Pumpkin Cottage Cheese Pancakes

These Pumpkin Cottage Cheese Pancakes are light, protein-packed, and infused with warm autumn spices. They make a wholesome and satisfying breakfast or brunch that feels indulgent but is still nourishing. The creamy texture from cottage cheese pairs perfectly with pumpkin purée, creating tender pancakes that are both flavorful and filling.

Why You’ll Love This Recipe

• High in protein thanks to the cottage cheese.

• Perfectly spiced with pumpkin pie flavors.

• Great for meal prep and easy to reheat.

• Gluten-free option when using oat or almond flour.

• A seasonal twist on classic pancakes that can be enjoyed year-round.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pumpkin purée

• Cottage cheese

• Eggs

• Oat flour (or whole wheat flour)

• Baking powder

• Cinnamon

• Nutmeg

• Vanilla extract

• Maple syrup or honey (optional for sweetness)

• Pinch of salt

• Butter or oil for cooking

Directions

1. In a mixing bowl, combine pumpkin purée, cottage cheese, eggs, and vanilla extract. Whisk until smooth.

2. In a separate bowl, mix oat flour, baking powder, cinnamon, nutmeg, and salt.

3. Gradually add the dry ingredients into the wet mixture, stirring until just combined.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

5. Pour ¼ cup of batter per pancake onto the skillet.

6. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.

7. Serve warm with maple syrup, yogurt, or fresh fruit.

Servings and timing

This recipe makes about 8 pancakes, serving 3–4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Gluten-Free: Use almond flour or certified gluten-free oat flour.

• Extra Protein: Add a scoop of vanilla protein powder.

• Dairy-Free: Replace cottage cheese with a dairy-free yogurt alternative.

• Spiced Up: Add ground ginger or cloves for a stronger autumn flavor.

• Nutty Touch: Mix in chopped pecans or walnuts.

storage/reheating

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

• Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.

• Reheat in the toaster, oven, or microwave until warmed through.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, but ensure it is well-cooked and blended until smooth.

What type of cottage cheese works best?

Small-curd cottage cheese blends more smoothly, but any type works.

Can I make these pancakes without flour?

Yes, you can make them with just pumpkin, cottage cheese, and eggs, but they will be thinner and more delicate.

Are these pancakes suitable for kids?

Yes, they are nutritious and naturally sweetened, making them kid-friendly.

Can I make the batter ahead of time?

It is best to cook them fresh, but you can store the batter in the fridge for up to 24 hours.

Do I need a blender for this recipe?

No, whisking by hand works, but a blender creates a smoother texture.

What toppings go well with these pancakes?

Maple syrup, Greek yogurt, nut butter, or fresh fruit pair wonderfully.

Can I use ricotta cheese instead of cottage cheese?

Yes, ricotta can be used, but the texture will be creamier and slightly different.

How do I prevent the pancakes from sticking?

Use a well-greased non-stick skillet and wait until the pan is fully heated before cooking.

Are these pancakes freezer-friendly?

Yes, freeze them individually and reheat directly from frozen when needed.

Conclusion

Pumpkin Cottage Cheese Pancakes are a delicious way to combine seasonal flavors with a protein boost, making them ideal for a balanced breakfast or cozy brunch. With their light texture, warm spices, and versatility, these pancakes are sure to become a family favorite.

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