A satisfying, tasty and gluten-free breakfast, these pie-spiced pumpkin pancakes have a protein boost in the form of added collagen powder. So easy to stir together and cook up for your next breakfast! And they reheat well -- if any are left over for the next day.
Pancakes are a great, gluten-free breakfast option. They are less time-consuming to make (for me) than a gluten-free bread, although of course that's not true if you are making a big batch.
In fact, I have fond memories of frying up batches of pancakes when camping, both with my family and with high school students. With the students, I'd have to get started pretty early to keep up with the number of people the great aromas would draw out of their tents.
Pancakes allow you to adjust the sweetness (I made them with very little coconut sugar) even from the first pancakes (which I make less sweet for me) to the last (where I might stir in a little extra coconut sugar). I can serve them as simply as I did on this platter with yogurt and walnuts or fancy them up with syrup or fruit on the side.
These pancakes a great toddler recipe because they're so easy for my 2-year-old grandson to eat - they are not too oily and the cut pieces stay on a little fork pretty well. And I'm not concerned that it's a sugary breakfast or snack.
I developed this pancake recipe for two reasons:
One, to use up some leftover pumpkin from another project; and
Two, because I knew how good they would taste with my apple-pluot butter - talk about a great fall flavor combo.
I liked mine best (as in, devoured!) with plain yogurt and apple-pluot butter. They would be great with maple syrup for a sweeter breakfast.
These pumpkin protein pancakes need a half cup of pumpkin puree, so are perfect if you have a little left over from your baking. You can use the canned pumpkin or any roasted pumpkin that you’ve made for another recipe.
Though this is not a sponsored post, I want to clarify that the gluten-free flour is Better Batter and the added protein is Thrive market’s collagen peptides. Other great brands to check for the collagen are Great Lakes and Vital Proteins.
You can use any kind of milk but I use oat milk so my lactose-intolerant daughter-in-law can enjoy the pancakes freely. For baking I will use whatever brand I have on hand, though for drinking or in tea I like Oatly.
Once you've assembled everything, it's easy to stir the dry ingredients in one bowl and the wet ingredients in the other. Then stir the wet into the dry until the dry ingredients are all hydrated. Let stand while you heat the pan - the batter will thicken a lot.
Adding collagen to a pancake increases the protein content but of course the pancakes would not be vegan or vegetarian. For a vegan option, in addition to subbing a flax egg for the chicken egg, you could use another protein, like pea. The collagen makes them a little stretchy and spongy. We enjoy the stretchy texture and a thinner pancake, but I can't vouch for the effect of the pea protein.
Bear in mind, though, that the collagen keeps the pancakes from forming and holding as many bubbles as they otherwise might while cooking. The flavor is still great -- just don’t expect them to stay puffy even if they do rise while on the pan.
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!
Other breakfast recipes you may enjoy
Peach Oatmeal Breakfast Clafoutis
Plum Breakfast Cake with Plum Caramel Sauce - Paleo
Quinoa Chia Breakfast Pudding with Mango, Banana and Yogurt
Sweet Potato Sausage Broccoli Breakfast Bake
Shop Pumpkin Protein Pancakes
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Pumpkin Protein Pancakes
- 1 cup gluten-free flour I used Better Batter
- 1 teaspoon baking powder ¾ teaspoon at high altitude
- ¼ teaspoon baking soda
- 1 teaspoon pink sea salt
- 1½ teaspoons pumpkin pie spice or 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger, ⅛ teaspoon cloves
- 2 tablespoons coconut sugar double for a sweeter pancake
- ½ teaspoon xanthan gum
- 1 tablespoon collagen peptides powder
- 1 tablespoon olive oil or a neutral oil optional
- 1 egg lightly beaten, or 1 flax egg
- 1 teaspoon apple cider vinegar
- ½ cup pumpkin puree canned or homemade
- 1¼ cups milk of choice plus up to ¼ cup more in case the batter becomes thick I used oat milk, full fat
- 1 teaspoon vanilla extract
- Butter ghee or coconut oil for the pan, about 4 teaspoons for a nonstick pan
- Combine the dry ingredients in a medium mixing bowl.
- Combine the wet ingredients in a small mixing bowl.
