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Fluffy Pumpkin Protein Pancakes Recipe with Cinnamon Honey Butter

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These fluffy pumpkin protein pancakes are quick, easy, and protein-packed, topped with a warm cinnamon honey butter that adds a cozy, sweet-spiced flavor perfect for busy mornings or leisurely weekends.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (or whole wheat for a nuttier taste)
  • 1/2 cup (50g) vanilla or unflavored protein powder (whey or plant-based pea protein preferred)
  • 2 tablespoons (25g) brown sugar (light or dark)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 cup (240ml) buttermilk or milk of choice (dairy or plant-based)
  • 1/2 cup (120g) canned pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 2 tablespoons (28g) unsalted butter, melted (plus more for cooking)
  • 1 teaspoon vanilla extract
  • For the Cinnamon Honey Butter:
  • 1/2 cup (115g) unsalted butter, softened
  • 3 tablespoons honey
  • 1 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together the flour, protein powder, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In a separate bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth and glossy.
  3. Pour the wet ingredients into the dry and gently fold with a spatula. Do not overmix; a few lumps are okay. The batter should be thick but pourable.
  4. Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter or a light spray of oil to coat the surface.
  5. Pour 1/4 cup (60ml) of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 3-4 minutes.
  6. Flip gently and cook the other side until golden brown, about 2-3 minutes.
  7. While pancakes cook, beat the softened butter with honey, cinnamon, and a pinch of salt until fluffy. Set aside.
  8. Serve pancakes warm, stacked with a generous dollop of cinnamon honey butter on top.

Notes

If batter is too thick, add a splash of milk to loosen. Avoid overmixing to keep pancakes tender. Rest batter for 5-10 minutes to hydrate protein powder and meld flavors. Use medium heat to avoid burning. Butter or butter mixed with oil works best for cooking. Flip pancakes gently once bubbles appear and edges set. Cinnamon honey butter can be mixed by hand or with a mixer. Leftovers keep well refrigerated for 3 days or frozen for longer storage.

Nutrition

Keywords: pumpkin protein pancakes, cinnamon honey butter, protein pancakes, fall breakfast, healthy pancakes, easy breakfast, pumpkin recipe

Find it online: https://tablemira.com/fluffy-pumpkin-protein-pancakes-recipe-with-cinnamon-honey-butter-easy-and-delicious/