Healthy Pumpkin Pancakes
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Published Oct 18, 2019, Updated Mar 05, 2024
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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
- Butternut Squash Protein Pancakes
- Protein Pancakes
- Banana Pancakes for Babies
- Protein Pancake Bowl
Popular Pumpkin Recipes to Try
- Flourless Pumpkin Muffins
- Pumpkin Baked Oatmeal
- Pumpkin Pie Overnight Oats
- Pumpkin Spice Donuts
- Pumpkin Coffee Cake
Be sure to check out all of the pumpkin recipes as well as the full collection of breakfast recipes on EBF!
Healthy Pumpkin Pancakes
Ingredients
- â…” 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.Â
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite! EBF recipes!! So delicious!! I used 2 eggs instead of 1/2 cup egg whites and it turned out great!!
So glad these pancakes turned out for you, Lacy! Thanks for sharing the sub you made. It’s super helpful for other readers, so I appreciate it!
I made this using non fat Greek yogurt instead of cottage cheese to achieve 3 points per pancake (2 large pancakes per recipe) on WW Blue. I think the yogurt also improves the consistency of the batter. Serve with a sliced banana and sugar free syrup for a great fall weekend breakfast!
So pumped these pancakes turned out for you, Sally! Thanks for sharing that you used Greek yogurt instead of the cottage cheese. The subs are super helpful for other readers, so I appreciate it. 🙂
What is the ratio of oat flour once ground? I have pre ground oat flour
One cup of oats = just a little under one cup. I have a blog post all about oat flour here. 🙂
Delicious, honestly so good! I hate cottage cheese normally, but by some recipe magic, these become delicious pumpkin pancakes. I don’t even miss real pancakes because these are so tasty. Thanks for the recipe!
Ahh yay, that makes me so happy to hear!! I’m so glad you enjoyed these pancakes, Marisa. Thanks for making them. 🙂
We made these for lunch today and they were so yummy! I added a few chopped pecans to each pancake cause I love crunch. My husband is not a pumpkin-flavored type of person but said they were the best pumpkin-flavored thing he had had. I doubled the recipe so we can have more another time. Love how protein packed they are!
Ahh yay! That makes me so happy to hear, Priscilla! So glad these pancakes were a hit. Thanks for making them and for coming back to leave a comment + star rating. It means the world to me. 🙂
I made these pancakes as breakfast today .For me these were super good bc of the amount of ingredients, not many of them and I put anything on top that suits me. I made it with honey and taxini. Super delice. Thank you Brittany.
You’re so welcome, Marie! I’m so glad you enjoyed these pancakes. Thanks for making them and for coming back to leave a comment + star rating. I really appreciate it. <3
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!
Woo!! So glad these pancakes are a hit!! Thanks so much for making them and for coming back to leave a comment + star rating, Heather. I so appreciate it. <3
So delicious! Made them with 2 whole eggs and they had a great texture. Me, my husband, and my 10 month old all enjoyed them! My son even clapped after every bite
So glad these pancakes were a hit, Sarah! I appreciate you coming back to leave a comment + star rating. <3
Made these two weeks ago and they were a hit!! I substituted non fat Greek yogurt for cottage cheese since we didn’t have cc on hand but otherwise followed your recipe and it was delicious! Thank you!!
Woo!! So glad this recipe turned out for you, Connie. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it!
Hi Brittany! Can we use yogurt in place of cottage cheese? Thank you
Hey Tania – Yes, yogurt should work just fine!