By All the flavor of pumpkin pancakes with 23g of protein per serving and not a scoop of protein powder anywhere. Greek yogurt and eggs are the all-star ingredients, it's 5 minutes of stirring, and it bakes in the same glass container you're going to store it in. No standing at the stove flipping one pancake at a time!
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I'm a stan for seasonal pancake recipes; I mean, pancakes are kind of our thing! And while I do love our 4-ingredient pumpkin protein pancakes, these are super duper easy and great for taking on the go!
If you want pancakes in five minutes instead of forty, our microwave pancake bowls are the single-serving version, and there are plenty more protein pancake recipes where this came from 🎃
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I always use the round Pyrex glass meal prep jars for this. Blend up a big batch because it's just the easiest to me, and then seperate into 4 servings.
If you want to microwave these, the round jars are the best for it because they are wide enough that it won't overflow. Otherwise, rectangular works fine too!
Five minutes of stirring or blending at the front, 35 minutes in the oven while you do something else, and breakfast is handled for four servings 🙌
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Greek yogurt: this adds protein and keeps the crumb tender rather than dense. Cottage cheese blended smooth works as a swap.
- Eggs: gives them structure so it slices rather than crumbles.
- Pumpkin purée: Make sure it's pure pumpkin and not pumpkin pie filling, which is already sweetened and spiced.
- Milk: Any kind. It thins the batter to something pourable.
- All-purpose flour: A 1:1 gluten-free blend works here too. You can also swap some of the flour for up to 2 scoops of protein powder (swap by volume).
- Baking powder: Check that yours isn't expired. It's the only lift in the recipe.
- Pumpkin pie spice and cinnamon: Both, not one or the other. The extra cinnamon on top of the blend is what keeps it from tasting flat.
- Maple syrup: A quarter cup if you're doing the crumb topping or pouring syrup at the table, up to three quarters if you're going without both (much more on that below).
- The crumb topping: Cold butter, flour, brown sugar, cinnamon and salt, rubbed together. Cold is the operative word, warm butter turns it into paste instead of crumbs.
- Mix-ins: Chocolate chips or pepitas are great stirred in alongside or instead of the crumb or added on top after baking!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
step by step: tips to nail this recipe every time
- Blending keeps it simple: I'd rather do this than measure out each ingredient into the glass prep jars. You can mix too.
- Keep the butter cold for the crumb: Rub it into the flour and sugar with your fingers until it looks like coarse crumbs. If it's softening as you work, put the bowl in the freezer for five minutes.
- Check the middle, not the edges: The edges set well before the center does. A knife in the middle should come out clean at 30 to 35 minutes.
quick recipe video
the maple and the crumb work together
This is worth deciding before you pour rather than after it's baked.
A quarter cup of maple syrup in the batter is a lightly sweet pancake, and at that level you want the crumb topping. They both add sweetness!
If you're going without the crumb, go up to three-quarters of a cup of maple in the batter instead.
Or do a quarter cup, keep the crumb, and pour more syrup over the top at the table. That's how we usually eat it 🍁
reader questions
Completely different recipe and different job. The microwave version is one serving in under five minutes with a silken tofu base, for when you want pancakes right now. This one is a baked batch of four with Greek yogurt, made ahead for the week.
Of course. The glass meal prep container is just convenient because you store it in the same dish. Any similar-sized round or rectangular dish works. If you bake in a large casserole dish you're bake time will be longer, probably 40-45 minutes.
You can, but bump the maple syrup in the batter up to ¾ cup if you do. At ¼ cup the crumb is carrying a lot of the sweetness.
troubleshooting & testing notes
The middle is still wet at 35 minutes.
Dish depth is the usual reason. A narrower, deeper container takes longer than a wide shallow one. Give it another 5 to 10 minutes and cover the top with foil if the crumb is getting dark.
It tastes bland.
Add a pinch more salt! Salt makes everything taste more like itself. You can also add more maple syrup for desired sweetness level.
how to store & meal prep it
- Fridge: Up to 5 days with the lid on.
- Freezer: Slice into portions first, then freeze up to 3 months.
- Reheating: Microwave 30 to 60 seconds, or a toaster oven if you want the crumb topping to crisp back up.
- Serving: Warm with syrup, cold straight from the fridge, or packed in a lunch.
Recipe
baked pumpkin protein pancakes
Ingredients
the pancakes
- 4 eggs
- 1.5 cups Greek yogurt
- ½ cup pumpkin purée (not pie filling)
- 1 cup milk
- ¼ cup maple syrup (up to ¾ cup if skipping the crumb topping)
- 1.5 cups all-purpose flour
- 2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
crumb topping
- 2 tablespoon cold butter
- ¼ cup flour
- 2 tablespoon brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Before you start!
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Instructions
- Heat the oven to 350°F. Grease 4 round or rectangular glass meal prep containers.
- Whisk or blend the 4 eggs, 1.5 cups Greek yogurt, ½ cup pumpkin purée, 1 cup milk, ¼ cup maple syrup, 1.5 cups all-purpose flour, 2 tsp baking powder, 1 tbsp pumpkin pie spice, 1 tsp cinnamon, and ½ tsp salt together until completely uniform, some streaks of flour are fine.
- Pour into the prepared container.
- For the crumb topping, rub the 2 tbsp cold butter into the ¼ cup flour, 2 tbsp brown sugar, 1 tsp cinnamon, and ¼ tsp salt with your fingers until it looks like coarse crumbs. Scatter over the top, don't press it in.
- Bake 30 to 35 minutes, until a knife in the center comes out clean. The edges set before the middle does, so check the center.
- Cool before storing or enjoy right away with pepitas or maple syrup.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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