Pumpkin Protein Pancakes with Oat Flour

These fluffy Pumpkin Protein Pancakes are made with oat flour, pumpkin puree, and cozy fall spices for a nourishing, high-protein breakfast. Perfect for busy mornings or meal prep for the week!

Gluten Free, Nut Free, Soy Free, Dairy Free

If you love pumpkin season, these pumpkin protein pancakes are going to be your new breakfast favorite! They’re soft, fluffy, full of fall flavor, and naturally sweetened with maple syrup. Plus, thanks to oat flour and a scoop of protein powder, they’re packed with fiber and protein to keep you full and energized.

Whether you’re meal-prepping for the week or whipping them up on a crisp fall morning, these pancakes are a delicious way to fuel your day.

These Pumpkin Protein Pancakes are…

• Easy to make in 1 bowl
• Naturally gluten free and high fiber (sometimes hard to find!)
• Low sugar
• Fluffy and delish!
• Great to make ahead and reheat

Ingredients Used in Pumpkin Protein Pancakes with Oat Flour

1. Pumpkin puree adds natural sweetness, moisture, and that classic fall flavor. Be sure to use pumpkin puree, which contains no added sugar (NOT pumpkin pie filling!)
2. Eggs provide structure and fluffiness while boosting protein too.
3. Milk keeps the batter smooth and pourable. You can use low-fat milk or a non-dairy milk alternative, like soy milk, which is just as high in protein as dairy milk.
4. Maple syrup enhances the overall sweetness, without refined sugar. Look for “pure” maple syrup to avoid added sugars.
5. Pure vanilla extract exaggerates the warm flavors of pumpkin and spice.
6. Oat flour adds whole grain fiber and makes the pancakes naturally gluten-free. You can make your own oat flour by blending rolled oats in a blender or food processor.
7. Vanilla protein powder boosts the protein content for a satisfying breakfast, however, if you don’t want to use protein powder you can omit it and add an additional 1/4 cup of oat flour.
8. Baking powder is the leavener of choice in this recipe. It helps the pancakes rise and stay fluffy.
9. Cinnamon, Nutmeg & Cloves are the idyllic trio of cozy fall spice that makes these pancakes irresistible.

Kitchen Tools Needed to Make This Recipe

• Large mixing bowl
• Whisk or spatula
• Measuring cups and spoons
• Large skillet
• Spatula for flipping pancakes

How to Make Pumpkin Protein Pancakes

You can make these pancakes in a few simple steps…

1. Mix wet ingredients – In a large bowl, whisk together pumpkin puree, eggs, milk, maple syrup, and vanilla.
2. Add dry ingredients – Stir in oat flour, protein powder, baking powder, spices, and salt until just combined.
3. Cook the pancakes – Heat a skillet over medium, spray with nonstick oil, and pour in ¼ cup batter for each pancake. Cook 2–3 minutes per side until golden and fluffy.
4. Serve & enjoy – Stack high and top with extra maple syrup, nut butter, or Greek yogurt for the ultimate breakfast.

FAQs About Pumpkin Protein Pancakes with Oat Flour

Can I make these pancakes gluten-free?

Yes! Oat flour is naturally gluten-free, but check the label to make sure it’s certified gluten-free if needed.

What protein powder works best?

I used this plant-based vanilla protein powder, but a whey protein will also work well. Just note that plant-based powders may absorb more liquid, so you may need to add a splash of extra milk.

Can I meal prep these pancakes?

Absolutely! Store cooked pancakes in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the toaster or microwave.

Can I make them egg-free?

This recipe wasn’t designed to be egg-free. The eggs provide structure and additional protein to this recipe.

Tips to Prepare these Pancakes in Advance

• Make the batter ahead – Mix the dry ingredients and store separately. In the morning, just whisk in the wet ingredients.
• Batch cook – Double the recipe and freeze leftovers for quick grab-and-go breakfasts.
• Customize toppings – Add mini chocolate chips, walnuts, or a dollop of Greek yogurt for variety throughout the week.

Other Pumpkin Recipes You’ll Love:

• Healthier Pumpkin Cookie Dough Dip (dessert dip!)
• Pumpkin Hummus
• Gluten Free Pumpkin Cookies
• Pumpkin Blueberry Muffins

Print

Don’t Forget to PIN this recipe…

xx