Pumpkin Spice Protein Pancakes
There’s nothing like starting a crisp fall morning with a stack of cozy, spiced pancakes. These Pumpkin Spice Protein Pancakes bring all the flavors of the season—pumpkin purée, warm pumpkin pie spice, and just enough fluff to make breakfast feel like a treat. When I made them for my kids, they were an instant hit. It felt like such an extra special treat for a busy school morning, but secretly they’re simple, nourishing, and packed with protein to fuel a busy day.
This recipe is part of my Protein Project: Back-to-School Edition, where I’m sharing fun, flavorful, and family-friendly ways to add more protein to everyday meals. And yes—these pancakes really can work for school mornings. You’ve got options: make a batch ahead and reheat them in the toaster (my go-to trick), or whisk the batter the night before and cook them fresh in the morning. Either way, you’ll have warm, pumpkin-spiced pancakes on the table without the weekday chaos.
Ingredients for Pumpkin Spice Protein Pancakes
- ALL-PURPOSE FLOUR
- UNFLAVORED PROTEIN POWDER
- BAKING POWDER
- PUMPKIN SPICE
- MILK (ANY VARIETY)
- PLAIN GREEK YOGURT (not pictured)
- PUMPKIN PUREE (NOT PUMPKIN PIE MIX)
- EGG (LARGE)
- VANILLA EXTRACT
- PINCH OF SALT
Step-by-Step Ingredients
- In a mixing bowl, whisk together flour, protein powder, baking powder, pumpkin pie spice, and salt.
- In another bowl, whisk pumpkin purée, eggs, milk, yogurt, and vanilla extract until smooth.
- Add wet ingredients to dry and stir gently until just combined. Batter should be thick but scoopable. Add 1–2 Tbsp extra milk if needed.
- Heat a nonstick skillet or griddle over medium heat and lightly grease.
- Scoop about ¼ cup batter per pancake (yields ~8 pancakes). Cook for 2–3 minutes until edges look set and bubbles appear, then flip and cook another 1–2 minutes until golden and fluffy.
- Serve warm with your favorite toppings.
Pumpkin Spice Protein Pancakes
Fluffy pumpkin spice protein pancakes with cozy fall flavor and 8g protein each. Easy to make, kid-approved, and perfect for busy mornings.
Ingredients
- 7 Tbsp all-purpose flour
- 3 Tbsp unflavored protein powder
- 1 tsp baking powder
- 1 tsp pumpkin pie spice (adjust to taste)
- 3 Tbsp pumpkin purée
- 1 large egg
- 6 Tbsp milk (dairy or plant-based)
- 2 Tbsp plain Greek yogurt
- 1 tsp vanilla extract
- Pinch of salt
- Butter, oil, or spray for cooking
Instructions
- Whisk flour, protein powder, baking powder, pumpkin pie spice, and salt in a bowl.
- In another bowl, whisk pumpkin purée, egg, milk, yogurt, and vanilla until smooth.
- Stir wet into dry until just combined. Batter should be thick but scoopable (add 1 Tbsp milk if needed).
- Heat a skillet over medium, lightly grease, and scoop ~¼ cup batter per pancake.
- Cook 2–3 minutes until edges set and bubbles form, flip, then cook 1–2 minutes until golden and fluffy.
- Serve warm with toppings of choice.
These were so delicious! And I love that they are a good protein boost!
Thanks Beth. So glad you liked them!