Our high-protein healthy pumpkin pancakes recipe is a game-changer — you are going to fall in love with this flavorful fusion of fluffy pancakes and delicate crepes! Crafted with just 5 wholesome ingredients, not only are they easy and absolutely irresistible, but they also have a healthy twist!

These drool-worthy pancakes are naturally gluten-free and refined-sugar-free. Plus, they’re also packed with healthy fats and protein to keep you satisfied all morning long. Whip up the batter in a blender, then quickly cook, for an effortless breakfast that screams autumn vibes!

a stack of healthy pumpkin pancakes topped with butter and walnuts with maple syrup drizzled on top

Why We Love These Pumpkin Pancakes

In our homes, our kids look forward to enjoying pancakes every weekend! They’re such a fun way to get the whole family gathered around the table and couldn’t be easier to make. Plus, there are endless variations! Yet, with back-to-school season in full swing and fall right around the corner, we can’t resist adding a little pumpkin to all our favorite recipes. However, these Pumpkin Pancakes might be our favorite variation yet! They’re: 

  • Made with just 5 ingredients. 
  • Whipped up in a blender.
  • High in protein and full of healthy fats.
  • Bursting with warm fall flavors.
  • Great to make in bulk and enjoy all week. 

Healthy Pumpkin Pancakes Ingredients You’ll Need

Made from scratch, this pumpkin pancakes recipe is even easier than any boxed variations you’ll find at the store. Plus, it’s free from refined sugars and added chemicals for a breakfast you can feel good about serving! Here’s what you’ll need: 

  • Pumpkin Puree – If you’re feeling ambitious, you can create your own pumpkin puree from a whole pumpkin. However, to keep this recipe simple, we just buy the pre-made stuff from the store. Just make sure it’s plain pumpkin puree and not pumpkin pie filling. 
  • Egg Whites – The secret to creating high-protein pumpkin pancakes, egg whites are virtually tasteless. However, if you prefer, you can swap them out for 2 whole eggs. Or, use 1/4 cup of egg whites with one whole egg for the best of both worlds. 
  • Rolled Oats – If you have it on hand, you can swap out the oats for oat flour. However, whatever you use, make sure it’s guaranteed gluten-free if you suffer from an intolerance or allergy. 
  • Cottage Cheese – This helps add extra protein, fluffiness, and a richer texture we love. 
  • Cinnamon – One of our favorite spices, cinnamon provides a warm taste that replicates pumpkin spice. 
  • Vanilla – An underrated ingredient, vanilla extract helps bring out the natural flavors in the rest of the batter. 

How to Make the Best Pumpkin Pancakes Recipe

If you’ve never made pancakes in a blender before, prepare to be amazed! It makes the prep work a breeze and minimizes cleanup, too! 

  1. Add all of the ingredients to a high-speed blender. Pulse until smooth. 
  2. Heat a non-stick skillet over medium heat, and add a bit of butter or cooking spray. 
  3. Scoop ⅓ cup of the batter onto the skillet. 
  4. Cook for 2-3 minutes on each side. 
  5. Repeat until all of the Pumpkin Pancakes batter has been used. 
  6. Serve warm with your favorite toppings, and enjoy! 

a stack of healthy pumpkin pancakes on a white plate topped with a pad of butter and walnuts with maple syrup being drizzled on top

Optional Add-Ins and Toppings

These healthy Pumpkin Pancakes are super tasty as they are, but we can’t resist adding a little extra umph from time to time with extra mix-ins and toppings! For instance, try adding pumpkin pie spice and nutmeg to the batter for even more fall flavor. Or, fold in chocolate chips, berries, or chopped nuts

Then, take your Pumpkin Pancakes to the next level with fun toppings such as: 

  • Fresh Berries or Bananas
  • Whipped Cream
  • Toasted Pecans
  • Maple Syrup
  • Peanut Butter
  • A Drizzle of Dark Chocolate

Storage and Reheating

This Pumpkin Pancakes recipe is so simple to make that it’s a no-brainer to double the recipe to enjoy throughout the week! Leftovers can be kept fresh in an airtight container in the fridge for up to 1 week. Or, store them in the freezer for up to 2 months

Then, when you’re ready to eat, reheat the thawed pancakes in the microwave, toaster, skillet, or oven! 

More Family-Friendly Pancake Recipes You’ll Love

Looking to level up your breakfast game? Dive into a world of breakfast and brunch deliciousness with some of our best pancake recipes!

a stack of healthy pumpkin pancakes on a plate topped with a pad of butter and walnuts with maple syrup being drizzled on top

The Best High-Protein Healthy Pumpkin Pancakes Recipe

5 from 1 vote
Author: Food Dolls
Servings: 2 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Made with 5 ingredients, this Pumpkin Pancakes recipe is high-protein, gluten, and refined-sugar free for a healthy breakfast you can feel good about eating!

Ingredients  

  • 1 Tablespoon canned pumpkin puree
  • 1/2 cup egg whites (See notes)
  • 1/2 cup rolled oats
  • 1/2 cup full-fat cottage cheese
  • 1/4 teappons cinnamon
  • 1/4 teasppon vanilla extract
  • butter or cooking spray

Instructions 

  • Place all ingredients in a blender. Pulse until smooth.
    1 Tablespoon canned pumpkin puree, 1/2 cup egg whites, 1/2 cup rolled oats, 1/2 cup full-fat cottage cheese, 1/4 teappons cinnamon, 1/4 teasppon vanilla extract
  • Spray a griddle or frying pan with cooking spray; heat over medium-high heat.
    butter or cooking spray
  • Pour 1/3 cup of batter into the pan. Cook until small bubbles appear, about 2-3 minutes. Flip and cook 2-3 minutes or unitl golden brown.
  • Repeat until all batter has been used.
  • Serve warm with a drizzle of maple syrup and pecans!

Video

Notes

This batch calls for 1/2 cup of egg whites, which equals out to 2 whole eggs. You can also use a mixture of 1/4 cup egg whites and 1 whole egg as well. 

Nutrition

Serving: 1g | Calories: 163kcal | Carbohydrates: 17g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 268mg | Potassium: 243mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1241IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 1 vote

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2 Comments

  1. 5 stars
    I LOVE ALL of your recipes! More importantly, so does my family! Everything is so easy and so tasty! Love your social media too!