One of the best breakfast recipes to start your seasonal mornings are some high-quality, fluffy pumpkin pancakes. Although you can eat them any time of the year, it is popular as an autumn recipe to serve to your family and friends. The mixture of spices and pumpkin puree brings out a zesty and distinct flavor that fits the soft and malleable nature of pancakes.
This recipe also calls for your own preference of protein powder, which gives you a protein and fiber kickstart to your pancakes. The protein powder helps you stay strong and healthy while not affecting the natural flavor much. It is good in this recipe since pumpkin pancakes on their own don’t provide a significant amount of healthy nutrients (although the pumpkin puree has a lot of vitamins and minerals on its own).
This recipe is easy to make and you can double or halve the yield if you prefer. The featured recipe yields six 4-inch pancakes. You can substitute certain ingredients while making the batter in favor of vegan or gluten-free options. Also, you can add toppings like whipped cream and spreadable butter, or mix in chocolate chips during cooking. Fruits like raspberries and nuts like almonds are healthy add-ons that help maintain the autumn atmosphere.
Protein Pumpkin Pancakes
Equipment
- 2 baking bowls
- 1 spatula
- 1 griddle or non-stick skillet
- 1 whisk
Ingredients
- 1½ cups milk whole, reduced fat, or non-dairy
- 1 large egg or flax egg
- 2 cups all-purpose flour or nut flour
- 3 tbsp brown sugar white sugar can also be used, or no sugar at all
- 2 tsp baking powder
- 1 tsp baking soda for puffiness
- 1½ tsp ground cinnamon the best autumn spice
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- ½ tsp salt
- 1 scoop protein powder unflavored whey, soy, pea, etc.
- 1 cup pumpkin puree
- ½ tsp vanilla extract
- non-stick cooking spray or butter for your heated pan
Instructions
- In a medium bowl, whisk together all dry ingredients. Mix them until they are nicely combined.
- In a separate bowl, whisk together all wet ingredients (including pumpkin puree). Mix them until they are nicely combined.
- Make a central hole in your dry mixture bowl, then pour the wet mixture in and whisk everything together. Mix until everything is blended perfectly, but do not over mix. If the mixture doesn't feel wet enough, simply add a small amount of water to moisten it, then mix again.
- Set the completed mixture aside for at least 5 minutes. While you are waiting, preheat a griddle or skillet to medium heat, and coat the surface with non-stick cooking spray or butter. Set a spatula near the pan.
- Pour the batter over the pan until your pancake reaches the desired size. Cook each side until they appear crispy and golden-brown, flipping with your spatula.
- Serve the pancake on a large dish when ready. Repeat this process until the batter is finished.
- Add syrup, butter, fruit, or whipped cream to enhance the flavor of your pancakes if you prefer.
How To Store Your Pumpkin Pancakes
Wrap the pancakes in plastic wrap or store them in an airtight container. Then, place the pancakes in your fridge. They can be warmed up using a microwave or reheated on a pan. Pumpkin pancakes stored in the fridge are good for up to 7 days.
For freezing, simply wrap your pancakes tightly using plastic wrap or store them in a freezer-safe bag. Then, place them in a freezer. They can last as long as three months when stored this way. Just remember to place them in the fridge for a day or so in order for them to thaw out properly.
