Easy Fall Spice Protein Pumpkin Pancakes Recipe
This easy pumpkin protein pancakes recipe is the perfect breakfast to enjoy on cool fall mornings when all things pumpkin spice are officially in season! Sprinkles of light pumpkin pie spice, real pumpkin purée, and a bit of vanilla protein powder make easy satisfying pancakes you can have with a dab of butter or a drizzle of maple syrup.
Ingredients
- 1½ cups All Purpose Flour - flour that’s been spooned through in the container and then leveled on the measuring cup
- 3 tbsp Brown Sugar
- ½ tsp Fine Salt
- 3 tsp Pumpkin Pie Spice
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 1 scoop Vanilla Protein Powder - I used Garden of Life organic vanilla protein powder
- 1 cup Plain Pumpkin Puree
- 2 tsp Pure Vanilla
- 1 whole Egg
- ¼ cup Melted Butter - plus more to butter skillet
- 1½ cup Whole Milk - 1 1/2 cup to 1 3/4 cup as needed to reach a scoop-able batter consistency
Instructions
- Prepare dry ingredients: Grab a large bowl and place a sifter on top. To the sifter add a few dry ingredients. Add the flour, salt, pumpkin pie spice, baking powder, baking soda, and a scoop of vanilla protein powder. Set aside.
- Prepare wet ingredients: Separately, in a medium mixing bowl, whisk together brown sugar, pumpkin puree, vanilla, egg, melted butter, and milk. Whisk together to combine.
- Combine wet and dry ingredients: Pour half of the dry ingredients into the wet pumpkin puree mixture and stir in with a spatula then incorporate the second half of dry ingredients. (Once combined, if batter is still too thick, be sure to thin out with another 1/4 cup or so of milk. Stir in with your spatula. This protein pancake recipe batter should be thick, wet, and slightly lumpy but able to be scooped up and plopped back out.)
- Cook: On an already buttered hot skillet, use a 1/4 cup measuring cup to scoop batter from the bowl and drop onto the buttered skillet. Grab the skillet by the handle and give it a quick shake to flatten the batter out once it hits the heat. Cook for 2-3 minutes over medium heat then flip once and cook for another 2 more minutes on the other side. *See Notes section below for tips on getting it right.
- When cooked, remove and transfer to a platter. Serve with dabs of butter, maple syrup, or twirls of whipped cream on top.
Notes
Tips for Cooking These Protein Pancakes:
Test the first pancake on its own before making multiples. Tear through the center of the pancake and taste. If center is still gooey, cook another minute or so longer on each side, adjusting time as needed to allow cakes to cook through internally. Repeat as needed until you get the hang of your cook time.
Once cooked through, the protein pancakes should be no longer gooey in the center but still nice and moist.
Adjust the heat as needed for any extra cook times taking care not to let pancakes burn on the outside. Buttering the pan in between sets will help crisp the top and edges of the protein pancakes as they cook.
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