Healthy pumpkin pancakes made with oats and cottage cheese. Full of pumpkin spice flavor and packed with protein and fiber, these pancakes are the perfect way to fuel a fall morning!

Few things are better than a nourishing, filling, fall breakfast! These healthy pumpkin pancakes are our new go-to! They’re simple enough to whip up for a weekday morning but also fancy enough for a weekend brunch. I based this recipe off my healthy apple pancake recipe, but we’re using pumpkin instead of apples for another fall spin!

Stack of healthy pumpkin pancakes drizzled with peanut butter. A jar of maple syrup is beside the pancakes.

I think a lot of people consider pancakes an indulgent breakfast option, but you can upgrade a few ingredients and have a healthy, powerhouse breakfast to start your day. These pumpkin pancakes have oatmeal and pumpkin puree, which are both high in fiber. And the cottage cheese and egg whites offer a major protein boost. Top with a little nut butter or coconut oil for some healthy fat and voila — you’ve got yourself a complete breakfast that will keep you full for hours!

Blender with ingredients for pumpkin pancake batter.

Ingredients in Healthy Pumpkin Pancakes

  • old fashioned oats
  • egg whites
  • cottage cheese
  • pumpkin puree – make sure you pick up canned pumpkin and not pumpkin pie filling!
  • pumpkin pie spice
  • cinnamon
  • maple syrup

Stack of pumpkin pancakes, drizzled with peanut butter and maple syrup, with a bite taken out of the stack.

How to Make Healthy Pumpkin Pancakes

If you usually make pancakes by taking a pancake mix and adding water, you definitely need to try making a homemade version! They taste so much better and they’re healthier for you.

These pancakes are made in a blender which makes mixing and clean up a breeze! Add the oats, egg whites, cottage cheese, pumpkin puree, baking powder, pumpkin pie spice and cinnamon to the blender and process until the batter is relatively smooth.

Heat a pan or griddle to low-medium heat and spray with non-stick spray. Scoop a quarter cup of batter onto the pan and cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath. Flip and cook for an additional one to two minutes. This recipe should make about 8 small pancakes. To serve, stack four on a plate and drizzle with maple syrup and/or nut butter.

Fork with a slice of the stack of pumpkin pancakes.

Like This Recipe? Here are More Pancake Recipes you Might Enjoy:

If you try these healthy pumpkin pancakes, please leave a comment and star rating below letting me know how it turns out! Your feedback is super helpful for the EBF team and other EBF readers.

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Healthy Pumpkin Pancakes


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 2

Description

Healthy pumpkin pancakes made with oats and cottage cheese. Full of pumpkin spice flavor and packed with protein and fiber, these pancakes are the perfect way to fuel a fall morning!


Ingredients

  • 2/3 cup old fashioned oats
  • 1/2 cup egg whites
  • 1/2 cup cottage cheese
  • 1/4 cup pumpkin
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • maple syrup, for topping
  • nonstick cooking spray

Instructions

  1. 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. 
  2. Heat pan or griddle to low-medium heat and spray with nonstick cooking spray.
  3. 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.)
  4. 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.
  5. For serving, place four pancakes on each plate and drizzle with maple syrup and/or nut butter.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 of recipe (4 small pancakes)
  • Calories: 242
  • Sugar: 16g
  • Sodium: 577mg
  • Fat: 3g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 17g

Keywords: healthy pumpkin pancakes

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    17 comments
  1. Made this healthy pumpkin pancakes recipe, and it was quite good… Although pancakes were very dense and very filling.. I think next time I make this, I will add a little more liquid to thin out the batter, to make it more pourable and less dense.

    Definitely will be making this again.!!

    • Hey Bonnie! Thanks so much for trying this recipe. I’m glad you enjoyed it. The pancakes are definitely supposed to be filling since they are packed with protein and fiber. Did you make any changes to the recipe? They shouldn’t be overly dense, but if they’re too dense you can definitely add more liquid. I suggest adding 1 tablespoon at a time until you reach the consistency you are looking for. Thank you for taking the time to leave a comment and star rating, it means the world to me! <3

    • Ohh!! I love the idea of turning it into waffles. I need to try that soon. I don’t use my waffle iron nearly enough. And thank you so much for coming back to leave a comment and star rating on the recipe. The ratings are super helpful for my site! <3

  2. Amazing timing on this! Had some leftover cottage cheese to get through and eggs that were going bad. Did’t have egg white mix so just used three full eggs and turned out perfectly. Usually my pancakes turn out total disasters- this actually turned out!! So thank you for a fantastic recipe- the griddle helped a ton too- way too many bloggers are obsessed with cast iron and I find it heats up too much, starts burning the outside, sizzling, making a mess and only one or two pancakes at a time. So again, thank you for this gem!!

    • I’m so happy to hear that you enjoyed these pancakes and that the 3 full eggs worked well instead of the egg whites. Thank you so much for taking the time to leave a comment and star rating. The reviews are super helpful!

  3. This recipe could not have been more timely. I just put a pumpkin chocolate-chip cake in the oven and was staring at a half-cup of leftover pumpkin puree and asking myself, “now, just what am I going to do with this?!” The pancakes look delicious and will be a treat for tomorrow morning. Thank you!

    • Hey Rachel! I haven’t tried the recipe with anything besides the cottage cheese. It makes the pancakes fluffy and delicious and you can’t taste the cottage cheese at all. That said, I think your closest sub would be Greek yogurt if you still want the protein and don’t mind using dairy. All this said, I haven’t tried the recipe with Greek yogurt so I’m not 100% how it will turn out. Let me know if you try it.

    • I just had the same question and learned that you can replace cottage cheese with the following:
      1. Plain Greek Yogurt
      2. Ricotta Cheese
      3. Tofu
      4. Egg Whites
      5. Beans and Chickpeas
      6. Fromage Blanc
      7. Kefir

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