Pumpkin Protein Pancakes
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Last updated on Sep 17, 2025
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These pumpkin protein pancakes are light, fluffy and packed with fall flavor. With protein from cottage cheese and egg whites, they make a healthy breakfast that’s filling and delicious.
Few things are better than a cozy fall breakfast that actually keeps you full. These pumpkin protein pancakes have quickly become a staple in our house. They’re made with cottage cheese and egg whites for a boost of protein (no powder needed) and still turn out light, fluffy and full of pumpkin spice flavor. They’re actually inspired by my healthy apple pancakes , but I swapped the apples for pumpkin to create a cozy fall version with even more protein.
Why You Gotta Try This One
I make a lot of pancake recipes, but these pumpkin protein pancakes are extra special. Here’s why they’ve become a fall favorite in my kitchen:
- Meal-prep friendly: They reheat beautifully, so you can make a batch on the weekend and enjoy a healthy breakfast all week.
- Protein without the powder: These get their protein naturally from cottage cheese and egg whites, so you do not need a scoop of protein powder to get a filling breakfast.
- Fluffy and cozy: Made with pumpkin purée, oats and warm spices, these cook up light and fluffy with that perfect pumpkin pie flavor.
- Energizing, not heavy: Unlike traditional pancakes that can leave you feeling sluggish, these keep me full and satisfied for hours.
// ★★★★★ Review //
“I have made these twice and they were delicious both times! I made them for myself and baby and we both loved them! I love how the recipe is simple and easy to make and also how they don’t contain any sugar. The pancakes are very flavorful without sweetener!” – Heather
Ingredients Needed
- old fashioned oats – I love using rolled oats for the base of these pancakes. They blend up beautifully to create a hearty, flour-like texture that still feels wholesome.
- egg whites – these help bind the batter, keep the pancakes light and fluffy, and add a big boost of protein.
- cottage cheese – the secret ingredient that makes these pancakes moist, satisfying and packed with protein.
- pumpkin purée – real pumpkin gives the pancakes their cozy fall flavor and extra moisture. You can make homemade pumpkin puree or grab a can, just be sure the ingredient list says only “pumpkin.” Don’t accidentally pick up pumpkin pie filling since it already has sugar and spices added.
- pumpkin pie spice – a warm blend of cinnamon, nutmeg, ginger and cloves that brings the classic pumpkin spice flavor. You can use store-bought or make your own pumpkin pie spice.
- cinnamon – pairs perfectly with pumpkin and gives the pancakes even more fall flavor.
- maple syrup – the natural way to add a little sweetness when serving.
How to Make Pumpkin Protein Pancakes
These pumpkin pancakes are one of the easiest healthy pancake recipes because everything goes straight into the blender. The batter comes together in seconds and clean up is a breeze.
Step 1: Add oats, egg whites, cottage cheese, pumpkin purée, baking powder, pumpkin pie spice and cinnamon to a blender. Blend until the mixture is mostly smooth.
Step 2: Heat a greased skillet over medium-low heat. Pour about ¼ cup of batter per pancake. Cook until bubbles form and the edges look set, 4–6 minutes. Flip and cook another 1–2 minutes until golden.
Tips for the Best Pancakes
- Keep the heat low and slow: Since these pancakes are thicker and packed with protein, they need a lower cooking temperature so the insides cook through before the outsides brown too much.
- Use a nonstick skillet or griddle: The batter is moist and can stick more easily, so a nonstick surface (plus cooking spray or a little oil) makes flipping stress-free.
- Flip gently and only once: Wait until you see bubbles across the top and the edges look set before flipping. This keeps the pancakes fluffy and prevents them from breaking apart.
More Healthy Pancake Recipes
- Blueberry Protein Pancakes
- Coconut Flour Pancakes
- Butternut Squash Protein Pancakes
- Protein Pancakes
- Banana Pancakes for Babies
- Protein Pancake Bowl
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Protein Pancakes
Ingredients
- 1 cup old fashioned oats
- ½ cup egg whites
- ½ cup cottage cheese
- ¼ cup pumpkin
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- nonstick cooking spray
- maple syrup, for topping
Instructions
- Add oats, egg whites, cottage cheese, pumpkin, baking powder pumpkin pie spice and cinnamon into a blender and process until the batter is relatively smooth.
- Heat pan or griddle to low-medium heat and spray with nonstick cooking spray.
- Once hot, scoop out about a quarter cup of batter at a time and pour onto pan. (You should be able to make about 8 small pancakes.)
- Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath, about 4-6 minutes. Flip the pancakes and cook for one to two additional minutes.
- For serving, place four pancakes on each plate and drizzle with maple syrup and/or nut butter.
Video
Notes
- Use old fashioned oats: Quick oats can work, but steel-cut oats won’t blend smoothly. I like using Bob’s Red Mill gluten-free rolled oats for the best texture.
- Keep the heat low: These pancakes are thick and protein-packed, so low and slow cooking helps them cook through without burning on the outside.
- Make ahead: Store leftovers in the fridge for up to 4 days or freeze for up to a month. Just reheat in the toaster or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best pumpkin pancakes I have ever had. So glad I doubled the recipe for leftovers! Def worth making and will in the future.
That makes my day—so glad you loved them! Doubling the recipe was a smart move… leftover pumpkin pancakes are the best. Thanks for taking the time to leave a review!
Hi! Curious what makes the sugar content 16g?
If you leave off maple syrup and sweetened peanut butter, how much does that reduce?
Hi EL. Great question! Most of the 16g of sugar comes from the maple syrup topping. Without the maple syrup, and if you use unsweetened peanut butter, the sugar content drops significantly to around 5-6g, mainly from the natural sugars in the pumpkin and cottage cheese. Hope this helps!
Wow! Thank you so much for providing this recipe it was wonderful, SUPER fluffy pancakes with the cottage cheese!
I did make a few tweaks on the x3 proportions doing only 1 cup cottage cheese and used 3 eggs instead of the egg whites.
Made enough for leftover servings for week day breakfasts.
WOO! This is so great to hear, G. I am so glad you gave these a try and they turned out amazing for you. Thank you for taking the time to share your review & star rating, I really appreciate it!
This sounds so delish! Having said that, I’m dairy intolerant, what can I substitute for the cottage cheese to keep the protein up? Thanks so very much!
Hi Betty – You could try a dairy free yogurt like Siggis.
I made 6 pancakes with a 1/4 c to measure and spoon onto the griddle. I replaced the egg whites with 2 eggs. Makes a quick and easy breakfast with the perfect amount of pumpkin spice and sweetness. I topped with whipped topping and a touch of maple syrup with a few pecans for crunch. Delightful!
Sounds perfect, Jessica. I am so glad you gave these a try and they turned out delicious for you. Thank you for taking the time to share your review + star rating, it means so much to me!