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Pumpkin Buttermilk Protein Pancakes
4.3 from 6 votes

Pumpkin Buttermilk Protein Pancakes

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 servings
Calories: 285 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

Dry Ingredients
  • 1 1/4 cup all-purpose flour 194 g
  • 1 1/2 coops whey protein powder 48 g, Cellucor Whipped Vanilla flavor
  • 1 coop casein protein powder 33 g, vanilla flavor, Dymatize Elite brand
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp pumpkin pie spice
  • 1/8 tsp salt
Wet Ingredients
  • 1 1/4 cup buttermilk 10 fl oz, 1% lowfat, shake well
  • 1 cup pumpkin 240 grams, puree
  • 3 fl oz egg or about 3 egg whites, white, liquid form
  • 1/4 cup brown sugar (48 grams)
  • 2 egg large
  • 2 tbsp unsalted butter 1 oz, melted
  • 1 tsp maple extract

Instructions

    Cup of Yum
  1. Add dry ingredients to a large bowl and mix until evenly combined. Set aside.
  2. To a smaller bowl, add brown sugar and hot melted butter. Mix until well incorporated, then add pumpkin puree, maple extract, and buttermilk. Whisk until combined, then add eggs and egg whites and whisk until yolks are evenly incorporated.
  3. Add wet mixture into the dry mixture and whisk until just combined (I found that a large whisk works much better here than a fork, spoon, or spatula). It's okay if the mixture has lumps, so long as you can't see spots of powdery flour. Don't overmix it! This should be thicker than your average pancake batter. Allow the batter to rest for about 5 minutes while the griddle heats.
  4. Pre-heat a griddle or griddle pan to medium-high heat (7 out of 10). You want it to be nice and hot before the first batch of pancakes goes down, then you'll turn it down slightly to medium heat (about a 5 or 6 out of 10).
  5. Spray pre-heated griddle with non-stick cooking spray if needed (I didn't need it since my griddle was non-stick anyway). Using a 1/4 cup dry measuring cup, drop batter onto hot griddle to form 3-4" round pancakes. Once the pancake is bubbling on top and golden brown on the bottom, about 2-3 minutes, flip to cook on the other side. If you're planning to freeze the pancakes, set the cooked ones aside in a single layer on a cooling rack.
  6. Once you've cooked the first batch of pancakes, turn the heat to medium (about 5 or 6 out of 10) and continue process until all batter is used up.

Notes

  • Cooking: These pancakes take a little longer to cook through than your average pancake batter. Be patient, and don't turn the heat on your griddle up to high or they'll burn before cooking through!
  • Reheating from frozen: For best results, toast on medium-low until heated through (this may take more than one toast cycle). You can also microwave them for 30 seconds to 1 minute.
  • Click here or scan the barcode below to log this food in My Fitness Pal.

Nutrition Information

Calories 285kcal (14%) Carbohydrates 41g (14%) Protein 21g (42%) Fat 4g (6%) Cholesterol 81mg (27%) Sodium 542mg (23%) Potassium 156mg (3%) Fiber 2g (8%) Sugar 15g (30%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 41g 14%
Protein 21g 42%
Fat 4g 6%
Cholesterol 81mg 27%
Sodium 542mg 23%
Potassium 156mg 3%
Fiber 2g 8%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.