World Famous Fall Pumpkin Pancakes

Rating: 4.2 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

It's fall. It's time for hot cocoa, cozy blankets, and lazy Sundays spent watching movies. In honor of the season, this is a recipe I love for Sunday morning pumpkin pie pancakes. They're tasty, perfect for the season, and pretty healthy for you too! These are the best in town. Try them out and let me know what you think.

By Anna Duffy

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
5
Yield:
5 servings
Nutrition Info
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Blend oats, cottage cheese, egg whites, pumpkin puree, milk, pumpkin pie spice, honey, and cinnamon in blender until batter is smooth; pour into a bowl.

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  • Heat a pan or skillet over medium heat; spray with cooking spray.

  • Scoop batter, about 1/4 cup per pancake, into the hot pan; cook until bubbles form and the edges are dry, about 2 minutes. Flip pancakes and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Cook's Note:

If needed, stir in more milk to thin out. This step will likely not be necessary unless the batter has been refrigerated.

A great addition would be whipped cream, cinnamon, or even cottage cheese if you're feeling daring.

Nutrition Facts

Per Serving:
145 calories; protein 12.4g 25% DV; carbohydrates 16.8g 5% DV; fat 3.3g 5% DV; cholesterol 7mg 2% DV; sodium 308.3mg 12% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Batterbud16
Rating: 5 stars
03/31/2014
Do not refrigerate these. The oats will get soggy and turn to mush instead of flour like. They were good and healthy. Read More
Helpful
(2)

Most helpful critical review

EMFelts2005
Rating: 1 stars
02/04/2014
I liked the sound of these so I whipped some up the night before to keep in the fridge. Loved how easy they were to do in the blender. They smelled so good cooking....however, I don't know what I did wrong. Maybe it's because I refrigerated the batter? Or used canned sweet potato instead of pumpkin? They did NOT turn out well. They were bland, gummy, way too dense--not fluffy or a pancake consistency at all. Read More
Helpful
(4)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EMFelts2005
Rating: 1 stars
02/04/2014
I liked the sound of these so I whipped some up the night before to keep in the fridge. Loved how easy they were to do in the blender. They smelled so good cooking....however, I don't know what I did wrong. Maybe it's because I refrigerated the batter? Or used canned sweet potato instead of pumpkin? They did NOT turn out well. They were bland, gummy, way too dense--not fluffy or a pancake consistency at all. Read More
Helpful
(4)
Batterbud16
Rating: 5 stars
03/31/2014
Do not refrigerate these. The oats will get soggy and turn to mush instead of flour like. They were good and healthy. Read More
Helpful
(2)
Julie Sailor
Rating: 5 stars
10/04/2020
This is delicious! Yes, I made a few changes, but the recipe seems like it'd be good enough. I added 3 whole eggs, 3/4 c flour, 3/4 c milk, 1/2 c sugar instead of honey. I made it with cottage cheese one time, and with greek yogurt another and I preferred the yogurt substitution. I really love that these felt like they were a substantial breakfast, not just a bread. Read More
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AddedSugarFreeME
Rating: 5 stars
06/30/2015
These pancakes were delicious. And Yes the person with a 1-star rating should not have let the oats get soggy in the fridge. The pumpkin adds so much nutritional value. These are so healthy! Read More
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