Best Pumpkin Protein Pancake Recipe w/ Cottage Cheese

Make the best fluffy pumpkin protein pancake recipe with oat flour, cottage cheese, pumpkin puree, and cinnamon. My maple greek yogurt syrup makes it even higher in protein and more irresistible. It’s all naturally sweetened without refined sugar or flour.

How to make fluffy pumpkin protein pancake recipe with oat flour, cottage cheese, pumpkin puree, cinnamon. And without refined sugar or flour.

Get ready for a delicious mashup of pumpkin pie, toasted oats, and maple syrup in my pumpkin protein pancake recipe made with cottage cheese.

The whole family will enjoy these because they’re made gluten-free with oat flour and cook light and fluffy in only 2-3 minutes with cottage cheese. And they’re naturally sweetened with my Greek yogurt maple cinnamon syrup. You can easily batch-prep these for a quick, healthy breakfast, brunch or serve them for a special occasion. You can enjoy the taste of the fall season any time of year. My healthy pumpkin pancakes are the perfect breakfast for busy mornings and are made with clean, simple ingredients with 12 grams of protein per serving of 3 pancakes

YouTube video

Why You’ll Love This Protein Gluten-Free Pumpkin Pancake Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Here is everything you need to make the best-tasting pumpkin protein pancake recipe w/ cottage cheese:

Quick Oats: You can substitute quick oats with rolled oats, old fashioned oats, oat flour, or even almond flour for a gluten-free option. You can add extra protein by replacing several tablespoons of oat flour with your favorite vanilla protein powder or vegan protein powder. You can also use a combination of flour.

Cottage Cheese: If you don’t have cottage cheese, you can use Greek yogurt, ricotta cheese, or mashed banana for a creamy texture.*

Pumpkin Puree: Sweet potato puree or butternut squash puree can be used as a substitute for pumpkin puree.*

Eggs and Egg Whites: To make it vegan, replace whole eggs and egg whites with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce (1/4 cup per egg).*

Milk: You can use any plant-based milk like almond milk, soy milk, or oat milk, or regular dairy milk if not lactose intolerant.

Baking Powder: Baking soda with a bit of vinegar (1 teaspoon baking soda + 1 tablespoon white or apple cider vinegar) can work as a replacement for baking powder.*

Vanilla: You can omit the vanilla extract.

Pumpkin Pie Spice: Make your own pumpkin pie spice blend using a mixture of cinnamon, nutmeg, cloves, and allspice if you don’t have pre-made pumpkin pie spice.

Maple Syrup: You can use honey, agave syrup, or a sugar-free maple syrup substitute for sweetness.*

Greek Yogurt: Greek yogurt can be substituted with regular yogurt, coconut yogurt, or almond yogurt for a dairy-free option.

Maple Extract: If you don’t have maple extract, you can omit it or add a bit more maple syrup for flavor.

Cinnamon: Ground nutmeg or pumpkin pie spice can be used in place of cinnamon for a slightly different flavor.

Toppings: You can take these pumpkin oatmeal pancakes to the next level by adding your favorite toppings, including pecans, toasted pumpkin seeds, toasted almonds, or even peanut butter.

*I have not tested this substitution and can not endorse the result.

How to Make My Cottage Cheese Pumpkin Protein Pancake Recipe

Step 1: Make the Batter

In a blender or food processor, blend the quick oats until they resemble a fine flour-like consistency.

Dump the oat flour into a mixing bowl.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Add your wet ingredients to the blender, including cottage cheese, pumpkin puree, eggs, egg whites, milk, vanilla, and maple syrup. 

Then add your dry ingredients, including oat flour, baking powder, salt, and pumpkin pie spice. Mix well until all ingredients are fully combined and the batter is smooth. If the batter is too thick, you can add a little more milk to reach your desired consistency.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Make the Maple Greek Yogurt Syrup 

In a small bowl, whisk together the Greek yogurt, maple syrup, vanilla extract, maple extract, and ground cinnamon until smooth and well combined. Taste the syrup and adjust the sweetness or flavor to your liking by adding more maple syrup or extracts if desired.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 4: Serve the Pancakes

Stack the warm pumpkin pancakes on a plate. Drizzle the Maple Greek Yogurt Syrup generously over the pancakes.

