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[Recipes] High Protein Pumpkin Pancakes

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Recipe: Pumpkin Protein Pancakes

Fall is in full bloom with Halloween just behind us and Thanksgiving right around the corner. On that note, one of my favorite treats this time of year are pumpkin spiced coffee and pumpkin pie. Given that both of those aren’t exactly nutritious I figured I’d work on a pumpkin recipe that you can enjoy guilt-free. Protein pancakes are one of my favorite healthy meals to cook, so I whipped together an extremely easy, high protein pumpkin pancakes recipe. Each pancake has 102 calories and packs over 11 grams of high quality protein — enjoy!

Prep Time: 5 minutes
Cook Time: 5-10 minutes
Servings: 1 batch, 4 pancakes


High Protein Pumpkin Pancakes, Ingredients:
  • 1 large egg
  • 2 egg whites (egg whites in a carton work fine too)
  • 1/2 cup or 40g of quick cook oats
  • 1/2 cup of canned pumpkin
  • 1/2 scoop unflavored or vanilla protein powder
  • 1/4 cup of 1% cottage cheese
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 3-5 packets of stevia


Optional Ingredients:
High Protein Pumpkin Pancakes, Directions

1) Put all the ingredients into a blender and blend until smooth. If you find the batter is too thick, you can add a few tablespoons of water or unsweetened almond milk.

2) Meanwhile, heat a non-stick griddle or pan on medium heat and coat the pan with cooking spray (I prefer coconut oil).

3) Pour the batter onto your griddle or pan to make 3-4 pancakes (you may not have room to make all the pancakes in one batch).

4) Flip the pancakes when the edges are nicely browned and the top has a bit of bubbling. This should take 3-5 minutes.

5) Cook the other side for an additional 2-4 minutes.

6) Serve warm. Top with Walden farms calorie free pancake syrup, almond butter, greek yogurt or fresh fruit.

7) Bon Appétit!


High Protein Pumpkin Pancakes, Nutrition Facts (per pancake)
  • Calories – 102
  • Fat – 2.25 grams
  • Fiber – 1.75 grams
  • Sugar – 1.5 grams
  • Protein – 11.25 grams
  • Carbohydrates – 10 grams

Joshua Nackenson

Joshua Nackenson

Contributing Author at Lean It UP
Joshua Nackenson, CSCS, is a medical student at the University of Miami Miller School of Medicine with a passion for all things related to fitness and nutrition.

His primary athletic focus is powerlifting, where he competes in the 165lb and 181lb weight classes. In between powerlifting training and competitions, he stays fit by competing in local 5ks and Tough Mudder events.
Joshua Nackenson

Follow Lean It UP on Twitter, Facebook and Pinterest for real-time fitness/nutrition tips, advice, info and updates.


  • MissGreen

    Can you have this with Peanut butter instead of pumpkin?

    • Not in this recipe; the consistency doesn’t work, but you can 100% add a few scoops on top!

      I’ll definitely work on engineering a PB pancake recipe, though, if you’re hungry for one — sweet idea!

  • Kaitlyn

    i only have egg whites – no eggs.. could i just use all egg whites?

    • Yep, of course — sub 2 egg whites for the whole egg.

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