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 that’s kid-approved and freezer-friendly.
⏰ TIME: 15 mins
🤑 TOTAL COST: $2.25
🎃 3 INGREDIENTS
The following text may contain Amazon affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through links on this post at no additional cost to you.
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 love making these pancakes on a slow, cozy Sunday fall morning. It takes just 15 minutes and there’s very little cleanup required.
It’s seriously the quickest & easiest fall breakfast recipe I think I’ve ever made.
🥞 Looking for more quick breakfast recipes? Here are 50 breakfast recipes you can make with 5 ingredients or less!
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, 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 a shortcut!
🍂🍁 More 5-Ingredient Fall Recipes
- 3-Ingredient Pumpkin Protein Pancakes
- Butternut Squash Ravioli With Cream Sauce
- Creamy Soup Recipes
- High Protein Fall Dinners
- Pumpkin Banana Chocolate Chip Bread
- Spooky Halloween Party Food Ideas
- Spooky Halloween Desserts
- Thanksgiving & Holiday Side Dishes
- White Chicken Chili with Salsa Verde
🍳 50+ grab & go breakfast ideas (free printable pdf!)
Never skip breakfast again — even on busy mornings! Sign up for my email list and I’ll send you a FREE printable PDF with quick & easy breakfast ideas you can eat on the go! 💖
Why You’ll Love This Recipe
🥞 These pumpkin protein pancakes are:
- Made with just 3 ingredients
- Ready in 15 minutes
- Healthy & high-protein
- Perfect for meal prep
- Freezer-friendly
Ingredients You’ll Need
- Buttermilk protein pancake mix: I recommend using the Kodiak brand 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.
Equipment You’ll Need
The following text may contain Amazon affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through links on this post at no additional cost to you.
- 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
Storage Instructions
The following text may contain Amazon affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through links on this post at no additional cost to you.
- 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.
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.
🍂🍁 More 5-Ingredient Fall Recipes
