Super Yummy Protein Pumpkin Pancakes Recipe

Super Yummy Protein Pumpkin Pancakes
Super Yummy Protein Pumpkin Pancakes
These pumpkin protein pancakes will make your kitchen smell amazing! High-protein, high fiber, super yummy.

Cook Time: 25 minutes

One of my favorite seasons is fall… I love the crisp fresh air, the beautiful autumn leaves and curling up to the smell of warm spices as Thanksgiving approaches. But to be honest, I haven’t had an actual fall season in years as I’ve been working overseas. But that doesn’t stop me from wanting to recreate my childhood every time September rolls around. I want it all…. the sights, smells and of course – the FOOD!

So as a tribute to the end of the summer season, the launch of this blog and a little peek into all the other pumpkin things I’m going to throw in your face in the next couple of months – I want to introduce you to perhaps my favorite protein pancake recipe!!

These pumpkin protein pancakes will make your kitchen smell amazing, taste super fluffy and make you sooooo happy that you can’t believe they can fit into your macros! The addition of pumpkin puree instead of just plain ol’ pumpkin pie spice gives an added dose of much needed fiber too! Score on all fronts!

Ingredients (Makes 2 Servings)

  • 100g Syntha-6 Vanilla Protein Powder
  • 1/4 cup Spelt Flour
  • 2 tsp Pumpkin Pie Spice Mix
  • 1 tbsp Natvia or Sweetener Equivalent
  • 1 tsp Baking Powder
  • 3 Egg Whites
  • 1 Whole Egg
  • 1/2 cup Pumpkin Puree
  • 1 Tbsp Skim Milk or Liquid Equivalent




Step 1: Add all the dry ingredients together in a large bowl.

This includes the spelt flour, protein powder, Natvia sweetener, pumpkin pie spice mix and baking powder. Mix the dry ingredients together with a whisk to combine.




Step 2: Add the wet ingredients to the dry ingredients.

This includes the pumpkin puree, 3 egg whites, 1 whole egg and skim milk.


Step 3: Take your whisk and start mixing it up.

Your mixture should look a little bit like this clumpy mess when you start mixing… but very soon it will be smooth like a baby’s bottom! Remember, no need to overmix – just until you don’t see any clumps!



If your mixture seems a bit thick, add a bit of liquid to it. But a good test is to coat a spoon with the batter. It should look like the picture below.


Step 4: Time to cook these babies up!

Take a non-stick griddle or fry pan and put it on the stove over low-medium heat. I don’t like to use oil spray, so I just drop a few drops of oil on the pan and wipe the whole pan down with a paper towel to spread it. You’ll just need to do this once at the beginning if your pan is super non-stick!


Step 5: Take a 1/4 measuring cup to scoop out the batter.

Pour onto the pan.



Step 6: Once the pancake starts forming bubbles… its ready to be flipped over!



Step 7: Repeat steps 5 and 6 until you run out of batter!

You should be able to make ~10 pancakes with this recipe.


Step 8: Time to eat! Bon appetit!

I like serving these pancakes with my favorite Walden Farms Zero-Calorie Pancake Syrup and a dollop of greek yogurt mixed with a dash of pumpkin pie spice and a drizzle of the pancake syrup.

Nom nom nom…..




Nutrition & Macros per serving (Recipe makes 2 servings)

  • Calories: 367
  • Fat: 9.8 g
  • Carbs: 35 g
  • Protein: 36.3 g
  • Fiber: 9.6 g

Note: The above nutrition & macros only account for the pumpkin protein pancakes and not your syrup of choice or greek yogurt mix.

For most of my protein powder related recipes, I will be using Syntha-6 whey protein powder. Although I suggest that you get it, because frankly it tastes freakin’ amazing… I know that everyone has different protein requirements. So if you do use another protein brand, just keep in mind that the macros will change and maybe the taste and texture as well.

As I progress, I will start experimenting with other types of proteins for different audiences so requests are always welcome!!

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