Low Carb Keto Pumpkin Cottage Cheese Pancakes

These keto pumpkin cottage cheese pancakes are the ultimate healthy breakfast for busy mornings—a comforting way to embrace the fall season without straying from your low carb diet.

Keto Pancake Recipe

With just a handful of simple ingredients, you’ll have a plate of high-protein pancakes that are golden brown, full of fall flavors, and perfect for the whole family.

Imagine waking up to the cozy scent of pumpkin purée mingling with the subtle tang of full-fat cottage cheese, all wrapped up in a stack of fluffy pancakes. 

These keto pancakes have 16 g protein and just 5 g net carbs per serving. All nutritional information is on the printable recipe card at the bottom of this page. 

Whether you’re in the mood for something seasonal, looking for extra protein, or searching for a way to curb your sweet tooth without the crash in blood sugar, this recipe might just become your new favorite.

What Makes These Pancakes Great

• Perfect for keto & low carb lifestyles – With net carbs kept low thanks to almond flour or coconut flour, these are a great swap for traditional pancakes.
• Protein-packed – Thanks to cottage cheese, eggs, and optional protein powder, you’ll hit plenty of grams of protein in one serving.
• Creamy, fluffy texture – The balance of wet ingredients like pumpkin and cottage cheese with dry ingredients like flour and spices creates tender, fluffy texture every time.
• Quick & easy – Ready in just 2–3 minutes per side on medium-low heat, making them ideal for meal prep or weekday mornings.
• Flexible & customizable – Add sugar free chocolate chips, chia seeds, or a drizzle of sugar-free maple syrup for variety.

Main Ingredients & Substitutions

• Pumpkin puree – The star of the recipe. Be sure to use pure pumpkin, not pumpkin pie filling.
• Cottage cheese – Adds creaminess and boosts grams of protein. You can also use Greek yogurt or ricotta.
• Eggs / egg whites – Provide lift and structure. For a vegan option, use a flax egg.
• Pumpkin pie spice – Or use a homemade mix of cinnamon, nutmeg, and ginger for that perfect pumpkin spice kick.
• Protein powder  – For extra protein, add another scoop of your favorite whey or plant-based option.

Pro Cooking Tips

1. Use a mixing bowl or food processor – A large bowl works fine, but a food processor makes the batter ultra smooth.
2. Cook low and slow – Medium heat or medium-low heat prevents burning before the inside cooks through. Aim for that perfect golden brown.
3. Measure with a cup of batter or measuring cup – Keeps pancake sizes consistent.
4. Don’t overmix – Over-stirring can cause dense pancakes; light mixing keeps them fluffy.
5. Use a frying pan or non-stick skillet with cooking spray, coconut oil, or avocado oil – This keeps pancakes light without needing much butter.

Recipe Variations

• Pumpkin protein pancakes – Add another scoop of protein powder or extra egg whites.
• Keto pumpkin pancakes – Stick with coconut flour and a keto-friendly sweetener like monk fruit sweetener or liquid stevia.
• Healthy pumpkin pancakes – Try adding chia seeds or ground flaxseed for extra grams of fiber.
• Savory pumpkin pancakes – Skip the sweet spices and fold in herbs for a delicious recipe twist.
• Fluffy pancakes – Separate the eggs and whip the whites until stiff before folding in.

What To Serve With

• A drizzle of sugar-free maple syrup or a light touch of maple syrup if you’re not keto.
• Fresh berries or sliced banana.
• A spoonful of peanut butter or Greek yogurt for creaminess.
• A sprinkle of chopped nuts or chocolate chips for crunch.
• Pair with coffee, herbal tea, or a pumpkin-spiced latte for the ultimate fall spin.

Storage & Meal Prep

• Airtight container – Store leftover pancakes in the fridge for up to 3 days.
• Freezer-friendly – Layer with parchment paper and store in a freezer bag for up to 2 months.
• Leftover pancakes – Reheat in a skillet, toaster, or microwave.

Are these good for meal prep?

Absolutely—these pancakes reheat beautifully and make grab-and-go breakfasts simple.

How can I boost fiber?

Add chia seeds or a spoonful of ground flax for more grams of fiber.

Can I make them dairy-free?

Swap cottage cheese for a thick plant-based yogurt and use a flax egg.

How To Reheat

Oven Method
Best for preserving the texture and warmth evenly. Preheat the oven to 350°F (175°C), arrange the pancakes on a baking sheet, and cover loosely with foil to keep moisture in. Heat for about 10-12 minutes or until warmed through.

Microwave Method
Ideal for a quick fix but can make pancakes slightly softer. Place pancakes on a microwave-safe plate, cover with a damp paper towel, and heat for 30-45 seconds depending on your microwave’s power.

Stovetop Method
Great for maintaining a slight crisp on the edges. Warm a non-stick pan over medium heat and cook each pancake for 1-2 minutes per side until heated through.

Keto Pumpkin Cottage Cheese Pancakes