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Pumpkin Cottage Cheese Protein Pancakes

Pumpkin Cottage Cheese Protein Pancakes

  • Author: Freya Allen
  • Total Time: 20 minutes
  • Yield: 3 servings (about 9 small pancakes) 1x

Description

Pumpkin Cottage Cheese Protein Pancakes — high protein pumpkin pancakes that taste like fall dessert but fuel your day. These golden, fluffy pancakes combine creamy cottage cheese, real pumpkin puree, warming pumpkin spice, and oat flour to create a moist, tender stack perfect for breakfast, brunch, or meal prep. Lightly sweetened with honey or maple syrup and packed with 28g of protein per serving, this recipe is ideal for athletes, busy mornings, or anyone craving a cozy, nutritious breakfast. They reheat beautifully and freeze well — a fall favorite for quick, protein-rich mornings.

Ingredients

Scale
  • 1 cup cottage cheese
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup oat flour (or finely ground rolled oats)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1 tablespoon honey (or pure maple syrup)
  • Pinch of salt
  • Optional add-ins: 1 tablespoon vanilla protein powder, 1 mashed banana, 1/4 cup chopped pecans, 1/4 cup rolled oats, mini chocolate chips

Instructions

  1. In a bowl whisk together cottage cheese, pumpkin puree, eggs, and honey until fairly smooth. For the silkiest batter, pulse briefly in a blender or food processor.
  2. Add oat flour, cinnamon, nutmeg, baking powder, and a pinch of salt. Stir gently until combined — do not overmix.
  3. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil. You want medium rather than high heat so pancakes cook through without burning.
  4. Pour 1/4-cup rounds of batter onto the skillet. Use the back of the ladle to spread slightly if needed.
  5. Cook 2–3 minutes until small bubbles form on the surface and edges look set, then flip carefully and cook another 2–3 minutes until golden brown.
  6. Keep finished pancakes warm in a 200°F oven while you finish the batch.
  7. Stack and serve with maple syrup or honey, a dollop of Greek yogurt or whipped topping, and optional chopped nuts or apple slices.

Notes

  • Pro tip: Blend wet ingredients first if you want a completely smooth batter; otherwise whisk for a bit of cottage-cheese texture.
  • For extra protein add 1 scoop vanilla protein powder — reduce oat flour by 1–2 tablespoons if batter becomes too thick.
  • To make oat flour at home: blitz rolled oats in a blender until powdery.
  • Storage: refrigerate up to 5 days or freeze up to 2 months (separate layers with parchment).
  • Reheat in toaster or skillet for best texture; microwave if short on time.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast, Brunch
  • Method: Pan-fry
  • Cuisine: American

Nutrition

  • Serving Size: 3 pancakes
  • Calories: ≈320
  • Sugar: ≈12g
  • Sodium: ≈350mg
  • Fat: 9g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 4.5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 140mg

Keywords: Pumpkin Cottage Cheese Protein Pancakes, high protein pumpkin pancakes, cottage cheese pancakes, pumpkin spice pancakes, healthy pumpkin breakfast, meal prep pancakes

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Find it online: https://www.skinytaste.net/pumpkin-cottage-cheese-protein-pancakes/