Optionally, garnish with fresh berries, chopped nuts, or a sprinkle of cinnamon for added flavor and presentation. Serve the pancakes hot, and enjoy your delicious high-protein pumpkin pancakes with cottage cheese and maple Greek yogurt syrup!

Pumpkin Pancake Recipe Notes

Oat Options: If you’re using rolled oats instead of quick oats, consider blending them into a flour-like consistency using a food processor or blender. This ensures a smoother pancake batter.

Cottage Cheese Texture: Blending the cottage cheese in a food processor or blender with all the other ingredients will eliminate any noticeable cottage cheese curds in the pancakes.

Pumpkin Puree: Be sure to use plain canned pumpkin puree without added spices or sugar. Homemade pumpkin puree works well too.

Egg Substitutes: If you’re using flax eggs or applesauce as egg substitutes, ensure they are well-mixed and have a thick, egg-like consistency before adding them to the batter.

Batter Thickness: Adjust the amount of milk to achieve your desired pancake batter thickness. Thicker batter will yield thicker pancakes, while thinner batter will result in thinner pancakes.

Cooking Temperature: Preheat your griddle or skillet over medium-low heat. This helps prevent the pancakes from burning on the outside while remaining undercooked on the inside.

Non-Stick Surface: Use a non-stick skillet or griddle or lightly grease the cooking surface with cooking spray or a small amount of oil to prevent sticking.

Flip Carefully: When flipping the pancakes, wait until you see bubbles forming on the surface and the edges look set. Use a spatula to flip them gently to avoid breaking them.

Keep Warm: To keep the pancakes warm while cooking the entire batch, place them on a baking sheet in a preheated oven at around 200°F (93°C).

MAPLE GREEK YOGURT SYRUP

Greek Yogurt Consistency: Ensure your Greek yogurt is well-mixed and smooth before adding other syrup ingredients. You can use a whisk to accomplish this.

Adjust Sweetness: Taste the syrup and adjust the sweetness to your liking by adding more or less maple syrup or sweetener of your choice.

Custom Flavor: Experiment with different extracts, like almond or coconut, to give your syrup a unique flavor twist.

  • If you have leftover pancakes, allow them to cool to room temperature. Then, place them in an airtight container with sheets of parchment paper between each pancake to prevent sticking. Seal the container well.
  • Store the container of pancakes in the refrigerator for up to 3-4 days. Reheat them in a toaster, oven, or microwave when you’re ready to enjoy them again.
  • To freeze pancakes for longer storage, place individual pancakes on a baking sheet and freeze them until firm. Then, transfer them to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 2-3 months.
  • Reheat frozen pancakes in the toaster or oven for best results. You can also use a microwave, but they may not be as crispy as when reheated in the toaster or oven.
  • Maple Greek Yogurt Syrup
  • The syrup can be stored in an airtight container in the refrigerator for up to a week.
  • Before using refrigerated syrup, give it a good stir to ensure the ingredients are well-mixed, as it may separate slightly during storage.
  • While it’s best to consume the syrup fresh, you can freeze it in an airtight container if needed. Leave some space at the top of the container to allow for expansion during freezing. Thaw it in the refrigerator when you’re ready to use it again.

Can I make these pancakes ahead of time?

Yes, you can make the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Cook the pancakes when you’re ready to enjoy them.

Can I use regular flour instead of oat flour for this recipe?

You can use all-purpose flour or whole wheat flour as a substitute for oat flour, but keep in mind it will change the texture and nutritional profile of the pancakes.

Can I omit the cottage cheese or use a dairy-free alternative?

Yes, you can omit the cottage cheese or use a dairy-free alternative like almond milk yogurt or a silken tofu puree for a similar creamy texture.

Can I make these pancakes vegan?

Yes, you can make these pancakes vegan by substituting eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce (1/4 cup per egg) and using dairy-free milk and yogurt.

How can I make these pancakes lower in sugar?

To reduce the sugar content, you can use unsweetened pumpkin puree and consider using a sugar-free maple syrup substitute.

