Soft, fluffy, and full of cozy fall flavor, these Pumpkin Cottage Cheese Pancakes are a healthy twist on a breakfast classic. With protein-rich cottage cheese and warm pumpkin spice, they’re satisfying, simple, and ready in just 15 minutes.
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Why You’ll Love These Pumpkin Cottage Cheese Pancakes
These Pumpkin Cottage Cheese Pancakes are everything you want on a cool fall morning. They’re light yet filling, thanks to the high-protein cottage cheese and fiber-packed pumpkin puree. Each bite tastes like pumpkin pie but with a healthy breakfast twist. The texture is tender and slightly dense, which makes them perfect for soaking up a drizzle of syrup or a spoonful of Greek yogurt.
They’re naturally gluten-free and easy to make with ingredients you probably already have. Plus, they cook up fast—ideal for busy mornings or lazy weekends.
Kids love their mild sweetness and soft texture, while adults appreciate the wholesome nutrition. And because they’re freezer-friendly, you can meal prep a batch for the week. These pancakes are proof that healthy can taste indulgent, especially when topped with a little nut butter or warm maple syrup.
Ingredients You’ll Need
Cottage Cheese
Adds creamy texture and a boost of protein. Use small-curd cottage cheese for a smoother batter. You can also swap it for Greek yogurt if you prefer.
Pumpkin Puree
Gives these pancakes that signature fall flavor and rich orange color. Be sure to use pure pumpkin puree, not pumpkin pie filling.
Eggs
They bind everything together and give structure to the pancakes. Two large eggs work best.
Gluten-Free Flour (or regular flour)
Helps the batter hold together. Gluten-free all-purpose flour keeps them light and suitable for those avoiding gluten, but regular flour works too.
Spices and Flavorings
Cinnamon, pumpkin pie spice, and vanilla extract bring warmth and cozy fall notes to every bite.
Butter or Oil for Cooking
Keeps pancakes golden and prevents sticking. Coconut oil or butter adds extra flavor.
How to Make Pumpkin Cottage Cheese Pancakes (Step-by-Step)
Mix the Wet Ingredients
In a bowl, whisk the cottage cheese, pumpkin puree, and eggs until smooth. This step ensures your pancakes stay creamy and balanced.
Add the Dry Ingredients
Stir in flour, baking powder, cinnamon, pumpkin pie spice, and vanilla extract. Mix gently until combined. The batter should be slightly thick but pourable.
Heat the Skillet
Warm a non-stick pan over medium heat. Add a touch of butter or oil to coat the surface evenly.
Cook the Pancakes
Pour about two tablespoons of batter per pancake. Cook for 2–3 minutes on each side until golden brown and set. Flip gently—these pancakes are soft.
Serve and Add Toppings
Stack them warm and top with your favorites: maple syrup, yogurt, or almond butter. For extra crunch, sprinkle chopped pecans or chocolate chips.
Recipe Tips for Best Results
Use a non-stick skillet and grease it well before each batch. Cottage cheese adds moisture, so the pancakes can stick if the pan isn’t oiled enough.
Avoid flipping too early; wait until the edges look set and bubbles form on top. If the batter feels too thick, add a splash of milk or water. If it’s too runny, stir in a teaspoon of flour.
Keep the heat moderate—too high and they’ll brown before cooking through. You can also blend the batter in a food processor for an ultra-smooth texture. Lastly, enjoy them fresh for the best flavor, but they reheat beautifully, too.
Variations and Substitutions
Want to make them dairy-free? Use almond-based cottage cheese or a plant-based yogurt. You can swap the pumpkin puree for mashed sweet potato for a similar flavor. Add-ins like chocolate chips, chopped nuts, or dried cranberries make them extra special.
Change up the spices by adding nutmeg or ginger for a stronger fall aroma. For a dessert-style version, top with whipped cream or caramel sauce. If you’re into more cozy treats, check out this Simple Churro Cheesecake Recipe for another warm, sweet twist.
Storing and Reheating Pancakes
Refrigerate leftover pancakes in an airtight container for up to 5 days. To freeze, separate layers with parchment paper and store in a freezer bag for up to 2 months.
Reheat them in a toaster for crisp edges or microwave for 30 seconds for soft, warm pancakes. If frozen, let them thaw overnight in the fridge before reheating. These are perfect for quick weekday breakfasts or meal prep mornings.
FAQs About Pumpkin Cottage Cheese Pancakes
Is cottage cheese good for pancakes?
Yes! It adds creaminess, protein, and moisture, making pancakes soft and tender.
Are pumpkin pancakes healthy?
Definitely. They’re rich in vitamins, protein, and fiber while staying low in sugar.
What are the 2 ingredients in pumpkin pancakes?
Typically pumpkin puree and eggs, but this recipe adds a few extras for flavor and texture.
What are the three ingredients in cottage cheese pancakes?
Usually cottage cheese, eggs, and flour — the essentials for light, protein-rich pancakes.
Other Recipes You May Enjoy
- Chocolate No-Bake Cookies – Quick Dessert
- Chewy Chocolate Chip Cookies
- Crispy Air Fryer Churro Bites Recipe
Conclusion
These Pumpkin Cottage Cheese Pancakes are warm, fluffy, and full of fall comfort. They’re quick to make, high in protein, and perfect for breakfast or dessert. Try different toppings to make them your own—think syrup, nuts, or yogurt.
Make a batch, share them with your family, and save a few for busy mornings. And if you love cozy seasonal recipes, follow more ideas on Pinterest.
Pumpkin Cottage Cheese Pancakes
Equipment
- Mixing bowl For combining ingredients.
- Whisk Helps blend ingredients smoothly.
- Non-stick skillet Prevents sticking and helps even cooking.
- Spatula For flipping pancakes easily.
Ingredients
- ½ cup cottage cheese
- ½ cup pumpkin puree
- 2 eggs
- ⅓ cup gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- Butter or oil for cooking
Instructions
- Whisk together the cottage cheese, pumpkin puree, and eggs until smooth.
- Add flour, baking powder, cinnamon, pumpkin pie spice, and vanilla extract. Stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour about 2 tablespoons of batter per pancake. Cook for 2-3 minutes on each side until golden and cooked through.
- Serve warm with maple syrup, yogurt, or nut butter on top.
