3-Ingredient Pumpkin Protein Pancakes Recipe

A stack of pancakes with butter on top and syrup being poured.

5 from 5 votes

3-Ingredient Pumpkin Protein Pancakes Recipe

My 3-ingredient pumpkin protein pancakes are my favorite way to start the day. These fluffy pancakes are perfect for a fall brunch or breakfast and can be customized with whatever mix-ins and toppings you like!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: 3 ingredient, pancakes, Pumpkin

Servings:

Calories: 300kcal

Author: Mika Kinney

Equipment

1 bowl
1 frying skillet

Ingredients

1 cup Protein pancake mix
2 eggs medium
¼ cup pumpkin puree or pie filling, pumpkin pie, or sweet potato cassserole leftovers
⅓ cup Greek yogurt add more as needed depending on your pancake mix

Optional

1 tablespoon pumpkin pie spice
1 teaspoon maple syrup

Instructions

Heat a medium skillet over low to medium heat. Add a little butter or oil if not using a non-stick skillet.
Mix all ingredients in a large bowl until fully combined. For extra fall effect, add the 1 tablespoon pumpkin pie spice and 1 teaspoon maple syrup. If the batter is too thick, add a bit more Greek yogurt. If it's too thin, add a bit more pancake mix.
Portion out ⅓ cup of pancake batter into each pancake on the skillet. Let them cook for 2-3 minutes or until you start to see bubbles on the uncooked side.
Flip the pancakes and cook on the other side for 1-2 minutes or until golden brown. Repeat this process until all the batter is used up!

Video

Notes

Helpful Tips

To know when the pancakes are ready to flip look for bubbles. When the bubbles show up on the uncooked side of the pancakes, that means hot air has made it to the other side. Also, always look for that golden brown color before flipping. This is typically about 2-3 minutes on the first side and 1-2 minutes on the other side.
Use an ice cream scoop or measuring cup to equally portion out the batter into even pancakes.
To substitute pumpkin for sweet potato casserole leftovers you may need to add a little more pancake mix because sweet potatoes have more water than pumpkin.

Common Questions:

What pancake mix should I use for these fluffy pumpkin pancakes?

Any of your favorite brands will work as long as it’s a “Just add water” mix. We’ve tried this recipe with Kodiak Cakes (high-protein option), Birch Blenders (gluten-free option), and Krusteaz and have had good luck with all of them.

Any protein pancake mix will work as will any pancake mix. These just have less protein with a standard pancake mix.

Can I make these pancakes into vegan pumpkin pancakes?

Yes, to make these vegan, use a vegan pancake mix and an egg substitute like Just Egg or any of these egg substitutes for baking.

Variations

Pumpkin Protein Pancakes: For a high-protein version of these pancakes, try adding in 1 scoop of collagen or replace 1 coop of pancake mix with 1 scoop of pumpkin spice whey protein powder or vanilla. Then, top with Greek yogurt and peanut butter!

Storage and meal prep tips

Fridge: These will keep in the fridge in an airtight container for up to 5 days. Just let them come to room temperature storing otherwise the heat will create steam that will disrupt the texture of the pancakes.

Freezer: To store leftover pancakes in the fridge, let them cool completely. Then place them in a plastic zip-top bag or air-tight container and store them in the freezer for up to 3 months.

Reheating: To reheat from the fridge, either use a toaster on a 2-3 setting or microwave for 30 seconds for 1 pancake to heat up. To reheat from frozen, use the same methods but set the toaster to 4 or 5 and heat in the microwave for 45-60 seconds for 1 pancake.

Meal prep tips: You can make these pancakes up to 1 week in advance and just store them in the fridge to enjoy throughout the week!

Nutritional information is an estimate and for informational purposes only.

See the post for substitution options and notes.

Nutrition