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Pumpkin Spice Pancakes (with Protein!)

By Ethan Boldt

August 23, 2026

Ready for a serious breakfast and one that puts the protein in pancakes? Pumpkin spice pancakes are tasty all year, but when fall rolls around, these are an absolute must-try.

With a list of clean ingredients that includes applesauce, eggs, coconut oil, coconut flour and Ancient Nutrition's seasonal protein powder Bone Broth Protein Pumpkin Spice, there’s zero guilt in indulging in these pumpkin pancakes. That’s because they’re filled with performance fats, protein and fiber. (In fact, with only 10 net carbs per serving, they qualify as keto as long as you use a keto maple syrup!)

Also a gluten-free pumpkin spice pancake recipe, these have a whopping 36 grams of protein and 36 grams of fat per serving alongside just 16 grams of carbs. They will power you through your day!

Health-focused ingredients

Wondering how you can enjoy pumpkin spice pancakes while sticking to your healthy diet? It’s all about the ingredients you choose. Here’s a breakdown of the nutrient-filled ingredients in this pumpkin protein pancakes recipe:

• Bone Broth Protein: Bone Broth Protein Pumpkin Spice is a nourishing, collagen-based powder with traditional fall spices. It works to satisfy your sweet tooth, while helping to support your gut, skin, and joints.

• Coconut oil: The coconut oil in these pumpkin spice pancakes will keep them moist, while providing important, performance fats like lauric acid and caprylic acid.

• Almond and coconut flours: These flours are excellent choices for gluten-free eaters, plus it provides protein, fiber and iron.

• Applesauce: Applesauce also adds moisture to these pumpkin pancakes, and it provides fiber and antioxidants.

• Eggs: The eggs in this recipe serve as a binder, keeping the pancakes together, but they are also an excellent source of protein and micronutrients like selenium, riboflavin and vitamin B12.

How to make pumpkin spice pancakes

These fluffy pumpkin spice pancakes come together in just a few simple steps and make a cozy, protein-packed breakfast that's perfect for fall. The combination of pumpkin-flavored protein powder, almond flour and coconut flour creates pancakes that are tender, satisfying and full of warm seasonal flavor.

Start by melting the coconut oil in a small saucepan over low heat or in the microwave until just liquefied. In a medium mixing bowl, whisk together the melted coconut oil, unsweetened applesauce, eggs and almond milk until the mixture is smooth and fully combined. The applesauce adds natural moisture and a hint of sweetness, while the eggs help bind the batter together.

Next, stir in the coconut flour, almond flour, baking soda, Pumpkin Protein Powder and sea salt. Mix just until no dry streaks remain. Because coconut flour is highly absorbent, let the batter rest for about 5 minutes. This allows the flour to fully hydrate and thickens the batter, resulting in lighter, fluffier pancakes that hold together well during cooking.

While the batter rests, preheat a griddle or nonstick skillet over medium heat. Lightly brush the surface with coconut oil to prevent sticking. Scoop about ¼ cup of batter onto the hot griddle for each pancake, gently spreading it if needed. Cook for 2 to 3 minutes, or until bubbles begin to form on the surface and the edges start to look set. Carefully flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.

Transfer the pancakes to a plate and serve warm with your favorite toppings. A drizzle of pure maple syrup or a sugar-free monk fruit maple syrup complements the pumpkin spice flavors beautifully. Finish with fresh fruit, a sprinkle of cinnamon, chopped pecans or walnuts, or a dollop of Greek yogurt for an extra delicious and nourishing breakfast.

Ingredient substitutes

• Grass-fed butter (instead of coconut oil): Adds a rich, buttery flavor while providing fat for tenderness and moisture. Grass-fed butter also contains naturally occurring nutrients such as vitamin A and vitamin K2.

• Regular kefir or goat milk kefir (instead of unsweetened almond milk): Adds a creamy texture and extra protein, along with live and active cultures that support gut health. Goat milk kefir is often easier to digest for some people than traditional cow's milk.

• Paleo flour (instead of coconut flour and almond flour): Simplifies the recipe by replacing multiple flours with one convenient blend, while still keeping the pancakes grain-free and delivering a light, fluffy texture.

• Monk fruit maple syrup (instead of maple syrup): One of the closest sugar-free alternatives to traditional maple syrup, offering a similar flavor and consistency with zero added sugar.

Other healthy pancake recipes you might enjoy

• Dutch baby pancake

• Blueberry collagen pancakes

• Sweet potato pancakes

• Paleo protein pancakes

• Whey protein pancakes

• Banana oat pancakes