These Pumpkin Cottage Cheese Pancakes are fluffy and full of flavor! Made with creamy cottage cheese and warm pumpkin spice, they make breakfast feel cozy.
Making these pancakes always puts a smile on my face. They’re perfect with a drizzle of maple syrup, but let’s be real—I could eat them plain and still be happy! 🎃
I love how easy they are to whip up. Just mix, cook, and enjoy! Plus, they’re packed with protein, so I feel great starting my day with them.
Key Ingredients & Substitutions
Pumpkin Purée: Canned pumpkin is super convenient, but you can also use fresh pumpkin. Just roast and puree it. I prefer canned for its ease, especially during busy mornings!
Cottage Cheese: Choose small curd cottage cheese for a smoother texture in pancakes. If you’re lactose intolerant, try plant-based yogurt as a substitute; it adds creaminess too!
Flour: All-purpose flour works well, but I often swap it for whole wheat flour for added nutrition. If gluten-free is a must, use almond flour or a gluten-free baking mix.
Sweeteners: Maple syrup gives a lovely flavor, but you can use honey or agave syrup. For a low-sugar option, try a sugar substitute like stevia—just check the conversion!
Why Is Cooking Pancakes on Medium Heat Important?
Cooking pancakes at the right temperature helps them cook evenly without burning. Here’s what to keep in mind:
- Start with medium heat; too high can burn the outside while the inside remains raw.
- Let the skillet heat up for a few minutes before adding the batter. Test with a droplet of water—it should sizzle!
- Don’t overcrowd the pan. Cook a few pancakes at a time, allowing ample space for flipping.
Remember, if the first pancake doesn’t look perfect, don’t worry! Consider it your tester. Adjust heat as needed for the next batch, and you’ll have a beautiful stack in no time!
Pumpkin Cottage Cheese Pancakes
Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 1 cup cottage cheese (small curd preferred)
- 3 large eggs
- 1/2 cup all-purpose flour (or whole wheat flour for a healthier version)
- 2 tablespoons maple syrup or honey (plus extra for serving)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Butter or oil, for cooking
- Greek yogurt or whipped cream, for topping (optional)
- Pumpkin seeds, for garnish (optional)
- Ground cinnamon, for dusting (optional)
How Much Time Will You Need?
This delightful pancake recipe takes about 10 minutes to prepare and another 15-20 minutes to cook, making the total time around 30 minutes. It’s perfect for a cozy breakfast on the weekend or a quick weekday treat!
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
In a large bowl, combine the pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla extract. Stir everything together until it’s well mixed. You want a uniform batter, and the cottage cheese should be incorporated nicely.
2. Preparing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and a pinch of salt. This ensures the baking powder and spices are evenly distributed throughout the pancakes.
3. Combining the Mixtures:
Add the dry ingredients to the wet mixture. Gently fold the two together using a spatula. Be careful not to over-mix; it’s okay if the batter is a bit thick and lumpy. This will keep your pancakes fluffy!
4. Heating the Pan:
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil. Make sure it’s hot enough; you can test by flicking a little water on it; if it dances, you’re good to go!
5. Cooking the Pancakes:
Pour approximately 1/4 cup of batter for each pancake onto the skillet. Spread slightly with the back of a spoon to form nice circles. Cook for about 3-4 minutes, or until bubbles start to form and the edges look set.
6. Flipping and Cooking Through:
Carefully flip each pancake and cook for another 2-3 minutes until they’re golden brown and cooked through. Repeat this process with the remaining batter, adding more butter or oil as needed.
7. Serving Up:
Once all your pancakes are cooked, stack them up on a plate. Top with a dollop of Greek yogurt or whipped cream, sprinkle with pumpkin seeds, dust with ground cinnamon, and drizzle with extra maple syrup if desired.
Enjoy your cozy, protein-packed pumpkin cottage cheese pancakes! They’re sure to become a fall favorite in your household!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast it until soft, then blend into a smooth puree. It adds a lovely homemade flavor to your pancakes!
Can I Make These Pancakes Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend or almond flour. Just make sure to check that your baking powder is also gluten-free!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just layer with parchment paper and put them in a freezer bag. They’re easy to reheat in the toaster or microwave.
Can I Adjust the Sweetness Level?
Definitely! Feel free to reduce the amount of maple syrup or honey if you prefer less sweetness or substitute with a sugar alternative. Just make sure to adjust according to the brand’s recommendations for measurements!
