Blender oatmeal pumpkin protein pancakes are perfect for Fall and have over 12 grams of protein per serving. They’re super fluffy and made with healthy ingredients like pumpkin puree, oats, eggs, and Greek yogurt.
Flourless blender pumpkin protein pancakes
I am seriously obsessed with pancakes; they make for a great balanced and healthy breakfast. I love these classic oatmeal bender pancakes and these 3 ingredient banana oat pancakes, but with Fall a few weeks away, I know I’ll be making these pumpkin-spiced ones all the time.
These are no ordinary protein pancakes. Instead of flour, we blend up rolled oats which makes these pumpkin protein pancakes gluten-free and flourless. They are soft on the inside, super fluffy, and packed with protein to get your day started right.
Most blender pancake recipes call for bananas too but, don’t worry, there are NO BANANAS in this one. We use pumpkin puree instead.
Plus, this recipe is so easy to make that you can whip them up any day of the week! All you need is a blender and a stove since all the ingredients are simple and commonly found in every kitchen.
Anyways, I cannot wait to hear what you think about these healthy pumpkin-spiced oatmeal blender pancakes! You don’t need protein powder since the protein comes from the Greek yogurt and eggs – how cool is that?!
Why you’ll love this healthy recipe
- Over 12 grams of protein per serving.
- They are healthy.
- These pancakes are flourless and made only with blended rolled oats.
- You can add protein powder if desired to add extra protein; just read the instructions below.
- These pumpkin pancakes are gluten free.
- Easy and healthy breakfast and meal prep for the week.
- Pumpkin spiced flavored and perfect for Fall.
- Super easy to make in a blender.
- No bananas in this protein blender pancake recipe!
Ingredients you’ll need
These ultra fluffy, high-protein pumpkin pancakes call for nine healthy and simple ingredients. You’ll need a pumpkin puree, rolled oats, Greek yogurt, milk, eggs, and a few other ingredients. Here is a list of all the ingredients so you are prepared:
- Eggs: To add protein. You’ll need 2 eggs for this protein blender pancake recipe.
- Pumpkin Puree: Instead of bananas, we use pumpkin puree for these pumpkin protein pancakes.
- Greek Yogurt: I used plain 2% Greek yogurt, but you can use vanilla flavored. 0% and 5% Greek yogurt will work too!
- Milk: To add moister. I used unsweetened vanilla almond milk, but oat milk, cashew milk, skim milk, soy milk, or 2% cow’s milk will work too!
- Maple Syrup: You just need 2 tablespoons for a little natural sweetness.
- Vanilla Extract: A dash of vanilla goes a long way flavor-wise!
- Rolled Oats: Instead of using regular flour, these healthy pumpkin protein pancakes are made with old fashion rolled oats.
- Baking Powder: To help these pancakes rise when cooked.
- Pumpkin Spice: To flavor these Fall-inspired pumpkin blender protein pancakes.
Kitchen tools required
You only need a few kitchen utensils to make these blender protein pancakes. Here is a list:
- High-Speed Blender. This is the best one.
- Large Saute Pan or Griddle
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 tablespoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make pumpkin protein pancakes
These pumpkin spice protein pancakes are so easy to make! They make for a great healthy, and balanced breakfast. Just blend all your ingredients in a high-speed blender, cook the pancakes, and enjoy! Here are step-by-step directions:
First, add all the ingredients into a blender and blend on high for 20 – 30 seconds until fully combined. Then, let the batter sit for 5 – 8 minutes to thicken.
Meanwhile, heat a large non-stick pan over medium heat. Lightly butter or oil the pan with non-stick spray.
Next, pour about 1/4 – 1/3 cup of batter onto the hot pan and add a sprinkle of chocolate chips (if desired).
Then, cook for about 1 – 2 minutes until the edges are crisp and firm up.
Since oat flour is denser than all-purpose flour, not many bubbles will not form on the tops of the pancakes. To check if they are ready to flip, gently lift with a spatula to see if the bottoms are browning.
Next, gently flip and cook the other side for about 1 minute. Don’t overcook them, or they will be dry!
Serve your pumpkin protein pancakes immediately with maple syrup or a dollop of greek yogurt, and enjoy!
Tips for fluffy oatmeal pancakes
Don’t over-blend the batter. Make sure to blend your pancake batter until just combined. If you over-blend it, the pancakes will be tough, dense, and flat.
Let the batter sit. It is super important to let oatmeal pancake batter sit for at least 5 minutes so it can thicken. If you don’t wait, the pancakes will be flat.
Grease your pan or griddle. I love using butter, but cooking spray, coconut oil, or olive oil work too! This gives these pancakes the perfect crispy edges.
