What if your breakfast could fuel your fitness goals, tantalize your taste buds, and set a cozy autumn mood—all in one plate? Say hello to protein pumpkin pancakes with bananas, the ultimate breakfast for fitness enthusiasts, health-conscious individuals, and anyone who loves starting the day with delicious, fall-inspired flavors.

These pancakes combine the creamy sweetness of bananas, the hearty nutrition of pumpkin, and a protein boost that keeps you full and energized. Whether you're recovering from a morning workout or simply looking for a nutritious twist on a classic breakfast, this easy, healthy pancake recipe with protein is exactly what you need.

Here’s everything you need to know to whip up a batch—with tips, variations, and nutritional details along the way.

The following content may contain affiliate links. When you click and shop the links, we receive a commission.

Why Choose Protein Pancakes

Protein pancakes are a great alternative to regular pancakes because they offer more nutritional value and can help you stay full for longer. Traditional pancakes are typically made with white flour, which doesn't offer much in terms of protein or other essential nutrients. However, by adding protein powder to your pancake batter, you not only increase the amount of protein but also add important vitamins and minerals. Plus, the added protein can keep hunger at bay, making these pancakes a perfect breakfast option for those looking to maintain a healthy weight or build muscle.

What Types of Protein Powder Can You Use?

When it comes to choosing the right protein powder for your pancakes, there are several options available on the market. The most common types include whey, casein, soy, collagen, and pea protein powders. Whey protein is derived from milk and is a complete source of all nine essential amino acids. Casein protein, also derived from milk, is slower digesting and provides a sustained release of amino acids into the body. Soy protein is plant-based and suitable for vegans or those with dairy allergies. Pea protein is also plant-based, but may not be as easily digested by some individuals. With having SIBO and digestive problems, I like to have an easy digesting protein powder and this one here does the trick for me.

But don't worry about getting bogged down in the details of each type - the important thing to remember when choosing a protein powder for your pancakes is to look for one that is high-quality, minimally processed, and fits your dietary needs or preferences.

What You’ll Need

The beauty of this recipe? It uses simple, easy-to-find ingredients that you may already have in your kitchen.

Ingredients

1 medium ripe banana (the riper, the better for sweetness)
1/2 cup pumpkin purée (unsweetened for fewer added sugars)
1 scoop vanilla protein powder (use your favorite brand; plant-based or whey works)
2 large eggs
1/4 cup oat flour (substitute almond flour or whole wheat flour if preferred)
1/4 teaspoon cinnamon (optional, but adds that warm fall flavor)
1/4 teaspoon baking powder
1/8 teaspoon salt
Coconut oil or nonstick spray for cooking

Substitution Tips

No protein powder on hand? Use 2 tablespoons of Greek yogurt and a touch of vanilla extract for a protein boost.
Want it dairy-free? Opt for an unflavored or vanilla plant-based protein powder and coconut yogurt if using the substitute.
Need it gluten-free? Stick with oat flour or almond flour to eliminate gluten.

These flexible ingredients make this recipe approachable for all eaters, while ensuring each bite stays rich in nutrients.

Here are a few other recipes from the blog that everyone loves:

Greek Lemon Turkey Soup

Protein Packed Asian Beef Bowl

Flavor Packed Chicken Buddha Bowl

Stuffed Red Pepper Soup

Spicy Coconut Lime Chicken Soup

The Best Taco Soup

Sausage Low Carb Italian Soup

Mexican chicken Salad

Step-by-Step Instructions

Prep Time

5 minutes

Cook Time

10-12 minutes

Servings

4 pancakes

Now, let's get cooking!

Step 1: Mash and Mix

Peel your banana and toss it in a medium-sized mixing bowl. Use a fork to mash it until smooth.
Add your pumpkin puree, protein powder, eggs, oat flour, cinnamon, baking powder, and salt. Stir everything together to form a thick but pourable pancake batter.

Step 2: Heat the Pan

Heat a nonstick skillet or griddle over medium heat. Lightly grease with a small amount of coconut oil or nonstick spray to prevent sticking.

Step 3: Start Flipping

Once your skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet.
Cook for 2-3 minutes, or until you see bubbles forming on the surface. Flip the pancakes carefully with a spatula, and cook for another 2-3 minutes on the other side until golden brown.

