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Stack of pumpkin protein pancakes being drizzled with syrup

Pumpkin Protein Pancakes

Easy Pumpkin Protein Pancakes made in the blender! These gluten free pumpkin pancakes are an easy, healthy start to the day. 
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Calories 295kcal


  • Blender
  • Large skillet or griddle


  • 1 1/2 cups old-fashioned rolled oats
  • 2/3 cup pumpkin puree (sub mashed ripe banana)
  • 1/2 cup full-fat cottage cheese (I use Good Culture brand)
  • 2 large eggs
  • 2 Tbsp. maple syrup
  • 2 tsp. baking powder
  • 1 tsp. pumpkin pie spice (sub apple pie spice)
  • 1/4 tsp. salt
  • Optional toppings: Chopped pecans or walnuts, chocolate chips, maple butter, nut butter, maple syrup.


  • Combine all ingredients in a high power blender; blend until mostly smooth. 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 1/3 batter 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 1 to 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.


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 also 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. Once cooled, 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 ziptop bag, and freeze for up to 3 months. When ready to eat, reheat pancakes directly from frozen as instructed.


Serving: 3pancakes | Calories: 295kcal | Carbohydrates: 41g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Sodium: 400mg | Fiber: 5g | Sugar: 12g