By accident.
Or should I say, accidental pumpkin protein pancakes!
I am in love. Truly in love.
They were almost a flop, but these pumpkin protein pancakes won me over.
What better way to welcome fall?
I didn’t set out to make true pumpkin protein pancakes, but I’m so glad it happened.
First: collagen. We’ve used collagen for years. I like the unflavored collagen peptides because they dissolve seamlessly into coffee, smoothies or even a bottle of room-temperature water. I find it helpful for hair, skin, nails and joints, and it adds protein without changing flavor.
I’ve been working on blender pumpkin pancakes for a long time—there were so many failed attempts (save those for later)—but this version finally landed. I started with the classic protein-pancake base of oats and eggs, because pumpkin itself brings a lot of moisture and structure. Pumpkin can make healthier dishes feel indulgent, which is exactly what I wanted for pancakes we’ll eat often, even for breakfast-for-dinner.
One day, while I was reaching for vanilla, I grabbed the collagen and tossed it into the blender—brilliant move. If you prefer other protein powders, you can use those instead, but collagen melts into liquid so quietly it’s barely noticeable.
These aren’t the ultra-fluffy diner-style pancakes. Expect a slightly denser, heartier pancake that still tastes rich and satisfying. My favorite addition is dark chocolate chunks—tiny pockets of melty chocolate lift the pancakes into something special.
They are embarrassingly easy: blend the ingredients, pour into a pan, cook and eat.
Move quickly—you’ll want to try these right away.
Check Out My Pumpkin Protein Pancake VIDEO
Pumpkin Protein Pancakes
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Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup old-fashioned rolled oats
- 1 scoop collagen peptides powder
- 2 tablespoons honey
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cardamom
- 1/4 teaspoon salt
- 1/4 to 1/3 cup milk (cashew or coconut milk recommended)
- dark chocolate chunks, if desired
- sliced almonds, for garnish
- maple syrup or honey for topping
Instructions
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Heat a large nonstick skillet or griddle over medium to medium-high heat.
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In a blender, combine the eggs, pumpkin, oats, collagen, honey, baking powder, spices, salt and milk. Blend until smooth and well combined.
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If you like a crisp edge, add a little coconut oil or butter to the skillet. Pour batter directly from the blender or use a 1/4 cup measure for even pancakes. If the batter is thick, use a spoon to smooth each pancake into a round shape. Add dark chocolate chunks if desired.
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Cook until bubbles form and the surface becomes more opaque, about 2 to 3 minutes, then flip and cook another 2 to 3 minutes. These pancakes are denser, so the second side may need a bit more time.
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Serve with maple syrup or honey, a sprinkle of sliced almonds and extra chocolate if you like. Yields about 8 pancakes.
Did you make this recipe?
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This is shaping up to be the best fall ever.