Pumpkin Cinnamon Roll Protein Pancake Bakes
These Pumpkin Cinnamon Roll Protein Pancake Bakes are fluffy, cozy, packed with fall flavor and finished with a cinnamon swirl and creamy cream cheese icing.
Even better, this recipe makes three individual servings, so you can make them once and have an easy high-protein breakfast ready to go for the next few mornings.
I use Clean Simple Eats Pumpkin Pie Protein Powder to add protein while doubling down on that pumpkin spice flavor. I love finding ways to add protein to foods I’m already eating, and recipes like this are exactly why I always have CSE protein powder on hand. It makes hitting my protein goals a little easier without everything having to be another protein shake!
Makes: 3 servings
Prep time: 10 minutes
Bake time: 20–25 minutes
Approx. macros per serving: 440 calories | 35g protein | 44g carbs | 15g fat
Ingredients
For the pumpkin batter:
1 cup pancake mix
45g Clean Simple Eats Pumpkin Pie Protein Powder
3/4 tsp baking powder
1 1/2 tsp pumpkin pie spice
Pinch of salt
2 whole eggs
3 tbsp nonfat Greek yogurt
1/2 cup pumpkin purée
2 tbsp Fairlife milk
1 tbsp melted butter
Sweetener of choice, to taste
For the cinnamon swirl:
6 tbsp prepared pumpkin batter
1 tbsp melted butter
1 1/2 tsp cinnamon
1–2 tbsp brown sugar substitute
For the cream cheese icing:
3 tbsp nonfat Greek yogurt
3 tbsp light cream cheese
Splash of vanilla extract
Sugar-free maple syrup or powdered sweetener, to taste
Splash of Fairlife milk, as needed
Instructions
Preheat your oven to 350°F and lightly grease three small individual baking dishes.
In a medium bowl, combine the pancake mix, Pumpkin Pie Protein Powder, baking powder, pumpkin pie spice and salt.
In a separate bowl, whisk together the pumpkin purée, eggs, Greek yogurt, 2 tablespoons of Fairlife milk, melted butter and sweetener.
Add the dry ingredients to the wet ingredients and gently fold until just combined. Be careful not to overmix. The batter should be thick and spoonable, but not dry. If it's too thick, add another tablespoon of Fairlife milk.
For the cinnamon swirl, remove 6 tablespoons of the prepared pumpkin batter and mix it with 1 tablespoon melted butter, cinnamon and brown sugar substitute.
Divide the remaining pumpkin batter evenly between your three prepared ramekins. Add the cinnamon mixture to each. You can pipe it with a bag or just drizzle it!
Bake for 20–25 minutes, beginning to check them around the 20-minute mark. They're ready when the centers are just set. Avoid overbaking, especially when working with protein powder, to keep the texture soft and fluffy.
Allow the pancake bakes to cool for about 10 minutes.
While they cool, combine the Greek yogurt, light cream cheese, vanilla and your preferred sweetener. Add a small splash of Fairlife milk until you've reached a drizzle-able consistency.
Spread or drizzle the cream cheese icing over the warm pancake bakes and enjoy!
Meal Prep & Storage
Once completely cooled, cover the pancake bakes and store them in the refrigerator. When you're ready for breakfast, simply reheat one and add your icing.
You can also keep the cream cheese icing refrigerated separately and add it after reheating for that fresh cinnamon-roll finish.
Tips for the Best Texture
The biggest thing with this recipe is not adding too much liquid. Pumpkin purée already brings quite a bit of moisture to the batter, so start with just 2 tablespoons of milk.
Your batter should look thick enough that you need to spoon it into your ramekins rather than easily pour it. And once you combine your wet and dry ingredients, mix only until everything comes together. Overmixing or overbaking can make protein-based baked goods more rubbery instead of fluffy.
