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Pumpkin Cottage Cheese Pancakes

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These Pumpkin Cottage Cheese Pancakes are fluffy, protein-packed, and lightly spiced with pumpkin flavor, making them a wholesome breakfast option for fall or any time of year.

Ingredients

Scale
  • 1 cup cottage cheese
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup rolled oats
  • 1 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • Pinch of salt
  • Butter or oil for cooking

Instructions

  1. In a blender, combine cottage cheese, pumpkin puree, eggs, oats, maple syrup, and vanilla. Blend until smooth.
  2. Add baking powder, cinnamon, nutmeg, ginger, and salt. Blend briefly to incorporate.
  3. Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
  4. Pour about 1/4 cup of batter onto the skillet for each pancake.
  5. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
  6. Repeat with remaining batter and serve warm with syrup, yogurt, or fruit.

Notes

  • For extra sweetness, add more maple syrup to the batter.
  • You can make these gluten-free by using certified gluten-free oats.
  • Store leftovers in the fridge for up to 3 days or freeze for longer storage.

Nutrition

Keywords: pumpkin pancakes, cottage cheese pancakes, healthy breakfast, protein pancakes, fall recipes

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