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pumpkin pancakes

High Protein Pumpkin Chai Pancakes

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If you're tired of the usual pancake recipes that leave you with a sugar crash, then these tasty cakes are the solution you've been waiting for. Packed with egg whites and protein powder, they provide you with a steady source of energy, and they'll even help boost your metabolism. Plus, the delightful blend of pumpkin and chai flavors is perfect for Thanksgiving and Christmas mornings!
These pancakes are not only delicious but also nutritious, making them the perfect way to start your day during the holidays. The pumpkin and chai spices will fill your kitchen with a cozy aroma, and the protein-packed goodness will keep you fueled for all the festivities.
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Course Breakfast
Servings 4
Calories 262 kcal

Equipment

  • Large Mixing Bowl
  • Whisk
  • medium bowl
  • non-stick griddle or large skillet
  • ladle or ⅓ measuring cup to measure your batter

Ingredients
  

  • 1 cup whole grain flour
  • 2 tbsp brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp salt
  • 1 cup light vanilla soy milk
  • ½ cup chai tea
  • 2 scoops protein powder (any brand that yields 20 grams protein per scoop)
  • ¾ cup canned pumpkin
  • 2 extra-large egg whites
  • coconut oil or cooking spray

Optional

  • 2 tbsp butter slightly melted
  • 4 tbsp maple syrup

Instructions
 

  • In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda,cinnamon, ginger, and salt. Set aside.
    1 cup whole grain flour, 2 tbsp brown sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, ½ tsp ginger, ¼ tsp salt
  • In a separate medium bowl, whisk together the soy milk and protein powder until well blended.
    2 scoops protein powder, 1 cup light vanilla soy milk
  • Add the chai tea, pumpkin, and egg whites to the protein mixture. Mix until fully combined.
    ½ cup chai tea, ¾ cup canned pumpkin, 2 extra-large egg whites
  • Pour the liquid mixture into the dry ingredients, stirring gently until just combined. Avoid over mixing to maintain a light, fluffy texture.
  • Heat a griddle or large skillet over medium-low heat and lightly coat it with cooking spray or coconut oil.
    coconut oil or cooking spray
  • Pour ⅓ cup of batter for each pancake onto the griddle. Cook each pancake for 2 to 3 minutes per side, or until golden brown.
  • Serve warm with a pat of butter and a drizzle of maple syrup, if desired.
    2 tbsp butter, 4 tbsp maple syrup

Video

More About This Recipe

Cooking Tips for Perfect Pancakes

Here are a few simple tips I like to keep in mind to make sure these pancakes turn out just right every time:
  1. Don’t Overmix the Batter
    Once you combine the dry and wet ingredients, resist the urge to keep stirring. Overmixing can make your pancakes dense and chewy. Just stir until everything is barely combined—lumps are totally okay!
  2. Use a Ladle for Even-Sized Pancakes
    For consistently-sized pancakes, a small ladle or ice cream scoop is my go-to. It makes pouring the batter easy and helps your pancakes look uniform (plus, they cook more evenly this way!).
  3. Keep the Heat Low and Steady
    Pumpkin makes the batter a little denser, so these pancakes need a bit more time to cook through. I like to use medium-low heat and give each pancake about 2 to 3 minutes per side. This helps them get that beautiful golden-brown color without burning.

Kitchen Tools I Can’t Live Without

When it comes to pancakes, these are a few tools I always have on hand:
  1. A Non-Stick Griddle or Large Skillet
    A good-quality non-stick griddle makes a world of difference. I love having extra room to flip multiple pancakes at once! If you don’t have one, a large, non-stick skillet works perfectly too.
  2. Silicone Spatula
    I find that a flexible, silicone spatula makes flipping pancakes super easy. It’s less likely to catch on the edges, and it’s gentle on your non-stick surfaces.
  3. A Small Whisk or Frother
    I always use a small whisk or even a milk frother to blend my protein powder with the soy milk. It prevents those clumpy bits from sneaking into your pancakes.

Nutrition

Serving: 2pancakesCalories: 262kcalCarbohydrates: 34gProtein: 20gFat: 6gFiber: 4g
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