Spiced Pumpkin Protein Pancakes with Cinnamon Maple Drizzle

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Fluffy, keto-friendly pumpkin pancakes enriched with protein powder and warm spices, topped with a low-carb cinnamon maple syrup for a cozy breakfast. This American-inspired keto recipe (high protein), ready in about 25 minutes, layers almond flour, vanilla whey protein isolate powder, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup almond flour
• 1/2 cup (15g) vanilla whey protein isolate powder
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup pumpkin puree
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 2 tbsp erythritol sweetener
• 1 tsp vanilla extract
• 2 tbsp, for cooking butter
• 1/4 cup sugar-free maple syrup
• 1/2 tsp ground cinnamon (for drizzle)

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, whisk together 1 cup almond flour, 1/2 cup vanilla whey protein isolate powder, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until fully combined.
2. Step 2: In a separate bowl, beat 3 large eggs with 1/2 cup pumpkin puree, 1/3 cup unsweetened almond milk, 2 tablespoons erythritol sweetener, and 1 teaspoon vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until a thick batter forms without lumps.
4. Step 4: Heat 1 tablespoon butter in a nonstick skillet over medium heat until melted and hot.
5. Step 5: Pour 1/4 cup batter into the skillet for each pancake and cook for 3-4 minutes until bubbles form on the surface and the edges look set.
6. Step 6: Flip pancakes carefully and cook an additional 2-3 minutes until golden and cooked through. Repeat with remaining batter, adding more butter as needed.
7. Step 7: In a small saucepan, warm 1/4 cup sugar-free maple syrup with 1/2 teaspoon ground cinnamon over low heat for 2 minutes, stirring occasionally.
8. Step 8: Serve pancakes stacked with warm cinnamon maple drizzle poured over the top immediately.