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Stack of pumpkin protein pancakes topped with sliced banana and fresh blueberries, with maple syrup drizzled over the top.
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Pumpkin Protein Pancakes

These fluffy pumpkin protein pancakes are an easy, high-protein, cozy fall breakfast. Naturally sweetened with maple syrup, they require no protein powder and can easily be made without added sugar for toddlers and little ones!
A Note on Serving Size + Total Cook Time:
-- Adults: 3–4 small pancakes per serving → about 2–3 servings
-- Toddlers/kids: 2–3 small pancakes per serving → about 3–4 servings
Total Cook Time will vary depending on the size of your griddle and how many pancakes you cook at once.
*Drink pairing idea: if you're going all-in on the pumpkin flavor, option to serve these pancakes with my Pumpkin Pie Cold Foam Coffee.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 - 10 small (2-3 inch) pancakes
Author Rachael DeVaux

Equipment

Ingredients

  • ¾ cup full-fat cottage cheese (I like Good Culture – they have Lactose-Free & regular)
  • ½ cup pure pumpkin purée
  • 2 large eggs
  • 1 cup rolled oats gluten-free if needed (I like One Degree)
  • 2 tablespoons pure maple syrup (I like 365 by Whole Foods, Organic)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract or paste
  • Pinch sea salt
  • Butter, ghee, or avocado oil (for cooking)

Instructions

  • Add the cottage cheese, pumpkin, eggs, oats, maple syrup, cinnamon, ginger, nutmeg, cloves, baking powder, vanilla, and sea salt to a high-speed blender. Blend until completely smooth.
  • Let the batter sit for 5 minutes to allow the oats to absorb some of the liquid and the batter to thicken slightly.
  • Heat a griddle or nonstick skillet over medium-low to medium heat. Lightly grease with butter, ghee, or avocado oil.
  • Scoop about 2–3 tablespoons batter per pancake onto the heated pan. For slightly larger pancakes, you can use up to ¼ cup batter.
  • Cook for about 2–3 minutes, or until the edges begin to set, a few bubbles appear on the surface, and the bottoms are golden brown.
  • Carefully flip and cook for another 2–3 minutes, or until golden brown and cooked through in the center. Because pumpkin adds moisture, keep the heat moderate so the centers have time to cook without the outsides browning too quickly.
  • Serve warm with butter, nut butter, Greek yogurt, fruit, cinnamon, or a drizzle of pure maple syrup.

To Store & To Reheat:

  • Fridge: Store cooled pancakes in an airtight container for up to 3–4 days. Reheat in a toaster, toaster oven, skillet, or microwave until warmed through.
  • Freezer: Allow pancakes to cool completely. Freeze in a single layer, then transfer to a freezer-safe bag or container, placing parchment between layers if needed. Freeze for up to 2 months.
    Reheat straight from frozen in the toaster or toaster oven, or thaw overnight in the refrigerator and warm in a skillet.

Notes

Swaps & Substitutions:
  • No-added-sugar option: Omit the maple syrup for toddlers and little ones. No replacement needed!
  • Cottage cheese: Full-fat is best for texture, but lactose-free works, too.
  • Batter consistency: Let the batter rest for 5 minutes. It should be thick but scoopable. If needed, blend in milk 1 tablespoon at a time.
  • Keep pancakes small: Aim for 2–3 inches so they're easier to flip and cook through evenly.
  • Pumpkin: Use 100% pure pumpkin purée, not pumpkin pie filling.
  • Spices: Use individual cinnamon, ginger, nutmeg, and clove instead of pumpkin pie spice to better control the flavor and keep the clove subtle.
  • For little ones: Serve plain or with nut butter, full-fat Greek yogurt, cottage cheese, or soft fruit. Cut into age-appropriate strips or bite-sized pieces for younger toddlers. Avoid honey for children under 12 months.