3-Ingredient Pumpkin Protein Pancakes (With Kodiak Pancake Mix)

Name: 3-Ingredient Pumpkin Protein Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup buttermilk protein pancake mix (I recommend the Kodiak brand); ¾ cup canned pumpkin puree; ¾ cup milk (any type of milk works well); Butter, maple syrup, peanut butter, almond butter, chia seeds, etc.

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Looking for a quick, easy, high-protein fall breakfast recipe? Try these 3 ingredient pumpkin protein pancakes that are ready in 15 minutes and only cost $2.25 per batch! It’s a perfect cozy fall breakfast that’s also kid-approved and freezer-friendly for meal prep.

⏰ TIME: 15 mins | 🤑 COST: $2.25
🎃 3 INGREDIENTS

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This is the very first fall recipe I’m posting on this blog and I could not be more excited! Pumpkin, apples, cinnamon, soups, hot chocolate…I’m so ready for all the cozy fall recipes!

I figure I’d kick off the fall season by sharing this easy 3-ingredient pumpkin protein pancake recipe! It’s seriously the quickest & easiest fall breakfast recipe I think I’ve ever made. It’s one of those recipes that is so simple, it doesn’t even feel like a recipe!

I love making these pancakes on a slow, cozy Sunday fall morning. You get all the fall flavors in just 15 minutes with little cleanup required.

They’re also perfect for meal prep – just make a big batch of pancakes, let them cool, freeze them, and reheat throughout the week for a quick breakfast on busy mornings!

My favorite part is that even though we’re using boxed pancake mix, it’s still a healthy and high protein recipe, thanks to the Kodiak Power Cakes buttermilk pancake mix which contains 100% whole grains, 15g of protein, and only 3g added sugars per serving.

Yes, making your own pancake batter from scratch is ideal but when you’re looking for an easy & quick shortcut to making pancakes at home, this recipe is my go-to!

Looking for even more fall recipe ideas? Check out my roundup of 25 easy & cozy fall recipes that all use 5 ingredients or less!

For another easy and delicious high-protein breakfast, check out this 4-ingredient strawberry banana smoothie or whip up a batch of these yummy 5-ingredient Greek yogurt bagel bites!

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Ingredients You’ll Need

Buttermilk protein pancake mix: This will be the base for our pancakes. There are a lot of brands out there, but I recommend Kodiak or Birch Benders since they are high in protein and use clean ingredients. Make sure to get buttermilk pancake mix – some brands have a “pumpkin” flavored mix but I prefer using just the buttermilk version for this recipe.
Pumpkin puree (not pumpkin pie filling): I love adding canned pumpkin puree to the pancake mix to give it the best flavor and makes the pancakes nice and fluffy! Plus, pumpkin puree contains no added sugars and is a great source of vitamin A and fiber. Just make sure you get pumpkin puree, NOT pumpkin pie filling.
2% milk: Thins the batter and helps bind all the ingredients together. I used 2% milk but you can use whole milk if you prefer. I don’t recommend non-fat milk since the pancakes may turn out less fluffy.

📌 OPTIONAL INGREDIENTS: I topped my pancakes with butter and maple syrup (YUM!) but you can skip these if you prefer. Adding mini chocolate chips, pumpkin pie spice seasoning, or even some chia seeds into the pancake batter are fun “extras” to jazz up the protein pumpkin pancakes.

substitution ideas

📌 Protein pancake mix: You can use any store-bought pancake mix for this recipe. If you don’t like the taste of protein pancakes, you can use just regular buttermilk pancake mix instead, but the pancakes won’t be high-protein.

📌 Pumpkin puree: Definitely feel free to experiment with other purees! You can use mashed sweet potato, butternut squash puree, or even some mashed bananas for a similar flavor and texture.

📌 Milk: You can use whole milk or 2% milk, but alternatives like almond milk, soy milk, or oat milk will also work for this recipe.

Equipment You’ll Need

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Mixing bowl: For combining the ingredients for the pancake batter. I love using my large glass Pyrex mixing bowl for this, but you can use whichever large bowl you have at home!
Whisk or spoon: For mixing the batter. The one I used is the KitchenAid whisk which is pretty affordable and quite sturdy.
Nonstick skillet: I used my nonstick T-Fal skillet for making these pancakes, but you can use non-stick frying pan that you already have at home. No fancy griddle needed!
Spatula: This isn’t absolutely required, but I like using a spatula for flipping the pancakes easily.

