This protein pumpkin pancake mix recipe makes an easy, tasty, and seasonal breakfast. We love making these gluten-free pumpkin pancakes on chilly mornings while camping!

So, pumpkin season is long over, and I’m just getting around to finally posting these pumpkin spice protein pancakes.

In my defense, I had the best intentions to post them in a timely manner. We actually shot them way back in early September, when we camping at - ahem - Pancake Bay Provincial Park.

Obviously, we’d need at least one delicious breakfast of pancakes during our stay. With the fall season theoretically around the corner, we decided to eschew more traditional pancakes, in favour of these healthy pumpkin protein pancakes.

The plan was DEFINITELY in place to get these actually posted during the season of pumpkin, but time got away from me. Whoops.

Anyway - my procrastination issues aside - wanna know the best part of these fluffy pumpkin pancakes?

Because we do them up as a mix ahead of time, we can enjoy these fall flavors any day of the week, any time of year... without having to crack open a whole can of pumpkin to only use a small amount!

I’ll do up a bunch of these protein pumpkin pancakes mixes in one shot, and store them in the RV.

Then, fluffy pancakes are just a few minutes away, whenever we want. Meal prep before a trip means more time to enjoy adventuring, when on the road.

It’s the perfect breakfast when camping, too!

A healthy breakfast - good source of protein, low carb - that only takes a few minutes of work, and very little clean up?

Pretty much ideal, when we’re looking to hit the trails early!

Anyway, let’s get to that recipe...

The Dry Pumpkin Pancake Mix

I try to keep to relatively healthy eating while camping - as much as I can, anyway! - so I designed this pumpkin pancake recipe to be low carb, gluten free, and high protein.

The mix is made with mostly simple ingredients:

Super Fine Almond Flour
Vanilla Flavored Whey Protein Powder
Brown Sugar (Or Brown Sugar Substitute)
Coconut Flour
Baking Powder
Pumpkin Powder
Pumpkin Spice

A few things to note:

1. Almond meal is NOT the same as super fine almond flour. It’s not as finely processed, and will not let you get the texture of regular pancakes if you use it.

2. Use a protein powder that you actually like the flavour of - don’t cheap out because it’s “just pancakes”.

We use Revolution Nutrition's High Whey Vanilla Cake protein powder, and LOVE IT. 10/10, highly recommend.

That said, this recipe should work well with any vanilla protein powder mix - whey protein, casein protein, a plant-based protein powder supplement, whatever. Just note that you may just need to tinker with the liquid amount you add, as some will absorb moisture a bit differently than others.

Once you make your first batch, you should have a good feel for how much liquid yours will need, to get the batter consistency you like.

As written, this makes a thick batter, and fluffy pancakes.

3. If you’re wanting to keep these pancakes keto, use something like Swerve Brown Sugar Substitute or Brown Allulose (which I use).

4. Feel free to use a homemade pumpkin spice blend if you prefer. Ground Cinnamon, Ground Nutmeg, Ground Ginger, and Ground Cloves are all you really need.

5. Pumpkin Powder - dehydrated pumpkin that’s been ground to a powder - is a bit of an odd ingredient, but it comes in handy for some of my mix recipes - like my
Pumpkin Spice Latte and my Pumpkin Chai Latte.

When buying pumpkin powder, look for one that is ONLY pumpkin - pumpkin should be the only ingredient.

While you can get powdered pumpkin as a culinary thing, a lot of the time - at least here in Canada - you’re more likely to see it sold as a nutritional aid for dogs. As long as it’s ONLY pumpkin, it’s all good - IMHO.

If you can’t find culinary pumpkin powder and don’t want to buy a fiber supplement meant for dogs, you can make your own! There are several tutorials out there for making your own pumpkin powder.

Pumpkin powder is known to be more granular than an actual powder. If you find this to be the case with the powder you end up with, just run it through a mini food processor or spice grinder until it’s a fine powder. This will give your pancakes a better texture!

2 part image showing pumpkin powder being blended in a mini food processor. — Grainy or chunky pumpkin powder can be easily powdered in a mini food processor.

To Use A Pumpkin Spice Pancake Mix:

You only need 2 ingredients to use these mixes: Large eggs, and milk.

If you’d like, you can add some oil - it’s a great way to get some extra healthy fats in!

In terms of the milk, you can use whatever you like. Regular 2% milk is fine, I tend to default to Unsweetened Almond Milk.

Oat milk, Cashew Milk, Flax Milk, and Macadamia Milk are all great options.

Even if you don’t need a plant based milk, I find that these all just taste better than dairy milk, especially when making something like these pumpkin protein pancakes, or baked goods in general.

As a bonus, many of the non-dairy milk alternatives are available in shelf-stable tetra packs! These are very convenient when fridge space is hard to come by.

If you are trying to work some extra oil in, you can add some MCT Oil, Liquid Coconut Oil, or Avocado Oil.

I generally don’t bother - the texture is great without it, it’s really only about meeting your macros, if needed!

