Pumpkin Cottage Cheese Pancakes Recipe

Introduction

These pumpkin cottage cheese pancakes are a delightful twist on a breakfast classic, combining creamy cottage cheese with the warm flavors of pumpkin and cinnamon. They’re fluffy, slightly sweet, and perfect for autumn mornings or any time you want a comforting start to your day.

Ingredients

• 4 eggs (I don’t recommend flax eggs here)
• 1 cup cottage cheese
• ½ cup pumpkin puree
• 3 tablespoons pure maple syrup, plus more for serving
• 1 teaspoon vanilla extract
• 1 cup gluten-free all purpose flour or regular flour
• ½ tablespoon baking powder
• ½ teaspoon cinnamon
• Any desired mix-ins like chocolate chips or nuts

Instructions

1. Step 1: In a large bowl or blender, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract until smooth and well mixed. If using a blender, add all ingredients at once and blend.
2. Step 2: Add the flour, cinnamon, and baking powder to the mixture and stir until just combined.
3. Step 3: Gently fold in any mix-ins you like, such as chocolate chips or nuts.
4. Step 4: Heat a large skillet over medium-low heat and grease with butter or oil. Scoop about ¼ cup of batter for each pancake onto the skillet, spacing them about 2 inches apart.
5. Step 5: Cook each pancake for 3-5 minutes on each side, until golden brown and cooked through.
6. Step 6: Remove from heat and serve warm with extra maple syrup and your favorite toppings.

Tips & Variations

• For extra fluffiness, separate the egg whites and beat them before folding into the batter.
• Try adding a pinch of nutmeg or ginger for more autumn spice.
• Use Greek yogurt instead of cottage cheese for a different texture.
• For a dairy-free option, substitute cottage cheese with a plant-based alternative.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a toaster or on a skillet over low heat to keep them soft and warm. You can also freeze pancakes by layering them between parchment paper in a freezer bag for up to 1 month; reheat from frozen when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes vegan or dairy-free?

While this recipe relies on cottage cheese and eggs for texture and flavor, you can try substituting cottage cheese with a plant-based alternative and using a flax or chia egg, though results may vary.

How can I make the pancakes fluffier?

Separating the eggs and beating the whites until stiff peaks form before gently folding them into the batter will create lighter, fluffier pancakes.

Pumpkin Cottage Cheese Pancakes Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

These Pumpkin Cottage Cheese Pancakes are a delightful and nutritious twist on classic pancakes, combining the creamy texture of cottage cheese with the seasonal flavor of pumpkin puree. Sweetened naturally with maple syrup and spiced with cinnamon, they offer a wholesome breakfast option that’s both satisfying and easy to make. Perfect for cozy fall mornings or any time you crave a comforting, protein-packed pancake.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 eggs (I don’t recommend flax eggs here)
• 1 cup cottage cheese
• ½ cup pumpkin puree
• 3 tablespoons pure maple syrup, plus more for serving
• 1 teaspoon vanilla extract
• 1 cup gluten-free all purpose flour or regular flour
• ½ tablespoon baking powder
• ½ teaspoon cinnamon

Optional Mix-ins

• Any desired mix-ins like chocolate chips or anything!

Instructions

1. Mix Wet Ingredients: In a large bowl or a blender, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract. Mix until the ingredients are well incorporated and the mixture is smooth. If using a blender, add all ingredients at once and blend until combined.
2. Add Dry Ingredients: Gradually mix in the flour, baking powder, and cinnamon into the wet mixture. Stir or blend just until combined, ensuring no large lumps remain.
3. Fold in Mix-ins: If using any optional mix-ins such as chocolate chips, gently fold them into the batter to distribute evenly without overmixing.
4. Heat Skillet: Warm a large skillet over medium-low heat and lightly grease it with butter or oil to prevent sticking.
5. Cook Pancakes: Scoop approximately ¼ cup of batter onto the skillet for each pancake, spacing them about 2 inches apart to allow room for spreading. Cook each side for 3–5 minutes until golden brown and cooked through, flipping carefully when bubbles form and edges set.
6. Serve: Remove the pancakes from the skillet, serve warm, and enjoy with extra maple syrup and your favorite toppings.

Notes

• Do not substitute eggs with flax eggs as the texture may not be ideal for these pancakes.
• Use gluten-free flour to keep the recipe gluten-free, or regular flour if preferred.
• Adjust cinnamon to taste or add other spices like nutmeg for extra flavor.
• For fluffier pancakes, ensure the skillet is not too hot to avoid burning before cooking through.
• Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat on a skillet or toaster.

Keywords: pumpkin pancakes, cottage cheese pancakes, gluten free breakfast, fall recipes, healthy pancakes