What “first” of fall is your favorite way? Is it that first chill in the air when you walk out your door in the morning? The crunch of an apple, or the roar of a football stadium? It could even be a song—for me, any song from Keane’s album Hopes and Fears immediately takes me back to the autumn of my sophomore year of college.
How about this: it’s a lazy Saturday morning, the aroma of pumpkin spice wafts through your kitchen, and the warm glow of your cozy home wraps around you like a favorite sweater. That’s the magic of fall, and these pumpkin protein pancakes are the perfect way to welcome the season. After a few rounds of recipe testing, I’ve finally landed on the most delicious and nourishing, protein-packed pancakes that feel like a treat—without the blood sugar crash. Read on and I’ll share exactly how to make these, including a few tips for success and how to whip them up the night before.
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Pumpkin Protein Pancakes:
Camille’s Cooking Club October Recipe
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Let’s talk protein pancakes
These pancakes aren’t just a feast for the senses—they’ll boost your energy levels, too. Traditional pancakes can cause a sugar spike that leaves you crashing an hour later. But these pumpkin protein pancakes, made with nutrient-rich ingredients, offer a balanced approach that keeps you feeling full and satisfied.
Let’s be honest—most protein pancakes leave a lot to be desired in the texture and flavor department, and since my kids are tough critics, I knew I had to make these every bit as delicious as the more traditional recipes.
Here’s what makes these pumpkin protein pancakes the best:
- Protein-Packed Power: By incorporating full-fat cottage cheese, these pancakes deliver a substantial dose of protein. Protein helps regulate blood sugar levels, preventing those pesky energy crashes and keeping you fuller for longer.
- Fall Flavor Boost: Pumpkin purée not only infuses the pancakes with a delightful fall flavor but also adds vitamins A and C, as well as fiber.
- Gluten-Free Goodness: Using gluten-free flour makes these pancakes accessible for those with dietary restrictions, so everyone can join in the autumnal fun.
Tips for Success:
- Prepping the Night Before: For a smoother morning, prepare the dry ingredients and store them in an airtight container. In the morning, blend the wet ingredients, mix with the dry, and you’re ready to cook!
- Perfect Pancake Texture: Ensure your skillet is hot enough but not too hot. Medium heat works best to cook pancakes evenly without burning.
Fall in Love with Breakfast
These pumpkin protein pancakes will turn any weekend into a fall celebration that you can share with family and friends. They’re more than just a meal—they’re a comforting ritual, a way to savor the season’s essence in every bite. So, pull out your apron, turn on some music that makes you happy, and let these cozy fall flavors transform your weekend into a new tradition.
Scroll on for the recipe, and here are a few other cozy fall breakfast ideas you’ll love:
One Bowl Morning Glory Muffins
Peanut Butter, Granola, & Yogurt Toast
Print
Pumpkin Protein Pancakes
- Total Time: 20 minutes
- Yield: 12 pancakes 1x
Description
These pancakes are a delicious and nourishing way to welcome fall. Packed with protein and free of gluten, they’ll energize you for the entire day.
Ingredients
- 1 1/2 cups gluten-free flour
- 2 tablespoons sugar (or can sub maple syrup)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon pumpkin spice
- 1 cup full-fat cottage cheese
- 1/2 cup milk (or plant-based milk)
- 3/4 cup pumpkin purée
- 2 eggs
- 3 tablespoons melted coconut oil or butter, plus more for greasing the skillet
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin spice in a mixing bowl.
- In a blender, add cottage cheese, milk, pumpkin puree, eggs, melted coconut oil, and vanilla. Blend until smooth, then add to the dry ingredients.
- Fold together until no lumps remain.
- Heat coconut oil in a skillet over medium heat. Drop ¼ cup portions of batter into pan, and cook until golden brown on one side. Flip and cook until golden brown on opposite side.
- Transfer to plate and top with butter, maple syrup, cinnamon, or whatever toppings you love. Eat!
- Prep Time: 15
- Cook Time: 5
True love! I also have tried these with butternut squash. Perfect! xx
★★★★★
Made these this AM and my whole family loved them! Batter was a little thick so I thinned it out with a bit of water and made cinnamon butter to go with. Another great recipe from you, thank you!
