Start your day with a few of these Pumpkin Protein Pancakes. They are high in protein, low in carbs and completely filling. They are a perfect fall breakfast!

Now that school has started for the kids, I can full on throw myself into pumpkin season. Yes, technically it’s still summer, yes it’s still 100 plus degrees outside where I live…but pumpkin season is a feeling, not an actual season.

Protein pancakes are just amazing. If you have a great tasting protein powder, some liquid, some eggs and baking powder you can make protein pancakes. The taste and texture are pretty darn close to traditional pancakes, but you just feel full on less because of the protein. It’s a great way to hit those protein macros!

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Protein Powder

For this recipe I suggest a high quality, whey based protein powder. I used Quest Vanilla Milkshake, because it tastes really good. Another protein powder that I like is Marigold Vanilla Whey Protein. Of course each different brand has different amounts of protein per serving, so you might have to do you own measuring and calculations, if you are tracking your macros.

Getting that Pumpkin Flavor

This recipe calls for 1/4 cup of pumpkin purée. Make sure to get the purée and not the pumpkin pie filling. Additionally, you’ll want to add some pumpkin pie seasoning, or at least some cinnamon. I used Penzey’s Pie Spice, but any brand works. This Frontier Co-op one is a great choice.

Pumpkin Protein Pancakes

These high-protein pumpkin pancakes were made in a blender. I do this because it’s really convenient for mixing and pouring, just make sure you add the liquid ingredients first. But, these can be made the traditional way using a whisk and a bowl. You do you, boo!

I like to use non-stick surfaces for pancakes. If I was making them full size, I’d either use a griddle or my Always Pan, but since I wanted dollar size (3 inch) pancakes, I used this pan from Nordic Ware. It’s fun to use and easy to clean, and the pancakes end up pretty uniform.

This recipe makes about 12 dollar size pancakes. I can eat about four at a sitting and then I just stick the rest in the freezer for another time. They reheat in a toaster oven just fine.

Pumpkin Protein Pancake Toppings

These pancakes are fairly sweet from the vanilla protein powder, so adding syrup really isn’t necessary. I have used All-u-lose allulose based maple flavor syrup as well Nectevia New England Maple flavor syrup.

The All-u-lose syrup is a bit thin, but the flavor is great and it’s virtually no carbs. The Nectevia has a thicker, more syrup-like consistency. It’s made with a combination of agave syrup and stevia, so the carb count is higher, but the flavor and consistency is fantastic.

But really, I prefer these pancakes with just a bit of butter, a schmear of cream cheese or a bit of almond butter. Of course you could add nuts and chocolate chips…in fact, I think you should!

Here are some other low carb pumpkin recipes you’ll enjoy!

• Pumpkin Spice Chia Pudding
• Low Carb Frozen Layered Pumpkin Dessert
• Pumpkin Pie Egg Loaf Bites
• Pumpkin Protein Yogurt Bowl