfast meal prep.
Fall flavours. With warm spices like cinnamon, cloves, and ginger, these pumpkin spice pancakes bring all the cozy, seasonal flavours of fall to your table.
Customisable. Easily adjust the sweetness, spice level, or even add-ins like chocolate chips or nuts to suit your personal taste preferences.
Ingredients
Pumpkin puree. Adds natural sweetness and moisture to the protein pumpkin pancakes. 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 pumpkin puree).
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. Helps to create a smooth batter for the pancakes. Depending on the pumpkin puree you use and the amount, you may need to adjust the amount slightly. Swap it with soy, almond or oat milk for a dairy-free option.
Egg. Provides structure and helps the pumpkin pancakes rise, but can be replaced with a flaxseed egg for a vegan version.
Flour. Forms the base of the pumpkin puree pancakes; you can substitute with gluten-free flour for those with dietary restrictions. You could also use blended oats which make an oat flour.
Protein Powder. This is an optional ingredient to increase the protein in the pancakes, 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. Adds a rich, caramel-like sweetness to the protein pumpkin pancakes, enhancing the flavour of the pumpkin puree and spices. 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. See below for substitutions and variations.
How to make protein pancakes
- Mix ingredients
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.
- Heat pan
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). - Cook protein pumpkin pancakes
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.
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 prep and leftovers
Meal prepping protein pumpkin pancakes is an excellent way to ensure you have a healthy and tasty breakfast ready throughout the week. Pancakes, in general, freeze extremely well so make sure you make a double batch to pop some in the freezer for a quick and easy breakfast meal prep.
Storing
You can keep the cooked pumpkin pancakes in an airtight container in the fridge for up to 5 days. I add mine to a container and add separate yoghurt and any other toppings. That way, I can heat up just the pancakes and have the colder items added on top.
Reheating
Reheat in the microwave for approx. 1 minute or in a skillet on low heat for a crispier finish. Reheating pancakes on the skillet might take a bit longer (especially with my pumpkin pancake recipe as they end up quite thick), but the texture will be better as the microwave can sometimes make the pancakes slightly soggy.
These also taste excellent 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).
Freezing
Let the pancakes cool completely before freezing. Place them in 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).
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
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Protein Pumpkin Pancakes
Ingredients
Pumpkin puree pancakes
- 160 g (⅔ cup) 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 cup) protein powder optional, can replace with equal amounts flavour (note 4)
- 10 g (2 tsp) baking soda
- 30 g (2 tbsp) brown sugar subs note 5
Pumpkin spice (store bought or make your own)
- 10 g (½ tsp) cinnamon
- 3 g (½ tsp) cloves
- 3 g (½ tsp) ginger
Toppings (optional - not included in nutrition)
- Greek yoghurt
- Choc chips
- maple syrup
- fresh fruit
Instructions
Mix Ingredients
- 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.
Heat pan & cook protein pumpkin pancakes
- 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). 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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