Pumpkin Pancakes with a Protein Boost
August is here and you know what that means—pumpkin spice season is officially underway.
The weather has been surprisingly cool the past couple of mornings (I’ll take it!), and it immediately had me thinking about all things cozy… and pumpkin. While I’m definitely not ready for summer to end, I can’t help but love the crisp air, slower mornings, and nourishing, fall-inspired meals.
Lately, I’ve been really focusing on hitting my protein goals at every meal—aiming for at least 25–30 grams to support lean muscle, energy, and satiety (aka feeling full and satisfied without the blood sugar crash). These pumpkin protein pancakes have been a total go-to. They’re easy to whip up, naturally lower in carbs, and perfect for post-workout, busy mornings, or when you just want something warm and cozy that still fuels your body well.
Why You’ll Love This Recipe
High in protein – Each serving gives you a solid protein boost to support your fitness goals and energy needs.
Pumpkin = fiber boost – Pumpkin puree adds fiber to support digestion and help keep you full longer.
Lower in carbs and sugar – No sugar crash here, just slow-burning fuel.
Fall flavors without the junk – Cozy spices and pumpkin make this feel indulgent—without needing a sugary latte.
Quick + easy – One bowl, one pan, done in minutes.
Single-Serving Pumpkin Protein Pancakes
Ingredients:
1/4 cup pumpkin puree
1 scoop protein powder (vanilla or unflavored)
1 egg
1/2 tbsp almond flour or coconut flour (optional for texture)
1/4 tsp baking powder
1/4 tsp cinnamon + a pinch of pumpkin pie spice (optional)
Pinch of salt
1 tbsp unsweetened almond milk (if batter is too thick)
Optional: stevia or monk fruit for sweetness
Instructions:
Whisk pumpkin puree and egg in a small bowl.
Add protein powder, almond flour, baking powder, spices, and salt. Mix well.
Thin with almond milk if needed.
Cook on a lightly greased skillet over medium heat, about 2–3 minutes per side.
Topping Ideas:
Dollop of Greek yogurt + sprinkle of cinnamon
Drizzle of almond butter or peanut butter
Drizzle of pure maple syrup or honey
Chopped nuts or seeds for crunch
Macro Breakdown (Approximate):
Calories: ~220–250
Protein: ~25g
Carbs: ~6–8g
Fat: ~7–9g
Meal Prep Friendly: Batch Cook & Store
Want to make mornings even easier? These pancakes can be batch cooked and stored in the fridge for up to 4 days—or frozen for longer. Just reheat in the toaster or microwave and you’ve got a quick, protein-packed breakfast ready to go. Perfect for busy weekdays, post-workout fuel, or even a wholesome snack.
Final Thoughts
This is one of those recipes that feels indulgent but totally supports your health goals—especially if you’re focusing on building strength, balancing blood sugar, or simply feeling your best. Plus, pumpkin’s natural fiber and antioxidants make it a great way to sneak in more whole-food nourishment.
Give it a try and let me know what you think! It’s the perfect cozy breakfast as we slowly transition from summer to fall. And if you want more simple, nourishing recipes like this, be sure to sign up for my mailing list.
