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All your dreams are about to come true with these pumpkin spice protein pancakes!!!
Easy, fluffy, delicious, and healthy pumpkin spice protein pancakes on a weekend morning all while you’re in your cozy slippers and pajamas?!!! I think YES!!!
It’s my goal in life to make pancakes that taste good but don’t make me feel awful after eating – too much sugar in the morning doesn’t sit well with me. These pancakes are fluffy, taste like pumpkin heaven and are packed with clean ingredients that are good for you + a protein boost!
And no, the protein isn’t in the form of protein powder.
Can you guess what it is?!
GREEK YOGURT!!!!
Yes, protein packed yogurt does the trick.
These pumpkin spice protein pancakes are adapted from my lemon protein pancakes that used cottage cheese as a protein. Although you can’t taste the cottage cheese because it’s blended right into the batter I think I like the Greek yogurt better because it yields a more fluffy pancake.
Here’s what’s inside our pumpkin spice protein pancakes:
- rolled oats (certified gluten free for gluten free eaters) – I love using oats for breakfast. They are a complex carb meaning the carbs release slowly into your system helping your blood sugar level to remain stable. plus they are packed with fiber and a bit of protein!!!
- pumpkin puree – of course! Packed with more fiber and vitamins and minerals.
- pumpkin pie spice – for all the warming flavors
- eggs – for binding but they happen to add even more protein to these pancakes
- baking soda & baking powder – to add fluffiness
- Greek yogurt – for that protein!!!
- melted coconut oil – for a little richness
- milk – to provide the perfect texture
All of those ingredients go into a blender and then you blend away until the batter is nice and smooth! That’s all there is to it! Well except for cooking the pancakes, of course.
I enjoy topping pancakes with something other than just maple syrup because this allows me to add sweetness in a more natural way (such as fruit) and cut back on the use of maple syrup a little bit. Don’t get me wrong I love a drizzle of maple syrup over my pancakes but all that extra sugar is what puts me over the edge.
And you better be using real maple syrup!!! Don’t even with that fake stuff, okay?!
For these pumpkin spice protein pancakes I decided to top them with sauteed apples in butter and a touch of cinnamon. You guys, it’s like apple pie filling on top of fluffy pumpkin pancakes!!!! The sauteed apples are of course optional but so worth the extra step, IMO!
I mean, who doesn’t want pumpkin spice pancakes topped with apple pie filling?!?!
Pancakes are generally a breakfast that is saved for lazy Saturdays and Sundays, as they should be. Not with these pumpkin spice protein pancakes though!
If you happen to have any pancakes leftover from your Sunday brunch you can save those pancakes for Monday morning and re-heat them in the microwave. They taste just as fresh as the day you made them.
If you plan to eat all 8 pumpkin spice pancakes on your Sunday it would be super easy to make a double batch on Sunday so that breakfast is already taken care of on Monday. That’s my kind of meal prepping!
I hope you love these pumpkin spice protein pancakes with sauteed apples as much as we enjoyed eating them. We served them alongside some breakfast sausage or eggs, which is what I recommend for a complete meal.
They’re fluffy, warming, pumpkin-y, perfectly sweet, and great for any lazy weekend morning. Happy pancake eating, my friends!
Pumpkin Spice Protein Pancakes with Sauteed Apples
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 8 pancakes 1x
- Category: breakfast, healthy
- Cuisine: gluten free, vegetarian
Description
Pumpkin spice protein pancakes are easy to make, healthy, delicious, and perfect on the weekends. The protein comes from nutrition packed Greek yogurt.
Ingredients
- Sauteed apple topping
- 2 cooking apples, cored and chopped (firm apples, such as gala, pink lady, or honey crisp)
- 2 tablespoons butter
- 2 teaspoons cinnamon
- Optional: Pure maple syrup for drizzling pancakes
- Pancakes
- 1 1/2 cups gluten free rolled oats
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- pinch of salt
- 1/4 + 1 tablespoon pumpkin puree – not pumpkin pie filling
- 3 eggs
- 1/2 cup plain Greek yogurt (I used 2% but you can use any type you like)
- 1/4 cup pure maple syrup
- 1 tablespoon coconut oil, melted
- 1 tablespoon milk ( I use almond milk)
- 2 tablespoons extra coconut oil (for cooking pancakes – doesn’t need to be melted)
Instructions
- Cook the apple topping: Heat a large skillet over medium high heat. Melt the butter and add the apples. Cook stirring occasionally until the apples are fork tender – about 8 minutes. Stir in the cinnamon and transfer to a serving dish. If the apples get done before the pancakes than cover with foil to keep warm until ready to eat.
- Make pancake batter: Add all the ingredients for the pancakes to a blender. Blend on high until smooth, scraping down sides as needed. The batter should be mostly smooth.
- Cook the pancakes: Heat a nonstick skillet over medium low heat. Melt a tablespoon of the coconut oil. Measure out 1/4 cup of the batter and use a spatula to help it spread out a little. Depending on the side of your pan cook 2 to 4 pancakes at one time. Once the edges start to get dried out – about 5 mins- use a spatula to flip them and cook 1 to 2 more minutes on the other side. Transfer the cooked pancakes to a serving dish. To keep the pancakes warm while you cook the remaining pancakes place them on a baking sheet and in the oven at 150 degrees. Cook the remaining pancakes until all the batter is used – you should get 8 pancakes.
- Serve: Top the pancakes with the sauteed apples and serve with extra pure maple syrup for drizzling. Serve immediately.
Notes
Leftovers: These pancakes reheat in a pan or the microwave really well. Same with the apple topping. Be sure to store the pancakes in a separate container from the apple topping so the pancakes don’t get soggy.
We like to serve these pancakes with a side of eggs or breakfast sausage for a complete breakfast.
i love the holiday season because of all the pumpkin related recipes! I can go crazy eating pumpkin pancakes and no one can judge me haha thank you!
haha I couldn’t agree more Bryan! Hope you enjoy! 🙂