Five-Ingredient Pumpkin Protein Pancakes
Once upon a time I posted these banana Four-Ingredient Protein Pancakes that were low-carb, gluten-free, and refined sugar–free — and folks went a little bit nuts. Ten little protein-heavy breakfast pancakes at only 30 calories each? That could be made with just 2-4 ingredients? Yes, please.
So now, a year later, I was inspired to whip up a new version.
The previous version of these pancakes used banana and egg to create a magical pancake batter. The results aren’t fluffy like your typical carby pancake, but are more like little crêpes. I remember thinking that I bet pumpkin would work as a substitute for the banana (I’ve never been a huge banana fan — unless we’re talking caramelized bananas, that is — and you guys know how I feel about pumpkin.) Why it took me a year to finally try, I’ll never know.
The good news is: it works! I added pumpkin pie spice this time around to create warm, pumpkiny little morning treats. I don’t sweeten the pancakes themselves since I eat mine with sweetened (sugar-free) syrup, but you could also add a little sugar, Swerve, or Stevia and eat them without toppings. This version comes in at around 48 calories per pancake. Enjoy!
One year ago: Four-Ingredient Protein Pancakes
Two years ago: Skinny Mini Coconut Cakes
Three years ago: White Sheet Cake with Fluffy Whipped Icing
Four years ago: Caramelized Banana Upside-Down Coconut Cake With Coconut Whipped Cream
Five years ago: Red Velvet Cheesecake
Six years ago: Nanaimo Bars
- 1/2 cup pumpkin purée
- 2 eggs
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon baking powder (optional but recommended)
- 2 tablespoons vanilla whey protein powder (optional; you can also add a touch of vanilla extract instead)
- Place a medium skillet over medium heat on the stove. Let it heat up while you prepare the pancakes. It's ready when water dropped into the pan sizzles.
- To prepare the pancakes, whisk the pumpkin, eggs, pumpkin pie spice, baking powder, and protein powder (if using) until well combined. Spray the skillet with nonstick cooking spray before adding in 2-3 tablespoons of the pancake mixture and spreading it into a pancake shape (NOTE: I used a sprayed metal ring to make mine so round — if you don't want to bother, they'll just be a little wonky shaped. And there's NO WAY your first one is gonna be cute. It's gonna be a hot mess just like every first crêpe/pancake in the history of crêpe/pancake-making, and you just have to live with that. It'll still taste good.)
- Let the pancakes cook for 35-45 seconds before flipping and letting the other side cook for 25-35 seconds. Remove to a plate and serve with nut butter, sugar-free syrup, butter, fruit, or whatever you'd like!
Elizabeth @ Confessions of a Baking Queen
January 24, 2016 at 10:47 pm (9 years ago)Wow, these look amazing. Isn’t it funny how we have these ideas and it takes ages to get round to it. Then we kick ourselves lol!
Liz @ I Heart Vegetables
January 25, 2016 at 7:32 am (9 years ago)I’m always looking for lower carb, higher protein recipes like this, since I’m a vegetarian and finding creative ways to get protein in is fun! 🙂 These look amazing!
Jenni
January 25, 2016 at 7:59 am (9 years ago)Yes! These are super lovely! I love pancakes, and anyway to make them healthier but still tasty is awesome!
Megan Keno
January 25, 2016 at 7:13 pm (9 years ago)I would love a stack of these! Yum!! I love that they are low carb too!
Joanna
January 27, 2016 at 2:17 pm (9 years ago)I’m thinking pancakes for supper!
kristen
April 22, 2016 at 10:51 am (9 years ago)Can the batter be made before hand and then just poured into the pan the next day?
Julie Ruble
April 22, 2016 at 3:54 pm (9 years ago)I’ve never tried it, but I assume the baking powder would react with the moisture immediately and that it wouldn’t work quite as nicely. No harm in trying!
Nan
September 13, 2016 at 12:48 pm (8 years ago)I need to count carbs on everything I eat – could you
Please give me a carb count?
Julie Ruble
September 13, 2016 at 12:52 pm (8 years ago)Hi Nan, I use SparkPeople’s recipe nutrition calculator to find this. I think there are also apps on your phone that, if you input the ingredients, will provide nutrition stats.
Kathy
October 7, 2016 at 8:48 am (8 years ago)how many crbs are in Pumpkin protein pancakes?
Julie Ruble
October 24, 2016 at 3:33 pm (8 years ago)I use Spark Recipes to get nutritional facts for recipes.
Lottie
August 19, 2018 at 11:08 am (6 years ago)Just my opinion but if you post recipes labeled LOW CARB or any other dietary term, I believe it is the poster’s responsibility to post the nutritional analysis.
Julie Ruble
August 20, 2018 at 12:00 am (6 years ago)LOL okay, feel free to do that on your blog, Lottie. Let me know if you want a refund of the money you paid me to create a recipe and write a blog post for you. (…Oh wait.)
