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Want the ultimate pumpkin protein pancakes recipe? You’ve found it – 20 grams of protein per serving, made with cottage cheese, rolled oats, and pumpkin puree, topped with a dollop of creamy, cinnamon butter. They’re ready in no time flat and taste like autumn comfort food; fluffy, perfectly spiced deliciousness!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- Thanks to cottage cheese and eggs, these pancakes naturally deliver 20 grams of protein per serving. And while there is protein powder, it’s not overloaded; we’ve added just a touch for an extra boost!
- The pumpkin pie spice creates that perfect autumn morning vibe, while the oats add a hearty, satisfying texture that’ll keep you full until lunch. Sooo delicious!
- From blender to plate in no time flat: just 20 minutes! This easy protein pancake pumpkin deliciousness is perfect for busy mornings when you need real fuel but don’t have time for complicated breakfast prep, but they also make a seasonal treat! These go with other yummy fall favorites, such as a Paleo Hot Chocolate, a tasty Miracle Maca Latte, or a creamy Whipped Coffee.
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What You Need to Know Before You Start
- After blending, let the batter sit in the blender for about 5-15 minutes while you heat your skillet. This allows the oats to absorb liquid and creates fluffier pancakes. The perfect batter consistency should be easy to stir but pour slowly – think thick but pourable.
- Blend just until smooth, about 30 seconds max, and don’t overblend! Over-blending breaks down the batter too much and makes the pancakes dense instead of fluffy. A few tiny lumps are totally fine and actually preferred!
- If your batter seems too thick, add milk 1 tablespoon at a time until it’s pourable but not runny. If it’s too thin, add an extra tablespoon of oats to thicken it.
Frequently Asked Questions
Can I make these pumpkin pancakes without protein powder?
No need to add protein powder if you don’t want the extra boost. Just replace it with an extra tablespoon of oats. You’ll still get plenty of protein from the cottage cheese and eggs.
Why did this pumpkin protein pancake recipe turn out tasting so dense?
This usually happens from overblending the batter. Blend just until smooth – about 30 seconds max. Also, make sure your baking powder is fresh (replace it every 6 months).
Can I prep the batter ahead of time?
The batter is best used within 2 hours of making it, but you can store it in the fridge overnight. Just give it a gentle stir and add a splash of milk if it’s thickened up.
What if I don’t have pumpkin pie spice?
Make your own! Combine ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and a pinch of cloves.
More Yummy Fall Pumpkin Recipes
- Paleo Pumpkin Churros with Dark Chocolate Sauce (Made in Waffle Iron)
- Paleo Pumpkin Breakfast Bake
- No-Bake Pumpkin Oatmeal Cookies
- Healthier Pumpkin Cookies with a Maple Glaze
- No Bake Pumpkin Cheesecake
- Pumpkin Muffins with a Spiced Crumb Topping
- Homemade Pumpkin Spice Creamer Recipe
- Gluten Free Pumpkin Bread
- Easy Keto Pumpkin Pie
- Keto Pumpkin Cheesecake
- Pumpkin Caramel Macchiato
- Paleo Pumpkin Chocolate Chip Muffins with Cream Cheese Frosting (Dairy-Free, GF)
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Healthy Protein Pumpkin Pancakes
Want the ultimate pumpkin protein pancakes recipe? You’ve found it – made with cottage cheese, rolled oats, and pumpkin puree, topped with a dollop of creamy, cinnamon butter. These taste like autumn comfort food; fluffy, perfectly spiced deliciousness!
Equipment
- High-speed blender or food processor
- Large nonstick skillet or griddle
- Electric mixer for cinnamon butter
Ingredients
For the Pancakes
- 1 ¼ cups old-fashioned rolled oats
- ⅔ cup pumpkin puree
- ⅔ cup full-fat cottage cheese
- 2 tablespoons vanilla protein powder
- 2 tablespoons milk of choice or as needed to thin to pancake consistency
- 2 large eggs
- 1 ½ tablespoons maple syrup
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
For the Cinnamon Butter (Sugar Free or Traditional)
- ½ cup butter softened
- ⅓ cup powdered sugar substitute Swerve or regular powdered sugar
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
Make the Pancakes
- Combine all dry ingredients in a high power blender; blend until powder. Add remaining ingredients and blend on low til mostly smooth (do not overblend). Let batter sit in the blender while you preheat a skillet (or griddle) over medium heat. Grease with oil or butter.
- Once the pan is hot, add 1/3 cup batter to the pan for each pancake.
- Use the back of a spoon to smooth out batter to create a rounded pancake. Cook for 2 to 4 minutes, or until pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 1 to 2 minutes, or until golden brown on the underside. (Note: if the pancakes start browning too quickly, reduce heat to medium-low to prevent burning.)
Make the Cinnamon Butter
- In a small mixing bowl, add all ingredients together.
- Beat with an electric mixer until ingredients are combined and mixture is a smooth texture.
- Store in a covered container in the refrigerator.
Blender Tip: If you have a finicky blender, you may want to add the wet ingredients first to help lubricate the blade (such as the pumpkin puree, cottage cheese, eggs, and maple syrup).
Make it Dairy-Free: Replace the cottage cheese with ¾ cup silken tofu plus 1 extra egg for binding. Use your favorite non-dairy milk (oat milk works great). Skip the cinnamon butter or use vegan butter.
Storage: Store leftover pancakes in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze pancakes with parchment paper between each one for up to 3 months. Reheat refrigerated pancakes in the toaster or microwave for 30-60 seconds. Frozen pancakes can go straight from freezer to toaster.
Approximate Information for One Serving
Calories: 407calProtein: 11gFat: 29gSaturated Fat: 17gTrans Fat: 1gCholesterol: 161mgSodium: 522mgPotassium: 274mgTotal Carbs: 39gFiber: 4gSugar: 7gAdded Sugars: 0gErythritol: 0gSugar Alcohols: 0gNet Carbs: 35gVitamin A: 7214IUVitamin C: 2mgCalcium: 208mgIron: 2mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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