3-Ingredient Pumpkin Protein Pancakes
Looking for a quick, easy, high-protein fall breakfast? 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 recipe that’s kid-approved and freezer-friendly for meal prep.
⏰ TIME: 15 mins | 🤑 COST: $2.25
🎃 3 INGREDIENTS
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Why You’ll Love This Recipe
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!
🥞 These pumpkin protein pancakes are:
- Made with just 3 ingredients
- Ready in 15 minutes
- Healthy & high-protein
- Perfect for meal prep
- Freezer-friendly
I love making these pancakes on a slow, cozy Sunday fall morning. You get all the fall flavors in just 15 minutes with barely any cleanup required. 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!
These pancakes also great for meal prep – just make a big batch, 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.
Of course nothing beats making your own pancake batter from scratch, but this recipe is my go-to when I’m looking for an easy & quick shortcut!
Looking for even more fall recipe ideas? Check out my roundup of 25 easy & cozy fall recipes that 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!
Ingredients You’ll Need
- Buttermilk protein pancake mix: This will form the base for our pancakes. There are a lot of brands out there, but I recommend using Kodiak since it’s high in protein and uses clean ingredients. Make sure to get buttermilk pancake mix – some brands have a “pumpkin” flavored mix but I recommend using the buttermilk version for this recipe.
- Pumpkin puree (not pumpkin pie filling): I used canned pumpkin puree to make life easier. It’s a great source of vitamin A and fiber, and includes no added sugars. Make sure you use 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 using non-fat milk for this recipe.
📌 OPTIONAL INGREDIENTS: I topped my pancakes with butter and maple syrup (YUM!) but you can skip these or add other toppings you like. You can also add mini chocolate chips, pumpkin spice seasoning, or some chia seeds into the pancake batter to jazz them up!
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 pancake mix, you can use regular buttermilk pancake mix instead.
📌 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 making the pancake batter. I love using my large glass Pyrex mixing bowl for this, but you can use any large bowl you have at home!
- Whisk or spoon: For mixing the batter. The one I used is the KitchenAid whisk which is affordable and 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.
How to Make 3-Ingredient Pumpkin Protein Pancakes
1. Mix the batter
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
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, pour 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 number may be more or less depending on the size of your skillet. Make sure to leave about 2 inches between each pancake so you can flip them easily.
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.
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
The Printable Recipe Card
3-Ingredient Pumpkin Protein 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 whole or 2% recommended, but non-dairy milk works well too
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.
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, send me a message!
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