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Pumpkin Oatmeal Protein Pancakes

Pumpkin oatmeal protein pancakes with oat flour make tender, hearty stacks with visible oat texture and a thick batter. Cook on medium-low until bubbles form, then flip for fluffy, lightly spiced edges.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin oatmeal protein pancake batter
  • 1 cup rolled oats Blend into flour before mixing.
  • 1 scoop protein powder (vanilla or unflavored) About 30g per scoop.
  • 1 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup pumpkin puree
  • 2 eggs
  • 0.5 cup plain Greek yogurt
  • 0.25 cup almond milk or regular milk
  • 1 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 0.25 cup Greek yogurt For serving.
  • 1 tbsp honey For serving.
  • 2 tbsp pumpkin seeds For serving.

Equipment

  • 1 cast iron skillet

Method
 

Make the dry mixture
  1. Blend the rolled oats into a fine flour, then combine it with the protein powder, baking powder, pumpkin pie spice, cinnamon, and salt.
  2. Stir until the spices and leavening are evenly distributed so no dry clumps remain.
Mix the wet ingredients
  1. Whisk the pumpkin puree, eggs, Greek yogurt, milk, honey or maple syrup, and vanilla extract until smooth.
Combine batter
  1. Fold the wet mixture into the dry ingredients until just combined; the batter should be thick.
Cook the pancakes
  1. Heat a greased skillet over medium-low heat so the protein pancakes don’t burn.
  2. Drop 1/4 cup portions into the skillet and cook for 3 minutes, until bubbles form and the edges look set.
  3. Flip carefully and cook for 2 minutes more, until cooked through and lightly browned.
Serve
  1. Top with Greek yogurt, drizzle with honey, and scatter pumpkin seeds over the pancakes.

Notes

Pro tip: let the skillet fully preheat on medium-low before portioning so the first side sets cleanly. Store leftovers covered in the fridge up to 3 days; reheat in a skillet over low heat or microwave until warm. Freezing: freeze cooked pancakes (separated with parchment) up to 2 months and reheat from frozen. For a dairy-light option, use lactose-free milk and lactose-free Greek yogurt (or a thicker lactose-free yogurt) to keep the same thick batter texture.