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Pumpkin Protein Pancakes made in the blender! These gluten free pumpkin pancakes are an easy, healthy start to the day.
Why You’ll Love these Pumpkin Protein Pancakes
These pumpkin pancakes are made entirely with oats processed in a blender (that’s right, zero flour!), making them 100% whole grain and naturally gluten free.
Plus, they only call for 7 ingredients and come together in 15 minutes.
They’re perfect for easy weekday breakfasts or lazy Sunday brunch. Both kids and adults will love their pumpkin-y flavor and soft, fluffy texture.
And contrary to other protein pancake recipes, there’s no need for protein powders in this recipe.
Their quality protein comes from eggs and cottage cheese, which together create the creamiest, fluffiest texture.
Trust me, if you haven’t tried cottage cheese in pancakes, you’re in for a treat!
Make a batch ahead and store them in the fridge for healthy breakfasts or snacks on the fly.
For more healthy fall breakfast ideas, also check out my Baked Pumpkin Pie Oats, Chia Spice Baked Oatmeal, and Pumpkin Chocolate Chip Muffins.
The Ingredients
- Pumpkin Puree: It’s important to use pure pumpkin puree (such as Libby’s brand), as opposed to pumpkin pie filling. The latter is already heavily sweetened and flavored. Alternatively, you can use 2/3 cup of mashed ripe banana.
- Old Fashioned Oats: Packed with fiber and whole grain goodness, oats create the bulk of the base for these fluffy pancakes. This recipe calls for old fashioned rolled oats, however quick oats can also do the job. Just don’t use steel cut oats, which are too hard and tough to create the soft texture we’re going for.
- Cottage Cheese: That’s right, our MVP, protein-packed ingredient here is good ol’ cottage cheese. If you’re typically not a fan of cottage cheese, you won’t taste it at ALL once the pancakes are cooked. I do suggest using full-fat over reduced-fat here, which helps create a tender crumb. My favorite brand of cottage cheese is Good Culture, which also offers probiotic benefits.
- Eggs: A must to help bind the pancakes and create a fluffy texture.
- Maple Syrup: A touch of maple syrup adds sweetness and warmth to each stack. Alternatively, you can use agave or honey.
- Milk: To help moisten the batter.
- Spices: I love using either pumpkin pie spice or apple pie spice to get quintessential fall flavor. If you don’t have either on hand, use a mix of cinnamon, nutmeg, cloves, and allspice. (Ginger, too, if you’re feeling spicy!)
The Directions:
Step 1: Combine all ingredients in a blender, and blend until smooth. Leave the mixture in the blender while you preheat a large skillet or griddle.
Step 2: Cook Pancakes on a Griddle of Skillet, using about 1/3 cup of batter for each one.
Cook for about 2 to 4 minutes, until golden and dry at the edges and bubbles form on top.
Flip the pancakes, and cook until golden on the other side. Repeat these steps with the remaining batter.
Lastly, garnish your pancakes with your toppings of choice and drizzle maple syrup overtop!
Recipe Tips and Tricks:
- Don’t Omit the Eggs. The key to fluffiness is using eggs, which also help bind the batter. Please note: this recipe has NOT been tested with egg alternatives, such as flax or chia eggs.
- Let the Batter Sit. The blended oats will slightly expand to create an extra thick batter. You may even assume the batter is TOO thick compared to the norm, though trust in that it will perform!
- Add Liquid Ingredients First. If you have a finicky blender, you may need to lubricate the blender blade by adding the liquid ingredients first. (Such as the pumpkin puree, cottage cheese, maple syrup, and eggs.)
How to Store and Reheat:
- To Store: Place leftover pancakes in an airtight storage container and refrigerate for up to 4 days.
- To Reheat: Gently rewarm pancakes in the microwave until hot. Alternatively, you can reheat them on a baking sheet in the oven at 350ºF until warmed through, or in a toaster oven.
- To Freeze: First, allow your pancakes to fully cool. Then, place a piece of parchment or wax paper in between each pancake and stack them on top of one another. Transfer to a freezer-safe gallon zip-top bag, and freeze for up to 3 months. When ready to eat, reheat pancakes directly from frozen as instructed.
