Hey y'all! If you love the cozy flavors of fall and crave a breakfast that’s both nourishing and satisfying, these Pumpkin Cottage Cheese Pancakes are about to become your new favorite. Packed with creamy cottage cheese, warm spices, and hearty pumpkin, they’re fluffy, moist, and deliciously filling—ideal for lazy weekends, speedy breakfasts, or even a wholesome brunch. Let’s get cooking!
Why You’ll Love This Pumpkin Cottage Cheese Pancakes Recipe
- High in protein and vitamin-rich thanks to cottage cheese and pumpkin puree.
- Deliciously fluffy texture with a hint of natural sweetness and autumnal spice.
- Quick and easy to make—ready in just 25 minutes, start to finish.
- Kid-friendly, freezer-friendly, and perfect for meal prep.
- Gluten-free option available for those with dietary needs.
Pumpkin Cottage Cheese Pancakes Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup full-fat cottage cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (plus more for serving)
- ¾ cup whole wheat flour (or oat flour for gluten-free)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Butter or oil for cooking
- Optional toppings: Greek yogurt, pecans, pumpkin seeds
Directions: How to Make Pumpkin Cottage Cheese Pancakes
Step 1: Prepare the Batter
In a large mixing bowl, whisk together pumpkin puree, cottage cheese, eggs, vanilla extract, and maple syrup until smooth and creamy.
Step 2: Add the Dry Ingredients
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the wet ingredients until just combined—do not overmix!
Step 3: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat. Grease lightly with butter or oil. Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes per side, or until golden brown and puffed. Flip carefully using a thin spatula, and repeat until all batter is used.
Step 4: Serve and Enjoy
Stack pancakes on a plate, add your favorite toppings, and drizzle with extra maple syrup. Serve warm.
Notes & Expert Cooking Advice
- For fluffier pancakes, gently fold in the dry ingredients and let the batter sit for 5 minutes before cooking.
- If your batter seems too thick, add 1-2 tablespoons of milk. Too thin? Sprinkle in a little more flour.
- Learn more about the nutritional benefits of cottage cheese here.
Pumpkin Cottage Cheese Pancakes Variations
- Chocolate Chip Pumpkin Pancakes: Add ¼ cup mini chocolate chips to the batter for a treat kids will love.
- Nutty Pancakes: Fold in 2 tablespoons chopped walnuts or pecans for crunch and healthy fats.
- Dairy-Free: Use a plant-based cottage cheese alternative and almond milk for a dairy-free version.
Required Equipment for Pumpkin Cottage Cheese Pancakes
- Large mixing bowls
- Measuring cups and spoons
- Whisk and spatula
- Nonstick frying pan or griddle
- Thin spatula for flipping
Storing Your Pumpkin Cottage Cheese Pancakes
Cool pancakes completely before storing. Refrigerate in an airtight container for up to 4 days, or freeze between parchment for up to 2 months. Reheat from chilled in the microwave for 20-30 seconds or crisp in the toaster.
Serving & Pairing Suggestions for Pumpkin Cottage Cheese Pancakes
- Dollop with Greek yogurt, a sprinkle of cinnamon, and toasted pecans.
- Serve with fresh fruit or a side of crispy turkey bacon for a hearty brunch.
- Pair with chai or pumpkin spice lattes for the ultimate autumn morning (try this Pumpkin Spice Latte recipe!).
Pro Tips for Perfect Pumpkin Cottage Cheese Pancakes
- Use a nonstick skillet for easy flipping and beautifully golden edges—learn about best nonstick pans.
- Don’t overcrowd the skillet; give the pancakes room to spread and cook evenly.
- Let the batter rest for a few minutes before cooking—this hydrates the flour and makes the pancakes extra tender.
Pumpkin Cottage Cheese Pancakes FAQ
Can I use ricotta instead of cottage cheese?
Absolutely! Ricotta adds a slightly different, creamy texture but works well here.
Are these pancakes gluten-free?
They can be! Simply use oat flour in place of whole wheat for a gluten-free version.
Can I make the batter ahead?
Yes, the batter can be made the night before. Store covered in the fridge and stir before using.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 cup cottage cheese
- ¾ cup pumpkin puree
- 2 large eggs
- ¾ cup whole wheat flour
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- Pinch of salt
- Butter or oil, for cooking
Instructions
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1In a large bowl, whisk together cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla extract until smooth.
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2In a separate bowl, combine whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
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3Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
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4Heat a nonstick skillet or griddle over medium heat and add a little butter or oil.
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5Spoon batter onto the skillet, using about ¼ cup per pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden.
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6Serve warm with additional maple syrup or your favorite toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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