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Pumpkin Oatmeal Protein Pancakes

Pumpkin oatmeal protein pancakes made with blended oat flour for hearty texture and a thick batter. Cook on medium-low until bubbles form, then flip for tender, golden edges.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup rolled oats Blended into flour
  • 1 scoop vanilla or unflavored protein powder About 30g
  • 1 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 2 eggs
  • 0.5 cup plain Greek yogurt
  • 0.25 cup almond milk or regular milk
  • 1 tbsp honey or maple syrup
  • 1 tsp vanilla extract
For serving
  • 0.25 cup Greek yogurt For topping
  • 1 tbsp honey For drizzle
  • 2 tbsp pumpkin seeds For scattering

Equipment

  • 1 cast iron skillet

Method
 

Make the batter
  1. Blend rolled oats into a fine flour, then combine with protein powder, baking powder, pumpkin pie spice, cinnamon, and salt.
  2. Whisk pumpkin puree, eggs, Greek yogurt, milk, honey or maple syrup, and vanilla extract until smooth.
  3. Fold wet into dry until combined; the batter should be thick.
Cook the pancakes
  1. Heat a greased skillet over medium-low heat, keeping the temperature low to prevent burning.
  2. Drop 1/4 cup portions into the skillet and cook 3 minutes, until bubbles form and edges set.
  3. Flip carefully and cook 2 minutes more, until cooked through.
Serve
  1. Top the pancakes with Greek yogurt, a drizzle of honey, and pumpkin seeds.

Notes

For best texture, blend the oats until truly flour-fine so the batter cooks without gritty bits. Store cooked pancakes in the refrigerator for up to 3 days and reheat in a skillet over low heat until warmed through; freezing is yes—freeze in a single layer, then reheat from frozen. For a lower-sugar option, swap honey/maple syrup with a zero-sugar syrup or omit it and rely on the yogurt topping for sweetness.