Pumpkin Spice Protein Pancakes: A Cozy High-Protein Breakfast Under $2.50
These pumpkin spice protein pancakes bring all the warmth of a favorite seasonal flavor into an everyday high-protein breakfast. Canned pumpkin puree blends right into the batter, adding natural moisture and a subtle earthy sweetness, while a generous dose of pumpkin pie spice brings that unmistakable cinnamon-nutmeg-clove warmth to every bite. A scoop of vanilla protein powder rounds the batter out with 31 grams of protein per serving, keeping this stack satisfying well past the first bite. The pumpkin also helps keep the pancakes tender and moist without needing much added fat, and a light drizzle of maple syrup on top plays perfectly with the spice blend if you want a touch more sweetness. These pancakes work just as well in October as they do in July, since canned pumpkin is a pantry staple available year-round. At just over $2 per serving, this is an easy way to bring cozy, comforting flavor to breakfast any day of the week.
Ingredients
Method
- Add the rolled oats, pumpkin puree, eggs, protein powder, baking powder, pumpkin pie spice, and salt to a blender.
- Blend until a smooth batter forms, about 30 seconds.
- Heat a non-stick skillet over medium heat.
- Pour 1/4 cup portions of batter onto the skillet.
- Cook 2 to 3 minutes per side until golden and small bubbles form on the surface.
- Flip and cook another 2 minutes until fully set.
- Stack the pancakes on a plate and drizzle with maple syrup if using.
- Serve warm.
