Healthy Pumpkin Protein Pancakes are made with Greek yogurt and pumpkin puree. These sweet cakes make the perfect breakfast for fall and Halloween–get ready pumpkin lovers!
Got pumpkin? Or just love all things pumpkin? You HAVE to try our Pumpkin Spice Cake!
Healthy Pumpkin Protein Pancakes for Kids
Our kids love pancakes. So they’re pretty agreeable to pancakes in ALL shapes, sizes, and flavors. These pumpkin pancakes have a fun fall flavor and plenty of protein to go with it.
If your kids love pumpkin muffins or pumpkin cookies then there’s a great chance they’ll love these pancakes.
We recommend serving these pancakes with fresh fruit and a little bit of syrup.
What Substitutions Can I Make?
This recipe is pretty forgiving, so if you need to make some ingredient swaps, you can!!
Swap out the all-purpose flour for whole wheat flour if you like. White whole wheat flour is light and fluffy like AP flour, but with added nutrition. Go for it!
Pumpkin pie spice is made up of cinnamon, nutmeg, allspice, ginger and cloves. If you don’t have pumpkin pie spice you can mix up some of your own.
Finally, pumpkin puree is not as crucial as you would think. When people think of pumpkin flavoring, most of that really comes from the spice. So if you happen to have no pumpkin puree, give these Pumpkin Protein Pancakes a shot anyway!
How Many Pancakes Does This Recipe Make?
Each pancake I made used about 1/4 cup of batter and the batch made about 8 pancakes. You can make them as tiny pancakes or big ones that are the perfect single serving size for your kiddos!
Blueberries, raspberries and strawberries are my favorite berries to eat with any type of pancakes, including these Pumpkin Protein Pancakes. If you’re looking for another fun pancakes recipe try our Banana Smoothie Pancakes!
Pumpkin Protein Pancakes
- 1 cup flour, all-purpose or white whole wheat
- 1 1/4 cup (8 fl oz) Greek yogurt, vanilla
- 2 large egg
- 2 teaspoon baking soda
- 1/3 cup pumpkin, canned
- 1 dash salt
- 1 tsp vanilla extract
- 3 teaspoon pumpkin pie spice
- Using a whisk, combine all ingredients in a bowl. (1.5 oz of pumpkin is equivalent to 3 Tablespoons!) Stir just until combined. The batter will be thick, if you prefer a thinner batter, add a little water or milk.
- Heat a pan or your griddle to medium to low heat. Spray or butter your pan and use a 1/4 measuring cup so spoon batter onto pan. I use my measuring cut to also spread out the batter after I poured it, my batter was thick. Let cook until the edges begin to look done and then flip. Pumpkin pancakes take longer to cook because of the pumpkin puree, so make sure you cook them all the way through! Lower the temperature of your griddle if needed!
- Serve with berries, whipped cream, butter, syrup… whatever you’re in the mood for!