These High-Protein Pumpkin Pancakes Are the Perfect Fall Breakfast

Ever since Starbucks’s iconic pumpkin spice latte (PSL) hit menus (or maybe even since the first pumpkin pie was baked?), pumpkin has practically been the official flavor of fall. So it wasn’t really a surprise that once September 1 rolled around, my social feeds started to take on a markedly pumpkin-heavy tinge. Case in point: this TikTok that really captured the spooky season vibes.

A few weeks ago, Steph Grasso, MS, RD, shared a pancake recipe that puts a fun fall spin on the standard dish—and packs a good nutritional punch too. Not only are her pumpkin pancakes seasonally appropriate, but they also contain 30 grams of protein, making them a strong breakfast option. As gastroenterologist Lisa Ganjhu, DO, previously told SELF, protein helps boost satiety, keeping you full (and from “constantly thinking about lunch.”) Plus it has a host of other benefits, from helping your muscles recover after a tough workout to supporting the growth and repair of other body cells. In fact, many experts recommend consuming 20 to 30 grams of protein at breakfast alone. And the pumpkin itself brings a lot to the table: It’s packed with fiber (which can help you poop better and more easily), vitamin C (which keeps your skin healthy), and calcium (vital for bone strength).

With the leaves changing color and the temperature dropping, I feel increasingly in need of a cozy morning pick-me-up, so the pancakes sounded too appetizing to pass on. Scanning the ingredients listed in the caption of Grasso’s TikTok—1/3 cup pumpkin, two eggs, 1 cup oats, 1/3 cup cottage cheese, 1-2 tablespoons maple syrup, and 1 tablespoon pumpkin spice—I saw that the execution wouldn’t be tough, but I was a little concerned about the final product. Pumpkin pie aside, I couldn’t think of any dishes I’ve ever made that called for pumpkin, and I’ve never been that fond of cottage cheese (its chunky-yet-sludgy appearance and slightly sour smell has always been a turnoff.)

But never let it be said that I’m not willing to be converted. Back in my kitchen, I measured out the ingredients and added them to my food processor. Hitting “Start,” I watched as the spinning blades puréed everything together to form a pale orange mixture flecked with individual oats and clumps of crushed pumpkin. Mentally, I compared it to the boxed pancake mix I knew and loved. Judging by visuals alone, the consistency seemed to check out, so I felt cautiously optimistic.