Fluffy Pumpkin Protein Pancakes

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Stack of fluffy pumpkin protein pancakes topped with cinnamon maple butter and maple syrup.

Why You’ll Love This Recipe

While I usually lean toward savory breakfasts, there are mornings when I crave something sweet that won’t leave me crashing an hour later. That’s exactly why I created these pumpkin oat pancakes. They deliver all the cozy fall flavor of pumpkin pie but in a balanced, high-protein package. My kids devour them every time, and I love knowing they’re starting the day with extra nutrients from pumpkin puree and protein powder.

If you enjoy experimenting with high-protein breakfasts, you’ll also love my ricotta waffles. They share that same fluffy texture but lean into a different flavor profile; proof that healthy can absolutely taste indulgent!

These gluten-free pumpkin pancakes are:

Fluffy and satisfying thanks to oat flour and whey protein.
Kid-approved and family-friendly.
Perfect for meal prep, since leftovers refrigerate or freeze beautifully.
Customizable, with an optional whipped cinnamon maple butter that takes them over the top.

Ingredients You’ll Need

Here’s everything that goes into this cozy high-protein fall breakfast:

Pumpkin protein pancake ingredients laid out on a table, including pumpkin puree, oat flour, protein powder, eggs, and spices.

Eggs: Add structure and help the pancakes rise.
Pumpkin puree: Provides moisture, flavor, and nutrients.
Oat flour: Keeps them gluten-free while lending a hearty texture.
Vanilla whey protein powder: The key to fluffy protein pancakes. Whey dissolves easily and traps air bubbles as it cooks, which helps keep pancakes light.
Pumpkin pie spice: Classic fall warmth.
Baking powder: For lift and fluff.
Sea salt: Balances the sweetness.
Avocado oil (or other neutral oil): For pan-frying.

Optional Cinnamon Maple Butter: Unsalted butter, maple syrup, cinnamon, vanilla, and a pinch of sea salt whipped until light and fluffy. It’s simple, but it melts beautifully into the pancakes and enhances the pumpkin spice flavor.

For another pumpkin-inspired breakfast idea, try my pumpkin cream cheese muffins!

How to Make High-Protein Pumpkin Pancakes

Cinnamon maple butter ingredients whipped together in a small glass bowl with a whisk.

Step 1: If making the cinnamon maple butter, whip together butter, maple syrup, cinnamon, vanilla, and salt until fluffy. Set aside.

Eggs and pumpkin puree being whisked in a large wooden mixing bowl.

Step 2: In a large bowl, whisk the eggs and pumpkin puree until smooth.

Dry ingredients including oat flour, protein powder, and pumpkin spice added to wet mixture in a wooden mixing bowl.

Step 3: Add oat flour, vanilla whey protein powder, pumpkin pie spice, baking powder, and sea salt. Stir until just combined. The batter should be thick but spoonable.

Pumpkin protein pancakes cooking in a black skillet with avocado oil, cooking on medium heat.

Step 4: Heat a thin layer of avocado oil in a nonstick skillet over medium heat. Scoop about 3-4 tablespoons of batter per pancake into the pan.

Stack of golden brown pumpkin protein pancakes on a plate with cinnamon maple butter being spread on top, ready for serving with toppings.

Step 5: Cook for 3 minutes per side, or until golden brown and cooked through. Serve warm with the cinnamon maple butter and your favorite toppings.

Expert Tips

If the batter looks too thick, whisk in a splash of milk for smoother pancakes. Too thin? Sprinkle in a little more oat flour until it’s scoopable.
Keep pancakes fluffy by resisting the urge to press them down with your spatula, let them rise naturally in the pan.

Close-up of fluffy pumpkin protein pancakes topped with cinnamon maple butter and syrup.

Storage + Meal Prep Tips

One of my favorite things about this protein powder pancake recipe is how well it stores, making it perfect for fall breakfast meal prep. Leftovers can be kept in the fridge in an airtight container for up to 4 days. For longer storage, freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.

When reheating, I like to pop them in the toaster oven until warmed through. It keeps them fluffy with lightly crisp edges.These reheat beautifully on a busy school morning or even as a quick post-workout snack. If you’re looking for more grab-and-go options, my pancake mix muffins or pumpkin bread are more breakfast lifesavers.

Close-up of pumpkin protein pancakes cut into pieces on a fork with cinnamon maple butter spread on the side.

Recipe FAQs

Can I make these gluten-free?

Yes! Since this recipe already uses oat flour, it’s naturally gluten-free. Just make sure your oats are certified gluten-free if needed.

Can I make them without protein powder?

You can, but the texture will change. The protein powder helps give structure and fluff. Without it, the pancakes may be softer and less filling.

How do I keep them fluffy?

Don’t overmix the batter, and stick with whey protein powder. Other powders (like plant-based) often yield dense, rubbery results.

Can I make them dairy-free?

Yes, just skip the cinnamon maple butter or use a dairy-free butter alternative. The pancakes themselves are dairy-free!

Can I make them ahead of time?

Yes, these are great for meal prep. Cook the pancakes, let them cool completely, and refrigerate or freeze them. They’re great for meal prep and taste just as good reheated.

These fluffy pumpkin spice protein pancakes are everything you want in a cozy fall breakfast: hearty, healthy, and irresistibly delicious. Whether you make them fresh on a crisp weekend morning or prep a batch for busy weekdays, they’re sure to become a seasonal favorite.

If you loved these, be sure to check out my fluffy eggless pancakes for another breakfast classic with a twist!