These Pumpkin Spice Protein Pancakes are fluffy, satisfying, and packed with protein! Perfect for a slow Sunday morning. Made with cottage cheese, whey protein, pumpkin purée, and a hint of warm spices, they’re the perfect cozy fall breakfast. Each serving delivers over 40 g protein while keeping carbs low. For extra fluff, we whip the egg whites and fold them into the batter.
Ingredients (Makes 2 Servings)
- 1 cup (225 g) 2% fat cottage cheese
- 2 large eggs + 2 egg whites (about 60 g egg whites)
- 2 scoops (60 g) vanilla whey protein isolate
- 2 tbsp (14 g) coconut flour or 4 tbsp (60 g) almond flour
- 2 tbsp pumpkin purée (not pumpkin pie filling)
- 1–2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves, allspice)
- 1–2 tbsp sweetener of choice (allulose, stevia, monk fruit, or erythritol blend)
- 1 tsp baking powder
- Pinch of salt
- Optional: ½ tsp vanilla extract
Instructions
- Separate the eggs: place the 2 egg whites into a clean bowl.
- Whip egg whites with a hand mixer until soft peaks form. Set aside. (This step can be skipped if you’re pressed for time; I put it all in the blender but I know that means the pancakes will bevels thick and fluffy).
- In a blender or food processor, combine cottage cheese, 2 whole eggs, pumpkin purée, and vanilla until smooth.
- Add whey protein, coconut (or almond) flour, pumpkin spice, sweetener, baking powder, and salt. Blend or whisk until combined.
- Gently fold in the whipped egg whites with a spatula to keep the batter airy.
- Heat a nonstick skillet over medium heat and lightly spray with coconut oil spray.
- Pour ~1/8 cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
- Serve with sugar-free syrup, extra 0% Greek yogurt, or a dusting of pumpkin spice.
Nutrition (per serving — recipe makes 2 servings)
With 2 tbsp Coconut Flour:
- Calories: ~365
- Protein: 55 g
- Carbs: 8 g (Net Carbs: 3 g)
- Fat: 11 g
With 4 tbsp Almond Flour:
- Calories: ~435
- Protein: 54 g
- Carbs: 10 g (Net Carbs: 6 g)
- Fat: 19 g
Tips & Adaptations
- Extra Fluffy: Always fold in whipped egg whites for the airiest pancakes.
- Pumpkin Pie Flavor: Use ¼ cup pumpkin purée and balance with 1 tbsp more whey protein.
- Leanest Option: Choose the coconut flour version for fewer calories and less fat.