10-Minute Pumpkin Protein Pancakes

Make these 10-minute pumpkin protein pancakes that are gluten-free, vegan, soy-free, dairy-free, low-sodium, and vegan.
pumpkin protein pancakes
Drizzle these pumpkin pancakes with maple syrup and top with sliced pear and a sprinkle of granola. | Stephanie Evans
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When you woke up this morning, you probably didn’t think, ‘What I really need today are pumpkin pancakes.’ Or maybe you did, if you are a genius. Because it turns out that pumpkin puree, buckwheat flour and vanilla protein powder make a super smart breakfast. Plus, this recipe is vegan, soy-free and low-sodium, unlike some store-bought pancake mixes.

This fluffy pancake recipe is fast, easy, and made for one. Yes, that’s right, a solo breakfast in peace—it’s just what the doctor ordered. Plus, it requires very little cleanup and is nourishing and healthy. Packing in that fiber and protein in your first meal will make you feel like you’ve done something by noon, even if all you’ve done is eat pancakes on the couch.

You’ll fall (pun intended) in love with not only the taste, texture and smell, but also the low fat and sugar content, making this a healthy anytime treat that feels like a decadent sweet.

pumpkin protein pancakes
These pumpkin protein pancakes are the perfect weekend breakfast for one. | Stephanie Evans

10-Minute Pumpkin Protein Pancakes

By Dakota Kim

5 mins to prep
5 mins to cook
Yields 1


  • ½ cup buckwheat flour (sub plain flour if desired)  
  • 1½ tablespoons vanilla protein powder (soy-free)  
  • ½ teaspoon baking powder  
  • ½ teaspoon ginger, powdered  
  • ½ teaspoon cinnamon  
  • ¼ teaspoon nutmeg  
  • 2 tablespoons pumpkin puree  
  • 1 teaspoon maple syrup  
  •  ½ cup almond milk  
  • Sliced pear, drizzle of maple syrup and/or a sprinkle of granola (optional)


  1. 1
    In a bowl, mix together the dry ingredients.
  2. 2
    Add the pumpkin and maple syrup to the dry ingredients bowl and stir.
  3. 3
    Slowly pour in the almond milk as you whisk with a fork to form a smooth, thick batter. Set aside.
  4. 4
    Heat a non-stick frying pan over medium heat (not too high) and allow to warm thoroughly before starting.
  5. 5
    Add one tablespoon of batter at a time to the pan and fry for 30 to 40 seconds, until bubbles start to form. Then flip and cook for a further 30 seconds.
  6. 6
    Repeat with the rest of the batter until you have made all the pancakes.
  7. 7
    Serve immediately with toppings like sliced pear (or the fruit of your choice), maple syrup and granola.

Additional breakfast recipes

Need more power-up breakfast recipes in your life? Get our 7 Vegan Breakfast Sandwich Recipes That Will Make Your Morning Better and our Gluten-Free Vegan Breakfast Recipes.


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