Start your fall mornings with a delicious and protein-packed breakfast! These Pumpkin Cottage Cheese Pancakes are light, fluffy, and infused with the warm flavors of pumpkin and autumn spices. The cottage cheese adds creaminess and boosts protein, keeping you full longer. Perfect for breakfast or brunch, they are easy to make, naturally sweetened, and ideal for cozy fall mornings.
Why You’ll Love This Recipe
- Fluffy texture with added protein from cottage cheese.
- Naturally sweetened and full of autumn spices.
- Quick and easy to prepare, ideal for busy mornings.
- Perfect for a cozy fall brunch or weekend treat.
- Gluten-free option when using almond flour or gluten-free flour.
Ingredients
- 1 cup pumpkin puree
- ½ cup cottage cheese
- 2 large eggs
- ¼ cup milk (or almond milk)
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 2 tablespoons sugar or maple syrup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Butter or oil for cooking
Step-by-Step Instructions
- In a large bowl, mix pumpkin puree, cottage cheese, eggs, milk, and vanilla until smooth.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gently fold dry ingredients into the wet mixture until just combined; don’t overmix.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter per pancake onto the skillet and cook 2–3 minutes until bubbles form on top.
- Flip carefully and cook another 2–3 minutes until golden and cooked through.
- Repeat with remaining batter, keeping cooked pancakes warm.
- Serve stacked with maple syrup, whipped cream, or fresh fruit.
Tips & Variations
- Extra Protein: Add a scoop of protein powder to the batter.
- Gluten-Free: Swap all-purpose flour with almond or oat flour.
- Spice Mix: Increase cinnamon or add a pinch of ginger for extra warmth.
- Toppings: Try chopped nuts, pumpkin seeds, or a dollop of Greek yogurt.
- Make Ahead: Batter can be stored in the fridge for a day; pancakes reheat well in a skillet or microwave.
Storage & Freezer Instructions
- Store cooked pancakes in an airtight container in the fridge for up to 3 days.
- Freeze individual pancakes between parchment paper for up to 2 months; reheat in a skillet or toaster.
- Do not freeze with toppings; add fresh toppings when serving.
Serving & Pairing Ideas
- Serve with maple syrup or honey drizzle.
- Top with Greek yogurt, fresh berries, or chopped nuts.
- Pair with a hot chai latte, coffee, or pumpkin spice latte.
- Make a breakfast sandwich by adding a fried egg and spinach between two pancakes.
Frequently Asked Questions
Can I make these pancakes dairy-free?
Yes! Substitute cottage cheese with vegan cream cheese or silken tofu, and use plant-based milk. The texture will remain fluffy but slightly lighter.
Why are my pancakes not fluffy?
Overmixing the batter or using too low heat can make them dense. Gently fold ingredients and ensure your skillet is properly preheated.
Can I use canned pumpkin puree?
Absolutely. Canned pumpkin is smooth, consistent, and ideal for pancakes. Avoid pumpkin pie filling as it’s sweetened and spiced.
How do I store leftovers?
Cool completely and store in an airtight container in the fridge for 3 days. Freeze for longer storage; pancakes thaw quickly.
Ready to Make It?
These Pumpkin Cottage Cheese Pancakes are a delightful, protein-packed way to enjoy pumpkin season. Fluffy, warm, and perfectly spiced, they are great for a cozy breakfast or brunch. Pin this recipe, whip up a stack, and savor the taste of fall!
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Pumpkin Cottage Cheese Pancakes
- Total Time: PT30M
- Yield: 6 pancakes 1x
- Diet: Vegetarian
Description
Fluffy, protein-packed pumpkin cottage cheese pancakes with autumn spices, perfect for breakfast or brunch.
Ingredients
1 cup pumpkin puree
½ cup cottage cheese
2 large eggs
¼ cup milk
½ teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons sugar or maple syrup
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Butter or oil for cooking
Instructions
1. Mix pumpkin puree, cottage cheese, eggs, milk, and vanilla.
2. Whisk together dry ingredients in a separate bowl.
3. Fold dry into wet ingredients gently.
4. Heat skillet and grease with butter or oil.
5. Pour ¼ cup batter per pancake; cook 2–3 min until bubbles form.
6. Flip and cook another 2–3 min.
7. Repeat with remaining batter.
8. Serve with maple syrup, whipped cream, or fruit.
Notes
Use protein powder for extra protein.
Swap flour for almond or oat flour to make gluten-free.
Top with nuts, seeds, or yogurt.
Store batter in fridge for up to 1 day.
Freeze cooked pancakes for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg