(High Protein) Fluffy Pumpkin Pancakes with whipped maple cinnamon butter
These high-protein fluffy pumpkin pancakes made with yogurt are the perfect cozy breakfast, offering a delicious boost of protein and fall flavor in every bite. Topped with a dreamy honey maple whipped butter, this easy pumpkin pancake recipe is both nourishing and indulgent.
Ingredients you’ll need:
- flour
- sugar
- baking powder
- cinnamon
- baking soda
- plain yogurt
- eggs
- pumpkin puree
- whole milk
- butter
- maple syrup
- salt
How to store and reheat pancakes:
Storing:
Let the pancakes cool completely, then place them in an airtight container or zip-top bag. Store in the refrigerator for up to 4 days, or freeze them with parchment paper between each pancake for up to 2 months.
Reheating:
- Microwave: Heat pancakes for 20–30 seconds (longer if frozen).
- Oven: Place pancakes on a baking sheet, cover with foil, and warm at 350°F (175°C) for about 10 minutes.
- Toaster: Great for a quick reheat—just toast until warmed through and slightly crisped.
This keeps them fluffy, fresh, and ready for busy mornings!
Cook with me!
(High Protein) Fluffy Pumpkin Pancakes with Whipped Maple Cinnamon Butter
Ingredients
For the Pumpkin Pancakes:
- 2 cups All Purpose Flour
- 4 tbsp. Granulated Cane Sugar or maple syrup
- 2 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Pumpkin Pie Spice
- 1/2 tsp. Ground Cinnamon
- 1 cup Plain Greek Yogurt
- 2 large Eggs beaten
- 1/2 cup Pumpkin Puree
- 1 1/4 cups Whole Milk
- 2 tbsp. Olive Oil
For the Whipped Maple Cinnamon Butter:
- 1/2 cup Softened Unsalted Butter
- 1/4 cup Maple Syrup
- 2 tbsp. Powdered Sugar
- 2 tsp. Ground Cinnamon
- 1/4 tsp. Fine Salt
Instructions
For the Pumpkin Pancakes:
- In a large bowl, combine the flour, baking powder, baking soda, pumpkin spice, ground cinnamon and a pinch of salt to mix.
- Add the yogurt, beaten eggs, olive oil, milk, and pumpkin puree. Mix just until combined. If the batter is too thick, add more milk until a smooth, semi runny batter that holds its shape when scooped onto the skillet.
- (Optional) Fold in mini chocolate chips!
- Using 1/4 to 1/3 cup batter per pancake, cook on a preheated griddle over medium heat. The more butter you use to cook the pancakes, the crisper and more golden the edges will be!
- Cook for 1-2 minutes untouched, until you see bubbles on top and the edges turning golden, then flip to cook another 1-2 minutes, until firm in the center when touched.
For the Whipped Maple Cinnamon Butter:
- Combine all ingredients in a stand mixer fitted with the whisk attachment. Beat on LOW speed until incorporated, then increase the speed to beat 8-10 minutes, until light and fluffy.
- Serve with the warm pumpkin pancakes and maple syrup to enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Could I use this recipe also to make banana pancakes and swap the pumpkin puree with mashed bananas ?
Hi Katie! It think you could definitely do that!
Thank you for sharing this recipe
Yes, thanks for sharing the recipe and positive scripture. 💕
I really love this recipe, they are my favorites pancakes
This worked exactly as written. I love that it was not too sweet! Perfect for a college student on the go :)))
This sounds great!
I will be trying over the weekend as we launch into pumpkin spice season 🧡
Just a thought – could you share nutrition info as you mention high protein, but just curious how much?
Thanks so much for your recipes , inspiration and ministry!
kids loved them. perfect healthy morning breakfast!
Can you make this gluten free?
Hi Joann! I know that Bob’s Red Mill has a GF flour replacement for all purpose flour that works amazinggg
Recipe was great! Awesome and easy to follow instructions. My family loved these and they have a great taste without needing a bunch of sugar. Will definitely be a fall staple in my house from now on! Thank you for always sharing your amazing recipes Lauren!
The pumpkin flavor wasn’t very strong, how would I improve it?
Hi Michael! You could add extra pumpkin spice to help enhance the pumpkin flavor! Sometimes it also depends on the brand, so making fresh pumpkin puree from pumpkins in season also may help 🙂
Thank you for sharing, great step by step instructions
i love how it’s high protein without protein powder, but still cozy and gilmore girls vibes!
These look delicious. I was wondering if I made the batter a day in advance, would be good to use the next day?
Hi Cait! Technically yes you can make the batter a day in advance but it may result in a little flatter pancakes since the baking agents won’t be as fresh. Another two options would be to (1) fully make the pancakes and just reheat on a low heat in the oven until warm again the next day OR (1) prep the dry ingredients and wet ingredients in two separate bowls and combine them when ready to make the batter/cook! Hope that helps some 🙂
These are the best pancakes I ever made , so delicious ! love your recipes 💕
My husband and I love these! The texture is amazing, so fluffy and soft.
Absolutely delicious! The butter is to die for! Will be making these much more!
Lauren, I have been making your recipes nonstop and each one is excellent but these are an ABSOLUTE BANGER! They’re the perfect introduction to fall flavors. The butter was my favorite part! My family loved them! Thank you 🫶🎃
This was an absolute hit! The pickiest eater in the house ate them happily! Pumpkin season started off with a bang. 💞
Hi There!
Do you think this would work if you tried using cottage cheese instead of Greek yogurt as the protein source? Thanks for creating amazing content and recipes.
Hi Brenda! It would need to be tweaked a little bit for the cottage cheese BUT lucky for you, I actually have a cottage cheese pancake recipe on my blog here!! And you could add 1/4 pumpkin puree + around 2 tbsp. more flour + all the spices to the cottage cheese pancakes recipe to help make them pumpkin pancakes 😉
These pancakes were delicious! The only thing I would change is to add more salt. The pancakes were kind of bland but I put the butter on top that was made with salted butter, which made it more flavorful. I feel like if you added more salt to the recipe it would really put the pumpkin and spices in the spot light. Thank you for making this recipe, I really enjoyed it!
Perfect pancake for a fall morning. My hubby and I loved them! Thank you for sharing so many wonderful recipes !
Hi! Very tasty but I never managed to get them fluffy I even tried putting them in the oven to bake for ten minutes after frying – they stayed with that kinda raw texture – any suggestions on what I might be doing wrong? I used 5% fave Greek yoghurt. Thank you!
Hi Kate! Hmm it could be that the 5% yogurt may have been too thick. If the batter wasn’t a little bit runny, I suggest adding hot water or buttermilk to help thin it out just a little. I also suggest cooking on medium heat until the edges turn crispy and the centers form air bubbles, this helps to confirm it will fully cook when you flip it!
Thank you for sharing this recipe
My kids LOVE this recipe