Pumpkin Baked Pancakes

A stack of pumpkin pancake bars on a plate.

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. With 12 grams of protein and just a 10 minute prep time, they’re such a fun fall breakfast!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings Pancake Bars

Calories 267kcal

Author Christine McMichael

Equipment

Ingredients

2 cups 4% cottage cheese
1/4 cup maple syrup
2 teaspoons vanilla extract
3 large eggs
3/4 cup pumpkin puree
3 Tablespoons salted butter melted and cooled
1 1/4 cups all-purpose flour
1/2 cup almond flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Instructions

Preheat the oven to 350°F. Line an 8x8” square baking pan with parchment paper, leaving an overhang for easy removal.
In a blender, combine the cottage cheese, maple syrup, and vanilla until smooth.
Set aside 3/4 cup for topping.
Add to the blender the eggs, pumpkin, and melted butter, then blend to combine until smooth.
Whisk together the all purpose flour, almond flour, baking powder, salt, cinnamon, ginger, and nutmeg.
Pour in the blended ingredients and mix until just combined. It should be a bit thick and it’s ok if it’s a bit lumpy!
Transfer the batter to the baking pan and spread into an even layer.
Bake for 30-32 minutes or until the pancake is puffed, lightly golden around the edges and cooked through.
Let it cool for 10 minutes, then transfer to a cutting board and slice into 8 bars.
Serve warm and drizzle with cottage cheese glaze or maple syrup and dust with powdered sugar.

Video

Nutrition