Pumpkin Protein Pancakes

What You’ll Love About These Pumpkin Spice Pancakes

• Fluffy & Filling – The cottage cheese in these pancakes makes them so fluffy and soft, and the extra protein helps keep you full and satisfied.
• High in Protein – Each serving has 17 grams of protein! I love that cottage cheese boosts the nutritional value without the flavor of protein powders. And you’d never know it’s in there.
• Pumpkin Goodness – The cozy, warm spices with pumpkin puree are so good in these pancakes. Drizzle over the maple syrup and it’s a fall-vibe breakfast that dreams are made of!
• Quick & Easy – The blender does most of the work in just seconds. Stir that mixture into the dry ingredients and you’re ready to drop pancakes in just a few minutes.

Cottage Cheese Pumpkin Pancakes Recipe

My Cottage Cheese Pancakes went completely VIRAL on social media over the summer, so after making an Apple Pie Protein Pancakes edition, it was only natural to make another fall version with Pumpkin Spice!

I love making big batches of these pancakes and keeping them in the fridge for busy mornings. The cottage cheese not only keeps them fluffy and soft, but it also boosts the protein! They’re perfect for kids (and adults!) without fuss or much time. The pumpkin puree, maple syrup, vanilla, and pumpkin spice give them cozy fall vibes that the whole family will love!

Love all things pumpkin? Try my Pumpkin Cottage Cheese Muffins and Pumpkin Crunch Squares recipes!

Ingredients in Pumpkin Spice Protein Pancakes

• Cottage Cheese – You can use either full-fat or low-fat cottage cheese for this recipe. Either one will work.
• Pumpkin Puree – Make sure your canned pumpkin isn’t pumpkin pie filling. This recipe only needs 1/2 cup, so you can use the rest to make Pumpkin Pie Overnight Oats or Pumpkin Spice Creamer!
• Milk – Any type of milk works in this recipe. Use dairy-free milk in equal amounts as a sub and add more 1 Tablespoon at a time if you need to thin out the batter at all.
• Eggs – The eggs are the binder in this recipe. You can replace them with a flax egg if you need to – How to Make Flax Eggs.
• Coconut Oil – I love using coconut oil in pancakes for the hint of flavor but feel free to swap it with equal parts avocado oil or melted butter.
• Maple Syrup – I’ve added just a little bit of maple syrup as the sweetener to the pancake batter. The pancakes are not very sweet when cooked, so if you prefer more sweetness simply double the amount in the recipe.
• Vanilla Extract – The vanilla in this recipe brings all the flavors together. Substitute with almond extract for a fun variation in the flavor.
• Flour – All-purpose flour works perfectly, but you can substitute with whole wheat flour for half of the amount needed, or make them gluten-free by using a 1-to-1 gluten-free flour blend.
• Baking Powder – The baking powder gives the perfect amount of lift and fluffiness to these tasty pancakes.
• Pumpkin Pie Spice – Warm spices and a pantry staple in the fall, add more or a little less depending on your preferences.

How to Make Pumpkin Protein Pancakes

This healthy fall pancake recipe whips up so quickly and easily! Here’s how to make Pumpkin Protein Pancakes:

1. Add the wet ingredients to the high-speed blender and blend until smooth.
2. In a large bowl, combine the dry ingredients and whisk.
3. Add the blended ingredients to the dry ingredients and stir gently.
4. Cook the pancakes in a non-stick skillet over medium heat.
5. Stack cooked pancakes on top of one another to keep them warm. Top with maple syrup and enjoy!

You’ll Also Love: Mocha Protein Peanut Butter Pancakes

Topping Ideas

Maple syrup is SO GOOD with the flavors of these protein pumpkin pancakes but here are some more ideas to make them even more exciting:

• Pumpkin Flax Granola
• Sprinkle of Cinnamon Sugar or Pumpkin Pie Spice
• Sliced Bananas
• Chocolate Chips
• Mascarpone Whipped Cream
• Toasted Pecans or Walnuts
• A scoop of Pumpkin Ice Cream

Tips for Making Cottage Cheese Pancakes

• Let the coconut oil cool a bit before combining with the other ingredients so it doesn’t get clumpy.
• Make sure you blend the wet ingredients until completely smooth. This helps avoid any curds of the cottage cheese showing up in the pancake batter making it silky smooth!
• Don’t overmix the batter. Overmixing can lead to flat and tough pancakes.
• Make a big batch ahead of time! Double or even triple the recipe, store them in an airtight container in the fridge, and pop them in the microwave when you’re ready to enjoy them.
• Use a 1/3 cup measuring cup to scoop the batter. It works great and ensures you make equal pancakes.

