Protein Pumpkin Pancakes Recipe (2024)

[…] This post was mentioned on Twitter by Jen Kids, Coach's Oats and Stacey Lillich, Healthykids. Healthykids said: We added pumpkin to our high protein pancakes today. Breakfast is our favorite meal. http://fb.me/IfzKIhvP […]

I love pumpkin pancakes, I will have to try these!!

It’s 9:30pm right now. But I really want these pancakes! I’ll wait, but it won’t be easy.

I absolutely cannot wait to make these! I may just make them tomorrow morning. I LOVE pumpkin everything – except pumpkin pie. Weird, I know 😉

[…] Healthy Meals and food for Healthy Kids » High Protein PumpkinPancakes via blog.superhealthykids.com […]

[…] took a recipe from a fellow Kids Food Blogger- Amy @ Super Healthy Kids, and made her High Protein Pancakes. They were super easy, and both kids DEVOURED them. It’s like making a big sale in the corporate […]

I made these today. I ended up adding 2 TBSP of maple syrup to the batter. It was just enough my kids won’t ask for anything more. But I may top them with vanilla yogurt anyway. Thanks for the recipe!

[…] Pumpkin Pancakes, Pumpkin French Toast, Pumpkin Porridge, or pumpkin cookies, Your kids should have plenty of […]

Hi I was wondering if there is a way to make these without the cottage cheese? My daughter is allergic to milk.

Hmmm, I can’t think of a non-dairy alternative to these protein pancakes. But I’ll keep you in mind when I’m experimenting!

These did not turn out for me. We make a ton of pancakes – all different kinds but this is not a keeper. It was so hard to get the insides cooked – one has been sitting on med/low heat for 20 minutes.

Bummer.. I actually make some with sweet potatoes instead of pumpkin, and it is hard to get them to cook all the way through, but I really like them when they are cooked!

[…] pancake recipe was inspired by this one, but I found the ingredients proportions in that one to be a bit off as my pancakes first-time […]

[…] Pumpkin Pancakes […]

Hi Amy,
I have a 5 year old daughter who has type 1 diabetes and I am looking for healthy, low carb kid friendly recipes…love the pumkin pancake recipe and will try it, but my problem is that I need to know how many carbs per serving….any ideas? Thanks so much,
Amy

Hi Amy-
The only recipes we have analyzed so far are on our meal planning site, only because they take so long to do it! For recipes we haven’t analyzed, you could use nutritiondata.com and plug in the ingredients.
This one should be pretty straightforward: 75 total for the oats, and 3 for the cottage cheese, and 10 for the pumpkin=
88 grams total and I can’t remember how many the recipe makes, but if you keep track, than just divide by how many pancakes you got out of it.!
I’m sorry you have to do that! That is a lot of work to always keep track 🙁 Good luck!
Amy

[…] 1 tsp vanilla Blend all ingredients in blender until well mixed. High Protein Pumpkin Pancakes […]

[…] week I woke up a bit early so that I could make my roommie a pre-final breakfast. We decided to try protein pumpkin pancakes. Well let me tell you the name is deceiving. Sadly these did not taste like pumpkin. Also I was not […]

I made these using a mixer not a blender. They were horrible. Just blended the oats first. Then blended the cottage cheese. Then added it all together and mixed. I did have to cook them for a very long time. Is this normal?

Yes! I’ve cooked them for at least 20 minutes! These aren’t for everyone, but I really love them!! Lol
Thanks Rita!

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Buy a tiny “ice cream” scoop at Walmart… The type you’d expect to see in restaurant kitchens… They are about $5 I believe. They have a squeeze handle to release the contents from the scoop… I use it for kid sized pancakes (Half Dollars, I think they’re called)… Cookies… Meatball shaping… Even have used mine to scoop batter for mini cupcakes and bite-sized brownies… It makes the preparing/cooking go faster.

is there a substitute for cottage cheese?

these look fantastic, and I’m going to make them for my kiddo. It would be awesome if you offered a printable layout option — I know, I know, this is the age of cooking with iPads and iPhones, and I do. But sometimes it’s nice to just print a recipe off quickly. Just a suggestion. 🙂

I work for the Valley News, an San Diego HOA paper and I am reaching out for permission to publish this recipe in our October issue. We have lots of families. I will credit you with the recipe. Thoughts? Thanks!

I made these using a mixer not a blender. They were horrible. Just blended the oats first. Then blended the cottage cheese. Then added it all together and mixed. I did have to cook them for a very long time. Is this normal?

Just made these for breakfast with left over winter squash. The flavour was good and my husband ate them with molasses. The texture is not the usual pancake texture but that is mostly due to using rolled oats in place of the usual flour and no leavening agent. They did take an unusually long time to cook .

These did not turn out for me. We make a ton of pancakes – all different kinds but this is not a keeper. It was so hard to get the insides cooked

these look fantastic, and I’m going to make them for my kiddo. It would be awesome if you offered a printable layout option We have lots of families. I will credit you with the recipe. Thoughts? Thanks!

I will try the recipe, thank for sharing

Just by see on that picture, I think it’s really delicious, I just want to try 1 if there’s any pumpkin pancake in my town

Is the nutrition information listed somewhere?

Is there a trick to getting the insides to cook? We love all things pumpkin, but can’t get the insides done. I wonder if using our mini waffle iron would work?

nice article . i love pumkin..

Loved these! Perfect for Lent served with hard-boiled eggs and fruit. I doubled the recipe. I didn’t have a whole cup of cottage cheese so I used a half cup of cottage cheese and a half cup Greek yogurt. I added a tablespoon of baking powder and about a quarter cup of milk. I had a half cup oat/flax flour that I used with 1 cup regular flour. I also added three egg whites for extra protein and a splash of sugar-free caramel syrup. I also put in some Stevia to offset the sourness of the Greek yogurt. I still only used 1 tablespoon of coconut oil even though I doubled the recipe. This made 15 large (4-5″) pancakes. It was great. I mixed it all up in my ninja blender and then just pored it from there onto the griddle. I tried to spread them out thin enough that I had no trouble getting them cooked in the middle. So yummy! The caramel syrup just put the flavor over the top!

I can’t seem to get the center to cook !

I only have frozen pumpkin chunks, no puree, how many grams would I need?

These did not turn out at all! They burned on the outside before they cooked on the inside. I am trying them in the oven in a muffin pan. We will see how they come out.

Didn’t really like this recipe as written and my daughter said “ewwww yuck”. The Greek yogurt paired with baking powder and spice mix (all bitter components) just made for a bitter pancake with a strong aftertaste that not even syrup was able to overcome. I added brown sugar and these were way better. I love pumpkin pancakes and I love protein pancakes made with yogurt, but the combo just needs added sugar to balance bitter components.

I feel crazy…I’m reading the comments and people are talking about the cottage cheese…I don’t see cottage cheese in the ingredients…?

These were pretty good and really easy to make. I think next time I might do like half the pumpkin pie spice and maybe add some cinnamon in place of the rest. (A little too much pumpkin pie spice for my taste buds) but they were still really good 🙂

Can I use anything other than white flour? If I want to use whole-wheat or Buckwheat flour, can I use that?