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!
Protein Pumpkin Pancakes
I absolutely love anything pumpkin.
It’s about that time that I actually get to eat pumpkin-flavored treats, finally!!
But you have also figured out that I love a nice, warm, buttered-up pancake in the morning, too.
I have shared with you plenty of pancakes to give you a recipe to try every day of the week! My favorite so far is the Peanut Butter Streusel Chocolate Chip Pancakes. That’s a big name for a plate of pancakes, but they deserved it. They were good.
Even though those are hard to beat, we had to combine the pumpkin and the pancake together into one outstanding recipe. That recipe, protein pumpkin pancakes, is what I am sharing with you today.
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. Plus, I like to call them semi-healthy. (Putting butter and syrup on them does something to the healthiness of a meal, so that only makes these semi-healthy.)
Are pumpkin pancakes healthy?
Why are these protein pancakes semi-healthy? Because they are full of protein.
- Lots of eggs
- cottage cheese
- Greek yogurt, and
- pumpkin, of course.
Some concoction, huh? That’s what I thought when my mom made these for the first time several years ago.
But for me, once I got over the fact that there was a protein-packed pancake in front of me, I really liked it. In fact, I loved it! And it satisfies me after only 1 pancake. Which is pretty amazing for me, who usually eats 3 normal pancakes.
Protein Pumpkin Pancakes
- 8 large eggs
- 1 cup Greek yogurt plain
- 1 cup small curd cottage cheese
- 2 cups solid pack pumpkin
- 2 cup Bisquick or baking mix
- 1/2 cup coconut sugar
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 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.
- Using a large serving spoon, scoop batter onto a hot skillet that has been sprayed with cooking spray. Cook for about 3 minutes on each side, or until pancakes are done.
- Serve warm with butter and syrup.
This pancake recipe was adapted from my Grandma’s recipe. She’s an artist! Check out her website here: Donna PierceClark