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Step-by-Step Instructions for the Pumpkin Protein Pancakes

1. Mix the batter

Mixing the batter to make pumpkin protein pancakes

The pancake batter for making pumpkin protein pancakes

In a mixing bowl, whisk together the protein pancake mix, pumpkin puree, and milk until well combined. Don’t worry, the batter is supposed to be thick! If you’re adding other optional mix-ins (like chocolate chips or pumpkin pie spice), you can add them in this step and mix until combined.

2. Cook the pancakes

Cooking the pumpkin protein pancakes on a skillet

Spray olive oil over the non-stick skillet, or coat with butter or oil until lightly greased. Heat the skillet over medium heat.

Once the skillet is hot, add about ¼ cup of the batter onto the skillet. I was able to add 3-4 pancakes on the skillet at one time, but this may be more or less depending on how big you make your pancakes.

Don’t worry about making each pancake perfect – as you can see above, mine definitely aren’t all perfectly round or beautiful! 😂

Cook for about 3-5 minutes, or until there are bubbles forming on the top and sides of the pancakes. Flip gently and cook for another 2-3 minutes. You want to keep flipping and cooking until both sides are golden-brown.

3. Serve and enjoy!

Stack up your pancakes, top with butter & maple syrup if desired, and enjoy! You can also try other toppings like nut butter, chocolate chips, chia seeds, or a dash of cinnamon.

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Notes & Suggestions

Make the pancakes small: You can make the pancakes any size you’d like but I like making smaller pancakes since it makes flipping easier and cuts down on the cooking time. They’re also easier to store if you’re making these for meal prep.
Experiment with toppings: You can really customize these protein pumpkin pancakes any way you’d like – which is part of the reason this is one of my favorite breakfast recipes! I like adding plain butter & fresh maple syrup on top, but you can add so many other toppings like nut butters, cinnamon, or even chia seeds for a more enhanced flavor.
Want even more protein? Add a dollop of Greek yogurt, peanut butter, or even chia/hemp seeds on top for even more protein.

Storage Instructions

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Meal Prep: Make a big batch of pancakes and store them in the fridge or freezer for meal prep! I recommend making smaller, silver dollar sized pancakes which are easier to store. They will last 3-4 days in the fridge and up to 2 months in the freezer. See below for storage tips.
Fridge: Store leftover pancakes in an airtight container for up to 3–4 days. Make sure the pancakes cool completely before you store them, so they don’t get soggy.
Freezer: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or airtight container and store for up to 2 months.
Reheating: I recommend heating these in a toaster oven or conventional oven at 325°F for about 5 minutes. You can also reheat the pancakes in the microwave for 20–30 seconds, but they may become a little soggy.

Frequently Asked Questions

I do consider these 3-ingredient protein pumpkin pancakes to be on the healthier side! They’re a good source of whole grains, protein, vitamins, minerals, with no artificial sweeteners.

I highly recommend using the Kodiak buttermilk pancake mix which contains 100% whole grains, only 3g added sugars, and clean ingredients that I feel good about using and feeding to my family. Nope, this is not sponsored – I genuinely love this pancake mix!

I also used 100% pumpkin puree which doesn’t contain added sugars and is a great source of vitamin A, vitamin C, potassium, fiber, and other important nutrients.

The only other ingredient is milk which adds a bit of calcium to these pancakes.

Disclaimer: The information provided in this section is for general informational purposes only and is not intended as medical advice. Always consult with your own doctor or your child’s pediatrician before making any changes to your diet or your child’s diet/feeding approach. Read the full disclaimer here.

These pancakes are incredibly budget-friendly and affordable! Even though we’re using protein pancake mix which costs more than regular pancake mix, it’s still under $10!

Making one batch cost me about $2.25 for about 6-8 small to medium sized pancakes. That works out to about $0.56 per pancake! Here’s the cost per ingredient breakdown at the time of writing this post:

Kodiak buttermilk protein pancake mix: $1.26 (I used 2/9 of the box which I got for $5.72 from Walmart)
Pumpkin puree: $0.85 (I used half of a 15oz can)
Milk: $0.14 (I had 1/2 gallon of milk in my fridge that I used for this recipe)

Price may vary depending on location and may change seasonally.