Make sure your pan is hot before adding the pancake batter. Make sure you pre-heat the pan or griddle to medium. If you add pancake batter to a cold pan, the pancakes will be flat and dense.
Cook pancakes on medium-low. After adding the batter to a medium hot pan and letting the edges crisp a little, reduce the heat to medium-low and slowly cook the pancakes, so they have time to get fluffy!
Don’t use steel-cut oats. You can only use old-fashion rolled oats or quick oats for oatmeal pancakes!
Easy ingredient substitutions
- Almond Milk: I used unsweetened almond milk in this recipe, but any milk should work. Try substituting the almond milk with oat milk, skim milk, cashew milk, or 2% milk.
- Rolled Oats: You can use quick oats for these pumpkin protein pancakes. DO NOT use steel-cut oatmeal.
- Maple Syrup: You can substitute the maple syrup for honey.
- Pumpkin Puree: If needed, you can use 1/4 cup of mashed banana or apple sauce instead of the pumpkin puree. Just make sure to use the pumpkin spice to flavor the pancakes.
- Pumpkin Spice: You can make your own pumpkin pie spice by mixing together 3 teaspoons of cinnamon, 2 teaspoons of ginger, 1 teaspoon of ground cloves, and 1 teaspoon of nutmeg. Just make sure you use 1.5 tablespoons.
Topping ideas for protein pancakes
Here is a list of the best topping for protein pancakes:
- Greek yogurt
- Coconut yogurt
- Maple syrup
- Whipped cream
- Chocolate chips
- Nuts (pecans, almonds, or walnuts)
- Fresh fruit
- Banana slices
Frequently Asked Questions
How many grams of protein per pancake?
There are 4 grams of protein per 3-inch pancake (about 1/4 cup of batter).
Can I use quick oats?
Yes, you can substitute the rolled oats for quick oats. Do not use steel-cut oats.
Why do I have to let the batter sit?
Since there is no flour in this recipe, you need to let the pancake batter sit for 5 – 8 minutes for it to thicken. This gives the blended rolled oats time to soak up the liquid and form a thicker pancake batter.
Can I make them dairy free?
To make these pumpkin protein pancakes dairy free, swap out the Greek yogurt with your favorite dairy-free yogurt.
Can I add protein powder?
You can add protein powder if you want. Add 1 scoop of vanilla or plain protein powder and reduce the amount of rolled oats to 1 + 2/3 cups.
Can I double the recipe?
Yes, you can easily double the recipe. If your blender is not big enough, simply blend in batches and add to a mixing bowl to rest before cooking.
Can I make them ahead of time?
Yes, pumpkin protein pancakes are great for meal prep and can be made ahead of time. You can refrigerate pre-made pancakes for up to 4 days, or you can freeze them for up to 3 months.
How to store, freeze, and reheat leftover pancakes:
Storing: If you have leftovers, store the pancakes in an airtight container in the fridge for up to 4 days.
Freezing: Make the pancakes as directed, let them cool, then loosely wrap them in plastic wrap, place them in a freezer-safe bag, and freeze them for up to 3 months.
Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm.
If you loved this recipe, try these next!
- Pumpkin Protein Muffins
- Protein Oatmeal Blender Pancakes
- 3 Ingredient Banana Oat Pancakes
- Pumpkin Spice Latte Baked Oats
- Pumpkin Oatmeal Bars
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Pumpkin Protein Pancakes
- 2 large eggs
- ¼ cup pumpkin puree, not pumpkin pie filling!
- ½ cup Greek yogurt, 2% or 5% plain or vanilla (0% works too)
- ⅔ cup almond milk or oat milk
- 2 tbsp pure maple syrup
- 1 ½ tsp pure vanilla extract
- 2 cup old-fashion rolled oats
- 2 tsp baking powder
- 1 ½ tbsp pumpkin pie spice, (yes tablespoon)
- Optional Mix-In: ⅓ cup chocolate chips
- Add all the ingredients into a blender and blend on high for 20 – 30 seconds until fully combined. Let the batter sit for 5 – 8 minutes (to thicken).
- Meanwhile, heat a large nonstick pan over medium heat. Lightly butter or oil the pan with non-stick spray.
- Pour about 1/4 – 1/3 cup of batter onto the hot pan (sprinkle chocolate chips on top if desired). Cook for about 1 – 2 minutes until the edges are crisp and firm up. Since oat flour is denser than all-purpose flour, not many bubbles will not form on the tops of the pancakes. To check if they are ready to flip, gently lift with a spatula to see if the bottoms are browning.
- Gently flip and cook the other side for about 1 minute. Don’t overcook them
- Serve immediately with maple syrup and enjoy!
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