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High Protein Pumpkin Pancakes

High Protein Pumpkin Pancakes - recipe card
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These fluffy pumpkin pancakes pack a serious protein punch thanks to Greek yogurt, cottage cheese, and eggs, without sacrificing the cozy fall flavor of pumpkin spice. They cook up golden brown with a tender, moist crumb and a subtle sweetness that pairs perfectly with a drizzle of maple syrup. Perfect for a hearty breakfast that keeps you full all morning.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup whole milk
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup low-fat cottage cheese
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • Cooking spray or additional butter, for greasing the griddle

Instructions

  1. In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves until evenly combined. This ensures the leaveners and spices are distributed evenly throughout the batter.
  2. In a blender or medium bowl, combine the milk, pumpkin puree, Greek yogurt, cottage cheese, eggs, melted butter, and vanilla extract. Blend or whisk until completely smooth, with no lumps of cottage cheese remaining. The mixture should be a uniform pale orange color.
  3. Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing will develop the gluten and make the pancakes tough. Let the batter rest for 5 minutes to allow the oats to soften and the leaveners to activate.
  4. While the batter rests, preheat a large nonstick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter. To test the temperature, flick a few drops of water onto the surface; they should sizzle and dance for a second before evaporating. If they evaporate immediately, the pan is too hot; if they just sit there, it’s not hot enough.
  5. Using a 1/4-cup measuring cup, pour batter onto the hot griddle, leaving 2 inches between pancakes. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set and slightly dry. The bubbles should pop and leave small holes.
  6. Carefully flip the pancakes with a thin spatula and cook for another 1 to 2 minutes, until the second side is golden brown and the pancakes are cooked through. Adjust the heat as needed: if the pancakes are browning too quickly, reduce to medium-low; if they are pale, increase to medium-high.
  7. Transfer the cooked pancakes to a plate and cover loosely with a clean kitchen towel to keep warm while you cook the remaining batter. Repeat with the remaining batter, greasing the pan as needed between batches.
  8. Serve hot with your favorite toppings, such as maple syrup, a dollop of Greek yogurt, or fresh fruit.

Notes

Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Freezing: Flash-freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag; freeze for up to 2 months. Reheating: Reheat in a toaster or toaster oven until hot, or in a microwave in 20-second intervals. For a protein boost, add a scoop of vanilla protein powder to the wet ingredients and reduce the flour by 2 tablespoons. Serve with extra Greek yogurt and a sprinkle of pumpkin seeds for added protein and crunch.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-pumpkin-pancakes/