These pumpkin pancakes are soft enough for babies to eat even when doing baby-led weaning! They also make a healthy and delicious breakfast for toddlers. Make sure they have already tolerated dairy products before serving this recipe.

Cut the pancakes into strips for little hands to grasp more easily. You can add a bit of butter on top, but skip the maple syrup to cut down on the sugar.

There’s really no studies or information on whether using protein pancake mix is safe for babies and toddlers. Most protein pancake mixes contain whey protein isolate which is also found in infant formulas. My honest advice is to just use regular pancake mix which may be easier for little tummies to digest.

Nope — the pancake mix already has leavening built in so you don’t need eggs. The pumpkin and milk provide enough moisture so these pancakes turn out fluffy even without adding eggs!

Yep, you can use regular pancake mix if you prefer! This will cut down on how much protein is in the pancakes, but you can always add in some chia seeds or hemp seeds to amp up the protein a bit. You can also top with peanut butter or Greek yogurt which will also add to the protein content.

Yes — just use a non-dairy milk like almond, oat, or soy. The pancakes will turn out just as fluffy! If you have a severe dairy allergy, just make sure that the pancake mix you use doesn’t contain trace amounts of dairy or milk products.

You can use a gluten-free protein pancake mix to make gluten-free pumpkin protein pancakes. Just note that I haven’t tried this swap personally so I can’t comment whether it will change the texture.

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3-Ingredient Pumpkin Protein Pancakes

Looking for a quick, easy, high-protein fall breakfast recipe? Try these 3 ingredient pumpkin protein pancakes that are ready in 15 minutes and only cost $2.25 per batch! They make the most perfect cozy fall breakfast, plus they're kid-approved and freezer-friendly for meal prep.

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Servings 7 small to medium sized pancakes

Equipment

Mixing bowl
Whisk
Non-stick skillet or frying pan
Spatula (optional)

Ingredients

1 cup buttermilk protein pancake mix I recommend the Kodiak brand
¾ cup canned pumpkin puree
¾ cup milk any type of milk works well

Optional toppings

Butter, maple syrup, peanut butter, almond butter, chia seeds, etc.

Instructions

Make the pancake batter. In a mixing bowl, whisk together the protein pancake mix, pumpkin puree, and milk until smooth and combined.
Cook the pancakes. Coat a large non-stick frying pan or skillet with olive oil spray or butter. Heat over medium-high heat.
Once the pan is hot, pour about ¼ cup of the pancake batter onto the skillet. I was able to add 3 pancakes to the frying pan at one time, but this will depend on the size of your frying pan. Make sure to leave about 2 inches between each pancake so you can flip them easily.
Cook for 3-5 minutes until bubbles start to form on the top and sides of the pancake. Flip the pancake and cook for another 2-3 minutes until both sides are golden brown.
Serve and enjoy! Stack the pancakes on a plate and top with your favorite toppings like butter + maple syrup, if desired. Enjoy the pancakes while they're warm!

Notes

Make the pancakes small: You can make the pancakes any size you’d like but I like making smaller pancakes since it makes flipping easier and cuts down on the cooking time. They’re also easier to store if you’re making these for meal prep.

Experiment with toppings: You can really customize these protein pumpkin pancakes any way you’d like – which is part of the reason this is one of my favorite breakfast recipes! I like adding plain butter & fresh maple syrup on top, but you can add so many other toppings like nut butters, cinnamon, or even chia seeds for a more enhanced flavor.

Want even more protein? Add a dollop of Greek yogurt, peanut butter, or even chia/hemp seeds on top for even more protein.

Keyword 3-Ingredient Recipes, Breakfast Recipes, Fall Recipes, High Protein Breakfast, High Protein Recipes, Pancakes, Pumpkin Recipes, Quick Recipes, Under 30-Minute Meals, Vegetarian

Did you make this recipe? Let me know how it went!

I’m always open to suggestions, comments, or feedback on tweaking my recipes. If something wasn’t clear or if you think a step could be done better, or you added your own edits to this recipe, share it in the comments below or send me a message!