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These pumpkin cottage cheese pancakes are quick, full of protein and great for kids! Just a few simple ingredients transform into these flavorful high protein pancakes.

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As I’m sure is the case for most toddlers and kids, my kids love pancakes.

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

I’ll be honest – my kids won’t eat cottage cheese generally. They do very well with yogurt, but the cottage cheese texture scares them.

That’s okay – we’ll still serve it for exposure, but at least in these pumpkin cottage cheese pancakes, it’s hidden.

Why You’ll Love Pumpkin Cottage Cheese 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’re ready in 10 minutes, and 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 dietitian, the main challenge I see with consumers 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 the lunchbox!

Ingredients

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.
• oats or oat flour – You can manually grind oats in a high speed blender, or you can buy your own pre-ground oat flour.
• eggs
• maple syrup – You could also use honey, agave or coconut sugar as your sweetener.
• baking powder
• cinnamon
• flax seeds – Adding flax seeds are optional, but they add a nice dose of nutrition without altering the taste

How to Make Cottage Cheese 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 for 2-4 minutes per side, or until pancakes are cooked through. We love this griddle to cook several pancakes at once!

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.
• Use butter or oil on your griddle to add flavor and texture. We love butter with anything!
• My mom tip is to make a double or triple batch of these protein pancakes and stash them for later in the freezer in a stasher bag or freezer ziplock bag! I love them for postpartum freezer breakfasts that are easy to reheat with antioxidants and protein!
• Store these in the fridge for up to 3 days, but I doubt they will last that long.

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Servings 6 -8 medium pancakes

Pumpkin Cottage Cheese Pancakes

Sarah Schlichter, MPH, RDN

These pumpkin cottage cheese pancakes are quick, full of protein and great for kids! Just a few simple ingredients transform into these flavorful high protein pancakes.

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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!