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These pumpkin protein pancake bowls are fluffy, cozy, and packed with 20 grams of protein per bowl. Just mix the batter, pour it into glass bowls, and bake for an easy meal prep breakfast that's ready for busy mornings!
Table of Contents
- Pumpkin Protein Pancake Bowls (Easy Meal Prep Breakfast)
- Why you'll love this pumpkin protein pancake bowl recipe
- Simple ingredients you'll need
- How to make pumpkin protein pancake bowls
- Watch me make this breakfast recipe!
- Recipe tips
- Serving suggestions
- Meal prep & storage
- Substitutions, optional variations & dietary adjustments
- Pumpkin protein pancake bowls FAQ
- More recipes you'll love
- Pumpkin Protein Pancake Bowls (Easy Meal Prep Breakfast) Recipe
- Save this breakfast recipe to Pinterest and make it later!
Pumpkin Protein Pancake Bowls (Easy Meal Prep Breakfast)
I'm a pumpkin fan through and through, and these pumpkin protein pancake bowls are one of my favorite ways to get cozy fall flavors in at breakfast!
Instead of standing at the stove flipping pancakes, you mix one bowl of batter, divide it into glass bowls, and let the oven do the work.
They bake up soft and fluffy like a big pumpkin pancake, and they're SO yummy with a drizzle of maple syrup.
Best part? They're perfect for meal prep, so breakfast is ready to grab all week long.
Why you'll love this pumpkin protein pancake bowl recipe
Packed with protein - With 20 grams of protein per bowl from the Greek yogurt, egg whites, and vanilla protein powder, this high-protein breakfast keeps you full all morning.
No flipping required - Skip the stovetop and traditional pancakes. Pour the pancake batter into bowls, bake, and breakfast is done EASILY.
Perfect for meal prep - One batch makes 3 pancake bowls, so you've got grab-and-go breakfasts ready for busy mornings. Double the recipe to make more!
Cozy fall flavors - Real pumpkin puree, pumpkin pie spice, and cinnamon make every bite taste like fall in a bowl.
Simple ingredients you'll need
Here's what you'll need to make these pumpkin protein pancake bowls. You'll find the full amounts and nutrition information in the recipe card below.
- Liquid egg whites - Egg whites add protein and help the pancake bowls puff up and set. Two large egg whites work if you don't have a carton on hand.
- Plain Greek yogurt - Greek yogurt keeps the batter moist and gives it a creamy texture, plus a big boost of protein. Nonfat or 2% both work.
- Pumpkin puree - Use real pumpkin puree, not pumpkin pie filling, which has added sugar and spices. It gives these bowls their cozy color and delicious pumpkiny flavor.
- Unsweetened almond milk - This thins the batter just enough. Any milk of your choice works, like 2% or oat milk.
- Vanilla extract - A little vanilla flavor rounds out the pumpkin and warm spices.
- Oat flour - Store-bought oat flour works great, or make your own oat flour by blending oats until fine. Use certified gluten free oats for a gluten free version.
- Vanilla whey protein powder - This is what bumps up the grams of protein. Whey bakes up soft and fluffy in this recipe.
- Baking powder - Baking powder gives the pancake bowls their lift, so make sure yours is fresh.
- Pumpkin pie spice and cinnamon - These warm spices bring all the pumpkin spice flavor you want this time of year.
- Sea salt - Just a pinch balances the flavors and makes the pumpkin shine.
- Cooking spray - Spray the glass bowls well so nothing sticks to the sides.
How to make pumpkin protein pancake bowls
- Preheat your oven to 350 degrees F and spray 3 oven-safe glass bowls with cooking spray so the pancakes don't stick.
- In a large bowl, whisk together the wet ingredients - the egg whites, Greek yogurt, pumpkin puree, almond milk, and vanilla - until smooth and creamy.
- Add the dry ingredients right into the same bowl: oat flour, protein powder, baking powder, pumpkin pie spice, cinnamon, and sea salt. Stir just until everything comes together, and there are no dry streaks.
- Divide the pancake batter evenly between the 3 glass bowls and smooth out the tops.
- Bake for 25-30 minutes, until a toothpick poked into the center comes out clean.
- Let them cool for a few minutes, then add a drizzle of maple syrup and your favorite toppings and dig in!
Watch me make this breakfast recipe!
The full how to video can be watched below, or on my YouTube channel!
Recipe tips
- Use oven-safe glass bowls or glass meal prep containers, and spray them well before adding the batter.
- Don't overmix the batter. Stir just until combined for the most fluffy pancakes.
- Use real pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Ovens vary, so start checking with a toothpick at 25 minutes.
