Protein Pumpkin Pancakes

This Protein Pumpkin Pancakes recipe makes a protein packed hearty breakfast. Thick, rich pancakes with Greek yogurt, eggs and cottage cheese. One of our favorite easy pumpkin recipes for a fall brunch!

I absolutely love anything pumpkin.

Pumpkin pie, pumpkin cookies, pumpkin bars, pumpkin french toast, pumpkin seeds, my whole family loves pumpkin. What better way to start a cool, fall morning than with a stack of protein pumpkin pancakes.

We had to combine the pumpkin and the pancake together into one outstanding recipe that is high in protein and full of flavor.

closeup of protein pumpkin pancakes

Why you’ll love this recipe:

Here are my top priorities for the best pumpkin pancakes recipe:

  • The pancakes have to be thick.
  • It has to be filling.
  • It has to taste like pumpkin. And by that, I mean the pancakes should taste like pumpkin pie.

If pumpkin pancakes aren’t pumpkiny, then there isn’t any use of telling me it’s a pumpkin pancake. 🙂

This protein pumpkin pancakes recipe accomplishes all of those things.

Are pumpkin pancakes healthy?

If you eat a high protein diet, than you’ll love these pancakes because they are full of protein.

  • Lots of eggs
  • cottage cheese
  • Greek yogurt
  • and even pumpkin has a little protein

These pumpkin pancakes are filling and will satisfy your hunger for the morning. And the fact that this pancake recipe tastes like pumpkin pie is a bonus.

How to Make Protein Pumpkin Pancakes

The pumpkin in this pancake recipe makes them a little heavier rather than light and fluffy like traditional pancakes. To keep them soft and tender, mix the dry and wet ingredients separately first, then combine them together, mixing just until combined. Don’t overmix pancake batter.

  • Mix together the eggs, yogurt, cottage cheese and pumpkin.
  • In another bowl, mix together the baking mix, sugar, and spices. Add this to the wet ingredients and mix just until combined. The batter will be thick.
  • Melt butter on a hot skillet or spray with cooking spray. Scoop the batter onto the hot skillet. Cook for 2-3 minutes or until bubbles start forming on top, then flip and cook for an additional 2 minutes or until the pancake is cooked through. The exact time will depend on how thick you’ve made the pancake.

If you like to cook more than one pancake at a time, use an electric pancake griddle. You can cook 4 or 5 at a time depending on how big you make them.

a stack of pancakes with butter and syrup

Can you freeze pumpkin pancakes?

Yes! This pancakes recipe is very freezer-friendly. Just a couple of quick tips for freezing pancakes:

  1. Make sure the pancakes are completely cool before freezing.
  2. To prevent frozen pancakes from sticking together, freeze them in a single layer first. Do this by placing the cool pancakes onto a sheet pan, then pop the entire pan into the freezer. Once they are frozen, transfer the pancakes into freezer bags.
protein pumpkin pancakes with dripping syrup
protein pumpkin pancakes with dripping syrup

Protein Pumpkin Pancakes

5 from 1 vote
These Protein Pumpkin Pancakes are hearty breakfast. You’ll fall in love with the pumpkin flavor of this comforting breakfast!
Servings 15
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
 

  • 8 large eggs
  • 1 cup plain Greek yogurt plain
  • 1 cup small curd cottage cheese
  • 2 cups solid pack pumpkin
  • 2 cups Bisquick baking mix
  • 1/2 cup granulated sugar or coconut sugar
  • 2 tablespoons pumpkin pie spice
  • 1/2 teaspoon cinnamon

Instructions
 

  • Mix together the eggs, yogurt, cottage cheese and pumpkin.
  • In another bowl, mix together the baking mix, sugar, and spices. Add this to the wet ingredients and mix just until combined. The batter will be thick.
  • Melt butter on a hot skillet or spray with cooking spray. Scoop the batter onto the hot skillet. Cook for 2-3 minutes or until bubbles start forming on top, then flip and cook for an additional 2 minutes or until the pancake is cooked through. The exact time will depend on how thick you've made the pancake.
  • Continue with the rest of the pancakes.
  • Serve warm with butter and syrup.

Notes

The calories shown are based on the the recipe making 15 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 159kcal | Carbohydrates: 19g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 102mg | Sodium: 310mg | Potassium: 168mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5250IU | Vitamin C: 1.6mg | Calcium: 84mg | Iron: 1.5mg
Course Breakfast
Cuisine American
Calories 159
Keyword protein, pumpkin pancakes

Pancake Recipes

Our family loves to make pancakes on Saturday mornings or for a weeknight brinner. If you are looking for a new type of pancake, give one of these a try:

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Comments

    1. Yes! We’ve frozen them. Just wrap them well and then allow them to come to room temperature before unwrapping them.

  1. I live alone. How do I adjust the recipes for one person? I have difficulty eating as well. I have a partially paralyzed esophagus. Everything I eat gets to room temp very quickly. I love pancakes.

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