Pumpkin Collagen Pancake Stacks

Wake Up to Golden Stacks of Pumpkin Spice Goodness!

Hey there, pancake lover! Isla here from BiteTide, waving my spatula at you from my flour-dusted kitchen. Can you smell it? That cozy blend of cinnamon, nutmeg, and caramelized pumpkin dancing in the air? There’s something magical about flipping pancakes on a crisp fall morning – that sizzle! That golden glow! – especially when they’re secretly giving your skin some love while they’re at it. Today, we’re making Pumpkin Collagen Pancake Stacks: fluffy clouds of autumn bliss packed with protein and collagen goodness. No fancy chef skills needed, just that gorgeous pumpkin spirit and a hungry heart. These babies taste like a warm hug but cook in 15 minutes flat. Perfect for when you’re juggling coffee mugs, hungry kiddos, or just your own glorious lazy Sunday vibes. Ready to turn your kitchen into a pumpkin spice wonderland? Let’s ride this flavor wave!

Grandma’s Apron & My Pumpkin Epiphany

Every time I whisk pumpkin into batter, I’m 10 years old again in my grandma’s seaside kitchen. She’d wear this flour-speckled apron with embroidered apples, humming Ella Fitzgerald while flipping buttermilk stacks. One foggy October morning, I begged to “make them orange like the leaves.” We threw in canned pumpkin (the secret weapon!) and a dash of her “special spice jar” (aka whatever smelled good). The result? Glorious, lopsided pumpkin pancakes that tasted like autumn magic. Fast-forward 20 years: I’m tweaking her cozy legacy for our busy lives – swapping collagen for her mystery spices (sorry, Grams!) to add that beauty boost. Now when I drizzle syrup over these golden stacks, it’s a sweet little high-five across generations. Food memories? They’re the real secret ingredient.

Your Pumpkin Power Players

Makes 6–8 fluffy pancakes (double it for hungry crowds!)

• 3 large eggs – Our fluffy backbone! Room temp eggs blend smoother. Vegan? Swap with 3 flax eggs (3 tbsp ground flax + 9 tbsp water, sit 5 mins).
• ¼ cup pumpkin purée – Not pie filling! Canned pure pumpkin keeps moisture perfect. Squash or sweet potato purée work too.
• 1 scoop (10–12g) unflavored collagen powder – Silent beauty booster! Dissolves invisibly. Grass-fed bovine or marine collagen both work. Skip if unavailable – they’ll still taste amazing.
• 2 tbsp almond flour – Lends nutty richness + helps thicken. Sunflower seed flour keeps it nut-free.
• 1 tbsp coconut flour – Super absorbent! Don’t skip or sub – it’s our texture MVP. Pack it lightly when measuring.
• ½ tsp baking powder – Our lift-off agent! Ensure it’s fresh (test with hot water – if it fizzes, you’re golden).
• ½ tsp cinnamon + ¼ tsp pumpkin pie spice – Soul-warming magic! No pumpkin spice? Mix ⅛ tsp nutmeg + ⅛ tsp ginger.
• Pinch of salt – Balances sweetness! Sea salt or pink Himalayan preferred.
• ½ tsp vanilla extract – Warm depth! Use the good stuff – or scrape a vanilla bean for luxury.
• Butter or coconut oil – For that crispy edge! Ghee works wonders too.Print
  

  Pumpkin Collagen Pancake Stacks

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  • Author: islamerrick
  • Total Time: 15–20 minutes
  • Yield: 6–8 small pancakes 1x

  Print Recipe

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  Description

  Fluffy, golden, and stacked high—these pumpkin collagen pancakes are a protein-packed, skin-loving twist on your morning stack. With warm spices, real pumpkin, and a beauty boost from collagen, they’re the perfect fuel for fall mornings that taste as good as they feel.

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  Ingredients

  Scale 1x2x3x

  3 large eggs

  ¼ cup pumpkin purée

  1 scoop (about 10–12g) unflavored collagen powder

  2 tbsp almond flour

  1 tbsp coconut flour

  ½ tsp baking powder

  ½ tsp cinnamon

  ¼ tsp pumpkin pie spice

  Pinch of salt

  ½ tsp vanilla extract

  Butter or coconut oil for cooking

  Topping Ideas:

  Pat of grass-fed butter

  Drizzle of sugar-free maple syrup

  Sprinkle of cinnamon

  Dollop of whipped cream or Greek yogurt

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  Instructions

  In a bowl, whisk eggs, pumpkin, vanilla, and collagen until smooth.

  Stir in almond flour, coconut flour, baking powder, spices, and salt to form a thick batter.

  Heat a nonstick skillet over medium heat with a little butter or oil.

  Scoop ~¼ cup of batter per pancake, cooking 2–3 minutes per side until golden.

  Stack ’em high and top as desired!

  • Category: Breakfast

  Nutrition

  • Calories: 95
  • Fat: 6g
  • Carbohydrates: 2g
  • Protein: 6g

Let’s Flip This Stack Together!

