Healthy Pumpkin Pancakes
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Published Oct 18, 2019, Updated Mar 05, 2024
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Healthy pumpkin pancakes made with oats and cottage cheese. Full of pumpkin spice flavor and packed with protein and fiber, these pancakes are the perfect way to fuel a fall morning!
Few things are better than a nourishing, filling, fall breakfast! These healthy pumpkin pancakes are our new go-to! They’re simple enough to whip up for a weekday morning but also fancy enough for a weekend brunch. I based this recipe off of my healthy apple pancake recipe, but we’re using pumpkin instead of apples for another fall spin!
I think a lot of people consider pancakes an indulgent breakfast option, but you can upgrade a few ingredients and have a healthy, powerhouse breakfast to start your day. These pumpkin pancakes have oatmeal and pumpkin puree, which are both high in fiber. And the cottage cheese and egg whites offer a major protein boost. Top with a little nut butter or coconut oil for some healthy fat and voila — you’ve got yourself a complete breakfast that will keep you full for hours!
Ingredients in Healthy Pumpkin Pancakes
- old fashioned oats – – my fave brand is Bob’s Red Mill gluten-free old fashioned rolled oats.
- egg whites – acts as a binding ingredient, keeps the pancakes light and fluffy, and really amps up the protein!
- cottage cheese – another protein booster, cottage cheese also helps to keep these pancakes moist.
- pumpkin puree – make your own pumpkin puree or pick up canned pumpkin. Just be sure it’s not pumpkin pie filling!
- pumpkin pie spice – this tasty spice blend is used in pumpkin pie. You can use store-bought or make it yourself with my pumpkin pie spice recipe.
- cinnamon – pairs perfectly with pumpkin for the ultimate fall flavor!
- maple syrup – drizzle over your pancakes for a boost of sweetness.
How to Make Healthy Pumpkin Pancakes
If you usually make pancakes by taking a pancake mix and adding water, you definitely need to try making a homemade version! They taste so much better and they’re healthier for you.
These pancakes are made in a blender which makes mixing and clean up a breeze! Add the oats, egg whites, cottage cheese, pumpkin puree, baking powder, pumpkin pie spice and cinnamon to the blender and process until the batter is relatively smooth.
Heat a pan or griddle to low-medium heat and spray with non-stick spray. Scoop a quarter cup of batter onto the pan and cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath. Flip and cook for an additional one to two minutes. This recipe should make about 8 small pancakes. To serve, stack four on a plate and drizzle with maple syrup and/or nut butter.
More Healthy Pancake Recipes
- Blueberry Protein Pancakes
- Coconut Flour Pancakes
- Butternut Squash Protein Pancakes
- Protein Pancakes
- Banana Pancakes for Babies
- Protein Pancake Bowl
Popular Pumpkin Recipes to Try
- Flourless Pumpkin Muffins
- Pumpkin Baked Oatmeal
- Pumpkin Pie Overnight Oats
- Pumpkin Spice Donuts
- Pumpkin Coffee Cake
Be sure to check out all of the pumpkin recipes as well as the full collection of breakfast recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Pumpkin Pancakes
Ingredients
- ⅔ cup old fashioned oats
- ½ cup egg whites
- ½ cup cottage cheese
- ¼ cup pumpkin
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- nonstick cooking spray
- maple syrup, for topping
Instructions
- Add oats, egg whites, cottage cheese, pumpkin, baking powder pumpkin pie spice and cinnamon into a blender and process until the batter is relatively smooth.
- Heat pan or griddle to low-medium heat and spray with nonstick cooking spray.
- Once hot, scoop out about a quarter cup of batter at a time and pour onto pan. (You should be able to make about 8 small pancakes.)
- Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath, about 4-6 minutes. Flip the pancakes and cook for one to two additional minutes.
- For serving, place four pancakes on each plate and drizzle with maple syrup and/or nut butter.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Curious what makes the sugar content 16g?
If you leave off maple syrup and sweetened peanut butter, how much does that reduce?
Hi EL. Great question! Most of the 16g of sugar comes from the maple syrup topping. Without the maple syrup, and if you use unsweetened peanut butter, the sugar content drops significantly to around 5-6g, mainly from the natural sugars in the pumpkin and cottage cheese. Hope this helps!
Wow! Thank you so much for providing this recipe it was wonderful, SUPER fluffy pancakes with the cottage cheese!
I did make a few tweaks on the x3 proportions doing only 1 cup cottage cheese and used 3 eggs instead of the egg whites.
Made enough for leftover servings for week day breakfasts.
WOO! This is so great to hear, G. I am so glad you gave these a try and they turned out amazing for you. Thank you for taking the time to share your review & star rating, I really appreciate it!
This sounds so delish! Having said that, I’m dairy intolerant, what can I substitute for the cottage cheese to keep the protein up? Thanks so very much!
Hi Betty – You could try a dairy free yogurt like Siggis.
I made 6 pancakes with a 1/4 c to measure and spoon onto the griddle. I replaced the egg whites with 2 eggs. Makes a quick and easy breakfast with the perfect amount of pumpkin spice and sweetness. I topped with whipped topping and a touch of maple syrup with a few pecans for crunch. Delightful!
Sounds perfect, Jessica. I am so glad you gave these a try and they turned out delicious for you. Thank you for taking the time to share your review + star rating, it means so much to me!