Can I make these pancakes without protein powder?

Yes! Replace the protein powder with 2 tablespoons of almond flour or oat flour. The texture will be slightly softer but still fluffy.

How do I keep my pumpkin pancakes from burning?

Use medium heat and a nonstick pan. Pumpkin has natural sugars that brown quickly — gentle heat keeps them golden without burning.

What type of protein powder works best?

Whey isolate creates a light texture, while plant-based blends (pea, brown rice) make denser, more filling pancakes. Choose based on your preference.

Can I prepare the batter ahead of time?

You can refrigerate it for up to 12 hours. Whisk before cooking — baking powder may lose a bit of lift, so add ¼ teaspoon before cooking if needed.

Are these pancakes suitable for kids?

Absolutely. They’re naturally sweetened, full of real ingredients, and easy to customize with toppings like Greek yogurt or fruit.

5-Ingredient High Protein Pumpkin Pancakes

Fluffy High Protein Pumpkin Pancakes (Only 5 Ingredients!)

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These fluffy High Protein Pumpkin Pancakes are light, golden, and perfectly spiced — made with just five simple ingredients. Each serving is packed with over 25 g of protein to keep you full and energized all morning long. Perfect for busy weekdays or cozy fall weekends, they come together in minutes for a warm, nutritious breakfast that tastes like a treat.

Author: Daniel Carter - Top Choice Recipes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6 medium pancakes (2 servings) 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

½ cup pumpkin purée (unsweetened)
2 large eggs
½ cup vanilla protein powder (whey or plant-based)
¼ cup rolled oats (or oat flour)
2 tablespoons milk (dairy or almond)
1 teaspoon baking powder
½ teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Pinch of salt
Optional: chopped walnuts, maple syrup, Greek yogurt

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Instructions

Step 1 – Mix the Batter
In a medium bowl, whisk pumpkin purée, eggs, protein powder, oats, milk, baking powder, pumpkin spice, vanilla, and salt until smooth. Do not overmix.

Step 2 – Preheat the Pan
Set a nonstick skillet over medium heat. Lightly grease using a silicone basting brush or nonstick spray. Let it heat for about one minute.

Step 3 – Cook the Pancakes
Pour about ¼ cup of batter per pancake. Cook 1½–2 minutes, or until bubbles form on the surface. Flip carefully and cook another minute until golden.

Step 4 – Keep Warm & Serve
Stack pancakes on a plate, cover loosely with foil, and keep warm while finishing the batch.

Step 5 – Add Toppings
Top with walnuts, a drizzle of maple syrup, or a spoonful of Greek yogurt for extra protein and crunch.

Notes

For gluten-free pancakes, use certified gluten-free oats.
For dairy-free, replace milk with oat or almond milk.
Batter thickness can vary depending on protein powder — adjust with 1–2 tablespoons of milk if needed.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in toaster or skillet for best texture.

Nutrition

Serving Size: 3 pancakes
Calories: 245 kcal
Sugar: 4 g
Sodium: 210 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 185 mg

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