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High Protein Pumpkin Pancakes – (Video)

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I love pancakes but very rarely eat traditional pancakes anymore.

They just don’t do it for me.

I think it’s the combination of the flour and the syrup that leave me feeling pretty lethargic and low energy shortly after eating them PLUS they don’t keep me full for very long which is exactly why I am such a big fan of these Protein Pancakes.

This recipe may look familiar to you guys and that’s because it’s simply a fall version of my Blueberry Protein Pancakes (inspired by the Bill Phillips pancake recipe).

These pancakes are made with rolled oats, egg whites, and cottage cheese so they are more balanced than a traditional pancake in the sense that it’s not sugar overload.  As a matter of fact, I usually top them with coconut butter or almond butter so I can really avoid going down the ‘sugar-roller-coaster-rabbit-hole’.

In a nutshell, I find that the higher protein pancake leaves me feeling lighter and more energetic than a traditional pancake and they certainly delivers in the flavor department as well (I can assure you of that because not only do my husband and I love them but both of my little ones gobble them up as well!).

If you want to SEE how to make them, check out the video and let me know what you think;).

In the meantime, I”m curious… do you eat traditional pancakes?  Do they work for you? Have you tried protein pancakes?  And/or do you have a higher protein recipe you can share with me??

High Protein Pumpkin Pancakes

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 1 cup rolled oats
  • ¾ egg whites (about 6)
  • ½ cup Cottage cheese
  • ¼ cup pumpkin puree
  • 1 tbsp. maple syrup
  • 1 tsp. pumpkin pie spice


Pop everything into the blender and blend until you have a pancake-like batter.

Heat a nonstick skillet over a medium heat.  Lightly coat the pan with coconut oil or cooking spray and drop ¼ cup rounds of batter onto the pan.  Cook until edges are bubbling and then flip and cook another two minutes or until edges are golden brown and pancakes are cooked though.

Makes 2 servings.

1/2 of the recipe --> Calories: 288; Total Fat: 4.2g; Saturated Fat: 0.8g; Cholesterol: 8mg; Carbohydrate: 39.2g; Dietary Fiber: 5g; Sugars: 11.4g; Protein: 23g

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37 comments on “High Protein Pumpkin Pancakes – (Video)

  1. Wondering if there is any substitute for the cottage cheese in the Protein Pumpkin Pancakes?

    • I’ve never tried it but I would think Greek yogurt OR ricotta cheese would do the job.

    • I use greek yogurt all the time in my protein waffle recipe (similar to this) and it works great! Depending on the quality of the ricotta, it may be a bit watery and you may have to take that into account in the recipe. :)

  2. Looks great. I think I will try to use greek yogurt instead of the cottage cheese.

  3. Is it supposed to be pumpkin spice for the last ingredient?

  4. Just checking, is the additional 1 tsp. pumpkin puree actually supposed to be pumpkin pie spice?

  5. Love this recipe. I haven’t had breakfast yet and now I know what I’m eating. I have used just the oats, cottage cheese, egg whites, vanilla and baking powder recipe for a few years now and love it. I think this will be a nice change. Thanks for posting and all the tips. I really need to have these on hand. My other recipe is a single serving recipe and takes so long to make each morning. I will definitely use your tips on freezing these.

  6. I hate to waste all of those egg yolks. Any idea how it would work with using the full egg or half eggs and half whites?

  7. Hi, I’m wondering if the batter could be made ahead of time and frozen, maybe thawed over night and cooked up quickly in the morning? Or am I asking too much of my pancakes? :)

  8. Great video. Your directions are so clear and I love the accessibility of this breakfast staple…healthy AND delicious…win all the way!

  9. I also make my pancakes with oats, eggs and cottage cheese! So much easier, and so much more filling than “regular” pancakes – and yet they taste just the same :)

  10. I have been making protein pancakes for years and they are a staple in my fridge, always have them on hand.. My recipe is pretty close except I add either a ripe banana or mashed sweet potato and a little agave. I always use the cartons of all egg whites (trader Joes has cartons of cage free egg whites)the cottage cheese makes them so moist and you can just grab and go for a quick snack.. But my favorite is peanut butter and raspberry jam on a pancake. I believe I first saw the recipe right here on your blog years ago and have been tweeking it since..

  11. Very interesting reciepe! Will try use cottage cheese and canned pumpkin, which never used before – always fresh raw graded one, which cooks fast and wonderfully tasty :) I recently switched to GF food and make pumpkin pancakes with Bob’s Red Mill GF all purpose flour which is made out of couple different beans ( which are very good source of protein as well )and I use my own raw milk kefir . I don’t trust canned products and cottage cheese has a long list of ingridients on label :( even though I like the taste of it . I am from Russia originaly where pumpkins grow for food and we use it in many dishes ( never had canned ones in stores ).I also like for the change pumpkin with graded apples in pancakes. Try and you would love it ! No sugar requierd though for the butter since pumpkin and apples sweet enough if used raw. Bon appetite!

  12. Could whey protein be added ?

  13. Hey Dani! I tried making these this morning and I doubled the recipe. They came out mushy in the middle and I cooked them long enough. Could this be because of the cottage cheese? Thanks!

  14. Thank you so very much for this recipe. My son is a body builder and he LOVES this recipe. I enjoyed it as well. I made 10 pancakes with the recipe. Each pancake is only 1 point on weighwatchers!

  15. If I don’t eat dairy, can I leave out the cottage cheese? I just want to make sure they will come out right because they look so delicious!

    • These aren;t going to work without the cottage cheese:(. Maybe you can try some type of non-dairy substitute, like coconut or soy yogurt?

  16. I just finished making these and they are super tasty!
    The only thing I would do different next time is to spread out the little blob of batter on the pan so the pancake is a little thinner. I found the one I made that was kind of big and thick was a bit doughy but the two small ones I made were wonderful.
    I highly recommend!

  17. Is there a substitute for egg yolk?

  18. Hi We loved the pancakes. In your video you mentioned that you had some recipes to use up the left over egg yolks. Where can I find these on your site?

  19. hi, i was wondering
    how many pancakes will this recipe make. you said two servings but how many are in one? i want to make them about the same size as yours. thank you

  20. Delicious! I used low fat cottage cheese and light maple syrup.

  21. Dear Dani,

    Made these today. I used whole eggs (3) as I haven’t found the eggwhites yet here in the Netherlands. I used sweet potato instead of pumpkin puree and cinnamon instead of the spices. DELICIOUS!

    I will make these more often for sure. I think the hubby will like them too.

  22. These are so good! I use 3 whole eggs instead of 6 egg whites though because the egg white version sticks too much to my pan.

  23. Great recipe and easy to make, I substitute the pumpkin purée for mashed sweet potato and it tastes delicious.

  24. Love this recipe! I’ve been making it for awhile, recently I was out of pumpkin and swapped it for overripe banana and left out the maple and spice and tossed in some mini chocolate chips. Delicious!

  25. Can steel cut oats be used instead???

  26. These pancakes are delicious! Thank you so much for this recipe! 😀

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