10 Minute Blender Pumpkin Cottage Cheese Pancakes
- October 18, 2026
- 3 Comments
These simple cottage cheese pumpkin pancakes are quick, high in protein and ready in just 10 minutes. Cottage cheese oat pancakes are a favorite for the whole family!
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While you may not think your kids would eat pancakes with cottage cheese, I promise you this cottage cheese pumpkin pancake recipe will surprise you.
My kids love pancakes, as do most toddlers. And these blended cottage cheese pumpkin pancakes are, according to my five year old, “the best fall pancakes ever.”
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!
Cottage cheese in pancakes may not be what you’d gravitate towards. But, it sure does add a substantial protein boost to these oat flour pumpkin pancakes. Plus, ready in only 10 minutes!
As with many kids, the texture of cottage cheese can be offputting – which is why I blend it in high protein pumpkin overnight oats or a high protein cottage cheese pumpkin dip
But, little do they know, these easy cottage cheese pancakes with pumpkin puree are so fluffy, thanks to that secret ingredient!
It is easy to hide cottage cheese in these pumpkin pancakes with a food 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.
Why We’re So Obsessed With Cottage Cheese Pumpkin Pancakes!
- Easy and Quick – We love these cottage cheese pumpkin pancakes because they are ready in 10 minutes! You only need one bowl OR a high speed blender to mix everything, so the cleanup is also minimal.
- Great for meal prep – Making high protein pancakes with cottage cheese is brilliant breakfast meal prep 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!
Ingredients & Substitutions for 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 texture.
- 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 – Eggs are an important binder, so I wouldn’t suggest making this recipe egg-free.
- maple syrup – You could also use honey, agave or coconut sugar as your sweetener.
- flax seeds – Adding flax seeds is optional, but they add a nice dose of nutrition without altering the taste
How to Make Pumpkin Cottage Cheese Pancakes
You can also mix in a large mixing bowl with a hand mixer or immersion blender if you prefer that.
While we know cottage cheese is hiding in these, you don’t taste it at all! So, your kids would likely never know.
We like to top with nut butter, sprinkles, or spooky Halloween eyes!
Make More at Once
We also love this griddle to cook several pancakes at once and this pancake dripper to get perfectly shaped pancakes.
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!
Meal Prep Tip
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!
Recipe Testing Tips
- Don’t make your pancakes too thick – they may take longer to cook and become too hard, or they won’t cook through all the way.
- I typically use a 1/4 cup or 1/3 cup measuring cup to scoop up the batter and then place it on the griddle. Or, this pancake dripper is my favorite for perfectly round pancakes.
- Real butter or oil works better than an oil spray to prevent sticking. Butter or oil also adds flavor and texture.
- Store these in the fridge for up to 3 days in a stasher bag or airtight container.
TRY some of these other EASY BREAKFAST recipes!
- Breakfast Casserole with Turkey Sausage
- Sweet Potato Pancakes
- Sweetpotato Oatmeal Bake
- Apple Pumpkin Baked Oatmeal
- Mushroom and Asparagus Quiche
Pumpkin Cottage Cheese Pancakes
Ingredients
- 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
- Mix all ingredients in a high speed blender or large mixing bowl.
- Using a 1/3 cup measuring cup, transfer to pancake griddle or medium pan over medium high heat.
- Cook for 2-4 minutes per side, or until batter is cooked through.
- Let cool and serve.
Notes
Equipment
Nutrition
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Support Bucket List TummySarah,
This is a great recipe! As far as protein content, is one serving one pancake? So 7 g of protein/per pancake? I added flax meal too.
Yes, 7 grams per pancake!
Delicious! Easy to make in the blender. I also made a double batch to have some on hand for breakfast tomorrow.