You need these delicious pumpkin pancakes in your life! With over 15 grams of protein per serving from simple ingredients like cottage cheese and eggs, and a major dose of filling fiber from oats and pumpkin puree, they are as nourishing as they are delicious. With just the right amount of pumpkin spice and a drizzle of maple syrup, every bite is a cozy flavor bomb. They freeze well making them a great meal prep option, cause who doesn’t want a stack of homemade pancakes on a Tuesday?!

A stack of High Protein Pumpkin Pancakes with Cottage Cheese on a pink plate with a dollop of Greek yogurt

Is there anything better than starting your morning with a fluffy stack of pancakes? These High Protein Cottage Cheese Pancakes are one of the most popular recipes on the blog, so obviously I had to create a pumpkin version for you! 

Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

In all honesty, I’ve never met a pancake I didn’t like, but these are something special! First of all, they couldn’t be easier to make. Using a blender, the batter takes just 5 minutes to whip up. Plus they are made with simple, nutrition packed ingredients like pumpkin puree, oats, and my favorite non-protein powder add in, cottage cheese, which provides over 30 grams of protein per cup!

Now let’s talk texture—they still have that fluffy texture we love in a pancake, but are a bit more dense than a traditional pancake recipe made with all purpose flour. Personally I find this texture super satisfying and the dietitian in me loves that they keep me full throughout the morning! Not to mention my kids LOVE these. No joke, they have requested these three times this week!

Ingredients for High Protein Pumpkin Pancakes with Cottage Cheese in small white and glass bowls, including quick oats, pumpkin puree, cottage cheese, milk, eggs, baking powder, maple syrup, pumpkin pie spice, avocado oil

What You Need for these Higher Protein Pumpkin Pancakes

Quick Oats: I love using oat flour as a base for pancakes. You still get that fluffy texture with an extra dose of gut healthy fiber and B vitamins.  

Pumpkin Puree: This brings moisture and a rich pumpkin flavor, making the pancakes all kinds of tasty and perfect for the fall season.

Cottage Cheese: The star of the show in this recipe to get that protein boost sans protein powder (over 30g per 1 cup). When blended up, it becomes super smooth and you really can’t even taste it in there. 

Milk of Choice: You can use any milk or plant-based milk you like here but don’t skip it. Trust me I tried and the batter was just too thick and dense. 

Eggs: Bind everything together and add an extra 14g protein to the recipe!

Baking Powder: I’ve tried both baking powder and baking soda but found the baking soda left a bit of a metallic taste. Baking powder blends in unnoticed while still providing the lift we want for airy pancakes.

Maple Syrup: A little goes a long way here, adding the perfect touch of sweetness to compliment the cozy pumpkin spice flavor.

Pumpkin Pie Spice: This brings warmth and that classic pumpkin spice flavor, creating a cozy, comforting taste.

Avocado Oil or Butter: Both will work but after testing a few times I find avocado oil to work best. With a higher smoke point it’s a bit more forgiving in allowing that nice golden crust to form while ensuring the pancake is cooked through. If using butter you may need a slightly lower heat and I recommend wiping the pan out between batches. 

Optional Add-ins (like Chocolate Chips): Not gonna lie we usually end up adding these in (is it for the kids or the adults? I’ll let you decide)

Toppings (like Greek Yogurt and Pecans): I love adding Greek yogurt for a creamy topping and a bit of extra protein and calcium. Pecans are also really nice, adding a crunch to contrast the fluffy pancakes (big texture girl over here) 

How to Make These Pumpkin Pancakes

Ingredients for High Protein Pumpkin Pancakes with Cottage Cheese unblended in a blender, including quick oats, pumpkin puree, cottage cheese, milk, eggs, baking powder, maple syrup, pumpkin pie spice, avocado oil

In a high-speed blender, combine the quick oats, pumpkin puree, cottage cheese, eggs, baking powder, maple syrup, and pumpkin pie spice. 

Ingredients for High Protein Pumpkin Pancakes with Cottage Cheese blended in a blender, including quick oats, pumpkin puree, cottage cheese, milk, eggs, baking powder, maple syrup, pumpkin pie spice, avocado oil

Blend on high just until well combined and oats are blended, being careful not to overmix.

* Let the batter sit for about 15 minutes before cooking, this will make for fluffier, less dense pancakes.

Three High Protein Pumpkin Pancakes with Cottage Cheese in a white pan

Heat your avocado oil over medium-low heat. Pour a heaping ¼ cup of the batter into the pan for each pancake. Repeat until all of the batter has been used up, wiping the pan out between batches.