★★★★★
These were good, but next time I’ll add more pumpkin puree and pumpkin spice!
★★★★
These are delicious! My kids and their friends absolutely loved them also. I did add about 1 cup of extra milk to give them a thinner more crepe-like consistency (personal preference), but otherwise the recipe was perfection.
★★★★★
These were really yummy and made a good amount so that we had leftovers for nearly the entire week! Bonus-my kids liked them (veggies at breakfast FTW!). I did end up adding a couple of scoops of protein powder to increase the protein in these “protein pancakes” as I’m trying to get at least 100g daily.
★★★★
I made a big batch of these using my mini waffle iron and they were delicious! I froze the extra waffles and popped them in the toaster for a quick and yummy breakfast. I can’t wait to make more!
★★★★★
These were delish! Topped with maple pecans ?
Also saved pretty well for a few days in the fridge for reheating
★★★★★
Made them for me and my toddler and we loved them! Even my (very) skeptical husband had to admit they were delicious 🙂
★★★★★
Really loved these pancakes! I love that it is gf and easy to make and I had all of the ingredients. These were really yummy and the perfect start to a fall day! Just the right amount of pumpkin flavor
★★★★★
Soo yummy, I added cool whip and walnuts because I can’t help myself…
It was so yummy ..I added Cool Whip and walnuts because I simply can’t help myself…
These pancakes are absolutely delicious and they’re so light with the gluten free flour. Definitely hits my fall pumpkin / sweet craving! I could eat these every morning and the fact that there’s added protein with the cottage cheese is a win!
★★★★★
This was so enjoyable! Made them last Sunday, but made them vegan! Used vegan creme cheese and flexseed eggs. Worked out quite well!
★★★★
I made these last night from brinner-outstanding! My family loved them, they were fluffy, spiced and just went so well with sausage and eggs. Great Fall dinner after soccer-easy and quick to make!
★★★★★
This was INCREDIBLE! The perfect fall twist on healthy pancakes.
★★★★★
The best protein pancakes I have ever made. The flavor is perfect and the protein makes them a great breakfast option. The texture was wonderful. My kids all loved them! We put pecans, butter, syrup and fruit out on the table to adorn these. There were plenty of expressions of delight!! Thank you for this recipe.
★★★★★
Great Sunday morning breakfast that didn’t leave me feeling shaky, like regular pancakes do. Like others, I added about an extra cup of milk to thin out the batter. With the wheat-free flour I used, the pancakes had a texture similar to French toast, which was super yummy.
★★★★★
These are such a dream! They have the best texture and flavor, plus were easy to whip up. These pancakes will be my new fall staple!
★★★★★
These are delicious and so easy to make. They have great fall flavor and are tender. I made a large batch and reheated them through the week for an easy and healthy breakfast.
★★★★★
This recipe makes a nice pancake with a lovely fall flavor. If you don’t like cottage cheese, there’s no need to worry – can’t tell that it’s in there. I used regular flour because I don’t eat gluten free and they turned out fine. I also added extra liquid to get the consistency that I like, just personal preference.
★★★★
I love this pancake recipe because the cottage cheese gives it an extra protein boost. And making it is not fussy, steps are super simple. I also like that it’s not too sweet, since I am watching my sugar intake these days. A winner!
★★★★★
4.5 stars! These were surprisingly delicious! I didn’t know how they were going to turn out with the cottage cheese but….it worked! I had not tried any of the viral cottage cheese substitutes recipes and now I’m going to have to go back and try others! Thanks for that Camille!! Pumpkin spice is not my usual go to for anything but this seemed like a fun, different breakfast for the family!!!
★★★★
I made these with almond flour. They were a bit runny but tasted great, and my husband loved them! I topped with homemade yogurt and pure maple syrup. Perfect fall breakfast!
★★★★
Love that it has cottage cheese and eggs instead of protein powder (since all I had in the house was chocolate protein powder). Yum!
★★★★★
Really excellent! I added a scoop of vanilla protein powder in with the gf flour. Next time I’ll try unflavored collagen powder instead. I found the protein powder and gf flour really absorbed all the liquid, making the batter really thick. I added quite a bit of extra milk to thin it down. BTW, have you noticed the brown sugar maple butter at Trader Joe’s?? Can’t wait for the next batch!
★★★★★