Pumpkin Protein Pancakes

Nothing says fall like these light and fluffy, warmly spiced pumpkin protein pancakes! This pancake recipe makes two servings of satisfying pancakes for a healthy breakfast with just 6 simple ingredients. They taste amazing and can be whipped up in your blender in less than 5 minutes, for a complete and wholesome meal.

When pumpkin season rolls around, I’m all about pumpkin cheesecake bars, pumpkin baked oatmeal and these wonderful homemade pumpkin protein pancakes. This pumpkin pancakes recipe is so perfect to whip up for a lazy weekend breakfast and quick and easy enough to make for busy mornings. And with a combination of pumpkin puree and cozy pumpkin pie spice, they’re packed with plenty of delicious pumpkin flavor. You’re definitely going to love them!

In fact, they’re so delicious that I rarely crave traditional pancakes anymore. They just don’t do it for me.

The combination of flour and syrup leaves me feeling pretty lethargic and low energy, shortly after eating them. In addition, they don’t keep me satisfied for very long, which is exactly why I am such a big fan of these pumpkin protein pancakes. Let’s get to all of the delicious details!

Ingredients for Pumpkin Protein Pancakes

This protein pancakes recipe is made with rolled oats, egg whites, and cottage cheese, so they are more balanced than a traditional pancake with a good amount of complex carbs and protein. I love that these are not a sugar overload. To avoid extra sugar from the maple syrup and to add a bit of healthy fats, try topping them with coconut butter or almond butter. So good!

Here’s everything you need to make these pancakes:

• Rolled oats – Oats give these pancakes plenty of staying power! They also keep these pancakes gluten free. Oats are technically a gluten-free food, but they can be processed with the same equipment that gluten foods are processed with, so if you definitely need gluten-free, look for a certified gluten-free option.
• Egg whites – Egg whites add fluffiness and lots of protein to this pancake recipe.
• Cottage cheese – Gives these pancakes a nice boost of protein and keeps them perfectly moist.
• Pumpkin puree – Use 100% pure canned pumpkin for this pancake recipe. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
• Maple syrup – Adds the perfect amount of sweetness. Feel free to swap for brown sugar or honey.
• Pumpkin pie spice – The perfect blend of spices to give these pancakes that warm, cozy, fall flavor. See the “tips” section, below, for a way to make your own pumpkin pie spice blend.
• Optional – add your favorite mix-ins like chopped walnuts or maybe some mini chocolate chips!
• Coconut oil – for cooking the pancakes. Feel free to swap this with cooking spray or a different oil.

How to Make Pumpkin Protein Pancakes

These healthy pumpkin pancakes are incredibly easy to make and come together in less than 5 minutes in your blender. Here’s the simple process:

• Blend. Place all ingredients (rolled oats, egg whites, cottage cheese, pumpkin, maple syrup, pumpkin pie spice) into a blender. Blend until you have a nice thick pancake batter.
• Cook pancakes. Drop pancake batter onto a heated nonstick skillet that has been coated with oil or cooking spray. Cook pancakes until edges are bubbling and then flip and cook for about two minutes more or until edges are golden brown and pancakes are cooked though.
• Eat and enjoy! Serve pancakes with your favorite pancake toppings and enjoy!

Tips for Pancake Success

These pancakes could not be easier to make, but here are a few tips so that they are perfect every time!

• Old-fashioned rolled oats work best in this recipe. Quick-cooking oats will work in a pinch. Do NOT use steel cut oats.
• Make sure to use 100% pure pumpkin and NOT pumpkin pie filling for this recipe.
• Need a substitute for pumpkin pie spice? Use 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/4 tsp ground ginger or simply just use 1 teaspoon of cinnamon.
• The pancakes are ready to flip when the edges are set and you see little bubbles on the surface of the pancakes.
• Place cooked pancakes in a 200ºF oven to keep them warm, while cooking the rest of the pancakes.

Pancake Add-ins & Toppings

Feel free to get creative and add in any favorite ingredients! Toss berries, mini chocolate chips, seeds or chopped nuts into the batter!