Three High Protein Pumpkin Pancakes with Cottage Cheese in a white pan

Once the pancakes start bubbling on top (these won’t bubble as much as traditional pancakes but you should still see some bubbles around the top edges), flip them over and cook for another 2-3 minutes, or until both sides are golden. 

.

A stack of High Protein Pumpkin Pancakes with Cottage Cheese on a pink plate with a dollop of Greek yogurt

Serve warm with your favorite toppings, like Greek yogurt, maple syrup, nut butter, or berries. Enjoy!

Tips for Pancake Success

Wait for the Bubbles: Keep an eye on your pancakes as they cook. Once you see bubbles forming on the top outside surface, it’s usually a good sign they’re ready to flip.

Use a Thin Spatula: A thin spatula makes it easier to slide under the pancake without breaking them. If you have a wide spatula, that can work well too!

Gentle and Quick Motion: Flip the pancake with a quick, gentle motion to avoid splashing batter everywhere. Don’t be afraid to lift and check to see if it’s golden underneath if you’re unsure whether it’s ready to flip.

Practice Makes Perfect: Don’t worry if your first pancake isn’t perfect! It’s all part of the process, and you’ll get the hang of it in no time.

A stack of High Protein Pumpkin Pancakes with Cottage Cheese on a pink plate with a dollop of Greek yogurt

Common Mistakes and How to Avoid

Let the Batter Sit Before Cooking:

Mistake: Not allowing the batter to rest resulting in flat, dense pancakes
How to avoid: I tested these out cooking right after mixing, letting them sit for 5 minutes, and letting them sit for 15 minutes and definitely found the best results letting them sit for 15. The soluble fiber in the oats thickens the batter up as it sits (similar to how chia seeds thicken in water!) making for a fluffier, less dense pancake.

Overmixing the Batter

  • Mistake: Blending the batter too long can result in dense pancakes.
  • How to Avoid: Blend until the ingredients are just combined, ensuring the oats are broken down but not overmixed. You can use a spatula to scrape down the sides and finish mixing the ingredients if you’re worried it’s starting to overmix.

Not Preheating the Pan

  • Mistake: Skipping the preheating step can lead to unevenly cooked pancakes and lack of a crispy golden edge.
  • How to Avoid: Preheat your pan over medium low heat. You can test whether it’s hot enough by adding a small drop of batter. If it sizzles you’re good to go!

Wiping Out Oil or Butter Between Batches

  • Mistake: Not cleaning the pan can cause pancakes to burn.
  • How to Avoid: Wipe out excess oil or butter with a paper towel between batches.

Flipping Too Early

  • Mistake: Flipping pancakes before they’re ready can lead to a messy result or uneven cooking throughout.
  • How to Avoid: Wait for bubbles to form on the outside surface before flipping.

Cooking Temp to High

  • Mistake: Cooking at too high a heat can burn the outsides while leaving the insides undercooked.
  • How to Avoid: Keep the heat at medium-low to ensure thorough cooking and prevent burning.
A stack of High Protein Pumpkin Pancakes with Cottage Cheese on a pink plate with a dollop of Greek yogurt

Nutrition Benefits (Nutrition by Addition)

One of the things I’m most passionate about in my work is how nutrition can empower us, especially in a world where many of us were taught to think about food in rigid, all-or-nothing terms. The truth is, food is not just about nutrition; it’s also about pleasure, connection, and enjoyment!

I will tell you right now, we don’t discriminate against any pancakes in this house! We love them made with traditional all-purpose flour, and I also love experimenting with variations of our favorite recipes to add a bit of nutrition in there! Especially for school and work days where I know we’ll have busy mornings and need the energy and fuel to get through!

I feel like I need to address the protein aspect too – I was recently asked by a client in my Make Food Feel Good Program whether we need as much protein as we’re led to believe in the media these days. In short no, *and* protein has some pretty great benefits. 

No, you do not need to make higher protein versions of everything you eat, or skip the carbs in lieu of more protein on your plate. AND, if you enjoy playing around with alternative recipe variations, there are no rules against that either! 

Protein plays an important role in various chemical reactions within our body, it is also a building block for enzymes as well as muscle! Protein helps with muscle building and repair and supports our metabolism, plus it helps to keep us full longer after eating. 

With all of this considered it all comes down to INTENTION – does it feel like a rigid rule or something you “should” or “have to do? Skip it! Does it feel nourishing and energizing and like something you’d enjoy? Go for it! 

