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

Get ready to enjoy the flavors of pumpkin pie, toasted oats, and maple syrup in this Pumpkin Protein Pancake Recipe made with cottage cheese. These pancakes are gluten-free, made with oat flour, and cook up light and fluffy in just a few minutes, thanks to the addition of cottage cheese. Naturally sweetened with a delicious Greek yogurt maple cinnamon syrup, they offer the perfect combination of taste and nutrition.

One of the reasons I love this recipe is how easily it fits into busy mornings—quick to prepare, but still packed with flavor and protein. Plus, it’s a great way to enjoy the cozy taste of pumpkin season any time of year. Whether you’re batch-prepping them for breakfast or serving them at a special brunch, these pumpkin pancakes—with 12 grams of protein per serving of three—are sure to become a family favorite. Using clean, simple ingredients, they provide a satisfying and wholesome start to your day.

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

Light and Fluffy: These pancakes cook up quickly and have a perfectly soft texture.
Naturally Sweetened: Made with a homemade Greek yogurt maple cinnamon syrup.
Packed with Protein: Each serving of three pancakes has 12 grams of protein.
Great for Busy Mornings: Easy to batch-prep for a quick, nutritious breakfast.

Close-up of a bite of pumpkin protein pancakes on a fork.

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.

Top view of gluten-free pumpkin protein pancakes on a cutting board and white plate.

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.

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.

Pumpkin protein pancake batter in a high-speed blender.

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.

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!

A tall stack of gluten-free pumpkin protein pancakes with a Greek yogurt syrup poured over the top with chopped pecans.

Pumpkin Pancake Recipe Notes

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.

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

Delicious Serving Suggestions

Top with syrup and berries: Drizzle with more Greek yogurt maple syrup and add fresh berries.
Serve with yogurt: Pair these pancakes with a side of Greek yogurt for an extra protein boost.
Sprinkle with nuts: Add a sprinkle of chopped walnuts or pecans for added crunch and flavor.
With whipped cream: Add a dollop of whipped cream for a special brunch treat.

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.

Do you love pancakes? Check out more of my easy and nutritious pancake recipes:

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Fluffy Pumpkin Protein Pancakes Recipe with Cottage Cheese

Pumpkin Protein Pancakes made with cottage cheese and gluten-free oat flour are light, fluffy, and naturally sweetened with Greek yogurt maple cinnamon syrup. With 12 grams of protein per serving of three pancakes, this quick, easy recipe is perfect for a healthy breakfast, brunch, or a cozy taste of fall any time of year.

5 from 3 votes

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Servings

Prep Time 10

Cook Time 30

Total Time 35

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

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 and love it?Please let me know in the comments below how it turned out 🙂

Responses

Virginia

November 28, 2024

omygosh! So good and e a s y (!) I’m coming to rely on Nicole’s recipes. So easy to keep blood sugar low without full on Keto (if you’re not already insulin resistant).
What a joy — and is if fun and simple to watch her show and tell! Thank you!

Reply
1. Nicole Bonilla
  
  November 28, 2024
  
  Hi Virginia! Thank you so much for sharing this with me! You just made my day 🙂
  
  Reply

5 from 3 votes (2 ratings without comment)

2 Comments

Virginia says:

November 28, 2024 at 3:43 pm

omygosh! So good and e a s y (!) I’m coming to rely on Nicole’s recipes. So easy to keep blood sugar low without full on Keto (if you’re not already insulin resistant).
What a joy — and is if fun and simple to watch her show and tell! Thank you!

1. Nicole Bonilla says:
  
  November 28, 2024 at 4:20 pm
  
  Hi Virginia! Thank you so much for sharing this with me! You just made my day 🙂