Another great way to change up your pancakes is with fun and delicious pancake toppings.

I like to serve pumpkin protein pancakes with some chopped walnuts and a drizzle of maple syrup. You can also go all out and add a variety of different toppings. Here’s some ideas to get you thinking:

• Syrups. maple syrup, honey, fruit syrups, chocolate syrup
• Nut butter. peanut butter, almond butter, cashew butter, sunflower seed butter, Nutella
• Fresh fruit. blueberries, apricots, strawberries, raspberries, apples, peaches, pears, banana slices, pom seeds
• Dried fruit. raisins, cranberries, figs, apricots, goji berries, dates
• Nuts. almonds, cashews, pecans, walnuts, peanuts, sunflower seeds
• Other toppings. cream cheese, jelly, whipped cream, yogurt, sprinkles, chocolate chips, shredded coconut

Serving Suggestions

These easy pumpkin pancakes pair well with a variety of breakfast sides. Below are some of my favorite sides to serve with a pancake breakfast. 

• Hash browns or breakfast potatoes. Yes, please!
• Fresh fruit or fruit salad. To keep this breakfast on the lighter side, fruit is such a great option.
• Yogurt. Serve on the side or add a spoonful on top of your pancakes.
• Bacon, sausage, or ham. Love savory breakfast meats with the sweetness of the maple syrup!
• Eggs. Make a small omelette or scramble a couple of eggs to serve on the side, or perhaps even over easy and served on top.

How to Freeze Pumpkin Protein Pancakes

Pumpkin protein pancakes freeze really well. Sometimes I double or even triple the recipe, and keep extra pancakes stored in the freezer for busy weekday mornings.

• Once you’ve cooked your pancakes, let them cool to room temperature.  You want all of the steam to be gone, so you are not left with wet pancakes.
• Place pancakes on a rimmed baking sheet, lined with parchment paper and pop them in the freezer for one hour. This will flash freeze them, so that once stored together the pancakes don’t stick to one another.
• Transfer frozen pancakes to a large freezer bag and store in the freezer. Pancakes will keep well for around two to three months. Be sure to write the date on the outside of the bag, so you know when they should be cooked.
• When you are ready to eat your pancakes, you can either pop them in the microwave for a minute or two (times vary depending on the microwave) or place them in your toaster oven until heated through.

More Healthy Pancake Recipes:

• Almond Flour Pancakes
• Grain-Free Banana Pancakes
• High Protein Blueberry Pancakes
• Peanut Butter + Banana Power Pancake
• Best Vegan Pancakes
• Banana Oatmeal Pancakes

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Pinterest, Instagram and Facebook for more healthy food inspiration!

Print Recipe

4.94 from 60 votes

Pumpkin Protein Pancakes

Nothing says fall like these light and fluffy, warmly spiced pumpkin protein pancakes! This pancake recipe makes two servings of satisfying pancakes for a healthy breakfast with just 6 simple ingredients. They taste amazing and can be whipped up in your blender in less than 5 minutes, for a complete and wholesome meal.

Course: BREAKFAST, DIET, pancakes

Cuisine: American, gluten free, kids, low carb + keto, vegetarian

Author: Dani Spies

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Servings: 2 servings

Calories: 250kcal

Ingredients

• 1 cup rolled oats
• 3/4 cup egg whites about 6
• 1/2 cup cottage cheese
• 1/4 cup pumpkin puree
• 1 tbsp. maple syrup
• 1 tsp. pumpkin pie spice

Instructions

• 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 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.
  
• Top pancakes with any favorite toppings, such as chopped nuts and maple syrup. Makes 2 servings.
  

Notes

Freezing pancakes: These pancakes freeze really well. Sometimes I double or even triple the recipe, and keep extra pancakes stored in the freezer for busy weekday mornings. See post for full instructions on how to best freeze pancakes.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 38g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 216mg | Potassium: 283mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4840IU | Vitamin C: 1.9mg | Calcium: 97mg | Iron: 2.6mg