These pumpkin protein pancakes are a delicious, healthy breakfast that require just a handful of simple ingredients. This plant-based recipe makes the perfect amount to serve one person.

What’s your favorite breakfast food?

I’m forever a pancakes-for-breakfast kinda chick. And I prefer my pancakes nutritious and delicious, so that afterwards I have a happy belly and am not stuffed.

While I have a go-to favorite pancake recipe – my blueberry banana oat pancakes – I also love to make seasonal pancakes.

That’s why I adore these sweet potato pancakes with maple apples in the fall. It’s also why I love today’s recipe in autumn as well, when I’ve got my mind on all things pumpkin.

My Pumpkin Protein Pancakes

I often whip these pancakes up as a post-workout meal or for brunch on the weekends. The ingredient list is simple: The base is made of whole wheat flour and vanilla protein powder, and the wet ingredients include pumpkin puree, almond milk, and a touch of maple syrup. Everything gets thrown into a blender or food processor and mixed just until smooth.

I personally love having single serving pancake recipes on hand because everyone in my family likes different things: my husband is all about morning smoothies, my daughter loves eggs (though she loves these pancakes too), and pancakes are my favorite.

Sometimes, I’ll double this recipe up to give my daughter some pancakes with her eggs or to have lefties for another day. So don’t be afraid to double, triple, quadruple the recipe to fit your needs.

Adding chocolate chips to these pumpkin protein pancakes is optional, though I personally love the combination of chocolate chips + pumpkin. My favorite kind to add in here are Enjoy Life’s mini chocolate chips.

You can sprinkle chocolate chips into the batter, add a little handful to each pancake while they’re on the griddle, or top your pancakes with them after they’re plated. Diner’s choice!

I hope that these pumpkin protein pancakes bring some seasonal fun to your breakfast plate!

Easy Single Serving Pumpkin Protein Pancakes

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Prep Time 2

Cook Time 6

Course Breakfast

Servings

Calories 225 kcal

Ingredients

1/2 cup almond milk
1/4 cup whole wheat flour
15 grams vanilla protein powder This is often half a serving of protein powder.
3 TBSP pure pumpkin
1/2 TBSP pure maple syrup
1/4 TSP cinnamon
1/16 TSP salt just a little pinch
toppings of choice: chocolate chips, maple syrup, honey, butter, etc optional

Instructions

Combine all ingredients in a food processor or blender. Blend just until mostly smooth.
Heat a pancake griddle over medium/medium-low heat (Mine cook best with my burners set a speck until medium heat). Coat with cooking spray.
Form 3 pancakes on the griddle. Cook for 3 minutes, or until lightly browned on the bottoms. Flip and repeat.
Add chocolate chips in if you'd like. Transfer to a plate and serve with your favorite toppings.

Notes

Different types of protein powder may soak up the liquid differently. I personally like to use a vegan soy/pea protein powder. If your batter seems too thick, add in a TBSP or two more of almond milk to achieve the right consistency.