High Protein Pumpkin Pancakes Recipe

52 Comments
Jump to Recipe

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

Healthy Pumpkin Protein Pancakes made with greek yogurt! The perfect breakfast for fall and Halloween–get ready pumpkin lovers! 
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Protein Pancakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 2 pancakes
Calories: 117kcal

Ingredients

  • 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

Instructions

  • 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!
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 117kcal | Carbohydrates: 17g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 422mg | Fiber: 1g | Sugar: 4g

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *

52 Comments

I absolutely cannot wait to make these! I may just make them tomorrow morning. I LOVE pumpkin everything – except pumpkin pie. Weird, I know 😉

I made these today. I ended up adding 2 TBSP of maple syrup to the batter. It was just enough my kids won’t ask for anything more. But I may top them with vanilla yogurt anyway. Thanks for the recipe!

I do a protein banana pancake with little or no flour (2 eggs, 1 smashed banana, tbsp ground flax or oats or nothing, splash of vanilla, sprinkle of cinnamon — make 3-4 pancakes and can be multiplied for larger batches). I’m thinking of adding some pumpkin puree to that mix to see how it goes. That would be dairy free.

These did not turn out for me. We make a ton of pancakes – all different kinds but this is not a keeper. It was so hard to get the insides cooked – one has been sitting on med/low heat for 20 minutes.

Bummer.. I actually make some with sweet potatoes instead of pumpkin, and it is hard to get them to cook all the way through, but I really like them when they are cooked!

Hi Amy,
I have a 5 year old daughter who has type 1 diabetes and I am looking for healthy, low carb kid friendly recipes…love the pumkin pancake recipe and will try it, but my problem is that I need to know how many carbs per serving….any ideas? Thanks so much,
Amy

Hi Amy-
The only recipes we have analyzed so far are on our meal planning site, only because they take so long to do it! For recipes we haven’t analyzed, you could use nutritiondata.com and plug in the ingredients.
This one should be pretty straightforward: 75 total for the oats, and 3 for the cottage cheese, and 10 for the pumpkin=
88 grams total and I can’t remember how many the recipe makes, but if you keep track, than just divide by how many pancakes you got out of it.!
I’m sorry you have to do that! That is a lot of work to always keep track 🙁 Good luck!
Amy

I made these using a mixer not a blender. They were horrible. Just blended the oats first. Then blended the cottage cheese. Then added it all together and mixed. I did have to cook them for a very long time. Is this normal?

We’re a group of volunteers and opening a new scheme in our
community. Your site provided us with helpful info to work
on. You have performed a formidable job and our whole community will be grateful to you.

Buy a tiny “ice cream” scoop at Walmart… The type you’d expect to see in restaurant kitchens… They are about $5 I believe. They have a squeeze handle to release the contents from the scoop… I use it for kid sized pancakes (Half Dollars, I think they’re called)… Cookies… Meatball shaping… Even have used mine to scoop batter for mini cupcakes and bite-sized brownies… It makes the preparing/cooking go faster.

these look fantastic, and I’m going to make them for my kiddo. It would be awesome if you offered a printable layout option — I know, I know, this is the age of cooking with iPads and iPhones, and I do. But sometimes it’s nice to just print a recipe off quickly. Just a suggestion. 🙂

I work for the Valley News, an San Diego HOA paper and I am reaching out for permission to publish this recipe in our October issue. We have lots of families. I will credit you with the recipe. Thoughts? Thanks!

I made these using a mixer not a blender. They were horrible. Just blended the oats first. Then blended the cottage cheese. Then added it all together and mixed. I did have to cook them for a very long time. Is this normal?

It’s hard to say! Glad you tried it… but I’ve always used a blender to make the batter smooth. But, it did take a long time on the skillet. If you dare try again, once you get it cooked all the way through, I think you’ll love it!

Just made these for breakfast with left over winter squash. The flavour was good and my husband ate them with molasses. The texture is not the usual pancake texture but that is mostly due to using rolled oats in place of the usual flour and no leavening agent. They did take an unusually long time to cook .

these look fantastic, and I’m going to make them for my kiddo. It would be awesome if you offered a printable layout option We have lots of families. I will credit you with the recipe. Thoughts? Thanks!

Is there a trick to getting the insides to cook? We love all things pumpkin, but can’t get the insides done. I wonder if using our mini waffle iron would work?

5 stars
Loved these! Perfect for Lent served with hard-boiled eggs and fruit. I doubled the recipe. I didn’t have a whole cup of cottage cheese so I used a half cup of cottage cheese and a half cup Greek yogurt. I added a tablespoon of baking powder and about a quarter cup of milk. I had a half cup oat/flax flour that I used with 1 cup regular flour. I also added three egg whites for extra protein and a splash of sugar-free caramel syrup. I also put in some Stevia to offset the sourness of the Greek yogurt. I still only used 1 tablespoon of coconut oil even though I doubled the recipe. This made 15 large (4-5″) pancakes. It was great. I mixed it all up in my ninja blender and then just pored it from there onto the griddle. I tried to spread them out thin enough that I had no trouble getting them cooked in the middle. So yummy! The caramel syrup just put the flavor over the top!

Sorry to hear that, Dana! Sometimes lower heat is the key… it gives the heat time to reach the middle before the outside is browned.

Hi Clau, it’s actually OK to just leave out the pumpkin, as long as you have pumpkin pie spice to give it that signature flavor.