Pumpkin Protein Pancakes

After all, it IS pumpkin season as well, right?

I have long been a fan of pumpkin pancakes. Beyond being a great source of those fall flavours, it’s also the perfect breakfast any day of the week.

IMHO, fluffy pancakes are as much at home on busy mornings during the week, as they are on lazy weekend mornings.

I first posted my Pumpkin Pancakes Recipe something like a decade and a half ago, and eventually followed it up with my Gluten Free Pumpkin Pancakes.

These healthy pumpkin pancakes look, feel, and taste like traditional pancakes, just with a good hit of extra protein involved.

They’re also low in carbs - it’s a healthy breakfast that won’t spike your blood sugar, are a good source of protein, AND will be enjoyed by the whole family!

The best part is that is takes literally like 2 minutes to make the batter, and just a few minutes to cook the protein pumpkin pancakes.

Anyway, let’s get to it - and get you closer to chowing down on this delicious breakfast!

Ingredients

This fluffy pumpkin pancakes recipe only uses a few simple ingredients - most of which you’ll probably have on hand, if you do any amount of keto baking!

Protein Powder

I use a protein powder supplement as part of my “flour” mix, as all purpose flour has way too many carbs -and gluten! - for my needs.

I use a Vanilla Flavored Whey Protein Powder, specifically Revolution Nutrition's High Whey in Vanilla Cake.

That said, you can use whatever vanilla protein powder you like. You can get protein powder from egg whites, or casein protein.

If you need a plant-based protein powder, there are definitely some great tasting pea protein options out there.

Just be sure that whatever you use tastes great, and has artificial sweeteners that you can handle.

Note: The healthy pumpkin protein pancakesrecipe doesn’t include the nutritional info for the protein powder, as it can vary so wildly between brands.

It uses 1 scoop per serving, so just add the grams of protein - and whatever other macros you’re tracking - from the nutritional information on your protein powder, to the per-serving numbers listed in the recipe card at the end of this post.

Pumpkin Puree

You need ⅓ cup Pumpkin Puree for these gluten-free pumpkin pancakes.

You can use store bought or homemade, just make sure it’s pumpkin puree, rather than pumpkin pie filling.

Pumpkin puree is just pumpkins. On the other hand, pumpkin Pie filling has spices, sweetener, fillers, and more things you don’t need or want, when it comes to making this pumpkin pancake recipe!

Pumpkin Spice

Use your favourite Pumpkin Pie Spice, whether a store bought blend or homemade.

Don’t have any on hand? I’ll usually do like ¼ teaspoon cinnamon, ¼ teaspoon ground ginger, and like a pinch of cloves ... in a pinch!

Milk

Generally speaking, we make this with Unsweetened Almond Milk, as it’s what we keep on hand and tend to default to.

That said, you can really use any kind of milk you like.

As far as the plant based options, Oat milk, Cashew Milk, Flax Milk, and Macadamia Milk are my favourite options for making pancakes.

Honestly, even if I wasn’t limited dairy - they just taste better than regular milk.

That said, feel free to use regular milk if that’s what you prefer. 2% milk, skim milk, whole milk - whatever you like. You can even use buttermilk.

Optional Healthy Fats

If you’re looking for more ways to sneak a bit of fat into your breakfast, you can add 1-2 tablespoon of either MCT Oil, Liquid Coconut Oil, or Avocado Oil.

Just whisk it in with the wet ingredients, it’s all good.

Everything Else

Rounding out this recipe, you will need:

Super Fine Almond Flour
Coconut Flour
Baking Powder
2 Eggs
Nonstick Spray

... I just really don’t have anything to add as far as these last few ingredients go!

How to Make High Protein Pumpkin Pancakes

The full recipe is in the recipe card at the bottom of this post, here is the pictorial walk through.

In a medium mixing bowl, combine the almond flour, protein powder, coconut flour, baking powder, and spice.

Add the wet ingredients - the pumpkin puree, almond milk, eggs, and oil (if using) - to the bowl of mixed dry ingredients.

Stir until you have a well combined, smooth, thick pancake batter. Set aside.

Note: You can blitz everything together in a food processor, if you like. I just whisk by hand.

Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.).

Use the measuring cup - or the back of a spoon - to smooth each lump of batter into a round pancake.

Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through. Note: Overcooking can lead to dry pancakes!

If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.

Serve the pumpkin protein pancakes with your favorite toppings - butter, sugar free syrup, pumpkin seeds, nuts, whipped cream, or plain.

Leftover pancakes can be stored in an airtight container (or freezer bag) in the fridge for a couple days. Best served reheated - an air fryer or a toaster oven works really well for this!

The recipe uses 1 scoop / serving of protein powder per serving.

More Keto Breakfast Recipes

Getting tired of bacon and eggs, looking for some more low carb breakfast options? I've got you covered! Here are the rest of my easy protein pancake recipes, along with some other tasty options.

Blueberry Protein Pancakes
Individual Keto Paska
Keto Manakish
Strawberry Protein Pancakes
Camping Pancake Mix
Blackberry Protein Pancakes
Keto Smoked Salmon Pizza
Apple Cinnamon Protein Pancakes
Raspberry Protein Pancakes

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