Step 4: Serve and Enjoy

Stack your perfectly cooked pancakes on a plate, top with your favorite toppings, and enjoy while still warm.

Nutritional Breakdown

Curious about the macros? Here's a breakdown per serving (2 pancakes):

Calories: 200
Protein: 15g
Carbs: 18g
Fats: 5g

These pancakes pack a punch when it comes to balanced nutrition. With the combination of protein, healthy carbs, and minimal fats, they’re perfect for post-workout recovery or simply staying fueled throughout your morning.

Protein Pumpkin Pancakes with Bananas – Easy & Healthy Recipe

Yield: 4

Author: Angie Bloom

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Packed with protein, pumpkin, and banana sweetness, this easy pancake recipe is perfect for fitness lovers & breakfast fans. Try it today!

Cook modePrevent screen from turning off

Ingredients

1 medium ripe banana
1/2 cup pumpkin purée
1 scoop vanilla protein powder
2 large eggs
1/4 cup oat flour
1/4 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon salt
Coconut oil or nonstick spray for cooking

Instructions

Peel your banana and toss it in a medium-sized mixing bowl. Use a fork to mash it until smooth.
Add your pumpkin puree, protein powder, eggs, oat flour, cinnamon, baking powder, and salt. Stir everything together to form a thick but pourable pancake batter.
Heat a nonstick skillet or griddle over medium heat. Lightly grease with a small amount of coconut oil or nonstick spray to prevent sticking.
Once your skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet.
Cook for 2-3 minutes, or until you see bubbles forming on the surface. Flip the pancakes carefully with a spatula, and cook for another 2-3 minutes on the other side until golden brown.
Stack your perfectly cooked pancakes on a plate, top with your favorite toppings, and enjoy while still warm.

Notes

No protein powder on hand? Use 2 tablespoons of Greek yogurt and a touch of vanilla extract for a protein boost.
Want it dairy-free? Opt for an unflavored or vanilla plant-based protein powder and coconut yogurt if using the substitute.
Need it gluten-free? Stick with oat flour or almond flour to eliminate gluten.

Recommended Products

Green Kitchen Pan

Nutrition Facts

Calories

134

Fat

4 g

Sat. Fat

1 g

Carbs

16 g

Fiber

2 g

Net carbs

14 g

Sugar

5 g

Protein

10 g

Sodium

157 mg

Cholesterol

108 mg

The nutrition information provided is only estimated based on an online nutritional calculator. I am not a dietician. Please consult a doctor for accurate, more personal information about your health and any dietary restrictions and concerns you may have.

Tips for the Perfect Pancakes

Go Big on Toppings

Fresh berries or sliced bananas for added sweetness
A drizzle of almond butter or maple syrup for that extra indulgence
Greek yogurt dollops if you want extra creaminess and protein

Add Texture

Toss in a handful of crushed walnuts, pecans, or dark chocolate chips to give your pancakes some crunch or decadence.
Smoother Batter?
Blend the batter in a blender for an ultra-smooth pancake mix with zero lumps.

Portion Control

Scooping equal amounts of batter with a measuring cup ensures all pancakes cook evenly.
Meal Prep Bonus
Make extras, freeze them, and heat them up with a quick microwave blitz on busy mornings.

Why You'll Love These Pancakes

Protein pumpkin pancakes with bananas aren’t your average breakfast. With high protein content to keep you satiated and the subtle flavors of banana and pumpkin that scream comfort, this recipe is a standout. Plus, there are no unnecessary sweeteners here—just the natural goodness of bananas and pumpkin purée.

Bring the Fall Flavors to Your Kitchen

Now that you’ve got the recipe in hand, it’s time to put on your apron and try it for yourself. You’ll love how easy it is to make these nutritious pancakes, and don’t forget, the customization options mean the sky’s the limit for toppings and add-ins.

Want to share your pancake creations or have questions about substitutions? Drop a comment below or tag us on social media with #PumpkinProteinPancakes. Happy flipping!

Get flipping, and enjoy every bite. We’d love to see your creations! Snap a photo, share it on social media, and tag us at @angiebloom. Have questions, or want to share your favorite add-ins? Drop a comment below or connect with us via email.

If you're looking for more healthy recipes and cooking tips, be sure to sign up for our newsletter, here. Happy cooking!