When it comes to Saturday or Sunday morning breakfast in our house, we like to change things up from the rush of weekday mornings and make a little something special for breakfast. More often than not, this looks like pancakes! There’s just something about a warm batch of freshly-made pancakes on the weekend feels like a treat to me. These Oatmeal Pumpkin Protein Pancakes are made with whole grain oats and canned pumpkin and are a fall weekend favorite in our house! (Definitely keep them in mind as a great way to use up any leftover canned pumpkin you might have on hand during the holiday season!)
Everyone in our household loves pancakes and while there’s no denying that traditional pancakes are delicious, I love making protein pancakes for our crew as well to jump-start our days with a punch of protein. The protein in these Oatmeal Pumpkin Protein Pancakes comes from cottage cheese and eggs — no protein powder required! Honey is to thank for the subtle pop of sweetness in these pancakes and the chewy, wholesome base of the pancakes is made with 100% whole grain Quaker Old Fashioned Oats.
This fall, Quaker is celebrating local and regional flavors created with Quaker oats and recently surveyed consumers across the United States to learn more about how breakfast trends vary regionally across the country. I learned that in the south, 54 percent of consumers like adding protein to their breakfasts and love adding maple syrup and eggs to their morning meals. Well, my southern friends, I’ve got you covered across the board with these pancakes since they already contain protein from eggs and cottage cheese, and taste fantastic topped with a drizzle of maple syrup. Oh, and to the 81 percent of you who love having breakfast for dinner, these could even be a busy weeknight dinner option, if you pair them with scrambled eggs and crispy bacon!
To further celebrate the versatility of the oats, Quaker launched its Oats Across America promotion earlier this month. You can share your own original recipe online at CookwithQuaker.com – using Quaker Old-Fashioned, Instant oats or other Quaker Oats product – and be entered for the chance to win $1,000 in one of the daily drawings. There’s also a chance for the recipe to be included in a Quaker Oats cookbook. (Note: NO PURCHASE NECESSAY. For more information and Official Rules visit CookwithQuaker.com. Promotion ends 12/31/19)
And now back to the pancakes!
Here’s a rundown of the simple ingredients you need to make the Oatmeal Pumpkin Protein Pancakes:
- Old Fashioned Oats
- Pumpkin
- Pumpkin pie spice (or cinnamon)
- Eggs
- Cottage cheese
- Honey
Oh, and you also need a blender! Or an immersion blender. Either will work but having at least one of them is important so you get a smooth pancake batter that cooks evenly.
I’ve shared the fact that I love to make double batches of pancakes on the weekend and freeze some of them for easy pancake-reheating during the week and these Oatmeal Pumpkin Protein Pancakes freeze well! Just be sure to let them cool completely before freezing and separate them with a small piece of wax paper before storing so they do not stick together.
Oatmeal Pumpkin Protein Pancakes
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Oatmeal Pumpkin Protein Pancakes
Description
This recipe for Oatmeal Pumpkin Protein Pancakes is a warm and comforting breakfast recipe that is naturally sweetened and made with old fashioned oats, pumpkin, eggs and cottage cheese.
Ingredients
- 2/3 cup Quaker Old-Fashioned Oats
- 1/4 cup cottage cheese
- 1/4 cup canned pumpkin
- 1 egg
- 1 egg white
- 3/4 teaspoon pumpkin pie spice or cinnamon
- 2 tsp honey
Instructions
- Combine all ingredients in a small bowl and blend with an immersion blender or high-powered blender until batter is relatively smooth and all ingredients are fully mixed
- Spray pan with cooking spray and heat to a medium heat
- Pour batter onto the warm pan to form pancakes (this recipe should make around 6 medium-size pancakes)
- Allow pancakes to cook until edges begin to solidify and you can successfully slide a spatula underneath a pancake (approximately 3-4 minutes)
- Flip pancakes and cook until batter is no longer runny, about 3 more minutes
- Top with syrup, fresh berries or desired toppings and enjoy
Recipe slightly updated from my 2011 Pumpkin Protein Pancakes
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Looks great! My daughter loves pumpkin so I’m sure she would enjoy these.
One of my roommates in college used to make these all the time! I’ll have to try them to relive the glory days!
Delicious! We ate them with cinnamon applesauce on top & they were soft with just the right bite of texture from the oats. ;
love the idea of topping them with applesauce! so glad you liked them!
I made these last night so I could reheat them for breakfast this morning and they ended up being my dinner because they were so good. Thanks for the recipe!
yay! thanks for taking the time to let me know and leaving a rating, lisa!!
These look amazing! Can’t wait to make them for my kindergartener and I!
This looks great! Any thoughts on a substitute for the honey. Trying to avoid honey before 1 year but would love to make something like this for my baby. Thanks!
Hi! Sunday morning here and I can’t WAIT to make these. What do you do with the leftover pumpkin?
I often use leftover pumpkin to make pumpkin muffins, pumpkin chili, pumpkin oatmeal or even pumpkin curry!
Can you use yogurt instead of cottage cheese?
I have never tried that but if I were to try yogurt, I’d definitely use Greek yogurt over regular so it’s thicker. I still worry a bit about it being too runny since the cottage cheese adds a thickness to the batter. If you try it with yogurt, please report back and let me know if it worked well!
I just made them with Siggis Icelandic skyr yogurt and they turned out great! I ended up doing a quick second batch to freeze!! Thanks!!
So glad to hear it!!
Made these this morning! So good!
This looks so good! What a great combination of flavors!