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 of my healthy apple pancake recipe, but we’re using pumpkin instead of apples for another fall spin!
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!
Ingredients in Healthy Pumpkin Pancakes
old fashioned oats – – my fave brand is Bob’s Red Mill gluten-free old fashioned rolled oats.
egg whites – acts as a binding ingredient, keeps the pancakes light and fluffy, and really amps up the protein!
cottage cheese – another protein booster, cottage cheese also helps to keep these pancakes moist.
pumpkin puree – make your own pumpkin puree or pick up canned pumpkin. Just be sure it’s not pumpkin pie filling!
pumpkin pie spice – this tasty spice blend is used in pumpkin pie. You can use store-bought or make it yourself with my pumpkin pie spice recipe.
cinnamon – pairs perfectly with pumpkin for the ultimate fall flavor!
maple syrup – drizzle over your pancakes for a boost of sweetness.
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.