Pumpkin Protein Pancake Bowls with Honey Cream Cheese Icing
These Pumpkin Protein Pancake Bowls are the ultimate cozy fall breakfast! Made with Greek yogurt, pumpkin puree, and protein powder, then baked with a gooey cinnamon swirl and topped with a creamy honey-sweetened icing. High-protein, macro-friendly, and perfect for meal prep mornings.
Creator: Leslie Stokes
If you’ve been around here for a while, you know I’m a huge fan of my protein pancakes — they’re fluffy, high-protein, and so easy to throw together. But this fall, I decided to give them a seasonal upgrade and wow. These Pumpkin Protein Pancake Bowls might just be my favorite version yet.
They’re made with my classic base from the cookbook, but I swapped a few things to make them extra cozy and nutrient-packed: Greek yogurt instead of cottage cheese, pumpkin puree instead of applesauce, and an extra scoop of protein powder. The result? A rich, tender baked pancake that tastes like a cross between a pumpkin muffin and a cinnamon roll — all baked right into individual glass meal prep bowls.
And let’s talk about that cream cheese icing for a second… it’s everything. Thick, tangy, creamy, and sweetened naturally with honey instead of powdered sugar. It melts right into the warm pancakes, making each bite taste like dessert (without the crash).
Cream Cheese Icing Love Story
This icing deserves its own paragraph. Instead of powdered sugar, I used honey to keep it natural and light. When it’s whipped together with Greek yogurt and cream cheese, it’s smooth, tangy, and perfectly sweet. It’s also packed with protein, so you’re not just adding empty calories — you’re actually adding nutrition and creaminess.
If you want to switch it up, try adding a tiny pinch of pumpkin spice or a dash of maple syrup. It gives it that “cream cheese frosting meets fall” flavor that’s unreal.
Make It Your Own
There are so many fun ways to switch these up!
Add chopped pecans or walnuts before baking for crunch.
Sprinkle mini chocolate chips or cinnamon sugar on top for a sweeter version.
Mix in chia seeds or flaxseed for extra fiber.
Swap the honey in the icing for maple syrup if that’s your vibe.
And if you’re feeling extra festive, top them with a dusting of cinnamon, a spoonful of whipped cream, or even a drizzle of almond butter.
Why You’ll Love These
High in protein (30+ grams per serving!)
Naturally sweetened with honey and maple syrup
Gluten-free and meal-prep friendly
Tastes like pumpkin pancakes + cinnamon rolls in one bite
Kid-approved and freezer-friendly
This recipe really captures everything I love about fall — warm flavors, cozy mornings, and easy meal prep that doesn’t feel boring or repetitive. Whether you’re enjoying them fresh out of the oven with coffee or reheating them on a busy weekday, these Pumpkin Protein Pancake Bowls make mornings feel special.
It’s like having dessert for breakfast, only it’s packed with protein, fiber, and all the nutrients to keep you energized. So if you’ve been wanting something quick, nourishing, and a little extra cozy this season, I promise — these bowls are it.
Storage Tips
These bowls are made for meal prep.
Here’s how to store and reheat them so they taste just as good all week:
Refrigerator: Once cooled, cover each bowl tightly with a lid or plastic wrap. Store for up to 5 days.
Freezer: You can freeze them for up to 2 months! Let them cool completely, then wrap each bowl (or transfer to freezer-safe containers).
To reheat: Microwave for 30–45 seconds if refrigerated, or 1½–2 minutes if frozen (after thawing overnight in the fridge). Drizzle the icing on after reheating so it stays smooth and creamy.
Pumpkin Protein Pancake Bowls with Honey Cream Cheese Icing
Equipment
- glass oven safe meal prep bowls
Ingredients
Pancake Base
- 4 eggs
- 1 cup Oikos Pro plain Greek yogurt
- ½ cup pumpkin puree
- 2 tsp vanilla extract
- 3 tbsp maple syrup
- 2 scoops vanilla protein powder or unflavored
- ¾ cup gluten-free 1:1 flour or all-purpose
- 2 tsp baking powder
Cinnamon Swirl
- 2 tbsp melted butter
- 2 tbsp brown sugar or coconut sugar
- 1 tsp cinnamon
Honey Cream Cheese Icing
- 3 oz light cream cheese softened
- 3 tbsp plain Greek yogurt
- 1 –2 tbsp honey to taste
- 1 tsp vanilla extract
Let's Make It
- Preheat the oven to 375°F and lightly grease 4 oven-safe glass meal prep bowls or ramekins.
- Blend the batter: In a blender or food processor, combine all pancake base ingredients. Blend until completely smooth and creamy (about 1–2 minutes).
- Pour into bowls: Divide the batter evenly among your 4 bowls.
- Make the cinnamon swirl: Stir together melted butter, brown sugar, and cinnamon. Spoon small dollops onto each bowl and swirl with a knife or toothpick.
- Bake for 15–20 minutes, or until the centers are firm and a toothpick inserted in the middle comes out clean.
- Make the icing: While the pancake bowls cool slightly, whisk together the cream cheese, Greek yogurt, honey, and vanilla until smooth and creamy.
- Serve warm: Drizzle the icing over each baked pancake bowl before serving.
Nutrition Facts
Nutrition per serving (makes 4):
•Calories: 323
•Protein: 34 g
•Carbohydrates: 27 g
•Fat: 8 g
•Fiber: 2 g
•Sugar: 9 g