Megan
October 24, 2016 at 2:31 pm (8 years ago)I made these today, and they are delicious! I added a dash of Stevia to the batter for sweetness. I liked the pumpkin pie texture of the pancakes. Thanks for sharing!
Rick
November 22, 2016 at 10:16 pm (8 years ago)Want to make your pancakes fluffier? Separate your eggs first and whip the whites to soft peaks. Mix wet ingredients, incorporate blended dry ingredients, then fold in the egg whites. Also, toasted walnuts or pecans add a nice flavor.
Sandra
January 8, 2019 at 7:31 am (6 years ago)whipping the egg whites is a great idea!
Laura
March 24, 2021 at 3:18 pm (4 years ago)I have recently seen that done in a couple recipes, too. Apparently some Japanese “soufflé “ pancakes are done like that. Great suggestion. Either way, these look and sound fantastic!
Jill
June 22, 2017 at 12:17 pm (8 years ago)Wow – I am super impressed that you got these to come out so delicious looking. Tried them twice and mine were a hot mess..not just the first one… and had to cook for several minutes before I could even turn them. Once they were cooked (burned) enough to come out of the pan, the pumpkin was super runny inside and pretty disgusting. Not sure where I went wrong.
JD
June 22, 2017 at 12:18 pm (8 years ago)Wow – I am super impressed that you got these to come out so delicious looking. Tried them twice and mine were a hot mess..not just the first one… and had to cook for several minutes before I could even turn them. Once they were cooked (burned) enough to come out of the pan, the pumpkin was super runny inside and pretty disgusting. Not sure where I went wrong.
Julie Ruble
June 22, 2017 at 7:39 pm (8 years ago)Hi Jill! A few tips: I use a metal cookie cutter sprayed with cooking spray to keep my batter in a nice circle while it cooks. I also keep them pretty small (~3-inches in diameter) so the middle cooks fast. Hope that is helpful 🙂
Garnet
August 15, 2017 at 1:26 pm (7 years ago)Was just wondering if any one has tried batch cooking these for weekly meal prep and if they would re heat well in the microwave?
Julie Ruble
September 20, 2017 at 12:42 pm (7 years ago)I tend to doubt they’d hold up well since they’re so delicate, but let me know if you try it!
Laurie
April 25, 2019 at 10:43 am (6 years ago)I made them last night, let them cool then placed them in fridge. Pulled them out the next morning to take them to work after my workout. They heated up perfectly on a low heat setting on the microwave. My son even texted me later saying he really like them! (I have no idea how he heated them or if he just took them out of the bag and at them cold??? LOL) Ohhh….I just used a serving spoon to dip out the batter, slowly let it pool to about 3 inch disc. No problem looking like a hot mess! I will be making these again!!!! Thank you!!
Julie Ruble
April 25, 2019 at 5:07 pm (6 years ago)So glad to hear they were a hit! Thanks for sharing what worked for you, Laurie!
Amelia Savoy
September 20, 2017 at 12:36 pm (7 years ago)I am eating them right now and they are amazingly delicious. Super fast to make and a great breakfast to eat before I go to the gym and workout.
Julie Ruble
September 20, 2017 at 12:43 pm (7 years ago)So glad you enjoyed them!
Michelle
October 7, 2017 at 12:15 pm (7 years ago)Made this morning absolutely love them! I toasted and topped mine with crushed and drizzled a little Truvia Nectar for some sweetness! ????
Julie Ruble
October 7, 2017 at 1:58 pm (7 years ago)I’m so glad to hear that!!
Liz
July 16, 2018 at 6:15 am (6 years ago)These look amazing! Are these freezer friendly?
Julie Ruble
July 22, 2018 at 2:13 am (6 years ago)I haven’t tried! I feel like they’re not sturdy enough, but if you froze them flat on sheets of parchment and then packed them into ziplocs, maybe?? If you try, please let us know!
Denise Nelsen
November 18, 2018 at 1:58 pm (6 years ago)I just made these for my husband who is eating low carb. I have a small cast iron skillet (4 in diameter?) that worked perfectly. All the batter made 3 pancakes. They were fairly easy to turn since the skillet is small & helps the pancakes hold their shape. I used 2 tbsp unflavored whey protein & added a little vanilla. He loved them with sugar free walnut flavored syrup. Thanks so much for sharing this recipe! He loved them.
Julie Ruble
November 21, 2018 at 1:51 am (6 years ago)I’m so glad to hear that, Denise! Hooray!
Sandra
January 8, 2019 at 7:41 am (6 years ago)I made these exactly as per the recipe and they were great! I think the batter definitely benefits from sitting for a few minutes for the baking soda to work it’s magic as my second and subsequent pancakes were more “bubbly” and better formed. I also recommend heating the pan to quite hot but then turning the heat way down and cooking a little longer per side. They were fairly savoury, so I think next time I would add a bit of stevia for a bit more sweeter pancake, as I didn’t want to put syrup on top. Thank you for sharing your creative genius!