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Quick Pumpkin Protein Pancakes (with Cottage Cheese)
These fluffy and perfectly spiced pumpkin protein pancakes are cozy fall breakfast heaven! The smooth batter is made quickly in the blender with simple ingredients like fiber-packed quick oats, canned pumpkin puree, pumpkin spice, and cottage cheese, which you’d never guess is my secret ingredient giving them a 15 gram protein boost per serving (no protein powder required)! Cook until golden brown, drizzle with maple syrup and enjoy!
Is there anything better than starting your morning with a fluffy stack of pancakes? My OG cottage cheese protein pancakes have been a favorite on the blog for years, so I knew I had to make pumpkin spice version for you.
I’m gonna out my inner dietitian nerd here, but breakfast really is the most important meal of the day! Ok, maybe not the most, they’re all important, but it does have a massive impact on how we start the day. While I love traditional pancakes too, I love that this version is a bit more filling (and stops my kids from asking for a snack 30 minutes later. haha) with the protein and fiber boost. And don’t worry, if you’re not a cottage cheese fan, you truly can’t even taste it. Plus with my easy blender method, there are no lumps to be found.
I tested this one quite a few times because as always, flavor is number one. I definitely preferred the texture of the batch made with quick oats over old-fashioned rolled oats for a lighter and more tender texture. I also found that you can overdo the pumpkin. Because it’s pure pumpkin (not pumpkin pie filling), it can give a tangy flavor if you use too much. I found that 1/3 of a cup was just the right amount.
Let’s Make These Pumpkin Pancakes
Dump everything into the blender.
Blend until smooth.
Cook until the first side is golden and they start to bubble on the top
Flip and finish cooking.
.
Top away!
My Hot Tips for Fluffier Golden Pancakes
Let the Batter Sit Before Cooking: The first time I tested these, they turned out a little flat. When I made them again, I got distracted and left the batter out, and when I came back it had thickened up (thanks to the soluble fiber in the oats). About 10 minutes seems to be the perfect amount of time, perfect while you clean up and heat your pan!
Don’t Overmix the Batter: This can result in tough, flat pancakes. 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 with that if you’re worried it’s starting to overmix.
Wipe Out the Butter or Oil Between Batches: Otherwise, your pancakes can burn.
Watch how to make them here!
What else can I make with the leftover pumpkin puree?
As you might know, pumpkin puree usually comes in a large 541 mL can. Here’s what to do with the leftovers! All of these options, including the pancakes, make great meal prep breakfasts or snacks if you want to get ahead for the week!
- Easy Oat Flour Pumpkin Bread with Chocolate Chips
- Filling Pumpkin Pie Spice Overnight Oats
- Pumpkin Oat Flour Muffins
- Pumpkin Pie Energy Bites
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
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High Protein Pumpkin Pancakes with Cottage Cheese
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
These fluffy and perfectly spiced pumpkin protein pancakes are cozy fall breakfast heaven! The smooth batter is made quickly in the blender with simple ingredients like fiber-packed quick oats, canned pumpkin puree, pumpkin spice, and cottage cheese, which you’d never guess is my secret ingredient giving them a 15 gram protein boost per serving (no protein powder required)! Cook until golden brown, drizzle with maple syrup and enjoy!
Ingredients
- 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
- 1 tsp baking soda
- 2 tablespoons maple syrup
- 2 tsp pumpkin pie spice
- Avocado oil or butter
- Optional add-ins: Chocolate chips
- Toppings: vanilla greek yogurt or Greek yogurt whip, and pecans
Instructions
- In a high-speed blender, combine the oats, pumpkin puree, cottage cheese, milk, eggs, baking powder, baking soda, maple syrup, and pumpkin pie spice. Blend until smooth and combined. If adding optional ingredients like chocolate chips, gently fold them in with a spoon or spatula after blending. * Let the batter sit for about 10 minutes before cooking, this will make for fluffier, less dense pancakes.
- Heat your oil in a large pan 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 to prevent pancakes from burning/blackening on the edges (you may need to turn your heat down a bit after the first batch).
- Once the pancakes start bubbling on top, about 3-4 minutes (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 and pancakes are cooked through.
- Serve warm with your favorite toppings, like Greek yogurt or my Greek yogurt whip, maple syrup, nut butter, or berries. Enjoy!
Notes
- These pancakes freeze well for meal prep! Freeze in a sealable freezer bag or airtight container, separating the layers with parchment paper so they don’t stick together.
I work 12 hour shifts so I’m always on a mission to find food I can meal prep and breakfast foods I can eat on the go. Mine didn’t get as fluffy, but they were still really tasty with plenty of protein and fiber. I was happy they have such a heavy dose of protein without protein powder. I’m not opposed to powder, but why not get the benefits of added vitamins/minerals/micronutrients from other food if you can?
So glad to hear you loved them K! Yes, always nice to have variety and options right?! Re: fluffiness, did you let the batter sit before cooking? I find this makes a big difference with fluffiness! Also, in case you haven’t come across them I also have a regular cottage cheese pancake (unflavored) https://www.lindsaypleskot.com/cottage-cheese-pancakes/ if you’re looking for something a bit more versatile! I’m working on one with Greek yogurt right now, sharing that one soon! 🥰
Delicious! I made a double batch this weekend and the whole family -including my health conscious, extremely hungry, athlete teenager -devoured these pancakes. Super easy, and full of great ingredients.
Smart to make a double batch Kim! I’m so glad you loved them, and I will take it as the ultimate compliment that your teenager loved them too! haha
Absolutely loved these! Such a simple and quick way to have easy and healthy snacks on hand. I almost prefer them cold, so perfect in the fridge for a couple days. Thanks, Lindsay!
Yay! So glad they were a hit Anna. And great to know they are also delish cold! Thanks for sharing. Enjoy!