Storing Pumpkin Pancakes

• Refrigerate – Allow the leftover pancakes to cool completely, then store them in an airtight container or bag in the refrigerator for up to 4-5 days.
• Freeze – Store the cooled pancakes in an airtight container or bag in the freezer for up to 2 months.
• Reheating – Reheat in the microwave from the fridge for 1 minute, or from the freezer for 2 minutes (flipping halfway).

Healthy Breakfast Recipe Ideas

• Vegetarian Jalapeño Bacon Waffles
• Cinnamon Streusel Apple Baked Oats
• Perfect Egg Bites Recipe
• Easy Blueberry Chia Overnight Oats
• Pesto Eggs Recipe

More Healthy Pancake Recipes

• Easy Butternut Squash Pancakes
• Gluten-Free Pancakes
• Carrot Cake Pancakes Recipe
• Gluten-Free Pancakes
• Pumpkin Oatmeal Pancakes
• Healthy Sweet Potato Pancakes

4.95 from 19 votes

Print Recipe

Pumpkin Protein Pancakes

These Pumpkin Protein Pancakes have 17 grams of protein, are ready to cook in just 10 minutes, and are full of cozy fall flavors! Made with pumpkin puree, cottage cheese, and plenty of pumpkin spice, you will not believe how light, fluffy, and perfectly sweet these easy, healthy pancakes are. Even my kids are obsessed with them!

Course: Breakfast, Main Course

Cuisine: American

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 Servings

Calories: 334 kcal

Author: Christine McMichael

Video

Equipment

• Non-Stick Skillet
• Blender

Ingredients

• ▢ 1 cup cottage cheese
• ▢ 1/2 cup pumpkin puree
• ▢ 1/4 cup milk
• ▢ 3 large eggs
• ▢ 2 Tablespoons coconut oil (melted and cooled)
• ▢ 1 Tablespoon maple syrup (plus more for serving)
• ▢ 1 teaspoon vanilla extract
• ▢ 1 1/4 cup flour (all-purpose or whole wheat)
• ▢ 2 teaspoons baking powder
• ▢ 1 Tablespoon pumpkin spice

Instructions

• Add the cottage cheese, pumpkin, eggs, milk, oil, maple syrup, and vanilla to the blender and blend until smooth.
• In a large bowl, combine the dry ingredients and whisk.
• Add the blended ingredients to the dry ingredients and stir gently.
• Heat a non-stick skillet over medium heat, scoop batter into the pan, and cook until the edges are dry and bubbles begin to form on the pancake.
• Flip the pancake and cook until the top is softened and the pancake is cooked through, about 1-2 minutes.
• Stack cooked pancakes on top of one another to keep them warm. Serve and enjoy!

Notes

Storing:

• • Refrigerate – Allow the leftover pancakes to cool completely, then store them in an airtight container or bag in the refrigerator for up to 4 days.

• • Freeze – Store the cooled pancakes in an airtight container or bag in the freezer for up to 2 months.

• • Reheating – Reheat in the microwave from the fridge for 1 minute, or from the freezer for 2 minutes (flipping halfway).

Tips: 

• Blend the cottage cheese until completely smooth.
• Be sure not to overmix the batter for the best results!

Nutrition

Serving: 3 Pancakes | Calories: 334 kcal | Carbohydrates: 40 g | Protein: 17 g | Fat: 12 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Cholesterol: 142 mg | Sodium: 504 mg | Potassium: 252 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 5025 IU | Vitamin C: 2 mg | Calcium: 221 mg | Iron: 3 mg

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