Pumpkin Protein Pancakes

Name: Pumpkin Protein Pancakes
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 180 g Pumpkin puree; 60 g Protein powder; 50 g Oat, blended; 2 Egg, cracked; 1 tsp Pumpkin spice; 1 tsp Baking powder; ¼ tsp Salt; 60 ml Water; 10 g Butter, softened; 1 tbsp Honey, drizzled

Pumpkin Protein Pancakes · ready in 17 min · 2 servings · 382 kcal per serving · easy · 10 ingredients

Warm pumpkin puree, protein powder, oats, eggs, and pumpkin spice make cozy breakfast pancakes with a tender crumb and a solid protein boost.

Prep: 5 min
Cook: 12 min
Total: 17 min
Serves: 2
kcal: 382
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

180 gPumpkin puree
60 gProtein powder
50 gOat, blended
2Egg, cracked
1 tspPumpkin spice
1 tspBaking powder
¼ tspSalt
60 mlWater
10 gButter, softened
1 tbspHoney, drizzled (to serve)

Equipment

stovetop, blender, mixing bowl, skillet, spatula, ladle, measuring spoon, serving plate, spoon

Instructions

Gather Ingredients
Gather all measured ingredients and set out a blender, mixing bowl, skillet, spatula, ladle, measuring spoon, and serving plate. · 2 min
What to look for: Ingredients and tools are within reach.
Blend Batter
Blend oats to a fine flour, then add pumpkin puree, protein powder, eggs, pumpkin spice, baking powder, salt, and water until smooth. · 3 min
What to look for: Batter is thick, smooth, and pourable.
Heat Skillet
Heat a skillet over medium low heat, melt a thin film of butter, and wait until the surface looks glossy without browning. · 2 min
What to look for: Butter is melted and gently shimmering.
Cook First Side
Scoop 60 ml batter for each pancake into the skillet and cook until edges look set and small bubbles appear across the top. · 6 min
What to look for: Edges are matte and the top shows small bubbles.
Cook Second Side
Flip each pancake with a thin spatula and cook until the center springs back gently and both sides are deep golden. · 4 min
What to look for: Both sides are golden and the center looks set.
Serve Pancakes
Serve the pancakes warm with honey drizzled lightly over the top while the texture is tender and the spice aroma is strongest. · 1 min
What to look for: Pancakes are stacked warm with a light honey sheen.

Nutrition (per serving)

kcal	382
Protein	36 g
Carbohydrates	35 g
of which sugars	11 g
Fat	12 g
of which saturated	5 g
Fibre	6 g
Sodium	579 mg

Nutri-ScoreA

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat covered in the microwave in short bursts until warm, then rest for 1 minute before serving.

Ingredient substitutions

Oat

Protein powder: Use only for a firmer, less oat forward pancake.

Egg

Pumpkin puree: Use only if a softer pancake is acceptable because structure will be weaker.

Baking powder

Egg: Use only when extra lift is needed and a more custardy texture is acceptable.

Water

Pumpkin puree: Use only for a thicker batter with stronger pumpkin flavor.

Butter

Olive oil: Use a light coating on the skillet to prevent sticking.

Honey

Sugar: Sprinkle lightly over the warm pancakes instead of drizzling.