These pumpkin cottage cheese oat pancakes are cozy, fluffy, and naturally packed with protein and fiber.
They’re blended up in one bowl, cooked in minutes, and taste like fall.
I make these on repeat from September through winter, and they never get old.
No refined sugar, no flour — just good stuff that actually keeps you full.
They’re great for breakfast, brunch, or even meal prep.
You’ll love the warm pumpkin spice flavor, the creaminess from the cottage cheese, and how satisfying they are without being heavy.
Why I Love This Recipe
This recipe came out of one of those “what do I have in the fridge” mornings. I had cottage cheese, oats, and an open can of pumpkin — and I wanted something warm, fast, and cozy. Blended pancakes to the rescue.
- They’re naturally gluten-free and protein-packed
- No refined sugar, just a touch of maple syrup
- All made in one blender — super quick cleanup
- Perfect for fall but honestly great year-round
- They reheat well, so I make extras for later
Makes
2 servings (about 6 pancakes total)
Total Time
20 minutes (5 mins prep, 15 mins cook)
What You’ll Need
- ½ cup canned pumpkin puree
- ½ cup cottage cheese (full fat or low fat)
- 2 large eggs
- ½ cup rolled oats
- 1 tbsp maple syrup
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
- 1 tsp vanilla extract
- Pinch of salt
- Butter or oil for cooking
Pro Tips
- Blend everything until smooth — no oat chunks!
- Use a nonstick skillet and preheat it before pouring batter
- Don’t cook on high heat — medium-low gives you that golden outside without burning
- Store leftovers between parchment in the fridge and reheat in toaster or skillet
- You can double the recipe easily for meal prep
Tools You’ll Need
- Blender
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
Substitutions and Variations
- Use Greek yogurt instead of cottage cheese if you prefer
- Swap pumpkin for mashed banana or applesauce
- Add mini chocolate chips or chopped pecans to the batter
- Use oat flour instead of rolled oats if you don’t want to blend
Make Ahead Tips
- Blend the batter and store in the fridge overnight — just stir before using
- Cooked pancakes can be stored in the fridge up to 4 days or frozen up to 2 months
Recipe + Instructions
Step 1: Add Ingredients to Blender
Add ½ cup canned pumpkin puree, ½ cup cottage cheese, 2 large eggs, ½ cup rolled oats, 1 tbsp maple syrup, ½ tsp baking powder, ½ tsp cinnamon, ¼ tsp pumpkin pie spice, 1 tsp vanilla extract, and a pinch of salt to a high-speed blender.
Step 2: Blend Until Smooth
Blend on high speed for 30–60 seconds until the mixture is smooth and creamy, with no chunks of oats or curds of cottage cheese.
Step 3: Preheat Skillet
Heat a nonstick skillet over medium-low heat. Add a small pat of butter or oil and let it melt completely.
Step 4: Cook Pancakes
Pour about ¼ cup of batter per pancake into the skillet. Cook for 2–3 minutes, until bubbles appear and the edges look set. Flip and cook another 1–2 minutes until golden brown and cooked through.
Step 5: Serve
Serve pancakes warm with a pat of butter, a drizzle of maple syrup, and a sprinkle of cinnamon if you like.
Leftovers + Storage
- Store cooked pancakes in the fridge for up to 4 days
- Freeze with parchment between each pancake for up to 2 months
- Reheat in the toaster or skillet — not the microwave for best texture
Macros (Per Serving – 3 pancakes)
- Calories: ~270
- Protein: 16g
- Carbs: 23g
- Fat: 12g
- Fiber: 4g
- Sugar: 5g (from maple syrup + pumpkin)
Why This Recipe Works (Quick Science)
- Oats act like flour when blended — they thicken the batter and give it structure
- Cottage cheese adds protein and moisture, and blends smooth so you don’t taste it
- Pumpkin adds fiber and helps keep the pancakes moist without extra fat
- Eggs bind it all together and make them fluffy
- Blending helps aerate the batter and gives a lighter texture
Common Mistakes
- Skipping the blend: If you don’t blend it fully, you’ll get lumpy batter
- Too high heat: This burns the outside before the inside cooks
- Using watery pumpkin: Always use thick canned pumpkin, not pie filling or fresh puree unless it’s drained
- Overmixing after blending: Just blend once and go — don’t stir a lot after
What to Serve With
- Greek yogurt and fresh fruit
- Scrambled or poached eggs
- Hot coffee or chai
- Maple pecans or cinnamon apples
- Whipped cream or coconut cream for a treat
FAQ
Can I use quick oats?
Yes! They’ll blend even faster.
Can I skip the maple syrup?
Yes, or use a sugar-free version. You can also sweeten with a ripe banana instead.
Can I make these in a waffle maker?
You can — just grease well and cook a little longer.
Do they taste like cottage cheese?
Not at all once blended — they’re just creamy and fluffy.
Can I use an immersion blender?
Not really — use a high-speed blender for best texture.