Healthy Pumpkin Pancakes
Published Oct 18, 2019, Updated Sep 20, 2023
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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.
More Healthy Pancake Recipes
- Blueberry Protein Pancakes
- Coconut Flour Pancakes
- Almond Flour Pancakes
- Cottage Cheese Pancakes
- Peanut Flour Pancakes
- Butternut Squash Protein Pancakes
- Protein Pancakes
- Banana Pancakes for Babies
- Overnight Oatmeal Pancakes
Popular Pumpkin Recipes to Try
- Oatmeal Pumpkin Cookies
- Healthy Pumpkin Muffins
- Vegan Pumpkin Protein Bars
- Healthy Pumpkin Bread
- Healthy Pumpkin Bars
- Flourless Pumpkin Muffins
- Pumpkin Baked Oatmeal
- Pumpkin Pie Overnight Oats
- Pumpkin Spice Donuts
- Pumpkin Coffee Cake
Healthy Pumpkin Pancakes
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.