- If your batter seems too thick (some protein powders soak up more liquid), add a little splash of almond milk.
Serving suggestions
These pumpkin protein pancake bowls are yummy with a simple drizzle of maple syrup, but you can top them however you like. Here are some favorite toppings:
- Protein cream topping - Blend cottage cheese with vanilla protein powder until smooth and spoon it on top for extra protein.
- Nut butter - A swirl of almond butter or peanut butter adds healthy fats and makes them extra filling.
- Crunchy toppings - Sprinkle on pumpkin seeds, chopped pecans, or a few chocolate chips.
- Fruit - Sliced banana, apple, or berries add freshness and natural sweetness.
- Greek yogurt - A dollop of Greek yogurt with a sprinkle of cinnamon, and it's even better.
Have extra pumpkin on hand? Try my pumpkin protein waffles next!
Meal prep & storage
- To store - Let the pancake bowls cool completely, then cover them (glass bowls with lids are perfect) or move them to an airtight container. Keep them in the fridge for 3-4 days.
- To reheat - Warm them in the microwave for 30-60 seconds, until heated through.
- To reheat in the oven - Warm the pancake bowls in a 350 degrees F oven for about 10 minutes, until heated through.
- To freeze - Wrap cooled pancake bowls well and freeze for up to 2 months. Thaw in the fridge overnight, then reheat.
- Toppings - Store your toppings separately and add them after reheating so everything stays fresh.
Substitutions, optional variations & dietary adjustments
Below you'll find a list of substitutions that will work well in this pumpkin protein pancake bowls recipe.
Egg whites - Swap the 1/4 cup egg whites for 1 large whole egg or 2 egg whites. For an egg-free option, try a flax egg.
Greek yogurt - Blended low-fat cottage cheese gives a similar creamy texture and plenty of protein. For dairy free, use a thick dairy-free yogurt.
Almond milk - Use any milk of your choice, like 2%, oat, or soy milk.
Oat flour - Make your own oat flour by blending quick oats or rolled oats in a blender. Whole wheat flour or all purpose flour can work too, but the texture will be a little different.
Protein powder - A plant-based vanilla protein powder works, but it may soak up more liquid, so add a splash of milk if the batter is thick.
Pumpkin puree - Mashed sweet potato or a mashed ripe banana can stand in for the pumpkin.
Spices - No pumpkin pie spice? Use all cinnamon, or add a pinch of nutmeg and ginger.
Sweetness - There's no added sugar in the batter. If you like it sweeter, stir in a tablespoon of maple syrup or brown sugar.
Mix-ins - Fold chocolate chips, chia seeds, or chopped pecans into the batter before baking.
Gluten free - Use certified gluten free oat flour.
Dairy free - Use a dairy-free yogurt and a plant-based protein powder.
If you try something different out, please leave a comment below letting us all know how it turned out!
Pumpkin protein pancake bowls FAQ
Each bowl has 20 grams of protein. Add the blended cottage cheese and vanilla protein powder topping for even more.
Use oven-safe glass bowls or glass meal prep containers. Spray them well with cooking spray before adding the batter.
Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
They can be! Oats are naturally gluten free, so just use certified gluten free oat flour.
Yes! They're great for meal prep. Store them covered in the fridge for 3-4 days and reheat in the microwave.
More recipes you'll love
Love protein for breakfast? You'll love these too!
- Healthy high protein pumpkin greek yogurt pancakes
- Pumpkin protein waffles (easy cottage cheese recipe)
- The best blueberry protein pancakes - 4 ingredients!
If you try this pumpkin pancake bowl recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Pumpkin Protein Pancake Bowls (Easy Meal Prep Breakfast)
Ingredients
- 1/4 cup liquid egg whites
- 3/4 cup plain Greek yogurt
- 1/2 cup pumpkin puree
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 3/4 cup oat flour
- 1 scoop vanilla whey protein powder
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp sea salt
- cooking spray, for the glass bowls
Instructions
- Preheat the oven. Preheat the oven to 350 degrees F. Spray 3 oven-safe glass bowls with cooking spray.
- Mix the wet ingredients. In a large bowl, whisk together the egg whites, Greek yogurt, pumpkin puree, almond milk, and vanilla extract until smooth.
- Add the dry ingredients. Add the oat flour, protein powder, baking powder, pumpkin pie spice, cinnamon, and sea salt. Stir until just combined.
- Fill the bowls. Divide the batter evenly between the 3 prepared glass bowls.
- Bake. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
- Top and serve. Let cool for a few minutes, then top with a drizzle of maple syrup or your favorite toppings.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Save this breakfast recipe to Pinterest and make it later!
