Baked Pumpkin Protein Pancake Bowl with Cottage Cheese

Looking for more high protein breakfast recipes? Try my Single Serving Pumpkin Baked Oats, this Apple Pie Baked Oats, or these Apple Cinnamon Protein Overnight Oats next!

About This Recipe

If you love pancakes but don’t always have time to make a regular stack of fluffy pancakes on busy mornings, this meal prep friendly Baked Pumpkin Protein Pancake Bowl with Cottage Cheese if for you! 

This fall edition delicious protein-packed breakfast is quick and easy to make and has 40 grams of protein and 10.9 grams of fiber. All you need is a handful of simple ingredients! Just mix everything in a bowl and bake! It’s such a treat during the fall season (and even when it’s not).

It’s made with oat flour, real pumpkin puree, warming pumpkin pie spice, and cinnamon for the best fall flavors. To give it a protein boost, I add cottage cheese, a whole egg, and protein powder. 

I love adding fresh fruit to my breakfast so sprinkled on some raspberries as well as pecans and pumpkin seeds before baking to keep with the fall-theme. But you can add any of your favorite toppings or add some on top when serving with a drizzle of maple syrup.

The best part? You can make one pancake for the day or make several cottage cheese protein pancakes at a time to enjoy during the week! They’ll store well in the fridge are a great easy reheatable breakfast.

This easy breakfast has quickly become a new favorite and is perfect with a hot cup of coffee! I think you’ll love it too!

Ingredient Notes and Substitutes

• Blended Old Fashioned Oats: Homemade or store-bought oat flour works.
• Snickerdoodle Protein Powder: I used PEScience Snickerdoodle Select Protein, a whey-casein protein powder blend. The brown sugar and cinnamon flavors taste delicious in this pumpkin protein pancake! You can use vanilla or pumpkin pie protein powder. Add extra cinnamon if using vanilla protein powder. Either a whey-casein, casein, pure whey or plant-based protein will work. Whey-casein and vegan proteins result in soft and fluffy pancakes as opposed to whey, which can become dry if baked too long. If using a plant-based vegan protein powder, add 1-2 tablespoons more milk as it will absorb more liquid than other types of protein powders. 
• Whole Milk Cottage Cheese: Such a good source of protein and adds moisture too. I used small curd full-fat cottage cheese but 2% low-fat cottage cheese will work too. Feel free to blend until smooth before using if you’re not a fan of the texture.
• Pure Pumpkin Puree: I use canned pumpkin purée for convenience but feel free to use fresh pumpkin puree if you have some on hand. Be sure to use pure pumpkin puree and not pumpkin pie filling. The latter is already spiced and sweetened.
• Egg: To help bind the ingredients and add moisture. You can also use liquid egg whites if preferred. 
• Unsweetened Almond Milk: I like unsweetened vanilla almond milk but you can use any plant-based or regular milk of choice.
• Pumpkin Pie Spice:  Either a store-bought or homemade blend. Or use more cinnamon and a pinch of ground nutmeg.
• Ground Cinnamon: All fall baked treats taste better with a small dash of cinnamon!
• Baking Powder: To help the pancake rise.
• Fine Sea Salt: Balances the flavors.
• Toppings (optional): I love topping this pumpkin protein pancake with fresh raspberries, pecans, and pumpkin seeds (pepitas). You can add any fresh or frozen berries, nuts and seeds you love. I like to bake the toppings with the pancake but you are welcome to add them after baking when eating. 
• To Serve: A drizzle of honey or maple syrup (I like using Walden Farms Sugar-Free Pancake Syrup) and homemade pecan butter for some healthy fats is a must for me! Apple butter, pumpkin butter, a pat of regular butter, peanut butter, almond butter, etc. would also taste great!

Full ingredient list and amounts are in the recipe card below.

How to Make Pumpkin Protein Pancake with Cottage Cheese

Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Storing and Reheating Leftovers

• Storing: Cool completely before covering and store in the fridge for 3-4 days.

• Reheating: Reheat in the microwave on high for 1 minute or until warmed through. Then serve with maple syrup and pecan butter if desired.

• To Freeze. Once completely cool, run a knife along the edges of the baking dish to unmold the pancake. Wrap tightly with a small sheet of aluminum foil or cling wrap and place in a freezer-friendly airtight container or zipper bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat as per normal. If your baking dish is freezer friendly, you can simply cover and freeze.

Cook’s Tips

• Adjust salt to taste. If your protein powder has salt added, you may want to omit or use less salt depending on your flavor preference.
• Customize your toppings. Feel free to change up the flavors! Try chopped walnuts, chocolate chips, cranberries, blueberries, banana slices or chopped apples instead!
• Meal prep multiple baked protein pancake bowls. Multiply the amounts for the recipe ingredients by the number of servings you would like to make. Mix all the wet ingredients in a large bowl then stir in the dry ingredients. Pour into multiple meal prep glass dishes and add the toppings. Bake as indicated but note that you may need to adjust the baking time if you are making several servings. Alternatively, you can measure and mix all the ingredients for each pancake in separate bowls to make sure the volume and macros are the same (if that is important to you). 
• Use meal prep glass containers with lids. If making it for meal prep, use containers with covers so you can cover and pop them in the fridge.

Variations

Dietary Modifications 

• Gluten-free. This recipe is gluten-free as written but if you have sensitivities, use certified gluten-free oats to make oat flour (or GF store-bought oat flour) and make sure your protein powder isn’t at risk for cross-contamination if processed in a facility where gluten containing products are too.
• Vegan. Use a flax egg, a plant-based protein powder, and a plant-based Greek yogurt instead of cottage cheese. You’ll need to use a little more almond milk or other plant-based milk as vegan protein powders tend to absorb more liquid.

Flavor/Preference Customization

• Use premade pancake mix. Such as Bob’s Red Mill Classic Pancake & Waffle Mix. Leave out the salt and baking powder and use ¼ cup/40 grams in place of the oat flour.
• Use a protein pancake mix. Such as PEScience Buttermilk Pancake & Waffle Mix or their limited edition Pumpkin Pie Pancake & Waffle Mix. (Use my link to get 10% off your first order!) Leave out the protein powder, oat flour, and baking powder. Use ½ cup (63 or 65 grams for the buttermilk and pumpkin pie flavor respectively). You may also want to leave out the salt depending on if your protein pancake mix is salty enough for your liking.
• Make it with flour. All-purpose regular flour, whole wheat flour, and white whole wheat flour will also work. Use ⅓ cup / 40-45 grams. If using whole wheat flour, you may need to add more almond milk if the batter is too thick.
• Use soy milk. Unsweetened soy milk will add extra protein to this baked pumpkin protein pancake bowl.
• Use unflavored protein powder. Add more warm spices and a sweetener to taste to yield a similar flavor.

FAQs