These Pumpkin Cottage Cheese Pancakes are fluffy and packed with fall flavors! Made with creamy cottage cheese and pumpkin puree, they make a delicious breakfast or snack.
I love how easy they are to whip up! Just mix the ingredients, flip them on the skillet, and you’ve got a cozy treat that smells amazing. Perfect with syrup or a sprinkle of nuts!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient. If you have fresh pumpkin, you can roast and puree it instead! Just make sure to cook it well until soft.
Cottage Cheese: I love using cottage cheese for extra protein and moisture. If you’re looking for a dairy-free option, unsweetened tofu blended until smooth can work too!
Whole Wheat Flour: Whole wheat flour adds a nutty flavor and more nutrients. You can use all-purpose flour if you prefer a lighter pancake, or even almond flour for a gluten-free option.
Spices: The cinnamon, ginger, and nutmeg bring warmth to these pancakes. Feel free to adjust the amounts to suit your taste. Adding a pinch of allspice can also be lovely!
How Do I Ensure Fluffy Pancakes?
Fluffy pancakes can be simple with the right technique! Follow these steps for the best results:
- Mix wet and dry ingredients separately: This helps in evenly distributing the baking powder and spices.
- Don’t overmix the batter: A few lumps are okay! Overmixing can make your pancakes dense.
- Use medium heat: Too high and they’ll burn outside without cooking through. Too low and they’ll turn out flat. A nice medium heat allows for that perfect golden crust.
- Let the pancakes bubble: Wait to flip the pancakes until you see bubbles on the surface; this means they’re ready to be flipped.
Enjoy these tips, and happy cooking! Your pancakes will turn out great every time!
Delicious Pumpkin Cottage Cheese Pancakes
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup cottage cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (plus extra for drizzling)
- 3/4 cup whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Butter or oil, for cooking
- Optional toppings: dollop of yogurt or whipped cream, pumpkin seeds, additional cinnamon
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 15 minutes for cooking, so you’ll have a batch of delicious pancakes ready in about 25 minutes. Perfect for a quick breakfast or a cozy brunch!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, cottage cheese, eggs, vanilla extract, and maple syrup. Use a whisk to mix everything together until it’s smooth and well blended. This will be your base for the pancakes!
2. Combine the Dry Ingredients:
In a separate bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, ground ginger, nutmeg, and salt. This mix will add flavor and fluffiness to your pancakes!
3. Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; it’s perfectly fine if a few small lumps remain in the batter. This will help keep your pancakes light and fluffy.
4. Prepare the Skillet:
Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to lightly grease the surface. This ensures that your pancakes won’t stick!
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes on the first side, or until you see bubbles forming on the surface and the edges look set. This means they are ready to flip!
6. Flip and Finish Cooking:
Carefully flip the pancakes using a spatula. Cook for another 2-3 minutes until they are golden brown and fully cooked through. Repeat until all batter is used.
7. Serve and Enjoy:
Transfer the pancakes to a serving plate and stack them as you like. Top with a dollop of yogurt or whipped cream, sprinkle with pumpkin seeds, and a dash of additional cinnamon if desired.
8. Drizzle with Maple Syrup:
Finally, drizzle generous amounts of maple syrup over your stack of pancakes and serve them warm. Enjoy every bite of these delicious, spiced pumpkin cottage cheese pancakes!
Happy cooking, and enjoy your cozy mornings with this delightful treat!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, simply roast and puree the pumpkin until it’s smooth. Aim for about 1 cup of pureed pumpkin for this recipe!
How Can I Make These Vegan?
To make these pancakes vegan, substitute the eggs with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). Use a plant-based cottage cheese or omit it altogether, and add a bit more flour to maintain the texture.
What’s the Best Way to Store Leftovers?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them; just make sure to layer them with parchment paper to prevent sticking. Reheat in the microwave or toaster for a quick breakfast!
Can I Add Extras to the Batter?
Definitely! You can stir in chocolate chips, nuts, or dried fruits to the batter for added flavor and texture. Just be mindful not to overmix when adding extras!
