These protein pumpkin pancakes are just the thing you need for fall flavors that fill you up. Made with only wholesome ingredients and gently spiced, you’ll fall for them fast! Plus, they’re so simple to make anytime, so make a batch today!
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Table of Contents
Why You’ll Love This Recipe
- Nourishing: Pumpkin spice protein pancakes give you the essentials you need to kick off your day, with a good dose of pumpkin and plenty of protein.
- Cozy: Those pumpkin spice aromas and flavors make eating pancakes even more enjoyable than usual.
- Easy: This protein pumpkin pancake recipe is seriously as easy as it gets, making it even easier to love.
Nutrition For Mental Health
One cup of pumpkin purée has 7 grams of fat, 3 grams of protein, and 19 grams of carbohydrates (7 grams of fiber). It is an excellent source of vitamins A, K, and E, as well as copper and antioxidants. Pumpkin is also a good source of iron, magnesium, riboflavin, potassium, and vitamins B6 and C. Both beta carotene and vitamin A consumption have been found to reduce the risk of depression.
Ingredients + Substitutions
One of my biggest peeves is when I am about to make something and realize I’m missing a key ingredient. Here’s what I recommend if that happens to you when making pumpkin protein pancakes:
- Milk: These easy pumpkin protein waffles are made with unsweetened oat milk. However, I always recommend using the milk you have on hand, such as almond nut milk, cashew nut milk, or 5-minute hemp milk.
- Protein powder: I love Truvani vanilla vegan pea protein powder. Again, though, if you already have a different protein powder in your pantry, use that instead.
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Vegan Protein Waffles
Just a few steps, just a few minutes, and soon, you’ll have a stack of scrumptious protein pumpkin pancakes!
- Heat a skillet over medium heat (with a little cooking oil in it).
- Add dry ingredients to a medium bowl and stir until combined.
- Pour in liquid ingredients and stir thoroughly until well combined.
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- Turn heat down to medium-low and scoop batter into frying pan. (I find using a 1/3 measuring cup works well, depending on the size of pancakes you are going for.) Cook until the glossy shine is gone and bubbles start to form. Flip and cook for another minute or so. Repeat until all pancakes are cooked. (Re-oil your skillet as needed.)
- Serve with pecans, warm maple syrup, and vegan whipped cream.
Servings Ideas
In addition to topping these pumpkin protein pancakes with toasty pecans, warm maple syrup, and vegan whipped cream, you can serve up a dazzling full-size breakfast for the family on weekends or for any visiting guests around the holidays. I love serving these with oven-baked home fries, banana pumpkin muffins, banana nut scones, and vegan tofu scrambled eggs.
Fair warning that with the protein, these are very filling, so if you’d like to eat a little lighter, try them with my chia pudding with coconut milk, strawberry pomegranate smoothie, no yogurt blackberry smoothie, no yogurt overnight oats, or banana avocado smoothie.
Storage Tips
Did you make a big batch of healthy protein pumpkin pancakes? You can put them in your fridge for up to 5 days and warm them back up for breakfast each morning. You can also store them in a freezer bag in the freezer for up to 3 months for a quick morning breakfast that fills you up.
FAQ
When making protein-packed pancakes, you need flour to create the batter. Protein powder isn’t a substitute for flour, so you’ll need both ingredients for this recipe.
Absolutely, and that is the basis of this recipe. I use a vegan protein powder that provides the essential fuel we all need to thrive from morning to mid-day.
Yes, well, they can be, especially if you follow this recipe. I don’t use refined sugar, and that is one of the key ways to make a recipe healthier. Maple syrup and vanilla extract add plenty of sweetness, making this healthy recipe taste indulgent.
More Vegan Breakfast Recipes
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Recipe
Pumpkin Protein Pancakes
Equipment
Ingredients
- 1 1/4 cups all-purpose flour, unbleached
- 1/4 cup protein powder
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup oat milk
Instructions
- Heat a skillet over medium heat (with a little cooking oil in it).
- Add dry ingredients to a medium bowl and stir until combined.
- Pour in liquid ingredients and stir thoroughly until well combined.
- Turn heat down to medium-low and scoop batter into frying pan. (I find using a 1/3 measuring cup works well, depending on the size of pancakes you are going for.) Cook until the glossy shine is gone and bubbles start to form. Flip and cook for another minute or so. Repeat until all pancakes are cooked. (Re-oil your skillet as needed.)
- Serve with pecans, warm maple syrup, and vegan whipped cream.
Notes
Did you make a big batch of healthy protein pumpkin pancakes? You can put them in your fridge for up to 5 days and warm them back up for breakfast each morning. You can also store them in a freezer bag in the freezer for up to 3 months for a quick morning breakfast that fills you up.
Nutrition
Did you make this recipe?
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Reference
Zhang, Y., Ding, J., & Liang, J. (2022). Associations of Dietary Vitamin A and Beta-Carotene Intake With Depression. A Meta-Analysis of Observational Studies. Frontiers in nutrition, 9, 881139. https://doi.org/10.3389/fnut.2022.881139
