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Home » By Meal » Breakfast

Published: August 9, 2022

Pumpkin Protein Pancakes

5 from 14 votes
Jump to Recipe Pin Print
oatmeal blender pumpkin protein pancakes
oatmeal blender pumpkin protein pancakes
Pumpkin Oatmeal Protein Pancakes (Healthy + Flourless)
Pumpkin Oatmeal Protein Pancakes (Healthy + Flourless)

These ultra-fluffy oatmeal pumpkin protein pancakes are perfect for Fall and have over 12 grams of protein per serving. They’re made in a blender with healthy ingredients like pumpkin puree, oats, eggs, and Greek yogurt. An easy gluten-free breakfast!

stack of oatmeal pumpkin protein pancakes with greek yogurt and maple syrup on top

Healthy high-protein pumpkin pancakes

I am seriously obsessed with high-protein pumpkin pancakes; they make for an excellent 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 rolled oats, making these pumpkin protein pancakes gluten-free and flourless. They are soft on the inside, super fluffy, and packed with protein to start your day 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 and freeze extra for meal prep! All you need is a blender and a stove since all the ingredients are simple and common in every kitchen.

I cannot wait to hear your thoughts about these healthy pumpkin-spiced oatmeal blender pancakes! You don’t need protein powder since the protein comes from Greek yogurt and eggs – how cool is that?!

Why you’ll love this healthy recipe

  • High Protein: Over 12 grams of protein per serving.
  • Healthy: They are gluten-free and made with wholesome ingredients.
  • Flourless: These pancakes are made without flour. Instead, we use rolled oats.
  • Add Extra Protein: You can add protein powder if desired to add extra protein; just read the instructions below.
  • Gluten-Free: Perfect for those with celiac.
  • Meal Prep: Store them in the fridge or freezer for meal prep.
  • Fall Breakfast: They’re pumpkin-spiced and perfect for Fall.
  • Freezer-Friendly: These protein pumpkin pancakes store super well in a freezer for up to 3 months.
  • Made in a Blender: The pancake batter is made in a blender.
  • No Bananas: Best of all, you don’t need bananas for these oatmeal blender pancakes.
  • Try these protein oatmeal blender pancakes or these protein anabolic french toast next!
inside of a stack of 5 pumpkin protein pancakes to show fluffy and soft texture

Ingredients & substitutions

These super 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 and suitable substitutions 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! You can also use a dairy-free yogurt alternative.
  • 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. Feel free to substitute the maple syrup with honey.
  • 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-fashioned rolled oats. You can also use quick oats.
  • Baking Powder: To help these pancakes rise when cooked. Do not substitute with baking soda, they are not the same.
  • Pumpkin Spice: To flavor these Fall-inspired pumpkin blender protein pancakes.

Kitchen tools needed

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.
  • Spatula
  • 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.
all ingredients in small bowls with labels

How to make oatmeal pumpkin protein pancakes

These high-protein pumpkin spice 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:

Step 1:

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.

all ingredients in a blender
pumpkin protein pancake batter in a blender

Step 2:

Meanwhile, heat a large non-stick pan over medium heat. Lightly butter or oil the pan with non-stick spray.

Step 3:

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.

Home Cook Note: 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.

Step 4:

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!

a stack of blender oatmeal pumpkin protein pancakes on a plate

Expert tips for fluffy oatmeal pancakes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Watch the clock. Oat flour is denser than all-purpose flour, so 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.
  7. Don’t use steel-cut oats. You can only use old-fashioned rolled oats or quick oats for oatmeal pancakes!

Pumpkin pancake topping ideas

Here is a list of the best toppings for protein pancakes:

  • Greek yogurt
  • Coconut yogurt
  • Pumpkin seeds
  • Shredded coconut
  • Maple syrup
  • Honey
  • Whipped cream
  • Chocolate chips
  • Chopped nuts (pecans, almonds, or walnuts)
  • Fresh fruit
  • Whipped cream
  • Sunflower seeds
  • Chia seeds
  • Banana slices
  • Butter
close up of crispy edges on pumpkin protein pancakes

Frequently Asked Questions

Are they gluten-free?

Yes, these high-protein pumpkin pancakes are 100% gluten-free since they’re made without flour.

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.

Are pumpkin protein pancakes healthy?

These protein pumpkin pancakes are a fantastic healthy breakfast recipe. They’re high in protein which means you’ll stay full for longer, they’re gluten-free, and they only have 250 calories per serving (one serving equals three pancakes).

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 protein 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.

stack of pumpkin protein blender pancakes

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!

blender oatmeal pumpkin protein pancakes

Pumpkin Protein Pancakes

These ultra-fluffy oatmeal pumpkin protein pancakes are perfect for Fall and have over 12 grams of protein per serving. They're made in a blender with healthy ingredients like pumpkin puree, oats, eggs, and Greek yogurt. An easy gluten-free breakfast!
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Serving 4 servings

Ingredients
 

  • 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

Instructions

  • 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).
    pumpkin protein pancake batter in a blender
  • 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!

Notes

Rolled Oats: You can use quick oat 1:1. Do not use steel-cut oats.
Pumpkin Pie 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.
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.

Nutrition

Calories: 251kcal | Carbohydrates: 38g | Protein: 12g | Fat: 6g | Cholesterol: 83mg | Sodium: 212mg | Potassium: 284mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2509IU | Vitamin C: 1mg | Calcium: 259mg | Iron: 3mg
Course Breakfast
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!

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Comments

  1. Hannah says

    August 16, 2022 at 11:46 am

    5 stars
    These were fluffy and very flavorful. I ate mine with maple syrup and almond butter and it was very good. You should try!

    Reply
  2. Jen says

    August 20, 2022 at 9:58 am

    5 stars
    So easy and super delicious!!

    Reply
  3. Andrea says

    August 27, 2022 at 10:51 am

    5 stars
    This was the best pumpkin pancake recipe I have ever made. Boyfriend and me loved it.

    Reply
  4. Rebeca says

    April 24, 2023 at 12:21 am

    5 stars
    I LOVE this breakfast! These are my family’s favorite pancakes. I usually prepare them at least twice a week! They are so soft and yummy, and the best part is they are so easy to make!

    Reply
    • Tati Chermayeff says

      April 29, 2023 at 8:45 am

      5 stars
      Hi Rebecca! Thank you so much for leaving this kind review. I am so happy to hear this!!

      Reply
  5. Johanna Collins says

    October 01, 2023 at 3:25 pm

    5 stars
    Hi , the recipe looks great. I’ll be making them today for weekly meal prep. Are 4 small pancakes considered one serving? Thank you!

    Reply
    • Tati Chermayeff says

      October 01, 2023 at 4:11 pm

      Hi! Yay – love to hear that. Let me know what you think! About 3 pancakes made with 1/4 cup of batter each is one serving.

      Reply
  6. Vicki L Osburn says

    November 03, 2023 at 9:44 am

    5 stars
    Simply Delish!! Very easy to prepare, cook quickly, and are soooo yummy!! I’m going to add a little orange flavoring to my next batch.

    Reply
  7. Paula says

    November 05, 2023 at 2:16 pm

    5 stars
    So good and simple! For once, a recipe without collagen peptides or some other ingredients I don’t readily have (or want to have) on hand.

    Thanks!

    Reply

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Tati, founder and creator of Healthful Blondie

I’m Tati, a foodie, recipe developer, and blogger based in Austin, Texas. I started Healthful Blondie in 2020 to celebrate life, health, and my passion for cooking and baking. If you are in search of “lightened-up,” healthier versions of classics, you are in the right spot! My recipes are easy to follow, simple, and super tasty.

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