For these pumpkin pancakes, I chose to incorporate cottage cheese, for an easy boost of over 30g protein to the recipe! I love how this addition keeps me full longer after eating them. The quick oats add a nice texture and fiber, contributing about 10 grams of fiber to the recipe, supporting blood sugar balance and gut health!

And let’s not forget about pumpkin puree! Not only does it bring that classic fall flavor, but it also adds fiber and provides Vitamin C, an antioxidant that supports your immune system.

I hope this gives you a fresh perspective when you’re thinking about what makes a recipe “healthy.” It’s not solely about the nutritional content; it’s also about how it makes you feel, body, mind, and soul!

A stack of High Protein Pumpkin Pancakes with Cottage Cheese on a pink plate with a dollop of Greek yogurt

Recipe, Kitchen, & Time Saving Hacks

Batch Cooking: Make a big batch of these pancakes and freeze the extras! Just cook them up, let them cool, and stack them in a freezer-safe container or freezer bag with parchment paper in between. When you’re ready to eat, pop them in the toaster or microwave for a quick and easy breakfast option.

Use a Blender: Skip the mixing bowls and use a high-speed blender to combine all your ingredients. It saves time on clean-up and ensures a smooth batter.

Creative Toppings: Get creative with your toppings! Use whatever you have on hand, like nut butter, fresh fruit, or even yogurt, to add some variety without extra effort.

What else can I make with the leftover pumpkin puree?

As you might know, pumpkin puree usually comes in a large 541 mL can. You’re gonna have leftovers. Which is actually good news in my opinion cause you can make one of these delicious recipes 😉

Did you Make This Recipe?

If you make these High Protein Pumpkin Pancakes with Cottage Cheese it would make my day if you would leave a comment and/or star rating below—I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo

The Feel-Good Meal Plan Cookbook

Coming Soon My Cookbook is Now Available for Pre-Order!

The Feel-Good Meal Plan: A fresh take on meal prep with over 100 nourishing recipes to feed your family with ease.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A stack of High Protein Pumpkin Pancakes with Cottage Cheese on a pink plate with a dollop of Greek yogurt

High Protein Pumpkin Pancakes with Cottage Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

You need these delicious pumpkin pancakes in your life! With over 15 grams of protein per serving from simple ingredients like cottage cheese and eggs, and a major dose of filling fiber from oats and pumpkin they are as nourishing as they are delicious. With just the right amount of pumpkin spice and a drizzle of maple syrup, every bite is a cozy flavor bomb. They freeze well making them a great meal prep option, cause who doesn’t fluffy homemade pancakes on a Tuesday?!


Ingredients

Scale
  • 1 ¼ cups quick oats
  • ½ cup pumpkin puree
  • 1 cup cottage cheese
  • 1/4 cup milk of choice
  • 2 eggs
  • 2 teaspoons baking powder
  • 2 tablespoons maple syrup
  • 2 tsp pumpkin pie spice
  • Avocado oil or butter
  • Optional add-ins: Chocolate chips
  • Toppings: vanilla greek yogurt and pecans

Instructions

  1. In a high-speed blender, combine the quick oats, pumpkin puree, cottage cheese, milk, eggs, baking powder, maple syrup, and pumpkin pie spice. Blend on high until just combined and oats are blended, being careful not to overmix. If adding optional ingredients like chocolate chips, gently fold them in after blending. * Let the batter sit for about 15 minutes before cooking, this will make for fluffier, less dense pancakes.
  2. Heat your avocado oil in a large pan over medium-low heat.
  3. Pour a heaping ¼ cup of the batter into the pan for each pancake, adjusting the size to your preference. Repeat until all of the batter has been used up, wiping the pan out between batches to prevent pancakes from burning/blackening on the edges.
  4. Once the pancakes start bubbling on top (these won’t bubble as much as traditional pancakes but you should still see some bubbles around the top edges), flip them over and cook for another 2-4 minutes, or until both sides are golden.
  5. Serve warm with your favorite toppings, like Greek yogurt, maple syrup, nut butter, or berries. Enjoy!

Notes

SUCCESS TIPS: 

  • Let the batter to sit for 15 minutes before cooking. This will result in fluffier, less dense pancakes
  • Don’t overmix the batter. Mix until just combined and oats are broken down. This will also make for fluffier pancakes
  • Cook at medium low.  I know it’s tempting to cook at a higher heat (that’s me! haha) but cooking low and slow is the key to golden brown pancakes that are not burnt
  • Wipe out the pan in between batches. Another pro tip to prevent blackened edges or burnt pancakes