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Would fall be complete without pumpkin pancakes? In my opinion, that’s a big fat no, which is why I am so excited about this recipe! It’s the season for pumpkin spice and everything nice, and these High Protein Pumpkin Pancakes are delivering on all fronts. If you’ve been following me for long enough (or even just this month), you’ll know that I absolutely adore all things autumn. Chunky sweaters, pumpkin spice everything, and cozy, warm meals, breakfast included!
I’ve been eating a ton of savoury breakfasts lately, but there is absolutely nothing better than a fluffy stack of pancakes, and these are it. I’m so pleased, like absolutely giddy, to share these because they are the best pancakes I’ve ever made. If you have a good scroll through my breakfast recipes, you will see I have a thing for pancakes, but there has never been a time when I’ve loved them more than right now. These babies are high in protein, fluffy and have all the cozy pumpkin flavours you want in a stack. You need them in your life and can’t wait to read your comments after making them.
Did I mention that they are also refined sugar free? I added 1-2 tbsp of maple syrup to the batter, and honestly, you could omit it if you want to. Add a drizzle of maple on top and a sprinkle of my Cranberry Pumpkin Granola, and you’ve got yourself a breakfast fit for the gods! I have made these more times than I’d like to admit, but honestly, it was worth it to get the recipe exactly where I wanted it to be! Let’s get into them. By the way, if you’re wondering where these incredible plates came from, check out Melanie Lamers website!
This simple recipe comes together with pantry staples and fresh, whole-food ingredients. Here’s what you’ll need:
These pancakes are as easy as whisk, rest, and cook!
In a large bowl, whisk together the cottage cheese, pumpkin purée, eggs, maple syrup, and pumpkin spice until the mixture is smooth and creamy. This forms the base of your batter and helps create rich, fluffy pancakes.
Add the flour, baking powder, and salt to the wet mixture. Stir gently until the ingredients are almost combined, then pour in the milk and mix until smooth. Be careful not to overmix; this keeps the pancakes light and tender.
Fold in the chopped walnuts and let the batter rest for 5–10 minutes to thicken. Heat a nonstick skillet over medium heat, melt a little butter, and ladle out the batter. Cook until golden on both sides, then serve warm with maple syrup, Greek yogurt, or a sprinkle of granola.
If you’re cooking in batches, keep your pancakes warm by placing them on a baking sheet in a 200°F oven while you finish cooking the rest.
These protein pumpkin pancakes are satisfying on their own, but they’re even better with a few simple toppings. A drizzle of maple syrup or honey for extra sweetness, or a sprinkle of granola or crushed nuts for texture. You can also top them with sautéed apples or banana slices for a fruity touch. They pair beautifully with a warm mug of chai or a spiced coffee for the ultimate cozy breakfast.
Make a double batch; future you will thank you! Let the pancakes cool completely, then layer them with parchment paper and freeze in an airtight container or freezer bag. Reheat in a toaster, skillet, or microwave for an easy breakfast on the go.
There is so much to love about these delicious pancakes! They are high protein and packed with whole ingredients. You don’t need to add protein powder (which so many of you ask about), and they are totally on theme for the season. Making a double or triple batch to share with loved ones is also a breeze. Naturally sweetened, full of warm pumpkin spice, and incredibly fluffy! Each serving packs over 20 grams of protein, keeping you full and energized all morning long.
What can you make with leftover pumpkin purée? Use it in muffins, oatmeal, smoothies, or try my Clumpy Pumpkin Granola, Pumpkin Bread, or Tahini Pumpkin Brownies!
Can I make these pumpkin pancakes in the blender? Yes! Blend all the ingredients except walnuts, then stir them in by hand. This makes cleanup even easier.
Can I make this a vegan pumpkin pancake recipe? I haven’t tested a vegan version yet, but you could try using a plant-based yogurt in place of cottage cheese and flax eggs instead of eggs. Let me know how it turns out!
Are these pancakes sweet? They’re mildly sweet from the pumpkin and maple syrup, but you can increase the sweetness by adding more syrup on top or serving with fruit.
Let me know how you liked these pancakes by leaving a rating and comment below! Try these other perfectly October breakfasts next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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12 Responses
Unbelievably delicious!!! And love they are high in protein without protein powder. Thank you for that!
Protein Powder is amazing, but I totally understand that some people don’t want to use it for one reason or another! Glad you enjoyed this alternative to protein pancakes! Thanks for making this recipe Andrea!
Love your granola recipes.
I’m vegan and would love to try these. Do you think tofu or yogurt would work?
Hey Paula, yogurt would work for sure! I hope you enjoy these pancakes 🙂 Thanks so much for the rating
Delicious, swapped cottage for plant-based yogurt, added pumpkin seeds as well. Thank you!
Hey Sophie, thanks for sharing your modifications! I am so happy that you enjoyed this recipe and took the time to share your experience 🙂
Family fall fave! Added the zest of one orange and some of the juice to the batter for a citrus twist. Served with cinnamon maple ricotta cream. Really lovely.
LOVE THAT!!!
I made these during a snow storm. They were just the vibe I wanted! Holy smokes they were delicious! Light, fluffy, and perfectly pumpkiny! We didn’t have cottage cheese and subbed for plain Greek yogurt and they were delicious! I topped with pistachios, hemp seeds, and berries. Definitely give these a try.
Love the yogurt swap!! Well done!!
Made these a few times now – so delicious- I switched the cottage cheese for Greek yogurt- worked a treat !
Great swap K~