Can I use a different syrup or topping?

Absolutely! Feel free to get creative with your toppings. You can use fresh fruit, nuts, honey, or any syrup or sauce you prefer.

Can I freeze the pancakes?

Yes, you can freeze the pancakes. Place them in a single layer on a baking sheet until they’re firm, then transfer them to a freezer bag or airtight container with parchment paper in between. They can be stored in the freezer for 2-3 months.

How do I reheat frozen pancakes?

To reheat frozen pancakes, use a toaster, oven, or microwave. The toaster or oven will give you a crispier texture, while the microwave is quicker but may result in softer pancakes.

Can I make these pancakes smaller for bite-sized servings?

Yes, you can make smaller pancakes by using less batter for each pancake. Adjust the cooking time accordingly as smaller pancakes will cook faster.

Can I use this recipe for waffles instead of pancakes?

While this recipe is designed for pancakes, you can try using the batter in a waffle iron to make pumpkin waffles. Adjust the cooking time based on your waffle maker’s instructions.

How to make fluffy pumpkin protein pancake recipe with oat flour, cottage cheese, pumpkin puree, cinnamon. And without refined sugar or flour.

Fluffy Pumpkin Protein Pancakes Recipe with Cottage Cheese

Gluten-Free diet-friendly recipe
Make the best fluffy pumpkin protein pancake recipe with oat flour, cottage cheese, pumpkin puree, and cinnamon. My maple greek yogurt syrup makes it even higher in protein and more irresistible. It's all naturally sweetened without refined sugar or flour.
5 from 2 votes
Servings 4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients
  

Pumpkin Pancakes:

  • 1-1/2 cups quick oats
  • 1/2 cup cottage cheese
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 3 egg whites
  • 2 tablespoons milk (almond milk is my fave)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 3 tablespoons maple syrup

Maple Greek Yogurt Syrup:

  • 1/2 cup greek yogurt
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 drops maple extract
  • 1/4 teaspoon cinnamon

Instructions
 

  • In a blender or food processor, blend the quick oats until they resemble a fine flour-like consistency.
    Dump the oat flour into a mixing bowl.
  • Add your wet ingredients to the blender, including cottage cheese, pumpkin puree, eggs, egg whites, milk, vanilla, and maple syrup. 
    Then add your dry ingredients, including oat flour, baking powder, salt, and pumpkin pie spice. Mix well until all ingredients are fully combined and the batter is smooth. If the batter is too thick, you can add a little more milk to reach your desired consistency.
  • Preheat a non-stick skillet or griddle over medium-low heat. If your cooking surface tends to stick, lightly grease it with cooking spray or a small amount of oil.
    Pour roughly 1/4 cup of batter onto the preheated skillet. Use the back of a spoon to spread the batter into a circular shape, if needed, to create even pancakes.
    Cook the pancakes for 1-2 minutes on each side or until they are golden brown and firm in the center. You'll know they're ready to flip when the edges look set.
  • In a small bowl, whisk together the Greek yogurt, maple syrup, vanilla extract, maple extract, and ground cinnamon until smooth and well combined. Taste the syrup and adjust the sweetness or flavor to your liking by adding more maple syrup or extracts if desired.
  • Stack the warm pumpkin pancakes on a plate. Drizzle the Maple Greek Yogurt Syrup generously over the pancakes.
    Optionally, garnish with fresh berries, chopped nuts, or a sprinkle of cinnamon for added flavor and presentation. Serve the pancakes hot, and enjoy your delicious high-protein pumpkin pancakes with cottage cheese and maple Greek yogurt syrup!

Video

YouTube video

Nutrition

Calories: 221kcalCarbohydrates: 33gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 88mgSodium: 532mgPotassium: 301mgFiber: 2gSugar: 21gVitamin A: 4924IUVitamin C: 1mgCalcium: 239mgIron: 2mg
Keyword cinnamon, cottage cheese, gluten-free pancakes, greek yogurt, high protein, maple syrup, naturally sweetened, oat flour, pumpkin
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 2 votes (2 ratings without comment)

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5 from 2 votes (2 ratings without comment)

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