Whole Wheat Pumpkin Pancakes

Fall is here, and immediately I think: whole wheat pumpkin pancakes. They are wholesome, filling and just the epitome of slow, cozy fall mornings.

This recipe uses protein powder, whole wheat flour, plant-based milk, eggs and a bit of maple syrup to bring it all together. There’s pumpkin and pumpkin pie spice in there of course, but the basis of the recipe isn’t just the ingredients, but how we use them.

It’s simple to make healthy pumpkin pancakes the absolute fluffiest and best pancakes you’ve ever had, you just need to take a little extra time and care when making the batter. I’ll always say people underestimate pancakes, they can truly be something mind-blowing if you just manipulate a few simple ingredients.

Ingredients you will need for these healthy pumpkin pancakes

The ingredients are simple, and you can always sub out the protein powder for more flour if you’d like! Here’s everything you need for this pumpkin pancake recipe below:

• 1 scoop plant-based protein powder, 30 grams
• 1 cup whole wheat flour, 140 grams, a 1:1 gluten free blend will also work here
• ¼ tsp baking soda
• 1 tsp baking powder
• 1 tsp pumpkin pie spice ,or 1/8 tsp each all spice, nutmeg and clove, and 1/2 tsp cinnamon
• ½ tsp salt
• 2 eggs, yolk and white separated
• ½ cup pumpkin purée, about 80 grams
• 1 cup plant based milk of choice
• 2 tbsp maple syrup
• ½ tsp vanilla extract
• butter or oil of choice, for gridding

The trick to make these extra fluffy protein pumpkin pancakes

Like I said above, it’s not the ingredients that make this recipe amazing, but how you use them.

The trick to getting the fluffiest healthy pumpkin pancakes is all in the egg whites. We still keep the egg yolks in the batter for richness and moisture, but the whites do all the work.

When you whip egg whites to white, foaming peaks, then they retain their aeration in the pancake batter, creating the lightest, fluffiest protein pumpkin pancake recipe on the internet.

For this whole wheat pumpkin pancake recipe, the trick is all in those egg whites.

Step-by-step guide for this pumpkin pancake recipe

I know the egg white step can feel skip-able, but it’s worth the extra time, just trust me! Here’s a step-by-step on how to time everything out:

• In a large bowl whisk together the protein powder, flour, baking powder & soda, pumpkin pie spice and salt. Set aside.
• Separate the egg yolks and egg white. Add the egg yolks to a small bowl and the whites to a large one.
• Pour in the pumpkin purée, milk, maple syrup and vanilla in with the yolks and mix until combined.
• Add the egg yolk mixture in with the dry ingredients and gently stir to combine.
• Set a skillet to medium heat.
• Then using a whisk or an electric mixer, vigorously beat the egg whites until they are foamy and stiff. Add the egg whites to the batter and use a rubber spatula to gently fold in the egg whites. Try to maintain as much of the aeration as possible.
• By now your skillet should be ready. Grease it with butter or oil and use a 1/3 cup to measure out each of your pancakes.
• Cook each pancake on medium heat for about 2-3 minutes on each side, or until golden. It’s easy to want to rush the pancake process but think of it as a s’more, you want it golden and cooked through, so it’s worth the wait!
• After the pancakes are done, serve warm and with your favorite toppings.

Tip when cooking these whole wheat pumpkin pancakes

My biggest tip when cooking pancakes is patience and observation. And this applies to almost all cooking. Pancakes are not meant to be cooked quickly. They can be done quickly. But “can” is very different than “should.”

Think of pancakes like roasting a marshmallow over a flame. You can scorch it and get it done quickly, or you can gently cook it over medium heat, getting gorgeous browning and a perfectly cooked interior.

I recommend cooking pancakes with butter or plant-based butter (yum) over medium heat on a cast iron skillet. It will take about 2-3 minutes on each side (which feels way longer than you’d think), but you get to enjoy a crispy, golden brown pancakes with a fluffy, light interior.

It’s worth the time, just trust me.

Looking for more pancake/waffle recipes?

Of course I have more (pancakes used to be my thing haha) – here are a few of my favs!

And that’s it for this tomato cumin & chickpea salad recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3