Pumpkin Protein Pancake Parfaits are a fun way to pack a lot of protein and deliciousness into the perfect fall breakfast!

This year I have made a goal to get more protein into all of our diets, especially for breakfast so that we all have the fuel we need to get through the day. Some of my kids have quite a gap between when they eat breakfast and their scheduled lunchtime at school, so having protein in their breakfast is a must! I absolutely love the Krusteaz Buttermilk Protein Flapjack & Waffle Mix because it makes this goal so achievable…and yummy too! My kids love pancakes but regular pancakes don’t contain much protein. This Krusteaz mix has 15 grams of protein in each serving!

Because it’s fall and I love everything pumpkin, I decided to make a pumpkin version of the protein pancake and it turns out that it is very easy to do. Just add a little bit of canned pumpkin and some pumpkin pie spice to the pancake mix and water and that’s it. I cut the pancakes into bite-sized pieces and layered them with a little bit of Greek yogurt, adding some fun flavor and sneaking in a little bit more protein too. My kids didn’t even miss the syrup! And I definitely didn’t miss the sticky mess that syrup usually creates. Although I do have to say that these Pumpkin Protein Pancakes taste absolutely delicious with a little bit of maple syrup, so make sure to give that a try too!

What ingredients do you need to make Pumpkin Protein Pancake Parfaits?

2 cups Krusteaz Buttermilk Protein Flapjack & Waffle Mix
2 cups water
1 cup canned pumpkin
½ tsp pumpkin pie spice
2 cups vanilla Greek yogurt

How do you make Pumpkin Protein Pancake Parfaits?

Heat griddle to 375° and lightly grease.
Whisk flapjack mix with water, pumpkin and pumpkin pie spice just until mixed. Pour about ¼ cup batter per pancake onto griddle.
Cook pancakes about 2 minutes per side, turning once.
Remove pancakes from griddle and allow them to cool for about 3-4 minutes. For each parfait, cut up two pancakes into bite-sized pieces. Place half of the pieces in the bottom of a parfait dish, top with ¼ cup yogurt and then repeat the layers. (I used a mini pumpkin cookie cutter to cut out tiny pumpkin-shaped pancakes to place on top just for fun!)