Pumpkin Oatmeal Pancakes (High Protein)

These high protein Pumpkin Oatmeal Pancakes are a great way to start your day whether you have time to relax or are on the go. They are filling, satisfying and super versatile. Whip up a batch in under 20 minutes and enjoy!

Originally published October 25, 2023. Updated on October 4, 2024.

Why I love these Pumpkin Oatmeal Pancakes

The month of October brings that cozy time of year when we really start leaning into the pumpkin recipes! Pumpkin flavours are everywhere: lattes, pies, muffins and now breakfast!

The only downside of cooking or baking with pumpkin puree is that a recipe never calls for a full can of it. There always seems to be leftover pumpkin puree that you store in your fridge for 2 years (true story) or throw out before you have the chance to use it again.

Although this pancake recipe only requires ¼ cup pumpkin puree, you can double or triple the recipe or make these on repeat throughout the week and use up a whole can! Alternatively, if you have any leftover pumpkin from another recipe, use it here. You won’t be disappointed!

These healthy pumpkin pancakes are high in protein and rich in flavour. You can also make them ahead of time, keep them in the fridge and heat them up when you’re ready to enjoy! Talk about a delicious option for meal prep!

 

Ingredients for Pumpkin Oatmeal Pancakes

For this pumpkin pancake recipe, you will need:

• Oat flour
  • This adds fibre and is used in place of all purpose flour.
• Pumpkin puree
  • This provides the delicious pumpkin flavour and a moist texture to these pancakes.
• Cottage cheese
  • This is a major source of protein in this recipe. I recommend opting for cottage cheese that is 2% M.F. so that it provides a nice creamy texture. The extra little bit of fat also helps us absorb fat soluble vitamins in our food.
  • Not to worry if you aren’t the biggest fan of cottage cheese. The taste is masked by the other flavours and the texture completely blends into the pancake!
• Egg
  • This will provide another source of protein to the pancakes and help keep the ingredients together.
• Vanilla, maple syrup and cinnamon
  • These classic fall-inspired flavours are a must in these pancakes!

 

Substitutions and add-ons

You might not be a fan of some of the recommended ingredients in this recipe. Or maybe you don’t have access to them. Perhaps you just want to add your own personal twist to it! Here are some suggested alternatives for these oatmeal pumpkin pancakes:

• Pumpkin pie filling
  • If you accidentally buy pumpkin pie filling instead of pumpkin puree, your pancakes will be much sweeter and full of seasonal spices. Omit the extra cinnamon and vanilla extract.
• Greek yogurt
  • Instead of cottage cheese, you can make this recipe by using 2% M.F. plain Greek yogurt. This will still add a great source of protein and smooth texture to the pancakes.
  • You can also use this as a topping once the pancakes are cooked!
• Banana
  • You can use mashed banana in place of cottage cheese to make a version of banana oatmeal pancakes. However, this will significantly reduce the final protein content.
• Pumpkin pie spice
  • You can use this instead of cinnamon in this recipe. Pumpkin pie spice also contains some extra cozy seasonings like ginger and allspice so the flavour is richer!
• Chocolate chips
  • Feel free to add these into the batter for extra sweetness!

How to make oat flour

If you don’t have oat flour available, it’s easy to make it yourself! Simply add quick oats or old fashioned rolled oats to a blender and blend on high until most of the oats have been ground into a fine flour-like texture.

 

Personalize Your Overnight Oats

To make these Pumpkin Oatmeal Pancakes specific to you, you may want to jazz it up even more. Here are some optional add-ins that you could consider:

• To add extra crunch and protein: top with granola, sliced almonds, chopped walnuts or pecans, pumpkin seeds or hemp seeds.
• To achieve a richer flavor, add a spoonful of nut or seed butter on top.
• If you need some extra sweetness, drizzle a bit of maple syrup or honey over the cooked pancakes.
• Save time and energy by making a double or triple batch, store in the fridge and just heat them up in the morning. Work smarter, not harder!

Whatever way you prepare it, I hope you love it!

How to make Pumpkin Oatmeal Pancakes

This recipe prep time is only 10 minutes so you don’t need to spend hours in the kitchen preparing breakfast. All you need to do is:

1. In a medium-sized bowl, whisk the egg and pumpkin puree together.
2. Add in the oat flour, cottage cheese, vanilla extract, maple syrup and cinnamon. Mix together.
3. To a pan over medium heat, add cooking spray, butter or coconut oil. Using a large spoon or ice cream scoop, place about ¼ cup of the pancake batter on the pan and repeat until you have 3 or 4 pancakes, making sure they are evenly spaced out.
4. Cook the pancakes for 2-3 minutes on each side, or until lightly golden brown. Remove from the pan and repeat this process until you have used the entirety of the batter and all the pancakes are made.
5. Serve immediately with maple syrup, a dollop of Greek yogurt and a sprinkle of cinnamon. You can also refrigerate or freeze them for later. Enjoy!

 

Smoother pancakes

If you want a smoother looking pancake, add all the ingredients to a blender and blitz until it’s completely smooth! Cook as instructed.

 

Suggested pancake toppings

I love to finish these healthy pumpkin oatmeal pancakes with a dollop of Greek yogurt for an extra boost in protein. 

A drizzle of maple syrup and a sprinkle of cinnamon really rounds off the flavours and takes the coziness to the next level. 

You could also spread some butter or nut butter on top, if you prefer, for a creamy addition.

If you’re looking for a source of fruit, I recommend adding some slices of banana either directly in the batter prior to cooking or on top as they are being served.

 

However you decide to dress up these Pumpkin Oatmeal Pancakes, I’m confident they will leave you feeling full and happy!

Storing pumpkin oatmeal pancakes

If you plan on storing the pancakes overnight to enjoy the following day, I recommend keeping them in an airtight container and storing them in the fridge. 

You could also wrap them in tin foil or parchment paper and keep them in a sealable bag in the fridge or freezer. They will keep for up to 4 days in the fridge and up to 3 months in the freezer.

 

Protein content

As a dietitian, I aim to include a significant amount of protein in my breakfasts. This helps keep me full and satisfied throughout the morning. 

Protein is one of the macronutrients that our body needs to help maintain many important functions in our body. 

In these Pumpkin Oatmeal Pancakes, there is a significant amount of protein to start your day off on the right note! The protein comes from the egg, cottage cheese and oat flour!

If you make the recipe as suggested, it provides over 23 grams of protein! That’s not even taking into account any Greek yogurt you may top them with.

 

Dietary considerations

Here are some ways to accommodate a variety of dietary restrictions:

• Gluten free: make sure you are using gluten free oats or oat flour.
• Dairy free: opt for dairy free cottage cheese or use mashed banana in place of the cottage cheese.
• This recipe is already nut free and vegetarian.

I hope these Pumpkin Oatmeal Pancakes keep you full and satisfied throughout the morning. Don’t forget to check out some of these other pumpkin recipes:

• Pumpkin Banana Bread Muffins
• Pumpkin Chocolate Chip Cookies
• Pumpkin Pie Overnight Oats

 

If you make these Pumpkin Oatmeal Pancakes, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!