Introduction

These Pumpkin Cottage Cheese Pancakes are a delightful twist on your classic breakfast favorite. Moist and fluffy with a subtle pumpkin flavor, they make a perfect autumn treat or a cozy morning meal any time of year.

A stack of six golden brown pancakes is placed on a white plate with small black specks. Each pancake is evenly cooked with a soft and fluffy texture, showing slight browning at the edges. On top, there is a square piece of white butter, slightly melting. Amber-colored syrup is being poured over the butter, cascading down the sides of the stack and pooling onto the plate. Behind the stack, on a metal cooling rack, there are six more pancakes, also golden brown, resting on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 eggs (I don’t recommend flax eggs here)
1 cup cottage cheese
½ cup pumpkin puree
3 tablespoons pure maple syrup, plus more for serving
1 teaspoon vanilla extract
1 cup gluten-free all-purpose flour or regular flour
½ tablespoon baking powder
½ teaspoon cinnamon
Any desired mix-ins like chocolate chips or anything!

Instructions

Step 1: In a large bowl or blender, combine the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract until smooth. If using a blender, add all ingredients at once and blend until combined.
Step 2: Stir in the flour, cinnamon, and baking powder until just combined to form the batter.
Step 3: Gently fold in any mix-ins you desire, such as chocolate chips or nuts.
Step 4: Heat a large skillet over medium-low heat and add butter or oil to coat the surface. Scoop about 1/4 cup of batter onto the skillet for each pancake, leaving about 2 inches between them.
Step 5: Cook the pancakes for 3 to 5 minutes on each side until golden brown and cooked through.
Step 6: Remove from heat and serve warm with extra maple syrup and your favorite toppings.

Tips & Variations

Use gluten-free flour to keep this recipe gluten-free without altering flavor.
For extra moisture, add a tablespoon of milk or almond milk if the batter feels too thick.
Try adding spices like nutmeg or ginger for a deeper autumn flavor.
Mix in chopped nuts or dried fruit for added texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or toaster. You can also freeze pancakes by layering them between parchment paper in a container and reheating from frozen.

How to Serve

A tall stack of seven golden brown pancakes sits centered on a white plate with small speckles. Each pancake is thick and fluffy with a slightly crispy edge, stacked evenly on top of each other. On the top pancake lies a square pat of white butter, slowly melting under the glossy, amber syrup being poured from above. The syrup cascades down the side of the stack and pools onto the plate, shining brightly. In the background, six more pancakes rest on a metal cooling rack. The scene is set on a white marbled surface with a plain white wall behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the eggs in this recipe?

This recipe relies on eggs for structure and moisture, so flax or chia eggs are not recommended. For an egg-free alternative, consider a different pancake recipe designed for vegan cooking.

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and offers consistent texture and flavor, making it a convenient choice for this recipe.

Pumpkin Cottage Cheese Pancakes Recipe

Print Recipe

★★★★★

4.5 from 63 reviews

These Pumpkin Cottage Cheese Pancakes are a delightful twist on classic pancakes, combining the protein-packed creaminess of cottage cheese with the rich, autumnal flavor of pumpkin puree. Naturally sweetened with pure maple syrup and subtly spiced with cinnamon, they make a wholesome and delicious breakfast or brunch option. Gluten-free flour can be used to accommodate dietary needs, and optional mix-ins like chocolate chips add a fun, customizable touch.

Author: Lila
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Approximately 8 pancakes 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

4 eggs (I don’t recommend flax eggs here)
1 cup cottage cheese
½ cup pumpkin puree
3 tablespoons pure maple syrup, plus more for serving
1 teaspoon vanilla extract
1 cup gluten-free all purpose flour or regular flour
½ tablespoon baking powder
½ teaspoon cinnamon
Butter or oil, for cooking

Optional Mix-ins

Any desired mix-in’s like chocolate chips or anything!

Instructions

Combine wet ingredients: In a large bowl or blender, mix together the eggs, cottage cheese, pumpkin puree, maple syrup, and vanilla extract until well combined. If using a blender, add all ingredients at once.
Add dry ingredients: Stir in the flour, cinnamon, and baking powder until just combined into the batter.
Incorporate mix-ins: Fold in any desired mix-ins like chocolate chips, if using, carefully so they remain evenly distributed.
Prepare skillet: Warm a large skillet over medium-low heat and add butter or oil to coat the surface.
Cook pancakes: Scoop about ¼ cup of batter onto the skillet for each pancake, spacing them about 2 inches apart to allow for spreading. Cook for 3 to 5 minutes on the first side, until bubbles form and edges set.
Flip and finish cooking: Carefully flip each pancake and cook for another 3 to 5 minutes until golden brown and cooked through.
Serve: Remove from the skillet and serve warm with additional maple syrup and desired toppings.

Notes

Use fresh eggs rather than flax eggs to maintain the texture and structure of the pancakes.
Gluten-free all-purpose flour works well if you need a gluten-free version.
Feel free to personalize the pancakes by adding nuts, dried fruits, or chocolate chips as mix-ins.
Cooking on medium-low heat prevents burning and ensures the pancakes cook evenly inside.
These pancakes can be kept warm in a low oven while you finish cooking the batch.
Leftovers can be stored in the refrigerator and reheated in a toaster or skillet.

Keywords: pumpkin pancakes, cottage cheese pancakes, gluten free pancakes, autumn breakfast, protein pancakes, healthy pancakes, pumpkin puree