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Oven Baked Pumpkin Protein Pancakes

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 105kcal
Author Kelli Shallal MPH RD



  • Preheat oven to 375F.
  • Mix together bananas, pumpkin, pumpkin pie spice and vanilla extract well. I used an electric hand mixer to get the job done.
  • Whisk together with eggs and egg whites. (I mixed mostly by hand then gave it one final swirl with the electric mixer.)
  • Spray two 8x8 pans (you can try one 9x13 it should be fine) with cooking oil.
  • Using a measuring cup or scoop of some sort divide mixture evenly among pans. If you are using two pans it's important to go back and forth between each one. (The pumpkin/banana will kind of hang out at the bottom so you don't want all eggs in one pan and pumpkin in the other. Or solve the problem and use one large pan.)
  • Bake at 375F until pancakes are fully set, mine took 30 minutes.
  • To "crisp" up the top like a traditional pancake, broil on low for 4-6 minutes.
  • Let stand 10 minutes before serving.


Calories: 105kcal | Carbohydrates: 11g | Protein: 9g | Fat: 2g | Cholesterol: 81mg | Sodium: 144mg | Potassium: 203mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5395IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1.9mg