Fluffy Pumpkin Pancakes {High Protein}

slice of sheet pan fluffy pumpkin pancakes drizzled with icing on speckled plate.

5 from 1 vote

Fluffy Pumpkin Pancakes {High Protein}

These Fluffy Pumpkin Pancakes are baked on a sheet pan for an easy, hands-off breakfast that feeds the whole family at once! Made with a whole can of pumpkin puree and added protein, these fluffy pumpkin sheet pan pancakes are packed with cozy fall flavor and finished with an optional cinnamon roll-inspired topping.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, brunch

Servings:

Calories: 340kcal

Author: Courtney Paige

Equipment

Quarter sized pan
Mixing Bowl
Whisk
measuring cups / spoons
piping bag/ziplock

Ingredients

1 can pumpkin puree 15oz
2 eggs
½ cup brown sugar
2 tbsp milk
Splash of vanilla extract
2 cups all purpose flour
½ cup unflavored collagen or protein powder
2 tsp baking powder
1 tsp pumpkin pie spice
Pinch salt
2 tbsp olive oil

Cinnamon Roll Topping (Optional)

¼ cup brown sugar
3 tbsp melted butter
1 tsp ground cinnamon

Icing (Optional)

½ cup powdered sugar
2-3 tsp milk until glaze is runny

Instructions

Preheat the oven to 350°F. Spray a quarter baking sheet with cooking spray and line with parchment paper.
In a large mixing bowl, whisk together canned pumpkin puree, brown sugar, eggs, milk, and vanilla extract.
Then add: all purpose flour, collagen, baking powder, pumpkin pie spice, salt and oil. Whisk again until smooth.
Pour batter onto the baking sheet and use a rubber spatula to spread to the edges (it will not spread much when baking so it is important to do this yourself).
If making the cinnamon roll topping, melt the butter in a glass mixing bowl. Whisk in brown sugar and ground cinnamon until a buttery cinnamon paste forms.
Pour cinnamon mixture into a piping bag and swirl into the batter **Tip: I found that it baked better when the cinnamon roll topping was piped into the batter instead of just on top of it (the butter spreads and you’ll get some run. For my type B friends, just drizzle it on top!)
Bake for 20-22 minutes until the middle is set.
Whisk the icing together before drizzling it on top. Allow to cool slightly before cutting.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. To reheat, warm an individual serving in the microwave until heated through.

Don't overmix the batter! Once you add the dry ingredients to the wet ingredients, fold everything together just until combined. Overmixing can develop the flour too much and lead to a denser texture instead of the light, fluffy pumpkin pancakes we're going for. A few small lumps in the batter are totally okay!

Nutrition