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
More Healthy Breakfast Ideas
Baked Pumpkin Pie Oats
Banana Bread Overnight Oats
The Best Vegan Blueberry Muffins
Protein Granola Breakfast Bowls
Pumpkin Protein Pancakes
Equipment
- Blender
- Large skillet or griddle
Ingredients
- 1/2 cup pumpkin puree
- 3/4 cup cottage cheese (full-fat or 2%)
- 2 large eggs
- 2 Tbsp. maple syrup
- 1 1/2 cups old-fashioned rolled oats
- 2 tsp. baking powder
- 1 tsp. pumpkin pie spice
- 1/4 tsp. kosher salt
- Oil or butter for cooking
- Optional add-ins or toppings: Chopped pecans or walnuts, chocolate chips, maple butter, almond butter, and/or maple syrup.
Instructions
- Add pumpkin puree, cottage cheese, eggs, and maple syrup to a blender. (Adding the wet ingredients first helps lubricate the blade and aid in smoother blending.) Next, add the dry ingredients (oats, baking powder, pumpkin pie spice, and salt). Blend until smooth, starting on low speed and increasing to medium-high. (If you plan on mixing in nuts or chocolate chips, stir them in after blending.) Let batter sit in the blender while you preheat a skillet (or griddle) over medium heat. Grease with oil or butter.
- Once the pan is hot, add 1/4 cup batter (the batter will be thick) to the pan for each pancake.Use the back of a spoon to smooth out batter to create a rounded pancake. Cook for 2 to 4 minutes, or until pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 2 minutes, or until golden brown on the underside. (Note: if the pancakes start browning too quickly, reduce heat to medium-low to prevent burning.)Serve warm with toppings of choice.
Video
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Delicious pumpkin pancakes!! Just one question, according to this recipe, it makes 3 pancakes per batch, are there 295 calories per pancake or 295 calories per batch.
Thank yoi
Would adding whey protein powder to this recipe change the texture?
I don’t think so! I’ve added a scoop of collagen before and they turned out great.
Hi! These pancakes look delicious!
Could this same recipe be used to make muffins?
Thanks again 🎃
TF
Hi Tania – unfortunately I cannot say because I have not tried them as muffins. However I do have a great pumpkin muffin recipe here: https://dishingouthealth.com/pumpkin-chocolate-chip-muffins/
Easy, tasty, and great to reheat! I added collagen to the batter, too.
My kids gobbled them up (no easy feat!)— thanks for sharing. This will be a regular for us!
So easy and loved the texture! These will be a staple at my house this fall.
SO glad the recipe was a hit! Thanks for taking time to leave a review!
5 ⭐️
Wow, it’s 2020 and these are still the best pancakes I have enjoyed at home. I love the pumpkin, especially this time of year. These pancakes don’t make me feel guilty or worse after eating them. I can enjoy these anytime of day without the risk of upsetting my tummy from sweetness overload.
What type of syrup do you recommend for diabetics?
Hi Chris,
I am a fan of the Walden Farms sugar-free syrup. I think it tastes the best, personally.
Thanks, I will try to find it. Thanks, these pancakes are great, especially when you haven’t had any for years!
These look amazing! I love anything pumpkin (particularly pumpkin pie :D).
I love that your recipes are simple, but taste great! Some recipes are really complex, and call for lots of ingredients for only one serving, but these require little, serve you, and save ingredients.
I have to try these! I wish I could go on some pancake week type of thing where I eat only pancakes, because you have so many yummy, yummy lookin’ recipes that I really badly want to try!
God bless, and thanks for posting another great lookin’ recipe!
Olivia
I made these this morning and they are so delicious!!! Thanks for the recipe 🙂
Yay, so glad you enjoyed them!!
These sound delicious! Is there anything you would recommend for a substitute for the cottage cheese? It’s not something we typically eat, so I would end up wasting what’s leftover. Could I sub Greek yogurt?
Hi Jackie! You can purchase the single serving (5 oz.) cups of cottage cheese so you don’t waste any! Alternatively, I’m sure full-fat Greek yogurt would work fine (I haven’t personally tried it yet)–It may just make the pancake a tad more tangy. Hope you enjoy!