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!
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!
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.
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:
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.
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.
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!
Expert 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!
- 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.
- 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
- Whipped cream
- Chocolate chips
- Chopped nuts (pecans, almonds, or walnuts)
- Fresh fruit
- Whipped cream
- Sunflower seeds
- Chia seeds
- Banana slices
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.
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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