Pumpkin Protein Pancakes

~Moist and fluffy~

Deliciously fluffy healthy pumpkin oatmeal pancakes. The cozy breakfast for fall mornings, made with wholesome oats, creamy pumpkin purée, warm cinnamon, and a boost of protein.

Why You’ll Love This

• Keeps you full and energized for hours.
• Seasonal flavor – pumpkin + cinnamon = cozy comfort in every bite.
• Ready in under 15 minutes.
• Perfect for breakfast, post-workout fuel, or even dessert.

Ingredients & Their Benefits

1. Oats – Rich in fiber for steady energy and healthy digestion.
2. Plant-based Milk  – Lighter version, without many calories.
3. Pumpkin purée – Packed with vitamin A, antioxidants, and natural sweetness.
4. Cinnamon – Boosts flavor, helps stabilize blood sugar, and adds warmth.
5. Eggs – Excellent source of protein and healthy fats to keep you satisfied.
6. Baking powder – Makes pancakes fluffy and light.
7. Vanilla extract – Natural flavor enhancer.
8. Vegan vanilla protein powder  – Increases protein for a filling meal.

The Recipe

Servings: 1 | Prep Time: 5 minutes | Cook Time: 10 minutes | Difficulty: easy

Ingredients

• ¾ cup oats
• 3 tbsp plant-based milk
• ¼ cup pumpkin purée
• ½ tsp cinnamon
• 2 eggs
• 1 tsp baking powder
• ½ tsp vanilla extract
• 2 tbsp vegan vanilla protein powder (optional – look swaps and variations)
• Coconut oil for cooking
  

Instructions

1. In a high-powered blender or food processor, combine all ingredients and blend until smooth.
2. Heat a skillet or griddle over medium heat. To check if it’s ready, add a drop of water – it should sizzle. Lightly brush the surface with coconut oil.
3. Using a ¼ cup measuring cup, pour the batter onto the hot skillet. Cook until small bubbles form on the surface, about 2–3 minutes.
4. Flip the pancakes and cook until lightly golden on both sides, 1–2 minutes more. Repeat with the remaining batter, brushing with more oil and adjusting the heat as needed.

 Tip: For extra fluff, separate the egg whites, whip them, and fold them into the batter before cooking.

Swaps & Variations

• Oats – Use oat flour, spelt flour, or whole wheat flour.
• Milk – Any plant-based option (almond, oat, soy, coconut).
• Pumpkin purée – Substitute with mashed sweet potato or banana.
• Protein powder – Skip and add extra oats, or swap with almond flour for nuttiness.
• Flavor boost – Add nutmeg, ginger, or a pinch of cloves for pumpkin spice vibes.

Nutrition 

Approx. per pancake: Calories: 86 kcal | Protein: 6 g | Carbohydrates: 10 g | Fat: 3 g | Fiber: ~2 g

(values will vary depending on milk and protein powder used)

Dietary Info

Vegetarian | Gluten-free | Dairy-free | High in protein | No refined sugar