Protein Pumpkin Pancakes

You would never know these Protein Pumpkin Pancakes are made with simple, wholesome ingredients and each have 7g of protein! The batter is boosted with greek yogurt, collagen peptides & einkorn flour, and rounded out with pumpkin puree & pumpkin pie spice for that signature fall flare. They turn out perfectly fluffy and are best served warm with a dollop of homemade honey cinnamon butter!

Servings pancakes

Prep Time 10

Cook Time 10

Resting Time 10

Total Time 30

Equipment

kitchen scale (optional)
3 medium bowls
whisk
spatula
griddle pan or electric griddle
hand mixer or stand mixer

Ingredients

For the Protein Pumpkin Pancakes:

2 large eggs
1 cup full-fat plain greek yogurt or skyr (240g)
½ cup pumpkin puree (120g)*
¼ cup cane sugar or granulated sugar (64g)
2 tsp vanilla bean paste
1 cup einkorn flour or AP flour, gluten free 1-to-1 flour (120g)**
¼ cup unflavored collagen peptides (20g)
2 tsp baking powder
1 tsp pumpkin pie spice
pinch of kosher salt

For the Cinnamon Butter:

¼ cup unsalted butter at room temperature
1 tbsp honey
¾ tsp cinnamon
½ tsp vanilla bean paste
pinch of kosher salt

Instructions

For the Protein Pumpkin Pancakes:

In one medium bowl, whisk together the flour, baking powder, pumpkin pie spice & kosher salt. Set aside. In another medium bowl, whisk together eggs, yogurt, pumpkin puree, sugar and vanilla bean paste until smooth. Add dry ingredients to wet ingredients and stir with a spatula until just combined -- there will still be lumps, that's okay!
2 large eggs, 1 cup full-fat plain greek yogurt or skyr, ½ cup pumpkin puree, ¼ cup cane sugar, 2 tsp vanilla bean paste, 1 cup einkorn flour, 2 tsp baking powder, 1 tsp pumpkin pie spice, pinch of kosher salt, ¼ cup unflavored collagen peptides
Allow the batter to rest for about 10 minutes while you preheat your griddle pan or electric griddle to medium-low heat. Once hot, lightly grease the pan with butter. Then, scoop out about 1/4-1/3 cup of batter per pancake. You should get 9 pancakes. Let cook until golden on the bottom, about 3-4 minutes. Flip, and continue cooking until golden on the other side, about 2-3 more minutes.
Top your stack of protein pumpkin pancakes with some cinnamon butter (below) & maple syrup. Enjoy!

For the Cinnamon Butter:

Add all ingredients to a medium bowl and use a hand mixer or stand mixer to beat until combined.
¼ cup unsalted butter, 1 tbsp honey, ¾ tsp cinnamon, ½ tsp vanilla bean paste, pinch of kosher salt

Video

Notes

*NOTE: I have noticed that different brands of pumpkin puree vary widely in texture. For this recipe, I prefer to use Whole Foods 365 brand because it is a thicker consistency than other brands such as Farmer's Market Foods. If you do use a brand that is looser/thinner, you may need to add a bit more flour to compensate.

**NOTE: Einkorn flour is an ancient grain flour that's a bit higher in protein and fiber and sometimes can be more easily tolerated by people with non-celiac gluten sensitivity. If you don't have this on hand, I've also tested these protein pumpkin pancakes with normal all purpose flour and gluten free 1-to-1 flour. For gluten free flours, I recommend King Arthur or Bob's Red Mill brands, both of which contain xanthan gum which is a crucial ingredient.

NUTRITION INFO: The nutrition information listed below is an estimate per pancake, not including any toppings.

Calories: 119kcal

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: Breakfast, Collagen, Fall Recipe, Gluten Free, High Protein, Pancakes, Pumpkin, Pumpkin Spice, Sweet Breakfast

Nutrition