You do, however, need some sort of oil to coat your pan. I use nonstick spray, but a bit of vegetable oil works, if you prefer.

Equipment

As far as equipment goes, all you’ll need are some

1. Ziplock baggies - 1 sandwich size for each mix, larger ones to store individual mixes in!

2. A Sharpie marker - for labelling the mixes.

3 - Whatever you need to make and cook your pancakes. In my case, that’s a collapsible bowl or a pot, a fork to stir the batter, my Cuisinart Griddler, and a couple silicone spatulas.

As with RVs... your mileage may vary! 🙂

We’ve also cooked these over a campfire, in a large nonstick pan.

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How to Make Pumpkin Protein Pancake Mix

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

To Make The Pumpkin Pancake Mixes:

Open as many sandwich bags as you’ll need for making mixes. The recipe is for 1 bag, each bag serves 2 people.

One ingredient at a time, measure each of the dry ingredients into each of the bags. I’ll do the almond flour first, in each bag, then the protein powder, etc - assembly line!

Once all of the ingredients are measured into the bags, push all of the excess air out of a bag and seal it. Repeat with remaining bags.

Store mix in a cool, dry, dark place until use. I’ll usually store several baggies of mix in a larger freezer bag, and label that with the remaining ingredients needed, to make them.

Note: These mixes should be used by the earliest expiry date of all the ingredients you use. I find it helpful to label that date on the bag(s).

To Use Pumpkin Pancake Mix (Each Makes 6 Pancakes):

Heat a large nonstick skillet, griddle, or other flat cooking surface over medium heat, spray with nonstick cooking spray.

Empty a bag of pancake mix into a small bowl.

Add the wet ingredients: milk, eggs, and oil - if using, use a fork to stir until well combined and smooth.

Use a ¼ cup measure to scoop the thick pancake batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)

Allow to cook until the underside is nicely golden brown, and little bubbles are breaking at the surface - about 2-3 minutes.

Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through.
Note: Overcooking can lead to dry pancakes!

If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.

Serve the pumpkin protein pancakes with your favorite toppings - butter, a drizzle of maple syrup, sugar free syrup, more berries, etc - or just plain.

Leftover Pumpkin Pancakes

Leftover pancakes can be stored in an airtight container in the fridge for a couple days.

Just note: these aren’t as good reheated - I definitely recommend eating them fresh off the griddle, if at all possible!

More Dry Mix Camping Recipes

I love doing meal prep before camping trips, to make meals on the road quick and easy. Here are some of my favourite recipes for dry mix bases:

... But wait, there's more! See our main Camping Recipes page for ALL of our camping recipes - snacks, desserts, mixes to make ahead of time, and more!

Also, we had SO much fun designing gourmet jerky recipes for our camping trips, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!

3 protein pumpkin pancakes on a camping plate.

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5 from 1 vote

Protein Pumpkin Pancake Mix

This protein pumpkin pancake mix is an easy, tasty, seasonal breakfast to bring on the road with you. We love making them on chilly mornings while camping!

Prep Time5

Total Time5

Course: Breakfast

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Servings: Servings per bag. (Recipe is for 1 bag)

Calories: 406kcal

Equipment

1 Ziplock Sandwich Bag

Ingredients

Pancake Mix:

⅓ cup Super Fine Almond Meal
2 Scoops Vanilla Flavoured Whey Protein We use Revolution Nutrition High Whey - Vanilla Cake
1 tablespoon Brown sugar Or brown sugar substitute - I use brown allulose.
1 tablespoon Coconut Flour
2 teaspoon Pumpkin Powder
1 teaspoon Baking Powder
½-1 teaspoon Pumpkin Pie Spice

To Use A Mix:

⅓ cup Milk of choice we use unsweetened almond milk
2 Large Eggs
1 tablespoon Vegetable Oil or MCT Oil optional

Instructions

To Make Mixes

Open as many sandwich bags as you’ll need for making mixes. The recipe is for 1 bag, each bag serves 2 people.
One ingredient at a time, measure each dry ingredient into each of the bags. I’ll do the almond flour first, in each bag, then the protein powder, etc - assembly line!
Once all of the ingredients are measured into the bags, push all of the excess air out of a bag and seal it. Repeat with remaining bags.
Store mix in a cool, dry, dark place until use.
Should be used by the earliest expiry date of all the ingredients you use.

To Use Pancake Mix (Makes 6 Pancakes):

Heat a large nonstick skillet, griddle, or other flat cooking surface over medium heat, spray with nonstick spray.
Empty a bag of pancake mix into a small mixing bowl.
Add milk, eggs, and oil - if using, use a fork to stir until well combined and smooth.
If adding anything - berries, chocolate chips, shredded apple- stir that in now.
Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)
Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.
Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through.
Note: Overcooking can lead to dry pancakes!
If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.
Serve the camping pancakes with your favorite toppings - butter, maple syrup, sugar free syrup, more berries, etc - or just plain.

Notes

Leftover pancakes can be stored in an airtight container in the fridge for a couple days.

Nutrition

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