Channel your inner pancake artist – I’ll guide you through every spatula swirl:

1. Whisk the Wet Crew: Grab a medium bowl. Crack in eggs – pro tip: crack on a flat surface to avoid shell shrapnel! Add pumpkin purée and vanilla. Sprinkle collagen over the top (prevents clumping!). Whisk like you’re stirring sunshine until velvety smooth. See those collagen specks? Keep whisking – they’ll vanish!
2. Dry Dance Party: Sprinkle almond flour, coconut flour, baking powder, cinnamon, pumpkin spice, and salt right into the wet mix. No need for a separate bowl – we’re rebels! Gently fold with a spatula until just combined. Key hack: Overmixing = tough pancakes. Lumps are totally fine! Batter should be thick like cake frosting. Let it rest 3 minutes (coconut flour needs hydration time).
3. Heat & Sizzle: Place nonstick skillet over medium heat. Melt ½ tsp butter or oil. Test heat: Flick a water droplet – it should dance! Too hot = burnt outsides, raw insides. Lower heat if needed.
4. Scoop & Swirl: Use a ¼ cup measure for perfect circles. Pour batter, then gently swirl the pan to spread slightly (thick batter needs help!). Cook 2-3 minutes until edges look dry and bubbles pop without closing. Flip secret: Slide spatula fully underneath, confidence is key! Quick flip, then cook 1-2 more minutes until golden. No peek-a-boo flipping!
5. Keep ‘Em Cozy: Transfer cooked pancakes to a baking sheet in a 200°F oven. Cover loosely with foil. Prevents pancake sadness (aka cold stacks!).

Stack ‘Em Like You Mean It!

Presentation is half the joy! I layer 3-4 pancakes high on warm plates – that height feels luxurious. Top with a melting pat of grass-fed butter watching it cascade down the sides like edible lava. Drizzle with sugar-free maple syrup (warm it for 10 seconds first – game changer!). Dust with cinnamon using a tiny sieve for that café-worthy sprinkle. For protein punch, add a dollop of Greek yogurt or cloud-like whipped cream. Finish with toasted pecans or a single candied cranberry. Serve immediately with hot coffee – and watch those stacks disappear!

Switch Up Your Stack Vibe

• Chocolate Chip Joyride: Fold 2 tbsp dark chocolate chips into batter. Melty pockets = instant bliss!
• Paleo Power: Swap collagen for 1 tbsp grass-fed whey protein. Top with almond butter + sliced bananas.
• Vegan Dream: Use flax eggs, skip collagen (or use plant-based peptide powder). Batter will be thinner – add 1 extra tbsp almond flour.
• Spice Explorer: Add ¼ tsp cardamom or a pinch of black pepper to dry ingredients – unexpected warmth!
• Savory Twist: Omit vanilla + spices. Add 2 tbsp nutritional yeast + ¼ tsp smoked paprika. Top with avocado + fried egg!

Isla’s Real-Kitchen Confessions

Okay, truth bomb: My first collagen pancake attempt looked like sad pumpkin gravel. I added collagen LAST without whisking – clump city! Lesson learned: always blend collagen into wet ingredients first. Now, my toddler “helps” by tossing in extra cinnamon (bless her heart). We call them “Confetti Pancakes” when sprinkles fly! Over time, I’ve tweaked the flour ratios thrice – coconut flour is a thirsty beast. Want fluffier stacks? Whip egg whites separately to soft peaks, then fold in! And yes, I’ve eaten these straight from the skillet while hiding from my kids… #noregrets. Food should be fun, remember? If yours aren’t magazine-perfect but taste amazing? You’re winning.

Your Pancake SOS Guide

Q: Why are my pancakes gummy inside?
A: Heat’s too high! Medium heat is crucial. Also, don’t press pancakes with spatula – you’ll squeeze out steam needed for fluff.

Q: Can I make batter ahead?
A: Honestly? Not ideal. Baking powder activates immediately. Mix dry and wet separately overnight, then combine in the AM. Resting batter >10 mins = flat pancakes.

Q: Help! My batter’s too thick/thin.
A: Thick? Add 1 tsp water or milk. Thin? Sprinkle ½ tsp coconut flour. Batter consistency affects spread – adjust while cooking!

Q: Collagen made my pancakes rubbery!
A: You might have overmixed after adding collagen. Gentle folding only! Or try a different brand – some hydrolyze better.

Fuel Your Glow (Nutrition per Pancake)

Approximate, based on 8 pancakes with toppings not included
Calories: 95 | Fat: 6g | Net Carbs: 2g | Protein: 6g | Fiber: 1g
Collagen adds 4g protein/scoop! Great for skin, joints & satiety.

These Pumpkin Collagen Pancakes are the ultimate cozy breakfast to kick off your fall mornings. With a protein boost from collagen and a delicious blend of spices, they’re light, fluffy, and perfect for meal prep or a family brunch. Whether you’re following keto, paleo, or vegan diets, this recipe offers easy swaps to fit any lifestyle. A warm hug in pancake form, without the fuss!