Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 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.

Recipe Summary

10 mins
20 mins
10 mins
5 servings


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


Instructions Checklist
  • 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.

  • 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

145 calories; protein 12.4g; carbohydrates 16.8g; fat 3.3g; cholesterol 7mg; sodium 308.3mg. Full Nutrition