Healthy High Protein Pumpkin Greek Yogurt Pancakes

These high protein pumpkin Greek yogurt pancakes hit the spot on a chilly fall morning! You get 27 grams of protein per serving. The pancake batter is mixed in one bowl and cook up quickly. You can also make a big batch to freeze and enjoy leftover pancakes whenever the craving hits!

Healthy High Protein Pumpkin Greek Yogurt Pancakes

These delicious healthy pumpkin pancakes have become a staple in our household. When the leaves start to change and the fall season arrives, I tend to want all things pumpkin flavor.

I love a sweet, high-protein breakfast option, like my blender cottage cheese protein pancakes, chocolate protein waffles, and high-protein overnight oats.

Now these protein pumpkin pancakes are getting added to the breakfast rotation!

You’re getting a nice protein boost from the greek yogurt, egg, and addition of protein powder. They make the perfect breakfast!

Why you’ll love this protein pumpkin pancake recipe

Protein packed – I love that every serving has 27 grams of protein. Starting your day with ample protein helps you to feel fuller for longer and also helps with muscle building!

Naturally gluten free – The only flour in these pancakes is oat flour, which is natually gluten free. If you have celiac disease or need to ensure there is no cross contamination, be sure to use gluten free certified oats when making oat flour. Here’s how to make oat flour at home – it’s so easy!

Kid approved – It’s a bit win when both the kids and I love a great breakfast option like these pancakes.

What you need for pumpkin pie greek yogurt pancakes

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• egg
• plain greek yogurt
• pumpkin puree
• unsweetened almond milk
• vanilla extract
• oat flour
• vanilla whey protein powder
• baking powder
• pumpkin pie spice
• cinnamon
• sea salt

How to make pumpkin yogurt pancakes

Step 1: In a large bowl combine the egg, yogurt, pumpkin, almond milk, and vanilla extract. Whisk to fully combine the wet ingredients.

Step 2: Add all of the dry ingredients on top of the wet and mix well until combined.

Step 3: Heat a large skillet or nonstick pan over medium heat and add oil or butter to melt. When hot, pour 1/4 cup of batter to form pancakes. Cook for 2-3 minutes, or until you see bubbles forming on the top of the pancakes, then flip. Cook another 2-3 minutes to finish cooking. Repeat with the remaining batter. Makes around ten pancakes.

Watch me make the best pumpkin pancakes in my meal prep Monday

The video can be watched below, or on my YouTube channel!

How to store

Leftover pancakes keep really well in the fridge. Let the pancakes cool to room temperature, and then add them to an airtight container and store them in the fridge for up to 7 days.

I like to reheat pancakes in a warm large nonstick skillet or in the oven. Enjoy with fresh fruit or berries and maple syrup or whipped cream and chocolate chips!

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this pumpkin pancake recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Egg – You can swap in 2 egg whites for 1 egg in this recipe. Be sure to oil the skillet you’re cooking on as egg whites tend to stick a little more.

Plain Greek yogurt – A thick flavored greek yogurt will work in place of plain. It will add more sweetness to these pancakes. I like using a fat-free greek yogurt to keep the protein content higher, but a full-fat greek yogurt will work as well. Regular yogurt is a bit too thin and wouldn’t work as well.

Pumpkin puree – Try sweet potato puree or butternut squash puree in place of pumpkin puree. Bananas will work as well, however, you’ll be left with banana as the main flavor and not pumpkin.

Unsweetened almond milk – Any type of milk will work here!

Oat flour – Rolled oats can work okay in this recipe, however, the texture is very different and you won’t be left with fluffy pumpkin pancakes. Almond flour, whole wheat flour or all-purpose flour are good options too.

Vanilla protein powder – You can use an unflavored and unsweetened protein powder in place of the vanilla option. You’ll want to add a little bit of pure maple syrup into the batter if your protein powder doesn’t add any sweetness. Another delicious option would be a pumpkin pie protein powder! You could also swap in extra oat flour in place of the protein powder.

Pumpkin pie spice – If you don’t have pumpkin spice seasoning on hand, no worries! Use a small amount of cinnamon, clove, allspice, ginger, and nutmeg. If all you have in cinnamon on hand, feel free to just use that!

More healthy pumpkin recipes you’ll love

• Pumpkin chickpea blondies
• Pumpkin pie protein shake
• Pumpkin chocolate chip baked oatmeal
• Pumpkin peanut butter overnight oats

If you try this healthy pumpkin protein pancakes recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather