Lightly sweet, perfectly spiced, and made in your blender — these pumpkin protein pancakes are the perfect cozy breakfast for fall. And they just so happen to have 26 grams of protein per serving. You’ll also love my pumpkin cream cheese muffins, blueberry protein pancakes and blender banana pancakes.

Pumpkin protein pancakes stacked on a white plate with maple syrup being poured on top.

Fluffy protein pancakes made in your blender

  1. Zero protein powder. No chalky texture or weird protein powder taste. These fluffy fall pancakes get a whole foods protein boost from cottage cheese and whole eggs.
  2. Made with oats, not wheat. Instead of all-purpose flour, this recipe uses oats as the base for a fiber-rich and perfectly nutty swap. Bonus: that means we’re making batter in the blender for minimal prep and easy clean-up.
  3. Outrageously delicious. Lightly sweet, perfectly spiced, and incredibly satisfying — meet your new favorite breakfast that just so happens to be healthy.

I’m known on Instagram for my easy blender recipes. For more recipes like this, try my blender banana pancakes, chocolate banana muffins, black bean brownie bites, or better-than-Starbucks pumpkin bread.

Key ingredient notes

Ingredients for protein pumpkin pancakes with cottage cheese in small bowls on a marble counter.
  • Oats: Instead of wheat flour, these pancakes use oats as the base for a fiber and allergy-friendly boost. If you have Celiac disease, make sure to use certified gluten-free oats. Explore more oat recipes.
  • Pumpkin pie spice: If you don’t have it, make your own using 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp ground cloves. If you love pumpkin, try my viral blender pumpkin bread.
  • Cottage cheese: Cottage cheese adds a major boost of protein without impacting flavor. I recommend low-fat for the best texture and nutrition. Try my other cottage cheese recipes.

As a Registered Dietitian, I create high-protein recipes and high-fiber recipes that are easy to make and actually tasty. Explore more of my simple healthy recipes.

How to make pumpkin protein pancakes with cottage cheese

pumpkin pancake batter in a blender.

Step 1: Blend all ingredients until you have a smooth batter.

Pumpkin pancakes cooked on a white skillet.

Step 2: Cook on a lightly buttered pan until both sides are golden brown.

Tips and tricks

I did lots of testing to learn how to make the perfect stack every time. Here’s how to make sure you get fluffy, moist (but not raw!), and perfectly golden protein pancakes:

  1. Blend longer than you think. You are aiming for a super smooth batter that’s easy to pour. Blend until everything comes together, and then add another 10-20 seconds to get it super smooth.
  2. Pay attention to your batter. The right consistency is a pourable batter that’s not too thin or runny. If you used a particularly thick cottage cheese (or if you let the batter sit too long), you might need to add a few tablespoons of milk to thin. Start without it, and add as needed.
  3. Temperature matters. The biggest mistake I see with pancakes is a pan that’s too hot, resulting in burnt pancakes with under-done centers. To avoid this, set the temperature to medium-low and pay close attention as you cook. If the butter starts to burn, or your pancakes look too dark, run the pan under cold water and reduce the heat.
Pumpkin protein pancakes on a plate with maple syrup.

More healthy breakfast recipes

If you tried these pumpkin protein pancakes, please leave a 5-star rating ⭐️ and comment below! And don’t forget to follow me on Instagram.

Pumpkin protein pancakes stacked on a white plate with maple syrup being poured on top.
5 from 1 vote

Pumpkin Protein Pancakes

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Lightly sweet, perfectly spiced, and made in your blender — these pumpkin protein pancakes are the perfect cozy breakfast to celebrate the flavors of fall.
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Ingredients
 

  • 1 cup low fat cottage cheese
  • ½ cup pure pumpkin puree
  • 2 large eggs
  • 1 cup rolled oats, levelled
  • 2 Tbsp maple syrup
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 ½ tsp vanilla extract
  • 1-3 Tbsp milk, as needed – see notes

To Cook

  • salted butter

To Serve

  • butter, maple syrup, and chopped pecans

Equipment

Instructions
 

  • Add all ingredients except milk to your blender. Blend until completely smooth, scraping down the sides as needed. Your batter should be pourable but not runny. Add milk only as needed to thin – see notes for details.
  • Heat your pan to slightly below medium heat. Coat with a thin layer of butter.
  • Add about ¼ cup batter to the pan to form each pancake, spacing them out so they don't touch. Cook undisturbed until many small holes form on the top each pancake, and the edges begin to darken. Flip and continue cooking until both sides are golden brown and the center is cooked through. The temperature of your pan is important — see notes.
  • Coat the pan with more butter and repeat until all batter has been used up.
  • Serve immediately with butter, maple syrup, and chopped pecans. Enjoy!

Notes

  • Serving size: This recipe makes 9-10 medium-sized pancakes. One serving is half the recipe, or 4-5 pancakes.
  • Blending: For easier blending, put the liquid ingredients in your blender first.
  • Consistency: You want your batter to remain pourable, but not too thin. It will thicken as it sits – mix or blend in milk, 1 Tbsp at a time, as needed to thin your batter.
  • Temperature: The temperature of your pan is super important. If it’s too hot, you’ll burn the outside and the middle will be raw. On my stove, setting the temperature to just below medium works great. If you notice your pan getting too hot, turn down the heat and run the pan under cold water before continuing. 
  • Pumpkin puree: Make sure to use pure pumpkin puree and not “pumpkin pie filling”. 
  • No pumpkin pie spice? Combine 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves instead!
Calories: 395kcal, Carbohydrates: 52g, Protein: 26g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 169mg, Sodium: 957mg, Potassium: 506mg, Fiber: 6g, Sugar: 19g, Vitamin A: 9834IU, Vitamin C: 3mg, Calcium: 411mg, Iron: 4mg
Cuisine: American
Course: Breakfast
Author: Miranda Galati, MHSc, RD