10 Minute Cottage Cheese Pumpkin Pancakes

These simple cottage cheese pumpkin pancakes are quick, high in protein and great for the whole family. Just 10 minutes is needed to transform a few simple ingredients into these flavorful gluten-free cottage cheese oat pancakes.

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My kids love pancakes, as do most toddlers. And these blended cottage cheese pumpkin pancakes are, “the best fall pancakes ever,” said my five-year-old.

Weekends are usually saved for kodiak sheet pan pancakes, but now I’ve found a high-protein substitute for our beloved kodiak cakes mix – cottage cheese!

Yes, the secret ingredient in these oat flour pumpkin pancakes is cottage cheese. I’ll be honest – my kids won’t eat cottage cheese on its own.

They do very well with yogurt, but the cottage cheese texture scares them (which is why I blend it in high protein pumpkin overnight oats).

But, little do they know, these easy cottage cheese pancakes are so fluffy, thanks to that secret ingredient!

It is easy to hide cottage cheese in these pumpkin pancakes with a processor, high speed blender or immersion blender!

Which is why we also love to serve it in cottage cheese banana muffins or vanilla cottage cheese fruit dip – get the protein in and pair it with fun fruit for an after school snack.

If you’re really into pumpkin and cottage cheese, you’ll surely love our cottage cheese pumpkin dip! You could even serve it on top of these pumkin cottage cheese pancakes.

Why We’re Obsessed With Cottage Cheese Pumpkin Pancakes

Believe me – so many reasons!! We all know protein for kids can be challenging!

• Easy and Quick – We love these cottage cheese pancakes because they are ready in 10 minutes! You only need one bowl OR a high speed blender to mix everything, so the clean up is also minimal.
• Great for meal prep – Making high protein pancakes with cottage cheese is brilliant for a busy week! They can be stored in the fridge for up to 3 days for busy mornings, or frozen for later and reheated in the microwave.
• High in protein – As a Registered Dietitian, the main challenge I see with consumers, and busy moms especially, is not getting enough protein at breakfast. Unless they’re making a greek yogurt smoothie recipe or having eggs in some form, many breakfasts fall short of the recommended 25 grams of protein at breakfast.
• Great for kids – If you have picky toddlers or just kids who are particular about what they eat, they won’t even know these oat flour pumpkin pancakes with cottage cheese are bursting with protein, fiber, and Vitamins A and C! They can also be a fun protein idea for kids’ lunchbox!

Heartier Pancakes with Cottage Cheese

Here’s what you’ll need to make these delicious pumpkin protein pancakes!

• pumpkin – Use canned pumpkin puree.
• cottage cheese – Low fat or full fat both work for this recipe! I did test this recipe with greek yogurt as well, which also works if you just can’t get past the cottage cheese.
• oats or oat flour – You can manually grind oats in a high speed blender to make your own oat flour, or you can buy your own pre-ground oat flour. I love oat flour in pancakes because it helps make them extra fluffy, like our sweet potato pancakes
• eggs
• maple syrup – You could also use honey, agave or coconut sugar as your sweetener.
• baking powder
• cinnamon
• flax seeds – Adding flax seeds is optional, but they add a nice dose of nutrition without altering the taste

How to Make Pumpkin Protein Pancakes

As with most things as a busy mom, I prefer to take the easy route.

So, with these oat flour pumpkin pancakes, I prefer to just mix all of my ingredients in a high-speed blender and mix well.

You can also mix in a large mixing bowl with a hand mixer or immersion blender if you prefer that.

Then, form into pancake shape and cook over medium heat for 2-4 minutes per side, or until pancakes are cooked through.

We love this griddle to cook several pancakes at once and this pancake dripper to get perfectly shaped pancakes.

Scroll down to the tips to see my other tips for the perfect pancakes with cottage cheese.

While we know cottage cheese is hiding in these, you don’t taste it at all! So, your kids would likely never know.

Anyway, it’s great to have these pumpkin protein pancakes on hand to start your morning or slow weekends to build up energy for the day!

Tips for Success

Here are some tips that I recommend for the best outcome.

• Don’t make your pancakes too thick – they may take longer to cook and become too hard.
• I typically use a 1/4 cup or 1/3 cup measuring cup to scoop up the batter and then place that on the griddle. Or, this pancake dripper is my favorite for perfectly round pancakes.
• Use butter or oil on your griddle to add flavor and texture. We love butter with anything!
• Store these in the fridge for up to 3 days in a stasher bag or airtight container, but I doubt they will last that long!

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• Mushroom and Asparagus Quiche

Servings 6 -8 medium pancakes

Pumpkin Cottage Cheese Pancakes

Sarah Schlichter, MPH, RDN

These simple cottage cheese pumpkin pancakes are quick, high in protein and great for the whole family. Just 10 minutes is needed to transform a few simple ingredients into these flavorful cottage cheese oat pancakes.

5 from 1 rating

Print Pin

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Ingredients  

1x2x3x

• 1 cup oat flour
• ½ cup pumpkin puree + 1 Tbsp
• ½ cup cottage cheese
• 2 eggs
• 2 Tbsp maple syrup
• 2 tsp baking powder
• ½ tsp cinnamon
• ⅛ tsp salt
• 1 Tbsp flax seeds

Instructions 

1. Mix all ingredients in a high speed blender or large mixing bowl.
2. Using a 1/3 cup measuring cup, transfer to pancake griddle or medium pan over medium high heat. 
3. Cook for 2-4 minutes per side, or until batter is cooked through.
4. Let cool and serve.

Notes

Made 6-8 medium size pancakes – I like to use a ¼ to ⅓ cup measuring spoon for the pancakes.

Equipment

BLACK+DECKER 8-Serving Electric Griddle, GD2051B, Non-Stick Cooking Surface, Warming Tray, Removable Drip Tray, Family Sized

Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont, Grade A, Amber Color, Rich Taste, All Natural, Easy Pour Jug, 32 Fl Oz, 1 Qt

Bob’s Red Mill Whole Grain Oat Flour, 18 Oz

Spectrum Essentials Organic Ground Flaxseed, 24 Ounce (Pack of 1)

Nutrition

Serving: 1Calories: 139kcalCarbohydrates: 18gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 65mgSodium: 303mgFiber: 2gSugar: 5g

Did you make this recipe?Let us know how it was!