- Add the wet ingredients to the dry and stir until all the lumps of flour have been incorporated. Allow the dry ingredients to hydrate while you heat the skillet, at least 2-3 minutes. You may wish to add more oat milk if your batter is quite thick.
- Heat the skillet on medium to high heat until a drop of water bounces off and sizzles.
- Grease the pan with a teaspoonful (or more if you wish) of butter or coconut oil.
- Use about 3 tablespoonfuls of batter per pancake. Cook on the first side until bubbles appear at the top and the top begins to look dry.
- Carefully flip the pancakes and brown the other sides. Remove to a plate and repeat with the remaining batter. Sometimes I need to add another tablespoonful of oat milk for the last few pancakes.
Please pin for later!
I love using pumpkin in everything right now, so I'm all over these pumpkin pancakes! Can't wait to try this recipe!
Lesli, we are taking advantage of pumpkin season too, and this has been a great breakfast recipe.
I tried apple cider pancakes for the first time today, so now I'm ready to dive into these pumpkin pancakes tomorrow! Great idea with the added collagen.
Oh, my goodness, apple cider pancakes sound like a dream breakfast. Definitely checking out your site for those.
Amy Liu Dong
We are definitely having a fun morning having these pancakes for our breakfast. YUM!
Thanks, that's so great to hear! They are so good.
I love the idea of making this with plain yogurt or apple-pluot butter. I wouldn't have thought of that!
Thanks, Leslie, I'm a real fan of plain yogurt on pancakes, which gives the feeling of sour cream but is a little less decadent.
These look delicious! I made a pumpkin recipe today and have leftover pumpkin puree, perfect! The apple pluot butter sounds like a delicious addition.
Maria, this is certainly the time when we might have leftover pumpkin - I hope you will enjoy them!
those pancakes would make a delicious Sunday breakfast this week! I love the added protein to the mix
Thanks, Dennis - we really like how adding the protein helps us feel satisfied longer.
Gluten-free? I wouldn't have guessed it with the smooth texture and great flavor. I love that you managed to balance the pancake and pumpkin pie comfort in one meal.
Marta, thanks for those kind words. It's fun to find a breakfast that brings out all those dessert-y aromas.
I tried these pancakes this weekend and my family absolutely loved them. Thank you for sharing your recipe.
Alexis, I'm so happy your family enjoyed them. I'm making another batch right now!
Julie @ Running in a Skirt
THis is such a great pumpkin pancakes recipe! Love the protein in them too. Makes them a better option for the family. Perfectly spices too!
Thank you so much, Julie!
Wow these are superfood pancakes! A breakfast for kings! On my to make list for the weekend! Our weekday breakfasts are pretty simple, mostly smoothies so I save the special recipes for the weekend!
Thanks, Jacqui, I also save pancakes for the weekend, just because it's fun to make them when everyone's ready to devour as they come off the pan. I hope you love them.
So glad it's pumpkin season and these pancakes look amazing. I cannot wait to try them.
Mirlene, thanks so much for that - the pancakes are really good.
What a great pumpkin protein recipe! this really sounds and looks amazing. I would really love to make these for me and my family one morning! thank you for sharing this recipe.
Hi Ramona, if you are in a pancake mood, these are so worth a try!
These pumpkin pancakes are so delicious! I love that they are gluten free with added protein! These will be made on repeat during Fall this year!
Thanks Emily, on repeat is exactly how we are making them too.
Perfect recipe to try for breakfast this time of the year. Pancakes looks so delicious. Thanks for sharing
Kushi, these pancakes are satisfying and tasty - hope you enjoy them.
I am all about pumpkin for fall so these pumpkin pancakes are right up my alley. YUM!
Thanks, Gail, these are a nice recipe for pumpkin that's between sweet and savory.
Kari Alana | Chef and Steward
I am sooooo loving this idea of the pumpkin pancakes. Never thought of turning pumpkin into pancakes and love the addition of collagen powder as well!
It's been one of our favorite pumpkin recipes to date - they go so fast!
Great recipe for pumpkin protein pancakes. I also like protein pancakes, we can also use amino acids protein foods to make this dish most healthier.
Glad you like the recipe, Sharon. Often the collagen I add to my protein pancakes is in the hydrolyzed form, in which case it's mostly present as amino acids, as you say. Thank you for sharing!