With ample protein in each serving, these fluffy Pumpkin Protein Pancakes are a great meal to share with the kids on busy days. Plus, you can make them ahead and reheat them for quick meals throughout the week!
Add all the wet ingredients to a large bowl. Whisk to combine.
Add all the dry ingredients. Whisk to combine.The batter should be pourable but thick.
Heat a nonstick or cast-iron pan or griddle over medium-low heat. Add a sliver of butter, let melt, and swirl to cover pan.
Add a small amount of batter, about ¼ cup at a time, and spread the batter thin, no more than ¼ inch thick, to ensure the pancakes cook through nicely. Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set around the edges and you should see little bubbles around the edges before you turn them over.
Add more butter and repeat to cook the rest of the pancakes.
Serve warm with syrup, nut butter, or yogurt.
(To make as a sheet pan pancake, preheat the oven to 400 degrees F. Grease a rimmed quarter or half sheet pan with nonstick spray and place a piece of parchment down on it. Add the batter and spread to about 1/2-inch thick. Bake for 10-12 minutes. Let cool slightly and slice to serve.)
Notes
Store any leftover pancakes in an airtight container in the fridge for up to 5 days. Or, store cooled pancakes in a freezer bag in a single layer—or in layers with parchment paper between to prevent them from freezing together—for up to 6 months. Warm in 30-second increments on a heat-safe plate in the microwave.
Spread the batter thin, no more than ¼ inch thick. This will help the pancakes cook through.
Let the batter cook long enough in the pan so that it sets around the edges and slightly toward the center and that you see bubbles. This will ensure that the center cooks all the way through.
Depending on your stovetop and pan, you may need to turn the heat down to medium-low to ensure that the batter cooks all the way through without burning.
I heat the oven to 200 degrees F and keep the cooked pancakes warm on a baking sheet in the oven while I finish the batch, though you could also serve them as you go.
Dairy-free: Use nondairy milk.
Gluten-free: Use buckwheat flour in place of the whole wheat flour. You may need a little bit more milk.
Egg-free: The best option I've found for pancakes is to use a store-bought egg replacer like the one from Bob's Red Mill.
Use cinnamon instead of pumpkin pie spice if desired.