Protein-Packed Pumpkin Spice Pancakes

As we plunge deeper into fall, those seasonal treats are calling our name. And we think it's obvious what the best fall flavour is... it has to be pumpkin.

Get ready for your breakfast to feel like a warm hug with these pumpkin spice pancakes from ambassador Razi Kahn. Soft in texture, packed with protein, and filled with that incredible pumpkin flavour in every bite, these will definitely get you into the fall spirit.

Let's check them out.

Jump to:

• What to Serve With Pumpkin Spice Pancakes
• Extra Toppings
• Equipment Needed
• Tips for Making Pumpkin Spice Pancakes
• Batch Cook and Store Safely
• Make it Vegan
• Pumpkin Spice Pancakes Recipe
• Other Pancake Recipes

What to Serve With Pumpkin Spice Pancakes

When it comes to pancakes, there are plenty of sides to choose from that will complement the dish. For these pumpkin pancakes, a side of warm apple compote would make for a perfect fall meal.

Pumpkin spice pancakes would also pair great with a side of Greek yogurt or fresh fruit.

And if you want some extra protein and a more savoury breakfast, try serving the pancakes with a side of turkey or chicken sausages.

Extra Toppings

If you want even more flavour, try adding these toppings for the perfect touch:

• Maple syrup
• Whipped Greek yogurt
• Chopped pecans or walnuts
• Sliced bananas
• Pumpkin seeds
• Apple or pear slices
• Low-cal whipped cream
• Nut butter drizzle
• Dried cranberries or raisins
• Chocolate chips

Equipment Needed

• Large mixing bowl
• Whisk
• Non-stick frying pan or griddle
• Spatula

Tips for Making Pumpkin Spice Pancakes

• Stir the ingredients just until combined—over-mixing can make the pancakes tough instead of fluffy.
• Cook on medium heat to allow the pancakes to cook evenly and avoid burning.
• Let your batter sit for 5-10 minutes before cooking to allow the flour to absorb the liquid—this will give you thicker, fluffier pancakes.
• If the batter seems too thick, add a bit more milk, a tablespoon at a time, to reach a pourable consistency.
• Wait until bubbles form on the surface and the edges look set before flipping each pancake. This helps prevent them from falling apart.
• If you're making multiple batches, keep the pancakes warm in a low-temperature oven (around 95°C) until all are ready to serve.
• Serve your pancakes fresh off the pan for the best taste and texture.

Batch Cook and Store Safely

If you want to make several batches of pancakes, simply double or triple the recipe, depending on how many you want. Use a large frying pan or griddle so you can make multiple at once.

To store your pancakes for later, allow them to cool to room temperature and store in airtight containers or resealable bags in the fridge, with parchment paper stacked between each pancake to prevent sticking.

Your pancakes will stay good in the fridge for up to three days. For long-term storage, you can also freeze the pancakes.

To freeze the pancakes, first flash-freeze them, single-lined on a baking sheet, for two hours. This will prevent them from sticking together in the freezer. You can then transfer them to freezer bags or containers and freeze for up to two months.

To reheat your pancakes from storage, you can put them in the microwave, toaster, or oven. The toaster will give you a crispy result while the oven works best for larger batches.

Make it Vegan

To make this recipe vegan, simply replace the egg with an egg alternative such as a flax or chia egg (mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let sit until thick).

Next, swap the milk for any plant-based milk like almond, soy, oat, or coconut milk in an equal amount.

Additionally, swap the protein powder for a vegan option like THE Plant Protein.

Finally, replace the butter with oil or vegan butter.