Pumpkin Pancake Bars

If you love pancakes but don’t feel like standing over the stovetop cooking them, then these Pumpkin Baked Pancakes are just what you need! They’re made with pumpkin puree, warm fall spices, and cottage cheese for a little extra protein. Plus they have the BEST soft, thick, fluffy texture! I love serving them warm with a sweet cottage cheese drizzle or a little maple syrup. They’re such a fun breakfast, and every bite is seriously SO good! 

Higher-Protein Pumpkin Baked Pancakes

These pumpkin pancake bars are inspired by my Pumpkin Protein Pancakes, and this version is so good! My family loves pancakes, but standing over the stove flipping them one at a time isn’t always my favorite thing to do, especially on busy mornings. So, I decided to turn them into easy baked pancake bars instead!

This recipe has all the sweet pumpkin flavor and warm fall spices I crave this time of year, but with a little extra protein thanks to cottage cheese! The bars bake up soft and fluffy, and the sweet glaze makes them even better. I also love making a big batch for a slower weekend breakfast and freezing the leftovers for busy mornings throughout the week! I just warm them up, top them off with a little bit of yogurt and maple syrup, and breakfast is ready in minutes. My littles love them as much as I do and don’t even realize they’re made with healthier ingredients! 

You’ll Also Love: Pumpkin Oatmeal Pancakes

Why You’ll Love This Recipe

• Higher in Protein – Each serving has 12 grams of protein, making these pancakes a little more satisfying than a standard recipe. 
• Soft & Fluffy – These bars have the BEST soft, fluffy texture! They’re thick, tender, and everything you love about classic pancakes, just in an easy baked version.
• Easy – No flipping pancakes or standing over a hot stove! The batter comes together in minutes, and the oven does the rest. Plus, they’re great for meal prep!
• The Best Fall Flavor – With real pumpkin puree, cinnamon, ginger, and nutmeg, every bite is full of cozy fall flavor. Add a drizzle of maple syrup or cottage cheese glaze for the perfect finishing touch!

RELATED: Pumpkin Cinnamon Roll Pancakes

Watch How to Make Pumpkin Pancake Bars

Ingredients 

• Cottage Cheese – This is my secret to the fluffiest pancakes ever. I always recommend full-fat cottage cheese (opens in a new tab) for the best taste and texture, but low-fat will also work. 
• Maple Syrup – This adds the perfect touch of sweetness. 
• Vanilla
• Eggs – These help bind the pancakes so they hold their shape. I haven’t tested this recipe with egg substitutes like flax eggs and can’t guarantee the results. 
• Pumpkin Puree (opens in a new tab) – Make sure to use pure pumpkin puree! The only ingredient on the can should be pumpkin. 
• Butter
• Flour – I use a combination of all-purpose flour and almond flour (opens in a new tab) to create soft, fluffy pancakes with a subtle nutty taste. 
• Baking Powder
• Spices – Salt, cinnamon, ginger, and nutmeg infuse the batter with a warm, spiced flavor that balances the sweetness perfectly. 

How to Make Pumpkin Baked Pancakes

Once you realize how easy it is to make baked pancake bars, you may never go back to flipping pancakes on the stove again! All you need is a blender, (opens in a new tab) a large bowl, and a square baking pan. (opens in a new tab) Here’s how to make Pumpkin Baked Pancakes:

1. Blend the wet ingredients – Combine the cottage cheese, maple syrup, and butter in a blender, and blend until completely smooth. Reserve about 3/4 cup of the mixture. We’ll use this for topping! Then, add the remaining wet ingredients and blend until well combined. 
2. Combine the batter – Whisk the dry ingredients in a large bowl. Then, pour in the wet ingredients and mix just until combined. The batter will be super thick! 
3. Bake – Transfer the batter to a prepared baking pan, and bake just until the pancake is puffed, lightly golden around the edges, and the center is set. 
4. Cool – Let the pancake cool in the pan slightly. Then, transfer it to a cutting board and slice it into bars. I cut mine into 8 large pieces! 
5. Serve – Enjoy warm, topped with the reserved cottage cheese mixture and a dusting of powdered sugar.  

Additional Topping Ideas

If you don’t want to serve your pancakes with the reserved cottage cheese mixture, feel free to use any toppings you like best. Maple syrup, powdered sugar, whipped cream, nut butter, chocolate chips, and fresh fruit all make great options!

Tips

• Don’t overmix the batter. Once you combine the wet and dry ingredients, stir just until everything comes together. A few lumps are totally fine! Overmixing can make the bars dense instead of fluffy.
• Line your baking dish with parchment paper. I like to leave a little parchment paper hanging over the sides so I can easily lift the pancake bars out of the pan before slicing.
• Let the bars cool slightly. I know it’s tempting to dig right in, but letting them cool for about 10 minutes helps the pancakes set and makes slicing so much easier!
• Adjust the glaze consistency. If the cottage cheese glaze is too thick for drizzling, blend in a little extra maple syrup until you reach your desired consistency.

RELATED: Baked Pancake Bar Recipe

Variations

Add chocolate chips. Fold a handful of mini chocolate chips into the batter for a little extra sweetness. Pumpkin and chocolate are SO good together!

Mix in nuts. Chopped pecans or walnuts add a delicious crunch and nutty flavor. You can mix them into the batter or sprinkle them on top before baking!

Add a fruity twist. Sprinkle fresh blueberries over the batter before baking. 

Make them gluten-free. Swap the all-purpose flour for a 1:1 all-purpose gluten-free flour to keep your pumpkin baked pancakes gluten-free. 

How to Store

Leftover pancake bars will keep fresh in an airtight container in the fridge for up to 4 days. I recommend storing the cottage cheese glaze separately until you’re ready to serve!

You can also freeze leftover pancakes (without the glaze) for up to 3 months! Wrap the individual bars with plastic wrap, and transfer them to a freezer-safe bag or airtight container to keep them fresh. 

Thaw frozen pancakes in the fridge overnight. Then, warm them in 20-30 second increments in the microwave or in the oven at 350°F just until warm. Add your toppings just before serving, and they taste as good as new! 

Healthy Pancake Recipes To Try

• Pecan Pie Pancakes
• Healthy S’more Pancakes
• Apple Streusel Pancakes
• High Protein Cinnamon Roll Pancakes
• Apple Pie Protein Pancakes
• Carrot Cake Pancakes

More Ways to Use Cottage Cheese

• Apple Cider Donut Loaf
• Cottage Cheese Pumpkin Coffee Cake
• Date Caramel Pecan Cheesecake Bars
• Biscoff Cottage Cheese Cheesecake
• Cottage Cheese Coffee Cake
• High-Protein Chocolate Mousse Parfaits

Looking for more? Explore 35+ cottage cheese recipes!

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