Easy Pumpkin Protein Pancakes

These easy pumpkin protein pancakes have just 87 calories and over 7 grams of protein per cake, giving you all the fall vibes without sacrificing your fitness goals.

I can’t even believe how good these are for the macros. The whole batch is less than 350 calories and 30 grams of protein. FOR PANCAKES.

Truly a must try if you’re in a calorie deficit, or are just a huge fan of pumpkin like I am. Here’s how to make them!

What You’ll Need

• Pumpkin puree: I love Libby’s.
• Egg whites: You can usually find liquid egg whites in cartons right by the regular eggs.
• Maple syrup: Or sweetener of choice. I use sugar free (maple grove farms is the best).
• Vanilla
• Kodiak pancake mix: I use the regular buttermilk, but they actually have a pumpkin flavor that’s probably amazing in these. You can use any pancake mix you prefer if you don’t care about protein content.
• Cinnamon
• Pumpkin pie spice
• Salt

How To Make Them

1. Prep pan: Heat a large pan on medium heat. The batter comes together so quick that I do this right away so it’s hot and ready to go.
2. Mix the batter: In a mixing bowl, add the pumpkin puree, egg whites, maple syrup and vanilla and whisk until smooth. Gently stir in the pancake mix, cinnamon, pumpkin pie spice and salt until combined.
3. Cook the cakes: Spray the pan with cooking spray and pour the batter onto the pan, forming small pancakes (this makes about 4 regular sized cakes or 6 smaller ones). Cook for 2-3 minutes until surface starts to bubble, then flip and cook another 2 minutes. Remove from heat and repeat with any remaining batter.
4. Decorate: Enjoy pancakes with more maple syrup, vanilla greek yogurt, whipped cream, fruit, whatever you love!

Tips

• Add chocolate chips or nuts: After pouring the batter onto the pan, sprinkle some chocolate chips or chopped pecans or walnuts onto the cakes for a lil extra something.
• Extra pumpkin spice: If you like a stronger spice flavor, add another 1/2 tsp of pumpkin pie spice to the batter. I’ve had them both ways and both are delicious.
• Cooking: This batter is thicker, so it won’t spread right onto the pan like normal pancake batter. To help with this, I take a spoon and gently spread the batter out flatter.

To Store

Once cooled, store any leftover pumpkin pancakes in an airtight container in the fridge up to 3 days. I always just reheat in the microwave for about 30 seconds or even just eat them cold cause I’m a weirdo.

You’ll Also Love

• Pumpkin pie overnight oats
• Blueberry pancake muffins
• Easy healthy pumpkin chocolate chip muffins

Lastly, be sure to leave a comment and review if you try these easy pumpkin protein pancakes! It really helps support me and my little food blog so I can keep creating the best recipes possible. Love you guys. 🍁

Easy Pumpkin Protein Pancakes

5 from 1 vote

These easy pumpkin protein pancakes contain over 7 grams of protein per cake, giving you all the fall vibes without sacrificing your fitness goals.

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:5 minutes mins

Course: Breakfast

Cuisine: American

Servings: 4

Calories: 87kcal

Ingredients

• 1/2 cup 100% pure pumpkin puree (122 g)
• 1/2 cup liquid egg whites (123 g)
• 2 tbsp maple syrup (30 ml) I use sugar free
• 1/2 tsp vanilla
• 1/2 cup Kodiak pancake mix (63 g)
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt

Instructions

• Heat a large frying pan on medium. In a mixing bowl, whisk together the pumpkin, egg whites, maple syrup and vanilla until smooth. Gently stir in the pancake mix, cinnamon, pumpkin pie spice and salt until combined.
• Spray pan with cooking spray and pour the batter onto the pan, forming pancakes (makes about 4 regular size or 6 smaller ones). Cook for 2-3 minutes, until surface starts to bubble, then flip and cook another 2 minutes. Remove from heat and repeat with any remaining batter.
• Enjoy with more maple syrup, vanilla greek yogurt, whipped cream, fruit, whatever you love!

Notes

• Maple syrup: Add another tbsp maple syrup to the batter if you like it sweeter. Can also sub sweetener of choice.
• Add ins: Some chocolate chips, chopped walnuts or pecans are really good sprinkled onto the pancake batter as they cook.
• Batter: Since this batter is thicker, I use a spoon to help spread it around flatter on the pan.
• Pumpkin pie spice: For stronger spice flavor, add another 1/2 tsp pumpkin pie spice. I’ve had these both ways and both are delicious.

Nutrition

Serving: 1pancake | Calories: 87kcal | Carbohydrates: 13.3g | Protein: 7.4g | Fat: 0.9g | Fiber: 2.2g