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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.
Made these exactly as written and they were amazing!!!
I made these today, but made a waffle instead of pancakes. It was very filling. I could barely eat half. I still had 1/2 can of pumpkin so I made a second batch, this time I added a smidge of oat milk, a little less oats, cinnamon and a cup of Splenda. Then I made mini cakes (in a divided brownie pan) and they turned out beautifully! I’m sure they’ll be as delicious as they smelled. I’ll use them for breakfast, or a quick between meal snack at work.
Btw when I entered this into my recipe tracker it came to 13 proteins. I chose this recipe for the 16grams you listed but it’s much lower and now I have to add more food to my meal to get enough for my macro plan.
I made these using chia eggs instead of eggs and added a little vanilla. Delicious!
So happy you enjoyed them, Sally! Thank you for leaving a review!
Yummy!!
My toddler and I both love these pancakes! Love that we can eat just these for breakfast as they’re packed with protein!
Turned out great! Perfect fall flavors and loved how fluffy they turned out.
Very nice recipe chef 👍👌👏.Left overs what left overs 🤔😊. really yummy 😋. Thank you for your effort 🌻🌞😎.
Love the recipe but wondered can I just use egg whites instead of whole eggs. Trying to keep down cholesterol as well
These were delicious! Since going White-Flour and Refined-Sugar free, I’ve really been missing things like pancakes. I was happy to find this recipe! The only two changes I made were that I used the Bob’s Red Mill Protein Oats instead of regular, and I added a splash of vanilla extract.
I topped with ghee, pecans, and a whipped cream topping I made of heavy cream, a smidge of leftover pumpkin, pie spice, and vanilla and I felt like I had and indulgent breakfast without blowing my nutrition goals.